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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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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 honey...it was sweet enough for us without.

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    • on March 13, 2010

      Made this last night to go with Chili#193641 and a green salad with Sugar Pecans#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!

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    • on March 06, 2010

      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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    • on December 24, 2009

      I followed this recipe to the letter and it was fantastic! I'm a big fan of Jiffy cornbread but this really kicked it up a notch. I brought it to my office party as muffins and everyone devoured them. Thanks for sharing!

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    • on August 30, 2009

      I have made this a few times and it disappears every time! It could not be easier to make, but tastes like you spent hours in the kitchen. I pretty much followed the recipe, but did make one modification. Some of my family likes red bell pepper, others do not. To keep peace, I do not add the chopped red bell pepper with the onion, but once the mixture is in the pan, I decorate the top with strips of the red pepper to make a flower-like design. It kicks up the presentation a notch, and to each his or her own on bread with or without the pepper! Very, very good!

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    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
    47%
    Total Fat 21.2 g
    32%
    Saturated Fat 10.9 g
    54%
    Cholesterol 77.1 mg
    25%
    Sodium 754.1 mg
    31%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 4.4 g
    17%
    Sugars 10.9 g
    43%
    Protein 10.9 g
    21%

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