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
- 1 (6-ounce) package Martha White Mexican Style Cornbread and Muffin Mix
- 1 cup self-rising flour
- 4 tablespoons cold salted butter
- 1/2 teaspoon garlic powder
- 2 jalapeños ribs removed, seeded and finely chopped (about 1/3 cup)
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
- 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.