EASY JALAPEñO CHEDDAR CORNBREAD

Easy Jalapeño Cheddar Cornbread image

This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of 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

Steps:

Heat 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.)
In medium bowl, mix all ingredients except chili. Pour into skillet.
Bake 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 Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g