Jalapeno Cornbread made w/ Jiffy Cornbread Mix
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 pkg Jiffy Cornbread Mix1 egg1/3 c skim milk1/2 c shredded cheddar cheese (I like 2%)1/2 can (4 oz) creamed corn ( I dump the rest in the pot of vegetable soup I'm usually making at the end of cooking it)3 Tbs canned, chopped jalapenos (I wear gloves to do this!)
Preheat oven to 350.
Mix all ingredients together; spoon into small greased muffin pan. (I have a spritzer filled w/ light olive oil and that works fine for "greasing" the pan.) Fill the empty/non-used sections w/ a little water to keep the pan from scorching. Bake ~12 min, watching them...the edges will be just starting to brown and the tops will "spring back" when you touch them when they are done.
The recipe makes 14 mini muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user AMOBRASIL83.
Mix all ingredients together; spoon into small greased muffin pan. (I have a spritzer filled w/ light olive oil and that works fine for "greasing" the pan.) Fill the empty/non-used sections w/ a little water to keep the pan from scorching. Bake ~12 min, watching them...the edges will be just starting to brown and the tops will "spring back" when you touch them when they are done.
The recipe makes 14 mini muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user AMOBRASIL83.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 2.9 g
- Cholesterol: 15.0 mg
- Sodium: 227.5 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.1 g
- Protein: 2.7 g
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