This wonderful product was featured in the 2008 October issue of Better Homes and Gardens rated as “Best Spicy Cornbread.” Our Jalapeno Cornbread is made with dehydrated jalapenos that we grind in our kitchen just before we mix the recipe.
1 cup Milk
1/4 Cup Oil
2 Eggs (beaten)
Directions: Pre-heat oven to 400 degrees. Pour contents of package in medium size bowl. Add milk, oil and eggs. Stir until well blended. Pour mixture into greased 9" cast iron skillet, 9x9 baking pan, or 12 compartment muffin tin. Bake for 20-25 minutes or until golden brown.
Serve your cornbread with a Texas flair. Bake our delicious Jalapeno Cornbread in one of our uniquely shaped pans. Choose from our Texas Shaped Pan, Boot Shaped Pan or Texas Muffin Pan.
Ingredients: Whole grain stone ground cornmeal, wheat flour, baking powder, jalapenos, sugar, and salt.