My brother and sister-in-law were having a chili cook off and while my husband makes a mean chili, I do not. In fact, I hate chili; but, not as much as I hate showing up empty handed to a party. I decided instead to make a side dish that would compliment everyone's chili, cornbread. Now, while cornbread by itself is amazing, why not kick it up a notch (or two) and throw in some cheese and spice! You can find this "recipe" all over the web, each varying in the amount and type of cheese and spice; so test out some new flavors, and let me know if you find any new and delicious combinations!
I give to you, chili's perfect mate, Jalapeno Cheddar Cornbread Muffins!
Ingredients:
Double batch of your favorite cornbread recipe (or if you're not really into baking or in a pinch for time, 2 boxes of Jiffy Cornbread Mix).
2 cups of cheddar cheese (1 to mix into the batter, and one for sprinkling on top)
3 large jalapenos
Prepare your cornbread batter as you normally would (or according to the box :) ) and set it off to the side. Note, you should let your batter rest at least 5 minutes before baking.
Remove all seeds and slice up two of your jalapenos and dice up the third.
Add your diced jalapeno and 1 cup of cheese to your cornbread batter and gently fold it in.
Line your muffin cups and add one over-flowing spoon full of batter to each cup. They should be about 2/3 full.
Sprinkle the remaining cheese on top of each cup, fishing off with one jalapeno slice.
Bake according to your cornbread recipe, cool, and enjoy!
I give to you, chili's perfect mate, Jalapeno Cheddar Cornbread Muffins!
Ingredients:
Double batch of your favorite cornbread recipe (or if you're not really into baking or in a pinch for time, 2 boxes of Jiffy Cornbread Mix).
2 cups of cheddar cheese (1 to mix into the batter, and one for sprinkling on top)
3 large jalapenos
Prepare your cornbread batter as you normally would (or according to the box :) ) and set it off to the side. Note, you should let your batter rest at least 5 minutes before baking.
Remove all seeds and slice up two of your jalapenos and dice up the third.
Add your diced jalapeno and 1 cup of cheese to your cornbread batter and gently fold it in.
Line your muffin cups and add one over-flowing spoon full of batter to each cup. They should be about 2/3 full.
Sprinkle the remaining cheese on top of each cup, fishing off with one jalapeno slice.
Bake according to your cornbread recipe, cool, and enjoy!