By KPD on February 06, 2008
Photo by KPD
Photo 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."
Serving Size: 1 (178 g)
Servings Per Recipe: 4
"Wow! These were fantastic. I made them in mini-muffin tins and they made 20. I used the jarred pickled jalapenos--maybe 3 or 4 T--and chopped them up myself. Insanely yummy!"
"This is the best cornbread. I use 3 diced fresh jalapenos, no butter and bake in a small cast iron skillet. Great with beans or chili.MMM"
"These were excellent but I did have to bake my muffins the full 20 min and should have let them sit for a few minutes because they were still pretty soft but delicious."
"This recipe was a hit , not only was it moist it was delicious I will always make this ."
"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."
"I'm so glad I found your recipe. I've been trying to clean out my pantry and wanted to use up one of the boxes of Jjiffy cornbread mix that had been taking up space for too long. I wasn't expecting the bread to be so tender. I used a little less melted butter and cheese (got to save calories where you can). My DH is not a big cornbread fan and he really liked this version. It was the perfect compliment to our chili. Thanks for posting!"
"Super easy, but tastes like you put forth effort. My favorite kind of recipe!"
"Great cornbread - big, fluffy moist pieces! I used 2 egg whites and only 1/2c cheese (which was plenty for us). I baked in an 8x8 baking pan at 350 for 28 minutes. I added nearly 3/4c of water to make this batter (which is no surprise since the box calls for 1.25c of water to make the bread, I used Hodgeson Mills, not Jiffy brand). Loved the spicy jalapeno's in every bite!! I'd be happy to make this cornbread again because of the fluffy moist texture; one of the best cornbread's I've made!"
"My husband has been begging me to make a spicy cornbread just for him since DD and I like our cornbread on the mild side. This recipe fits the bill since we love Jiffy cornbread muffins. Thanks for sharing. DH thanks you too, LOL."