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Chipotle Pepper Jack Cornbread
This simple Chipotle Pepper Jack Cornbread recipe makes one tasty cornbread with only a couple more ingredients than regular cornbread mix.
Course Side Dish
Cuisine American
Keyword bread, chipotle pepper jack cornbread, cornbread
Prep Time 7 minutes minutes
Cook Time 15 minutes minutes
Total Time 22 minutes minutes
Servings 24 muffins
Calories 66kcal
- 1 8.5 oz cornbread mix
- 3/4 cup of grated pepper jack cheese
- 4 Chipotle peppers in adobe sauce
- 1/3 cup of milk
- 1 egg
Preheat the oven to 400 degrees
Take 4 chipotle peppers and put in a food processor and grind until blended really well
Take a mixing bowl and crack your egg and whisk well
Add milk and cornbread mix and mix well with a fork
Next add shredded pepper jack cheese and blended chipotle peppers to the mix and mix until the all of the mixture is a redish/orange color
Spray a mini muffin tin with cooking oil
Fill each muffin tin 3/4 of the way full or one cookie scoop and out in the oven
Cook for 15 minutes when you start to see the tops turn golden
- If you don't have a food processor just chop up with chipotle peppers really fine before adding to the cornbread mix
- I prefer freshly shredded cheese, but already shredded package cheese will work just fine
- Use a cookie scoop to put the cornbread mix into the mini muffin tins for the perfect amount of mix.
- Do Not forget to spray your muffin tin with cooking spray or some sort of grease so the muffins do not stick to the pan
- Do let the muffins cool 5 minutes before popping them out of the tins, but do not let them cool too long in the tin
Serving: 1g | Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Calcium: 38mg | Iron: 1mg