Cheddar Jalapeño Cornbread Drop Biscuits
The National Cornbread Festival is just a few weeks away! It has been and continues to be one of my most favorite, family-friendly festivals. I’ve been fortunate enough to be a judge for the National Cornbread Cookoff, sponsored by Martha White, for the last few years. Now, let me tell you… that’s some good eatin’. And though I won’t be able to join them this year, I promise you, if you make the trek to the tiny town of South Pittsburg, Tennessee for the festival, you won’t be disappointed. The whole town turns out to make this event a success. I’ve always been impressed with the kindness and grace shown by the folks from South Pittsburg at this event.
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.
These are seriously my new favorite bread. They don’t have a ton of heat, but the jalapeño adds incredible flavor to the already flavorful mix. And then there’s cheese. I don’t even have to tell you about that.
The great thing about this too, is you could start with nearly any Martha White cornbread mix and use the basic recipe, adding in whatever your favorite flavors might be, to create your very own take on these cornbread biscuits. And since they’re drop biscuits, there’s no rolling out or cutting! Y’all know I’m all about easy, right???
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
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 remove the seeds and leave the ribs intact, then chop. 3.5.3226
This post is sponsored by my good friends at Martha White and the J.M. Smucker Company. But, I assure you, the thoughts and opinions are all my own… just as always.
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