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Jiffy Jalapeno Cornbread Recipe

Jiffy Jalapeno Cornbread

Julie Pollitt
Spice up your meal with Jiffy Jalapeno Cornbread – a perfect blend of heat and sweetness in every bite.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Dishes
Servings 6 -8
Calories 153 kcal

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!

Nutrition

Serving: 1gCalories: 153kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 59mgSodium: 272mgFiber: 2gSugar: 6g
Keyword airtight container, fresh jalapeños, jalapeños, jiffy jalapeno cornbread, pepper jack cheese, recipe, room temperature, sharp cheddar, simple ingredients
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