One of our readers asked that I post my recipe for jalapeno cornbread, so this is just for you, Jessica.
- 2 boxes Jiffy corn mix
- 1/2 C. corn (I use canned corn with peppers, drained)
- 3/4 C. shredded pepper jack cheese
- 1/4 C. diced canned jalapenos
Make corn mix per instructions on box. Stir in corn, cheese and jalapenos. Lightly butter the bottom and sides of a baking dish and add mixture.
Bake at 350 degrees for 25 minutes, check doneness with a toothpick.
Depending on the size of the dish, the baking time will vary. I have baked it for about 40 minutes before. What you are looking for is a clean toothpick and a golden brown top.
Goes great with spicy chili.
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PR gal and foodie who loves cooking, red wine, entertaining, shoes, coffee, gadgets, gardening and magazines.
I used to work in the corporate communications department for a Fortune 500 CPG company and am serious about meat. I currently work for a PR agency in the home appliance industry. 
this is so simple and just takes a few extra steps from the original mix, but makes SUCH a huge difference! my boyfriend and I finished off the entire batch in just a few hours…and he was impressed with my skills.
Thanks Jessie!