"Jiffy" Roasted Corn and Jalapeno Cornbread

READY IN: 35mins
Recipe by Diane in Nebraska

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.

Top Review by Cassandra's Kitchen

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!

Ingredients Nutrition


  1. Melt butter in a sauté pan.
  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. Whisk egg, corn liquid, and cream together.
  4. Stir into corn muffin mix with a fork.
  5. Stir in diced jalapenos and cheddar cheese.
  6. Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
  7. Pour into 8” x 8” buttered baking dish.
  8. Bake at 350º for 15 minutes.
  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. Remove from oven and let stand for 10 minutes before serving.
  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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