INGREDIENTS
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 1 egg
- 1⁄4 cup butter, melted
- 1⁄3 cup milk
- 2 tablespoons canned jalapeno peppers, diced and drained well
- 1 cup cheddar cheese, shredded
- 1⁄8 teaspoon salt (optional)
Combine cornbread mix, egg and butter in a mixing bowl.
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