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Jalapeno Cornbread made w/ Jiffy Cornbread Mix takes 15 minutes to prepare.

Jalapeno Cornbread made w/ Jiffy Cornbread Mix takes 12 minutes to cook.

Jalapeno Cornbread made w/ Jiffy Cornbread Mix makes 14 servings.

The ingredients for Jalapeno Cornbread made w/ Jiffy Cornbread Mix are:

1 pkg Jiffy Cornbread Mix
1 egg
1/3 c skim milk
1/2 c shredded cheddar cheese (I like 2%)
1/2 can (4 oz) creamed corn ( I dump the rest in the pot of vegetable soup I'm usually making at the end of cooking it)
3 Tbs canned, chopped jalapenos (I wear gloves to do this!)

Here is how you make Jalapeno Cornbread made w/ Jiffy Cornbread Mix:

Preheat oven to 350.Mix all ingredients together; spoon into small greased muffin pan. (I have a spritzer filled w/ light olive oil and that works fine for "greasing" the pan.) Fill the empty/non-used sections w/ a little water to keep the pan from scorching. Bake ~12 min, watching them...the edges will be just starting to brown and the tops will "spring back" when you touch them when they are done.The recipe makes 14 mini muffins.Number of Servings: 14Recipe submitted by SparkPeople user AMOBRASIL83.

The nutritional information for Jalapeno Cornbread made w/ Jiffy Cornbread Mix is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 91.7

• Total Fat: 2.9 g
• Cholesterol: 15.0 mg
• Sodium: 227.5 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 0.1 g
• Protein: 2.7 g