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Easy Jalapeño Cheddar Cornbread

Easy Jalapeño Cheddar Cornbread
  • Prep 10 min
  • Total 30 min
  • Servings 6
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Updated August 14, 2014

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
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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