Cheddar Jalapeno Cornbread Recipe

Cheddar Jalapeno Cornbread 2 packages Martha White cornbread mix 1 1/3 cup milk (accoridng to directions) 1/2 cup cheddar cheese 1/4 cup cheddar cheese (to top) 1 fresh jalapeno (seeded and diced) Heat up your oven to 400 degrees. Place your 9 inch metal baking pan in the oven with a tablespoon of butter. You want your pan hot when you put in the cornbread. Combine the mixes, milk jalapenos and cheese Pour into hot pan. top with the remaining cheddar cheese. Bake for 20 minutes. Serve. Recipe Notes This cornbread recipe delivers the perfect amount of sweet and spicy.