This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Easy Jalapeño Cheddar Cornbread
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 6
Ingredients
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/4 cup chopped pickled jalapeño chiles
- 1/2 cup shredded Pepper Jack cheese (2 oz)
- 1/3 cup milk
- 1 egg
- Progresso™ Southwest Style white chicken chili with beans, as desired
Instructions
-
Step1Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
-
Step2In medium bowl, mix all ingredients except chili. Pour into skillet.
-
Step3Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition
170
Calories
5g
Total Fat
5g
Protein
25g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 300mg
- 12%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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