OSB Jalapeno Cornbread Mix

Our Jalapeño Cornbread Mix begins with stone ground, non-GMO corn meal. Best baked in a cast iron skillet, this cornbread is a great compliment to chili, soups, or beans. Wholesome and with great flavor, this mix is sure to satisfy every time. 1 bag Jalapeño Cornbread Mix2¼ cups buttermilk or milk3 eggs¼ cup vegetable oil1 teaspoon sugar (optional)Preheat oven to 375˚F. In a medium bowl, combine jalapeño cornbread mix, milk, eggs, oil, and sugar. Stir to mix. Pour into well greased 9″x13″ pan or large skillet and place in oven. Bake 30-35 minutes, or until golden brown. Yield: 12-14 servings. OLD SCHOOL BRAND™ SOUTHWEST CORNBREAD1 bag Jalapeño Cornbread Mix2¼ cups buttermilk or milk3 eggs¼ cup vegetable oil½ cup drained corn kernels8 ounces shredded cheddar cheesePreheat oven to 375˚F. In a medium bowl, combine jalapeño cornbread mix, milk, eggs, oil, Stir to mix. Fold in corn and cheese. Pour mixture into well greased 9″x13″ pan or large skillet and place in oven. Bake 30-35 minutes,