Minutes Prep time: 20
Minutes Total time: 60
Servings: 14
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) Duncan Hines® Dolly Parton’s Sweet Cornbread & Muffin Mix
1-1/2 cups shredded Cheddar cheese
1 jalapeno pepper, seeded and finely chopped
1/3 cup butter
1 cup milk
1 egg
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 9 g | 14% |
| Iron | 1 mg | 4% |
| Calories | 224 kcal | 11% |
| Sodium | 370 mg | 15% |
| Protein | 6 g | 12% |
| Saturated Fat | 5 g | 27% |
| Sugars | 11 g | 1% |
| Vitamin C | 1 mg | 2% |
Preheat oven to 375°F. Spray 9-inch cast iron skillet with PAM®.
Stir together corn bread mix, Cheddar cheese and jalapeno in large bowl. Pour in milk, egg, and melted butter. Stir until well blended.
Pour batter into pan. Bake on rack in center of oven 34 to 38 minutes. Cornbread is done when toothpick inserted in center comes out clean. Serve warm.
*For 8x8-inch pan bake 25 to 28 minutes; 9x9-inch pan bake 21 to 25 minutes; 12 muffins bake 17 to 21 minutes.
Jalapeno Cheddar Cornbread
