"Jiffy" Roasted Corn and Jalapeno Cornbread

"This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor."
 
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Ready In:
35mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Melt butter in a sauté pan.
  • Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
  • Whisk egg, corn liquid, and cream together.
  • Stir into corn muffin mix with a fork.
  • Stir in diced jalapenos and cheddar cheese.
  • Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
  • Pour into 8” x 8” buttered baking dish.
  • Bake at 350º for 15 minutes.
  • Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
  • Remove from oven and let stand for 10 minutes before serving.
  • Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.

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Reviews

  1. This was excellent! I used a 12 oz. bag of frozen corn with red bell peppers in it, so I used milk instead of corn liquid, as advised. I added a little salt and pepper to the corn while it cooked, and I chopped up 3 jalapenos, which was about 3 tablespoons (or more). This is in a class all its own for cornbread! Very southwestern and gorgeous color. It went with my boyfriend's chili very nicely. Thanks!
     
  2. The flavor is PERFECT. I chose this recipe because it uses simple ingredients that I almost always have on hand, is easy to prepare, and I liked the fact that you saut? the corn, onions, and bell peppers prior to adding them to the mix. Instead of Jiffy, I used Pamela's Gluten Free Cornbread & Muffin Mix. Unfortunately, it comes in a 12 oz package rather than Jiffy's 8.5 oz package, so the cornbread turned out a tiny bit dry, but I will remember to use a little extra liquid next time. I made these in a muffin tin (12 muffins) and cooked them for 20 minutes. This recipe is going in my permanent folder! Fantastic!!!
     
  3. Easy and delicious. I cut the corn down to one cup, and did not use the honey...it was sweet enough for us without.
     
  4. Made this last night to go with Recipe#193641#193641 and a green salad with Recipe#92933#92933 to put on the salad. What a delicious meal! Next time I might cut the corn down a little but the smell and taste of this cornbread was wonderful. I did top it with the honey and it made a slightly sweet but delicious topping. Will make this again. Thank you! P.S. It was only DH and I and I cut the bread into nine squares and he ate 3 1/2 of them!
     
  5. I have made this a few times now and it gets compliments every time! Starting with a Jiffy mix makes this bread a breeze in the kitchen. A wonderful blend of spicy and sweet (my two favorite flavors), also very pleasingly colorful and the smell fills the whole house! I make this every time I make texas-style chili.
     
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