The chili is bubbling away on the stove and you only have about 5 minutes to whip up a side. If you have a good can opener then you can make savory, rich, and moist jalapeno corn bread. This is not a gourmet recipe this is a simple and quick corn bread that tastes great. I like to sprinkle extra cheese and a few jalapenos on top of the bread so everyone expects to bite into a savory and not sweet corn bread. You can bake the bread in an 8×8 or a muffin pan. For a buffet I like the muffins, for a family-style meal the 8×8 is nice because everyone cut what size pieces they want. This is a super moist corn bread almost like a corn pone and if you have a small cast iron skillet melt some butter (or bacon fat) in it and use it to bake the bread, you will get a nice crispy edge. For drier corn bread omit the cream style corn.
- 1 box jiffy corn bread mix
- 1 can cream style corn 15 oz
- 1 can whole kernel corn 11oz, drained
- 1 cup grated cheddar cheese, plus a sprinkle for the top
- 1 can green chilies 4 oz
- 1 egg
- 1/3 cup milk