Get a head start on this jalapeño cornbread with a package of corn muffin mix. Bring the excitement with cheddar cheese in our Cheesy Jalapeño Cornbread.
What You Need
Original recipe yields 9 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup chopped red pepper s
2 Tbsp. chopped mixed pickled jalapeños and carrots
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Let's Make It
Heat oven to 400°F.
Prepare muffin batter in medium bowl as directed on package. Stir in remaining ingredients just until blended.
Pour into greased 8-inch square pan.
Bake 18 to 20 min. or until lightly browned.
Substitute your favorite chopped hot peppers for the pickled jalapeños and carrots.
Cornbread can be stored, tightly covered, in refrigerator up to 2 days. To reheat, place on microwavable plate; microwave on HIGH 30 sec. or just until warmed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.