This is a quick Jalapeno corn bread recipe using a cornbread mix. This cornbread is delicious with a bowl of hot piping chili.
1 8.5ounce package of Betty Crocker cornbread mix or other commercial brand
¾ cup of shredded Monterey Jack cheese
1 small jalapeno, finely diced, seeds removed
¼ cup of frozen corn, thawed
Preheat your oven to 400 degrees.
Follow package directions and add the shredded Monterey Jack cheese, jalapeno and frozen corn. Place into an 8-inch cast iron skillet and cook for 15-20 minutes. Serve warm.
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