Jalapeno Cheddar Cornbread - YUM!
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- 3 box
- jiffy cornbread mix
- 1 c
- heavy cream
- 3 can(s)
- white corn (11 oz cans - drain the juice)
- 8 pkg
- splenda (or sugar if you like but would use less)
- 2 c
- shredded cheddar
- fresh jalapenos diced uniformly
1Spray 12" cast iron skillet (approximately 2.5" high) with Pam or a non-stick spray generously.
2Pre-heat oven to the temperature on the side of the Jiffy Box Directions(I don't have one handy sorry but I believe it's 425 or 450) for cornbread.
3Combine all the ingredients in a large bowl and pour into skillet. Bake and test at 1 hour with a cake tester. It will ge brown on top and rise at 35 minutes and appear done but it's not.
4Bake for about 1:15 but it is important to check with a cake tester. Allow to rest before cutting so it doesn't fall apart. You can serve with butter but it's perfect alone. ENJOY!
5I cut this into "pie slices" so the how many it will serve will seriously depend on how big your slices are... I would recommend SMALL slices as you can always come back for seconds (or thirds). It's pretty filling.