pk’s jalapeño and cheese cornbreadPosted: December 26, 2011
I literally made this recipe up “from the belly” and evolved it over time. It’s another “Top 10” Patrick favorite that I would have happily contributed to mom’s cookbook.
Let’s make a spicy-sweet treat!
1 | cage free egg
8.5 ounce package | “Jiffy” brand cornbread mix
2/3 cup | cold milk
1 large | chopped jalapeño *with the seeds*
11 ounce can | yellow corn and peppers (a.k.a. “Mexicorn”)
1 cup | sharp cheddar cheese
to taste | freshly ground black pepper
ii. what to do
0. Preheat oven to 400°F.
1. In a medium-sized mixing bowl, beat slightly beat the egg with a fork and add-in the remaining ingredients and mix well until well-coated.
2. Pour mixture into a greased 8- or 9-inch pan and bake until golden brown (about 35 minutes). At the 30-minute mark, toss a handful of more cheese on top to create an extra cheesy topping.
Foodie Tips ~
♥ I prefer the cornbread moist (not overcooked). You can smear on some Falfurrias brand butter, too, if you think you can handle it.