2 boxes Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1 cup sour cream
1/2 cup vegetable oil
1 cup shredded cheddar cheese
1/4 cup diced jarred or canned jalapenos
Optional: Jarred, canned or fresh jalapeño slices for the top; honey butter for serving.
Preheat oven to 350 degrees and grease 9×13-inch baking dish. You may also use a muffin pan, large cast iron skillet or corn stick pan.
Add two boxes of Jiffy Corn Muffin Mix to large bowl. Add eggs, vegetable oil, sour cream and milk and mix well. Stir in shredded cheddar cheese and diced jalapeños. Pour mixture into baking dish. Optional: Top with a handful of sliced jalapeños to make it pretty.
Bake at 350 degrees for about 30 minutes or until inserted toothpick comes out clean. Many fall dishes can be complemented with a side of this cornbread, including chili, roast, chicken or soup. It’s especially decadent served slathered with honey butter.
