Moist Cornbread

Sad to say we have lots of ice, but not one bit of snow where I live.  We had no cable this morning and I thought I might commit a crime if locked in the house all day with my hubby with no cable.  He is a sports NUT.  Thank goodness it came back on about fifteen minutes ago.  As long as the power stays on we are in business.  I'm saying a special prayer of thanksgiving for our utility workers today.  We sometimes forget how much we rely on them.  If the power stays on we are set to have leftovers of White Chicken Chili.  I'm not looking forward to telling my crew there is no leftover cornbread.

Recently, a friend called to ask how to make MOIST cornbread.  Like many people, she uses a basic cornbread mix from a box.  I must say I do the same, but add some ingredients to make it moist.  I thought I'd share the cornbread recipe I used last night with the White Chicken Chili.  I added a few jalapenos (jar in the pickle section), but this was not hot.

Jalapeno Cheese Cornbread

2 boxes Martha White Cornbread mix
1 cup sour cream
1/4 cup mayo
1/4 cup grated cheddar cheese
1 cup of milk
a few tablespoons of chopped jalapenos from a jar (these are sold on the same aisle as pickles)

Mix and pour mixture into a greased 9 x 9 pan.  Bake for about 40 minutes or until done in a 375 degree oven.