Sweet & Spicy Texas Jalapeño Cheddar Cornbread
Side Dish • Bread
Serving size: 4
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Ingredients
- Cornbread
- 1 Jiffy corn bread mix
- 1 egg
- ⅓ cup Milk
- 2 tbsp melted butter
- ¼ cup Sour cream
- ¼ cup chopped jalapeños (add less if you don’t want it that spicy)
- ⅓ cup shredded cheddar cheese
- 1 jalapeño cut into rounds, for topping (optional)
- Honey butter glaze
- 2 tbsp melted butter
- 1 tbsp honey
Directions
- Preheat oven to 400*
- With a fork, mix all cornbread ingredients in bowl. Except for the jalapeño round (if using). Try not to over mix the batter
- Butter or grease cast iron skillet or baking dish. Pour mixture in dish and let it sit for 5 mins. If using the jalapeño rounds, place on top.
- Baking for 22-23 mins or until top is golden ground and cake tester comes out clean.
- When there’s 3 minutes left, prepare the glaze. Melt butter, add honey and mix to combine.
- When the cornbread is done, poke holes in the bread by using a fork. Pour honey butter glaze over the cornbread and spread to cover. Let sit for 5-10 minutes and enjoy.
