Jiffy Jalapeno Cornbread
This is the best jalapeno cornbread recipe that I have found. They are so moist and delicious. They go extremely well with tortilla soup.
Ingredients
2 boxes Jiffy Cornbread Mix
2 cups Mexican Blend Cheese
1 1/2 cups sour cream
4 oz can green chilies, diced
4 jalapeno peppers, seeded and diced
1 small onion, finely diced
15 oz can cream style corn
4 eggs, beaten
1/3 cup olive oil
Instructions
Preheat oven to 350 F and grease a 9x13 inch baking pan or muffin tins with no stick cooking spray. In a large bowl, combine cheese, sour cream, chilies, jalapeno peppers, onion, corn, eggs, and oil until well blended. Stir in the cornbread mixes until just moistened. Pour the batter into the prepared pan. For 9x13 inch pan, bake for 50-55 minutes or for muffins bake for 30 to 35 minutes or until cornbread is lightly brown. The edges should start to pull away from the edges and test for doneness. Makes 30 servings.