Jalapeno Cheddar Cornbread

Description: Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

Ingredients:

• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 1 egg
• 1/4 cup butter, melted
• 1/3 cup milk
• 2 tablespoons canned jalapeno peppers, diced and drained well
• 1 cup cheddar cheese, shredded
• 1/8 teaspoon salt (optional)

Steps:

1. Combine cornbread mix, egg and butter in a mixing bowl.
2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
4. Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.