Friday, July 16, 2010

Cheddar Jalapeño Cornbread

Oh. My. Gosh. This was so good and the easiest thing you could ever make to accompany a spicy dish. It was very spicy, so if you'd like to cut the spice, use a can of chopped green chilies instead of jalapeños.

Cheddar Jalapeño Cornbread

Jiffy corn muffin mix
1 cup shredded sharp cheddar cheese
1 4-ounce can diced jalapeños

Prepare muffin mix according to package directions. Stir in cheese and jalapeños. Spray an 8x8 baking dish with cooking spray and pour in the cornbread mix.

Bake at 400 degrees for 15-20 minutes or until a knife inserted in the center comes out clean. Enjoy with crockpot chicken taco chili or any other spicy dish!

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