Jalapeno & Cheddar Mexican Cornbread Ingredients

Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), corn meal, sugar, cheddar cheese, tomatoes, leavening (sodium acid phosphate, sodium bicarbonate, corn starch, monocalcium phosphate), jalapenos, salt.

Baking Instructions

You Will Need:
» 1 Box Firenza Jalapeno & Cheddar Cornbread Mix
» 1 Cup Milk
» 2 Eggs
» 1/2 Cup Oil or Melted Butter

1. Heat oven to 350°. While oven is pre-heating, grease 8"x8"x2" baking pan.
2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.
3. Empty batter into greased baking pan.
4. Bake 28-33 minutes. Remove from oven. Let bread cool before serving.

Serving Suggestions

Standard Cornbread Muffins: Prepare as directed above. Spoon batter into 12 standard muffin cups, about 2/3 full. Bake at 350° for 16-20 minutes.

Jumbo Cornbread Muffins: Prepare as directed above. Spoon batter into 6 jumbo muffin cups, about 2/3 full. Bake at 350° for 20-24 minutes.

Mini Cornbread Muffins: Prepare as directed above. Spoon batter into 24 mini muffin cups, about 3/4 full. Bake at 350° for 13-17 minutes.

Cooking Cornbread High Altitude: Add 2 teaspoons all-purpose flour at step 2 of baking instructions above.