Tuesday, May 10, 2011

Recipe: Jalapeño Cornbread

Yes, I know how to make homemade, southern cornbread.  I will post that recipe another day.  I like making this because it is easy and you can whip it up in a...jiffy!  Get it?  If not, please see the second photo below.

Jalapeño cornbread on top of turkey and tomatillo chile with sour cream and avocado.

Jalapeño Cornbread

Serves: 8-10

  • Two 8.5-ounce boxes of corn muffin mix
  • One 4-ounce can diced jalapeños
  • Two eggs
  • 2/3 cup milk

  • Preheat oven to 400º F.  Grease a 8-inch square baking dish with nonstick spray. 
  • In a large bowl, mix together the cornbread mix, eggs and milk until smooth.  Do not over mix.  
  • Fold in the diced jalapeños. 
  • Pour the batter into the baking dish.
  • Bake for 25 minutes or until cooked through and starting to brown.  
  • Slice and serve!
This cornbread is especially good with homemade chile.  Here is the chile recipe I made last night -- the one featured in the top photo: Turkey Chile Verde.  Healthy and delicious.

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