Jalepeno Cheddar Cornbread

One Sunday afternoon a deli carton of Pork Chili Verde from my local gourmet neighborhood grocer sat expectantly in my fridge.  It demanded something more than to be eaten out of a microwaved take-out box so I whipped up some tasty cornbread to serve under it. A little Tabasco and a smattering of cilantro made a delicious dish of the chili and the cornbread made the kitchen smell fabulous and with just a few adjustments to a boxed recipe made a lovely, easy Sunday meal.


1 Box Jiffy Corn muffin mix
1 egg
1 jalapeno chopped
1 cup extra sharp cheddar
1 4.5oz can chopped green chilies
1/2 can (about 8oz) cream style corn

Preheat oven to 400 degrees

In a mixing bowl combine all ingredients and mix until just combined.  Make sure there are no powdery lumps but don’t over mix. Pour batter into a greased 9×9 or similar baking pan.  cook for 20-25 minutes or as box recipe suggests.
Serve straight up, or with prime chili, soup or turkey for best results.


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