Jiffy Jalapeno Cornbread

Classic Bakes Editorial Team
Published Date
Rate
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Serves
12
Front view of Jiffy Jalapeno Cornbread in pan on top of a towel
Aerial shot of Jiffy Jalapeno Cornbread with a slice on the side
Close up shot of on slice of Jiffy Jalapeno Cornbread in a saucer

The quintessential store brand to buy is Jiffy for those who don't know the honor of having fresh homemade cornbread. The creators of this brand have the secret on how to make the most flavorful and moist cornbread that's not homemade. However, today we will show you how to make your own homemade Jiffy Jalapeño Cornbread. We decided that teaching you how to make plain cornbread wasn't enough and that it needed a little kick to take this ordinary treat into an extraordinary one. The combination of sweet corn, spicy Jalapeño, and some creamy cheese make this dish an excellent pairing for a warm bowl of chili. We hope you enjoy this recipe for Jiffy Jalapeño Cornbread and share it with friends and family whenever you're in the mood for this sweet, spicy, and cheesy treat.

Ingredients
Instructions 0%
  1. Use some of the butter to grease a 9 x 13 x 2 baking pan and set aside.
  2. Separate the cheese into two portions 8 oz and 2 oz.
  3. Mix all the dry ingredients flour, corn meal, sugar, baking powder, baking soda and salt into one bowl.
  4. In a separate bowl mix all the wet ingredients butter milk, eggs and butter together.
  5. Slowly add the wet ingredients to the dry ingredients and gently mix them together to create a batter.
  6. Once the batter is smooth add the 8 oz portion of cheese, scallions and minced Jalapeño peppers then fold them into the batter being careful not to over mix.
  7. Pour into the baking pan and smooth over the top then let the mixture rest for 15-20 minutes
  8. Preheat the oven at 350 °F/ 178 °C and place a rack in the middle of the oven.
  9. After the batter has rested, sprinkle the 2 oz of cheese over the top and arrange the round slices of Jalapeño on top.
  10. Bake for 30-30 min until it passes the toothpick test then remove from the oven and allow to cool until warm to the touch then serve and enjoy.

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