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Easy Jalapeño Cheddar Cornbread

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Easy Jalapeño Cheddar Cornbread
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4
cup chopped pickled jalapeño chiles
1/2
cup shredded Pepper Jack cheese (2 oz)
1/3
cup milk
1
egg
Progresso™ Southwest Style white chicken chili with beans, as desired

Directions

  • 1 Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
  • 2 In medium bowl, mix all ingredients except chili. Pour into skillet.
  • 3 Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Tips  

Really like spice? Substitute shredded pepper jack cheese in this recipe. It will add a delicious and spicy addition to this great side dish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
0g
)
Cholesterol
40mg
14%
Sodium
300mg
12%
Potassium
75mg
2%
Total Carbohydrate
25g
8%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
5g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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