Jalapeno Cheddar Cornbread

By á-47

Ingredients

• 1 egg, slightly beaten
• 1/3 cup sour cream
• 1 can (11 oz) Mexican-style corn, drained
• 1 Tbsp. jalapeno peppers, chopped
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup scallions, chopped
• 1 box (8.5 oz) corn muffin mix

Preparation

Step 1

Heat oven to 350 degrees. Lightly coat 9x5 loaf pan with nonstick cooking spray.

In a large bowl, whisk together egg and sour cream until blended. Stir in corn, jalapeno, cheese and scallions. Add muffin mix; stir 1 minute or until moistened.

Transfer batter to prepared pan. Bake 35 minutes, or until toothpick inserted in center of bread comes out clean.