Ingredients:
Cornbread mix (we used Marie Calender’s Original 16oz but other brands could work too with adjustments)
1 4oz can hot green chilies
Water about 1 1/4 cup
Shredded cheese blend (we used WinCo Mexican Blend)
Cooking spray, oil, or butter to prep pan
Instructions:
- Preheat oven to 375F
- Spray with cooking spray or smear butter inside a 2″ deep and 8 inch by 8 inch square baking pan pan or another pan about 2″ deep that can be baked in the oven (mine was round.)
- Measure liquid ingredients. Add can of chilies to measuring cup. In this recipe, the canned chilies count as part of the the liquid in the recipe. Add water to reach the amount of liquid needed by the recipe. For this mix, that is 1.5 cups total liquid including the chilies.
- In a mixing bowl, combine the cornbread mix and liquid ingredients. Mix till the lumps of mix are gone. Usually in muffins/quick breads you need to be very careful not to over mix, cornbread is a little easier to work with and this is less of a concern in this recipe.
- Spread the batter in the pan evenly.
- Slice the jalapeño into thin rings. Place on top of the batter.
- Bake for 20 minutes, then sprinkle cheese on top and bake for about 10 more minutes.
HOW TO TELL IF IT IS DONE
The middle needs to be set.
You can just touch the middle lightly on top (don’t get burned) and see if it feels done and springs back when tapped in the middle.
You can also test it by poking the middle with a wooden toothpick or skewer and see if it comes out clean.