This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Cheesy Jalapeno Cornbread: is simple to make, and the perfect side dish to go with your favorite soups, stews, and chili. A southern classic!
We are hitting the time of year when sweaters come out, scarves come on, and soups start to get highlighted on the weekly menu rotation. I love Fall. But with Fall weather and wardrobes comes what I like to call “Fall Chaos”. Holy cow! You guys, our Fall is usually super busy. Between school, sports, and family activities, you throw in football watching on weekends, and the up coming arrival of holidays, and well, I feel like I have zero time for anything.
I am sure I am not the only one who feels that way, so today I am going to share with you one of my favorite time savers: Using baking mixes to simplify life while still feeding my family.
I was shopping at my local Kroger banner store, Smith’s, and was really excited to see the Martha White® Baking Mixes on sale. They were $1 each. You can’t see in the picture, but there was a 10 for $10 sign next to them. (*Note: Prices may vary, please check your local Kroger for up to date pricing.)
I stocked up. I pretty much bought 2 of every single kind. They have so many amazing muffin mixes: Blueberry, Chocolate Chip, Banana Nut, and more! I think I bought about 20 mixes.
And then went back the next day to grab a few more. I figured making some muffins to simplify the morning chaos, and some cornbread to go with soup would be a good idea. And using a mix means very little time or hassle for me. I can even have my kids help.
Anyway, I had this idea that I could use the Martha White® Baking Mixes, and add a little to them to make them fun and customized. They are really awesome just as they are, but I can’t leave well enough alone, and so I used the Martha White® Sweet Yellow Cornbread Baking Mix as a base to make something tasty to go with chili. Cheddar Jalapeno Cornbread.
Now tell me that doesn’t look amazing? And kind of impressive too, right? Oh man, it was good, and so ridiculously easy to make. So don’t feel like you will get different results, it is easy enough my kids could make it!
So here’s how: I took 2 Yellow Corn Bread baking mixes, and followed the directions on the bag, adding eggs and milk. Then I added in some cheese and jalapenos,
Then I just poured it into a cast iron skillet, add a few jalapenos to the top for decoration, and baked it up!
You can find your local Kroger store here. Then make this tasty, simple, corn bread. If you don’t have a Kroger store near you, go to Amazon and try some of these; they really are EZPZ:
EZPZ Homemade Baked Goods!
- Carrot Zucchini Muffins
- Cranberry Orange Quick Bread
- 1 hour Cinnamon Rolls
- Garlic Bread Twist
- Honey Whole Wheat
Cheddar Jalapeno Cornbread
- 2 packages Martha White Sweet Yellow Cornbread Mix
- 2 eggs
- 1 cup milk
- 1 cup cheddar cheese
- 1/4 cup chopped jarred jalapenos adjust according to heat preference
- A few jalapeno slices for garnish
- Preheat oven 400 degrees
- Mix together corn bread according to package directions, stirring in milk and eggs
- Stir in grated cheddar cheese and chopped up jalapenos
- Pour into a greased cast iron skillet (10 inches)
- Place sliced jalapenos on top
- Bake for 22 minutes, until top is golden brown and middle is not jiggly
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.