JIFFY JALAPENO CORNBREAD
AKA: MEXICAN CORNBREAD!
– 2 boxes Jiffy Corn Muffin Mix – 3 eggs – 3/4 cup buttermilk – 1/2 cup sour cream – 4 jalapeno peppers seeded, cored and diced – 1/2 of a red pepper diced – 1/4 cup butter melted
SWEET AND SPICY!
1. Preheat oven to 400 and grease a 10" cast iron skillet with oil. Alternatively you can grease a 9" square baking pan. Set aside. 2. In a large bowl, combine muffin mix, eggs, buttermilk, sour cream, jalapenos and red pepper and mix. 3. Mix in butter and pour batter into prepared pan. 4. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool slightly before serving warm.
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