Jalapeno Cornbread made w/ Jiffy Cornbread Mix


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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Jalapeno Cornbread made w/ Jiffy Cornbread Mix calories by ingredient


Introduction

The original recipe called for adding 1/4 c onion...but I like these better without adding onion! The original recipe was also doubled and baked in a 9x13" pan for 30 min. I adapted this from a recipe I found at Cooks.com. The original recipe called for adding 1/4 c onion...but I like these better without adding onion! The original recipe was also doubled and baked in a 9x13" pan for 30 min. I adapted this from a recipe I found at Cooks.com.
Number of Servings: 14

Ingredients

    1 pkg Jiffy Cornbread Mix
    1 egg
    1/3 c skim milk
    1/2 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!)

Directions

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.

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