Cheesy Jalapeno Cornbread

I really need to figure out a good cornbread from corn flour recipe – it’s getting embarrassing that I use a Jiffy box – but I employ this recipe so seldom that it does make sense to just get a $0.69 box rather than keep masa in the back of my cupboards – but I digress.

The only real trick to this one is to use a muffin-tin and lightly butter each one. This will allow for a nice crispy crust to form and it really improves the final. The last couple years I used the paper cups, which saved some time on clean-up, but lacked the crispy sides and bottom. I’ll never use paper cups for this recipe again.

  • Box of Jiffy Cornbread mix
  • 1 Egg
  • 1/3 Cup Milk
  • 3 jalapenos, two diced and one sliced into rings
  • ~1/2 cup shredded cheese

Mix, let rest three minutes and then add the cheese and jala. I employ one to get the rings for the tops, and to be honest that is really the only ‘spicy’ bite of the whole thing. The diced jala adds some flavor, but it ends up not being hot. Plus there is a decent yank of cheese folded-in, which cuts any ‘heat’.

I find they are done quicker than the package says, either because my oven runs hot or the cheese changes the cook, but either way I pull the pan at or before 15 minutes.

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