Jalapeno Cheddar Cornbread

Make the turkey chili and this cornbread for a spectacular dinner.

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Jalapeno Cheddar Cornbread

3 Boxes Jiffy Corn Muffin Mix

1 Jalapeno, Seeded and finely chopped 

1 Cup Extra Sharp Cheddar Cheese

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Kosher Salt

2 Tsp. Honey

3 Eggs

1 Cup Milk

4 Tbsp. Butter + 4 Tbsp. Butter, melted

Pre-heat your oven to 350 degrees. 

In a cast iron pan add in 4 tbsp. of butter and the jalapeno. Sauté for 1-2 minutes or until the jalapeno is slightly softened. Remove the pan from the heat. Remove jalapeno pieces from the pan making sure to keep the butter in the pan. 

In a bowl add in the corn muffin mix, garlic powder, onion powder, salt, eggs, milk, and remaining 4 tbsp. of melted butter. Mix until just combined.

Gently stir in the cooked jalapenos and cheese. Pour the cornbread into the prepared cast iron pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove from the oven and allow to cool for 5 minutes before slicing.

Serve and enjoy.