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 the milk and stir to combine. Drop in half-cup measurements onto the baking sheet leaving about 3 inches of space between each biscuit. Bake for 18 to 20 minutes, or until golden browns and cooked through. Serve warm. Notes These biscuits are not really hot as removing the pith or ribs (white part inside) is where most of the heat is. The jalapeño just gives them a nice flavor. If you're still concerned about them being too spicy, simply use just one jalapeño.
If you like heat, simply remov...