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Breads

Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread recipe
photo by:kraft
You can get a head start on this corn bread with a package of corn muffin mix, but the real excitement comes from the cheddar and pickled jalapeños!
time
prep:
10 min
total:
30 min
servings
total:
9 servings
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What You Need

1
pkg.   (8-1/2 oz.) corn muffin mix
1
cup  KRAFT Shredded Cheddar Cheese
1/4
cup  chopped red peppers
2
Tbsp.  chopped mixed pickled jalapeños and carrots

Make It

HEAT oven to 400°F.

PREPARE muffin batter in medium bowl as directed on package. Stir in remaining ingredients just until blended.

POUR into greased 8-inch square pan.

BAKE 18 to 20 min. or until lightly browned.

Kraft Kitchens Tips

Substitute
Substitute your favorite chopped hot peppers for the pickled jalapeños and carrots.
Make Ahead
Cornbread can be stored, tightly covered, in refrigerator up to 2 days. To reheat, place on microwavable plate; microwave on HIGH 30 sec. or just until warmed.
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