This weather is begging for warm comfort food. My quick jalapeno cheddar corn bread is the perfect answer (and pairs well with my "White Chicken Chili" Soup recipe!). Even better, this delicious side is inexpensive and takes just minutes to prepare! This recipe is for a single batch but can easily be doubled or tripled.
I'm a lover of all corn bread - sweet, savory, from a box or homemade - but if you're strictly looking for a made from scratch recipe vs using the premix, I'll post that here soon.
Quick Jalapeno Cheddar Corn Bread (with "Jiffy"!) Recipe
Here's what you'll need:
1 pkg "Jiffy" Corn Bread Muffin mix
1 egg, beaten
1/3c milk (or buttermilk)
1/2c sour cream
1/3c chopped cheddar cheese
1 chopped jalapeno (seeded if you don't want it too spicy)
Mix together your corn bread mix, egg, milk and sour cream until smooth. Stir in your cheese and jalapenos. Add to greased cast iron skillet or greased nonstick 8x8 pan. Bake at 400 degrees for 20 minutes or until golden and toothpick comes out clean from center. Serve warm with butter. Enjoy!
Tips from your Top Goose:
You can substitute the fresh jalapeno with canned jalapenos or green chilis but I love the fresh bite and texture better with the fresh jalapeno
Shredded cheese will work fine but I prefer the thicker pieces so you have melted pockets of yumminess in your bread instead of just having a cheese flavor in your final product. You can also use any cheese you'd like besides cheddar (cheddar jack will give an extra kick).
For a fun twist, add in a couple slices of crumbled bacon (you can even use some of the bacon grease to coat your pan for extra flavor!) or go sweeter and add a teaspoon of honey in the batter before baking.
Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at head-honker.com!
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