Description
Heat things up at the dinner table with sharp and spicy Cheddar and jalapeño cornbread. With a few simple mix-ins, you can create homemade flavor with ease. Serve this golden cornbread NOLA-style with Zatarain’s Red Beans & Rice, as a Sunday brunch side or on its own as a savory, anytime snack. Feelin’ creative? Add ingredients like Andouille sausage or crumbled, cooked bacon and make it all your own.
Ingredients
Yellow Corn Meal, Sugar, Enriched Wheat Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Jalapeno Pepper, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes) & Whey.
Prep
You’ll Need: 1 cup shredded sharp cheddar cheese; 2/3 cup milk; 6 tablespoons butter, melted; 1 egg.Heat oven to 375degF with rack in middle position. Spray 8-inch square baking pan with no-stick cooking spray.Stir Cornbread Mix, cheese, milk, butter and egg in large bowl just until moistened. Pour batter into prepared pan.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown….and if you want to make Corn Muffins:Lightly grease or line 12 muffin cups with paper baking cups.Prepare batter as directed above.Spoon 1/4 cup batter into each muffin cup.Bake in preheated 375degF oven 15 to 18 minutes or until toothpick inserted into muffin comes out clean. Makes 12 muffins.
Warnings
Do not use if inner pouch has been opened.
