1/2-1jalapeno pepper, seeded and minced(I added about 1/4 cup green chile - optional)
3/4cupgrated cheddar cheese
1/2 cup whole kernel corn
vegetable oil
Instructions
Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.