Cheddar Jalapeño Cornbread Drop Biscuits

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These Cheddar Jalapeño Cornbread Drop Biscuits combine two of my favorite breads into one delicious, easy-to-make recipe that's perfect with nearly any meal!

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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.

These Cheddar Jalapeño Cornbread Drop Biscuits combine two of my favorite breads into one delicious, easy-to-make recipe that's perfect with nearly any meal!

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 Cheddar Jalapeño Cornbread Drop Biscuits combine two of my favorite breads into one delicious, easy-to-make recipe that's perfect with nearly any meal!

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???

These Cheddar Jalapeño Cornbread Drop Biscuits combine two of my favorite breads into one delicious, easy-to-make recipe that's perfect with nearly any meal!

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!

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Cheddar Jalapeño Cornbread Drop Biscuits
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat the oven to 425° F and spray a baking sheet with nonstick cooking spray.
  2. 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 remove the seeds and leave the ribs intact, then chop.

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These Cheddar Jalapeño Cornbread Drop Biscuits combine two of my favorite breads into one delicious, easy-to-make recipe that's perfect with nearly any meal!
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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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Comments

  1. Maria Poroy says:

    so sorry we don’t have these mixes in CA!

  2. Alice Lane says:

    I’ve been using this Martha White jalpeno Cornbread mix for long time now. It is quick and easy. I’ve found that adding a bit of cooking oil makes it better, more moist. I have also added fresh jalapenos for an extra kick. Your cornbread/biscuit recipe sounds good, I will try it soon. Thanks for all the good recipes and tips.

  3. Stacey, I’ve printed the recipe, and I’m making these for our Annual Adult Easter Egg Hunt/Party this weekend! The “big kids” are going to love these! Thanks!

  4. Stacey, I love the ease of drop biscuits (yeah, I can be lazy that way 🙂 ). I have roasted frozen Hatch hot green chile in my freezer. Bet one of them would be a great substitute for the jalapeno. I enjoy the heat. Thanks for the recipe.

  5. Rock Hunter says:

    Stacy, I added crumpled bacon – and maybe some corn next time. Great blog and recipes…
    Thanks,
    Rock

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