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Classic southern dish with a kick
Our Jalapeo Cornbread Mix begins with stone ground, non-GMO corn meal. Best baked in a cast iron skillet, this cornbread is a great compliment to chili, soups, or beans. Wholesome and with great flavor, this mix is sure to satisfy every time.
1 bag Jalapeo Cornbread Mix
2 cups buttermilk or milk
3 eggs
cup vegetable oil
1 teaspoon sugar (optional)
Preheat oven to 375F. In a medium bowl, combine jalapeo cornbread mix, milk, eggs, oil, and sugar. Stir to mix. Pour into well greased 9×13 pan or large skillet and place in oven. Bake 30-35 minutes, or until golden brown. Yield: 12-14 servings.
OLD SCHOOL BRAND SOUTHWEST CORNBREAD
1 bag Jalapeo Cornbread Mix
2 cups buttermilk or milk
3 eggs
cup vegetable oil
cup drained corn kernels
8 ounces shredded cheddar cheese
Preheat oven to 375F. In a medium bowl, combine jalapeo cornbread mix, milk, eggs, oil, Stir to mix. Fold in corn and cheese. Pour mixture into well greased 9×13 pan or large skillet and place in oven. Bake 30-35 minutes, or until golden brown. Yield: 12-14 servings.
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 3.5 2.5 in |
| Ingredients: |
Self-Rising White Corn Meal (Non-GMO Corn Meal, Salt, Baking Soda, Phosphate), Dried Jalapeos (Dehydrated Green Jalapeo Peppers). GLUTEN FREE. |
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