Cheesy Jalapeño Cornbread / Guest Post

Hello!

We are so delighted to welcome the lovely Elizabeth to the Doll Mag site today! She is just lovely and has offered to share some of her favorite recipes to make from time to time. Lulu and I both love making things in the kitchen {and from our survey, we know many of you do too!}, so expect more recipes in the future. Today, however, Elizabeth wrote up the recipe for Cheesy Jalapeño Cornbread. Sounds yummy, no? Let’s see how to make it…

Cheesy Jalapeño CornbreadYOU WILL NEED…

  • One jalapeño
  • Two boxes of Jiffy Corn Muffin Mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sugar
  • 1 1/2 cups sharp cheddar cheese
  • 2 large eggs
  • 2/3 cup milk
  • Butter

Cheesy Jalapeño CornbreadTO MAKE

Prepping

  1. Preheat your oven to 400 degrees.
  2. Dice your jalapeño.  You can leave the seeds in or out, depending on your heat tolerance. It’s all up to you!
  3. Grate your cheese into its own bowl.  You can give or take to the amount of cheese. 1 and 1/2 cups is about the average amount.
  4. Butter your pan by sliding a stick of butter around your pan, covering all areas.  This will help your cornbread not stick.  I used an 8 by 8 inch pan.

Cooking

  1. First, pour both boxes of corn muffin mix into a large bowl, along with your diced jalapeño , cheese, salt, pepper, and sugar.  These will become your dry ingredients.
  2. Next, crack the large eggs into a separate bowl.  Beat the eggs.  Now, add the 2/3 cup of milk along with 2 tablespoons of melted butter.  These will become your wet ingredients.
  3. Then, mix your wet and dry ingredients together with a fork.  Be careful not to over mix it, a few lumps are perfectly fine.
  4. Be sure to turn down your oven to 375 degrees. Now you can put your cornbread into the oven.
  5. Bake for roughly twenty-seven to thirty minutes, depending on how hot your oven gets. A good way to check is if you stick a toothpick inside and it comes out clean, that means it’s ready! Poke holes in the top, then rub butter over it.
  6. Let it cool before cutting into it. Enjoy!

A huge thank you to Elizabeth! Now, the question is, how to make a doll-sized version? If you’re anything like me, you probably think of ways to use things in real life for your doll all the time! :) If you make cheesy jalapeño cornbread for you or your doll, we would love to see. Email us at dollmagblog[at]gmail[dot]com.

Have a terrific Thursday!

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