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    You are in: Home / Recipes / "Jiffy" Roasted Corn and Jalapeno Cornbread Recipe
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    "Jiffy" Roasted Corn and Jalapeno Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Diane in Nebraska's Note:

    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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    Units: US | Metric


    1. 1
      Melt butter in a sauté pan.
    2. 2
      Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
    3. 3
      Whisk egg, corn liquid, and cream together.
    4. 4
      Stir into corn muffin mix with a fork.
    5. 5
      Stir in diced jalapenos and cheddar cheese.
    6. 6
      Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
    7. 7
      Pour into 8” x 8” buttered baking dish.
    8. 8
      Bake at 350º for 15 minutes.
    9. 9
      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).
    10. 10
      Remove from oven and let stand for 10 minutes before serving.
    11. 11
      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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    Ratings & Reviews:

    • on March 22, 2009


      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!

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    • on March 10, 2012


      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!!!

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    • on September 26, 2010


      Easy and delicious. I cut the corn down to one cup, and did not use the was sweet enough for us without.

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    Read All Reviews (7)


    Nutritional Facts for "Jiffy" Roasted Corn and Jalapeno Cornbread

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.2
    Calories from Fat 191
    Total Fat 21.2 g
    Saturated Fat 10.9 g
    Cholesterol 77.1 mg
    Sodium 754.1 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 4.4 g
    Sugars 10.9 g
    Protein 10.9 g

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