Cheddar Jalapeño Cornbread Drop Biscuits - Recipes

Cheddar Jalapeño Cornbread Drop Biscuits

Each year, I like to play along and pretend I’m creating a recipe for entry into the cook-off.  The recipes have to include a packet of Martha White Cornbread mix.  This time, I decided to start with a product I hadn’t ever used before, the Mexican Style mix.  Playing off of the flavors in the mix, I created these absolutely delicious Cheddar Jalapeño Cornbread Drop Biscuits.

I just know y’all will enjoy these biscuits and I know you’ll enjoy your time at the National Cornbread Festival if you can make it over that way.  There’s certainly a good time to be had for all!   Y’all enjoy!

Cheddar Jalapeño Cornbread Drop Biscuits   Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Stacey Little | Southern Bite Serves: 7 to 8 biscuits Ingredients 1 (6-ounce) package Martha White Mexican Style Cornbread and Muffin Mix 1 cup self-rising flour 4 tablespoons cold salted butter ½ teaspoon garlic powder 2 jalapeños, ribs removed, seeded and finely chopped (about ⅓ cup) 1 cup shredded sharp cheddar cheese ¾ cup milk Instructions Preheat the oven to 425° F and spray a baking sheet with nonstick cooking spray. In a medium bowl. combine the cornbread mix with the self-rising flour and garlic powder. Cut the butter into the mixture with a pastry blender or two butter knives until the butter is cut into pieces the size of peas. Add the jalapeños and cheddar cheese. Pour in ...
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