Jalapeno Cheddar Cornbread

READY IN: 23mins
KPD
Recipe by KPD

Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

Top Review by strindo

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.

Ingredients Nutrition

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 egg
  • 14 cup butter, melted
  • 13 cup milk
  • 2 tablespoons canned jalapeno peppers, diced and drained well
  • 1 cup cheddar cheese, shredded
  • 18 teaspoon salt (optional)

Directions

  1. Combine cornbread mix, egg and butter in a mixing bowl.
  2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
  3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
  4. Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

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