3jalapeno peppersseeded and finely chopped (for milder flavor, remove membranes)
2largeeggsbeaten **see notes for substitutions
⅔cupmilkor water
¾cupshredded cheddar cheese
¼cupchopped cilantro
Instructions
Preheat oven to 400º F. Lightly grease your cast iron skillet or casserole dish with non-stick cooking spray; set aside.
Add corn muffin mix into a medium mixing bowl. Then, stir in chopped jalapeno peppers, beaten eggs, water or milk, shredded cheddar cheese, and chopped cilantro. Stir just until mixed.
Pour into casserole dish or cast iron skillet. Let batter rest 5 minutes before baking.
Bake at 400ºF for 20-23 minutes, until center is set and cornbread is golden in color. Serve warm with butter, honey, or jam.
Notes
For a dairy free version: use almond or soy milk and leave out the shredded cheese. I do not recommend using water without the cheese as the cheese adds fat to the recipe and helps to create a tender, not crumbly crumb.To make cornbread without eggs: use 5 1/2 tablespoons of mayonnaise, silken tofu, or an egg replacer like simply eggless following their directions for 2 eggs.To make Jiffy Jalapeno Corn Muffins: fill muffin tins 3/4 full with batter. This makes 12 muffins. Bake at 400º F for 17-20 minutes.