Cornbread is one of my favorite sides. Especially cheddar jalapeno cornbread! This recipe is amazing and very simple. I make it often and tend to leave out the jalapeno’s if I’m not in the mood for them. It’s great with Chili, BBQ chicken, and any other meal you would have cornbread with. It’s moist and so delicious!!
1 (8 1/2 ounce) box Jiffy cornbread mix
1/4 cup butter, melted
1/3 cup milk
2 tablespoons canned jalapeno peppers, diced and drained well (optional)
1 cup cheddar cheese, shredded
1/8 teaspoon salt (optional)
Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.