Hot, crumbly, melt-in-your-mouth cornbread, Zatarain’s style. Zatarain's Cheddar Jalapeño Cornbread Mix pairs a great cheesy taste with a jalapeño kick to spice up your family meals. Heat things up at the dinner table with spicy Cheddar and jalapeño cornbread. With the addition of a few simple ingredients- shredded Cheddar cheese, milk, butter and an egg- you can bake up homemade cornbread or corn muffins with ease. Serve this golden cornbread New Orleans-style with Zatarain's Red Beans & Rice or Zatarain’s Gumbo, as a Sunday brunch side, or on its own as a savory, anytime snack. Feelin' creative? Add ingredients like andouille sausage or cooked bacon and make it all your own. Or, crumble or cube the prepared cornbread to make the base for a flavorful stuffing.

Yellow Corn Meal, Sugar, Enriched Wheat Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Jalapeño Pepper, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Whey

You'll Need: 1 cup shredded sharp cheddar cheese; 2/3 cup milk; 6 tablespoons butter, melted; 1 egg.Heat oven to 375degF with rack in middle position. Spray 8-inch square baking pan with no-stick cooking spray.Stir Cornbread Mix, cheese, milk, butter and egg in large bowl just until moistened. Pour batter into prepared pan.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown....and if you want to make Corn Muffins:Lightly grease or line 12 muffin cups with paper baking cups.Prepare batter as directed above.Spoon 1/4 cup batter into each muffin cup.Bake in preheated 375degF oven 15 to 18 minutes or until toothpick inserted into muffin comes out clean. Makes 12 muffins.