Monthly Archives: September 2011

Jalepeno Cheddar Skillet Cornbread


-Jiffy cornbread mix (milk and egg as package calls for)
-1 cup corn (canned or frozen)
-1 tablespoon minced jalapeno (more or less to taste)
-1 (4 oz.) can chopped green chiles (if there’s liquid in the can, drain it)
-1 cup shredded sharp cheddar cheese
-2 packets of Splenda
-pinch of salt and pepper

1.Spray Cast Iron Skillet with cooking spray and pre-heat the oven to 400 degrees
2.Mix the egg, milk and jiffy mix in a bowl until incorporated
3.Fold in the remaining ingredients and pour into the skillet. Bake for 30-40 minutes until knife comes out clean.