Jalapeno Cheddar Cornbread. I doubled it, used 2 8 oz boxes of Jiffy mix. Followed box instructions, didn't use extra butter. Made it in an 8"x8" baking pan, and had to bake about 40 min before a knife came out clean. Served with a very beefy chili
MEXICAN CORNBREAD Ingredients: -4 eggs, beaten -1/2 cup melted butter -3/4 cup small curd cottage cheese -1 (8.5-ounce) box Jiffy corn muffin mix -1/4 cup milk -1 medium chopped onion -1 cup shredded Monterey jack, cheddar or pepper jack cheese -1 (7-ounce) can diced green chiles -1 (14-ounce) can corn, drained (not creamed corn)
MEXICAN CORNBREAD 2 boxes Jiffy corn muffin mix 1 c. cheddar cheese 1 can cream of corn 1/2 c. chopped onion 1/3 c. finely chopped jalapeno pepper (less if desired) Fix Jiffy mix according to package directions. Add remaining ingredients. Mix. Pour into greased and floured 13x9 inch pan. Bake at 350 degrees until center is firm. About 20 minutes.