Jiffy Jalapeno Cornbread Recipe
Are you looking to add a little zing to your dinner table? Well, you’re in luck because we’ve got the perfect side dish that’s a cinch to make and packs a punch of flavor: Jiffy Jalapeño Cornbread Cheddar Skillet.
This golden brown delight is the ultimate comfort food with a twist. So grab your boxes of Jiffy Corn Muffin Mix, and let’s get baking!
Simple Ingredients, Big Flavor
- Jiffy Corn Muffin Mix
- Large eggs
- Milk
- Shredded cheddar cheese
- Whole corn, drained
- Diced fresh jalapeños
- Salt
- Garlic powder
- Black pepper
Measurements and instructions are in the printable recipe card below.
This easy cornbread recipe is all about combining simple ingredients to create something spectacular.
You’ll need the convenience of Jiffy corn muffin mix paired with fresh jalapeños for that perfect balance of heat and sweetness.
How To Make Jiffy Jalapeno Cornbread
Get started by gathering your ingredients.
Whip It Up In a Jiffy!
Preheat your oven to 400 degrees and get that 10-inch cast iron skillet ready with a spritz of non-stick cooking spray.
In a large mixing bowl, it’s time to beat the Jiffy mix, large eggs, and milk until smooth.
Fold in the shredded cheddar cheese, whole corn, and diced jalapenos, along with the salt, garlic powder, and pepper. The cornbread batter should be lump-free and ready to pour into your skillet.
Baking to Perfection
Pour out the mixture and watch it settle into a ready-to-bake golden potential.
Pop it into the oven and bake until the top is golden brown and a cake tester comes out clean. That’s the signal for the best part – it’s ready to enjoy!
Throw in some sharp cheddar or pepper jack cheese, and you’ve got a cheesy jalapeno cornbread that’s bound to be the best cornbread recipe you’ve ever tried.
- Jiffy Mix Magic: The base of our cornbread is the beloved Jiffy Cornbread Mix, a staple for that homemade flavor with minimal effort.
- Cheesy Goodness: Whether you’re a fan of sharp cheddar or love the smooth melt of pepper jack cheese, this recipe creates the perfect cheesy experience.
- The Heat Factor: Diced fresh jalapeños add that little kick, but if you’re up for extra spice, don’t hold back on the jalapeno peppers or even a dash of green chiles.
Serving and Storage
Slice this delicious side dish just like you would a pizza, and for the best results, serve it warm with a drizzle of honey or a dollop of melted butter.
Try some honey butter from Cookie and Kate.
Leftovers? Wrap them up in plastic wrap or aluminum foil and keep them in an airtight container at room temperature to enjoy later. It’s a great way to extend the joy of this delicious recipe!
Conclusion: Cornbread with a Kick!
This easy Jiffy Jalapeño Cornbread is a great addition to any meal. It’s a super easy side dish that brings a homemade flavor to your table with little effort.
Whether you’re enjoying it with family or impressing guests at your next get-together, this cornbread is the perfect sidekick to any main dish. So next time you’re in the kitchen, remember this Jiffy Jalapeno Cheddar Cornbread Skillet – it’s sure to be a hit!
Remember, the key to a fantastic meal is not just in the main event but in the accompaniments, and with this cheesy, spicy, and easy Jiffy jalapeno cornbread, you’re all set to make your meal memorable. Enjoy, and happy baking!
If you enjoyed Jiffy Jalapeno Cornbread Recipe, You may also like:
- Boneless Beef Stew Meat Recipe
- The Ultimate Guide to Cooking Fresh Polish Sausage
- Serve this alongside ham casseroles or with corned beef brisket.
- Loaded baked potato casserole recipe.
Jiffy Jalapeno Cornbread
Ingredients
- 2 boxes of Jiffy Corn Muffin Mix
- 2 large eggs
- ⅔ cup milk
- 1-½ cups shredded cheddar cheese
- 15 oz whole corn drained
- 2 fresh jalapeños diced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees and prepare a large cast iron skillet with non-stick cooking spray.
- In a large mixing bowl, combine cornbread mix, milk, and eggs. Beat using an electric hand or stand mixer until smooth and until there are no lumps.
- Fold in cheddar, corn, jalapenos, and seasonings. Mix well using a rubber spatula, ensuring you scrape the edges of the bowl as well.
- Pour out the mixture into the bottom of your skillet. Allow the mixture to self-level before you spread evenly.
- Cook for 16-18 minutes or until the top of the cornbread is golden brown.
- Allow to cool for about 5 minutes before serving.
Notes
- You can serve this cornbread warm or at room temperature.
- Great with honey and butter on top!
- This cornbread has a mild kick. For an added kick, do not de-seed the jalapenos when dicing.
- Cut this cornbread as you would cut a pizza!
