Jiffy Jalapeno Cornbread
Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream.
Servings: 16
Calories: 234kcal
Ingredients
- 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 cup shredded mild cheddar cheese
- 1/4 cup diced canned jalapenos + some for sprinkling on top
Instructions
- Preheat the oven to 400-degrees and grease a 9" x 13" baking dish.
- Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
- Next, add the eggs and vegetable oil to the bowl.
- Add the sour cream and milk and mix well.
- Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.
- Pour the mixture into a 9" x 13" greased dish.
- Top with a handful of diced jalapeños and bake for 25-30 minutes or until a cake tester comes out clean.
Video
Nutrition
Serving: 1 | Calories: 234kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 280mg | Fiber: 1g | Sugar: 5g