Jalapeno Cheddar Cornbread

"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."
 
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photo by KPD123 photo by KPD123
photo by KPD123
photo by KPD123 photo by KPD123
Ready In:
23mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 egg
  • 14 cup butter, melted
  • 13 cup milk
  • 2 tablespoons canned jalapeno peppers, diced and drained well
  • 1 cup cheddar cheese, shredded
  • 18 teaspoon salt (optional)
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directions

  • Combine cornbread mix, egg and butter in a mixing bowl.
  • Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
  • Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
  • Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

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Reviews

  1. strindo
    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.
     
  2. AliBee
    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!
     
  3. Lucky in Bayview
    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!
     
  4. deanndappier
    I followed Felicity's tweaks with a few of my own. I decided to use muffin cups. I lessened the butter she suggested by two tablespoons and kept the cheese at a cup. The two large fresh jalapeno's, I seeded and cut in chunks. The cup of canned corn was an excellent addition. Because of the moistness and melted cheese, I learned it's best to wait a few minutes for them to cool or they will fall apart.
     
  5. AmyJane
    Made these just as written. They came out great. Mine were not dry at all and were full of flavor. I baked them off in a cupcake pan to go as a side with chili. Yum!
     
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