Jalapeno Cheddar Cornbread - cooking recipe

Ingredients

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
2 tablespoons canned jalapeno peppers, diced and drained well
1 cup cheddar cheese, shredded
1/8 teaspoon salt (optional)

Preparation

Combine cornbread mix, egg and butter in a mixing bowl.
Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.