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jalapeno cornbread

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

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Jalapeno Cornbread
Jalapeno Cornbread

This Jalapeno Cornbread using a box of Jiffy Cornbread Mix was delicious and easy! Normally I make cornbread from scratch, but I’m traveling, and because I didn’t want to buy all the ingredients, I bought a box of Jiffy and added to it! The results were a huge hit! This cornbread was moist, a little sweet, cheesy, a little spicy from the jalapeño, and the corn added a little crunch.

If you’re not familiar with Jiffy Cornbread Mix, here’s a link! https://site.jiffymix.com/product/.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

I made this cornbread to go with my Vegetable Beef Soup! In my opinion, you just can’t have a homemade soup or stew without cornbread and this Jalapeno cornbread was a perfect addition! I added lots of cheese, jalapeños and corn. If you want my Vegetable soup recipe, heres the link: https://the2spoons.com/delicious-vegetable-beef-soup-in-the-instant-pot/.

Vegetable Beef Soup
Vegetable Beef Soup
Jalapeno Cornbread
Jalapeno Cornbread

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

Hope you enjoy this recipe!

Jalapeno Cornbread

Print Recipe
Course: Bread
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pkg Jiffy Cornbread Mix
  • 1/2-1 jalapeno pepper, seeded and minced (I added about 1/4 cup green chile – optional)
  • 3/4 cup grated cheddar cheese
  • 1/2 cup whole kernel corn
  • vegetable oil

Method
 

  1. Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
  2. Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
  3. Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.

so easy, the best jalapeno cornbread.

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Jalapeno Cornbread
Jalapeno Cornbread

We love cornbread, but we really love this Jalapeno Cornbread especially with beans like my Texas Smoked Brisket Beans. This cornbread is loaded with pickled jalapenos, lots of cheddar cheese and creamed cream corn! Yum, the perfect buttermilk cornbread turned spicy and even more luscious with the corn and cheese!

Jalapeno Cornbread
Jalapeno Cornbread

Remember the creamed corn recipe from the other day that I posted? I had some leftover in the freezer so I used that in the recipe, but any good creamed corn will work. Here’s the recipe for my creamed corn, but a can of creamed corn works just as well. https://the2spoons.com/effortless-southern-creamed-corn/

Southern Creamed Corn
Southern Creamed Corn

I also used pickled jalapenos, Los Costena Brand are what I use: https://amzn.to/34cxceH

I like to use the pickled jalapenos because you know what you are getting. You can use a fresh jalapeno that you seed and dice, but you don’t always know how hot they will be. Sometimes I use a combination of both, the pickled jalapenos and the fresh jalapeno.

I hope you like the easy recipe!! It is the best with my Texas Smoked Brisket Beans. Here’s the link: https://the2spoons.com/amazing-texas-smoked-brisket-beans/

Texas Smoked Brisket Beans
Brisket Beans

Make both! They are great together…

Jalapeno Cornbread

Jalapeno Cornbread

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 35 minutes
Course: Bread
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup sugar
  • 2 tbsp oil or melted butter plus more oil for your skillet
  • 1 can creamed corn
  • 1/2 cup chopped pickled jalapenos
  • 1/2-1 cup buttermilk
  • 2 large eggs
  • 1 1/2 cup grated medium to sharp cheddar cheese

Method
 

  1. Preheat the oven to 425 degrees F.  Whisk together all the dry ingredients in a large bowl.  Add the creamed corn, the eggs, the oil or melted butter, the jalapenos, the cheese and start with a half of buttermilk then more if needed.  Place your skillet in the oven to heat with a thin layer of oil or on top of the stove.  Iron skillets work best.  When the skillet is heated, add your cornbread batter and cook until golden brown on top and a toothpick when inserted comes out clean.