CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Jalapeño Cornbread

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INGREDIENTS: 
  • 2 boxes of Jiffy cornbread mix
  • 2 1/2 cups of milk
  • 1/2 cup oil
  • 3 eggs, beaten
  • 1 large onion, chopped very fine
  • 1 cup creamed corn
  • 1 1/2 cup grated cheese
  • 1/4 cup of jalapeño peppers(mild heat, add for more flavor)
DIRECTIONS: 

Preheat oven to 400º F. Combine all ingredients and mix well. Pour into two greased 9x13 pans and bake for 45 minutes. Cast-iron skillets may be used as they offer a better presentation.

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