Extra Moist Jalapeno Cornbread

Submitted by YaYa1689

"I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 12-15

ingredients

• 3 (7 ounce) packages cornbread mix
• 1 large sweet onion, diced
• 2 cups shredded colby-monterey jack cheese
• 2 large eggs, beaten
• 2 1⁄2 cups whole milk or 2 1/2 cups buttermilk
• 1⁄2 cup vegetable oil
• 3 teaspoons sugar
• 1 (15 ounce) can creamed corn
• 6 ounces chopped jalapenos

directions

1. Mix and pour into greased 9x13-inch pan.
2. Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.

Reviews

[sparky403]

Was really quite good and so easy to make - the 5 minute prep time is accurate (as is the 45minute baking time). My friends ate it up (although they will eat anything). I think It really turns out (at least mine did) more like a corn pudding or spoon bread - it is indeed very moist. I think next time I would do with a combo of fresh and creamed corn. I think it also needed some cumin

 

[a.mckee]

Made this in my mini muffin tin cooked at the same temp for 18 minutes. great as an appetizer with a little sour cream mixed with Taco Seasoning to top it off.....off the charts

 

[Clara B.]

1st Place Blue Ribbon winner at our church Cornbread making contest. Tysvm

 

[Debi9400]

Excellent recipe - easy to do and flipped out of my baking pan slick as could be. Very very tasty - love the contrast between the sweetness of the bread with little tiny kicks of jalapeno now and then. I'd used a can of chopped green chili's along with some chopped jalapeno's in a jar. Very tasty. I can't get store bought cornbread mixes up here so used Paula G's Cornbread Mix (recipe #167160) and highly recommend it. And if I might add....this is the ONLY way to eat canned creamed corn.....

 

[GI Slo]

I've been doing this recipe for about 4 or 5 years now. I just use martha white sweet or jiffy. Just add creamed corn, diced jalapenos, eggs, and cheese. I cook it 5 degrees cooler, but let it cook longer. I used to cook it in my cast iron, but it's just as easy in a disposable aluminum pan; I just coat the pan with butter before I put the mix in. Folks go slap stupid for it. I put it into a fund raiser bake auction last year and it only made $5. This year it went for $40!