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.
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.
- Carbohydrate 1.53636250154083 g
- Cholesterol 67.1531250698489 mg
- Fat 23.1336312745382 g
- Fiber 0.110499996171072 g
- Protein 9.02069375772364 g
- Saturated Fat 14.6253175154937 g
- Serving Size 1 1 serving(s) (72g)
- Sodium 420.170937928211 mg
- Sugar 1.42586250536976 g
- Trans Fat 1.45884625159258 g
- Calories 248 calories
Step-by-step
- 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.
Jalapeno Cheddar Cornbread: My Weeknight Savior
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. That's where this Jalapeno Cheddar Cornbread recipe comes in. It's a lifesaver, a weeknight warrior, a culinary champion in my book. Seriously, this recipe takes about 10 minutes to prep and 20 minutes to bake. It's the perfect side dish for almost anything – from chili and soup to grilled chicken or even a simple salad. The kids love it (even the picky eaters!), and my husband always asks for seconds. And let's be honest, sometimes a little bit of spice is just what we need to get through a busy day!
I discovered this recipe years ago, and since then I’ve tweaked it to perfection (for my family, at least!). I use a Jiffy cornbread mix as a base – it's already perfectly seasoned and super convenient. The addition of sharp cheddar cheese and those fiery jalapeños adds a delightful kick and tons of flavour. I usually go for a whole can of diced jalapeños. The added heat provides that little zest of adventure in every bite. I tend to use mini muffin tins, creating adorable little cornbread muffins that are perfect for portion control and snacking. If the batter seems a little too thick, a quick splash of milk helps thin it out to the perfect consistency. As a bonus, if you are cooking at high altitude like me, adding two tablespoons more of flour ensures that your cornbread is not too moist and doesn't crumble easily. It also gives it that nice, firm texture that I love.
Beyond the Recipe: This cornbread isn't just a side dish; it's a versatile ingredient that can be incorporated into so many other dishes. Crumble it up and use it as a topping for chili, soups, or casseroles. It also makes a fantastic base for a breakfast casserole, stuffed into bell peppers or in mini quiches. Or, even simply served with a dollop of sour cream and a sprinkle of chives for the perfect afternoon snack. Believe me; the possibilities are endless! I often bake a double batch on the weekend, so I always have some on hand for quick meals during the week.
Tips and Tricks: The beauty of this recipe is its simplicity. But here are a few tips I’ve picked up along the way: Don’t overmix the batter; a few lumps are perfectly fine. This prevents the cornbread from becoming tough. Grease your muffin tins well to prevent sticking. If you don't want it too spicy, then adjust the amount of jalapenos according to your preferences. Experiment with different types of cheese; pepper jack or Monterey Jack would also be delicious. And finally, don't be afraid to get creative! Add in some chopped green onions, bacon bits, or even some corn kernels for extra flavor and texture. Remember, recipes are guidelines, not strict rules. Have fun with it, and make it your own!
This Jalapeno Cheddar Cornbread has become a staple in my family's meal rotation, and it's sure to become a favourite in yours, too. So, next time you're looking for a quick, easy, and delicious side dish, give this recipe a try. You won't regret it!
