Community Pick
Jalapeno Cheddar Cornbread
photo by Jonathan Melendez
- Ready In:
- 23mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 1 egg
- 1⁄4 cup butter, melted
- 1⁄3 cup milk
- 2 tablespoons canned jalapeno peppers, diced and drained well
- 1 cup cheddar cheese, shredded
- 1⁄8 teaspoon salt (optional)
directions
- Combine cornbread mix, egg and butter in a mixing bowl.
- Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
- Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
- Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I agree with the other reviewers that these are delicious. I really like the slight sweetness of Jiffy mix and they're really light. I will make again but will reduce the butter and cheese by half. I didn't use salt - none needed. I used 2 aluminum/disposable mini bread loaf pans and cooked for 20 minutes. They were still very loose in the center but I think from so much butter and cheese. Would be perfect for a black iron skillet or cornbread pan! They do rise a little so don't fill batter all the way to top of skillet/pan.
-
I'm so glad I found your recipe. I've been trying to clean out my pantry and wanted to use up one of the boxes of Jjiffy cornbread mix that had been taking up space for too long. I wasn't expecting the bread to be so tender. I used a little less melted butter and cheese (got to save calories where you can). My DH is not a big cornbread fan and he really liked this version. It was the perfect compliment to our chili. Thanks for posting!
see 17 more reviews
RECIPE SUBMITTED BY
KPD123
Frisco, Colorado