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Cheddar, Jalapeno and Bacon Cornbread

Cheddar, jalapeno and bacon cornbread is made by combining a box of Jiffy Corn Muffin Mix with cheddar cheese, jalapeños and bacon for a delicious appetizer.
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Course Appetizer, Side Dish, Snack
Cuisine American

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix
  • ⅓ cup Milk
  • 1 Egg
  • ⅓ cup Sour Cream
  • 3 tbs Butter, melted
  • ½ cup Bacon Bits ( set 1 tbs aside to top it )
  • 1 cup Cheddar Cheese, shredded
  • 1-2 medium Jalapeno, diced (reserve 4-6 thinly sliced rings to top it)
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Topping

  • 2 tbs Butter, melted
  • 2 tbs Honey

Instructions
 

  • Preheat the oven to 400°
  • In a large bowl, jiffy, cornbread mix, Milk, egg, sour cream, bacon bits, melted butter, shredded cheese, and diced jalapeños. One diced jalapeno is plenty but add more if you'd like it extra spicy.
  • Season it with salt, pepper, and garlic powder and mix everything together until it’s evenly combined. Don’t overmix it just stop once all the ingredients are nicely blended.
  • Add the mixture to a 8” x 8” greased baking dish and sprinkle a little more bacon bits on the top and add thinly sliced jalapeño rings evenly spread out.
  • Place it in the oven for 20 to 25 minutes or until it is cooked all the way through.
  • Stir together, some melted butter and honey, and pour the mixture evenly on top of the warm cornbread.
  • Let the cornbread cool slightly and cut it into squares. Serve warm and enjoy.
Keyword Cheddar, Jalapeno and Bacon Cornbread