Name: Jiffy Jalapeno Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: Caribbean
Ingredients: 375 grams All Purpose Flour; 140 grams Yellow Corn Meal - find ground; 50 grams Brown Sugar; 2 tablespoons Baking Powder; ½ teaspoon Baking Soda; 2 teaspoons Salt; 460 ml Butter Milk; 3 Eggs - beaten; 250 grams Unsalted Butter - softened; 10 ounces Sharp Cheddar Cheese - shredded; 3 Green Onions - chopped; 1 tablespoon Cilantro - chopped; 2 tablespoons Jalapeño Peppers - seeded & minced

Front view of Jiffy Jalapeno Cornbread in pan on top of a towel

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.

Equipment Needed

Baking Dish

Cooling Rack

Digital Food Kitchen Scale

Glass Measuring Cups

Grater

Large Mixing Bowl

Medium Mixing Bowl

Stainless Steel Measuring Spoons

Whisk

Author: Rachael Ottier Hart

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

Ingredients

375 grams All Purpose Flour
140 grams Yellow Corn Meal - find ground
50 grams Brown Sugar
2 tablespoons Baking Powder
½ teaspoon Baking Soda
2 teaspoons Salt
460 ml Butter Milk
3 Eggs - beaten
250 grams Unsalted Butter - softened
10 ounces Sharp Cheddar Cheese - shredded
3 Green Onions - chopped
1 tablespoon Cilantro - chopped
2 tablespoons Jalapeño Peppers - seeded & minced

Instructions

Use some butter to grease a 9 x 13 x 2 baking pan and set it aside.

Mix all the dry ingredients flour, cornmeal, sugar, baking powder, baking soda, and salt into one bowl.

In a separate bowl, mix all the wet ingredients, buttermilk, eggs, and butter, using a whisk.

Slowly add the wet ingredients to the dry ingredients and gently mix them to create a batter.

Once the batter is smooth, add the 3/4s of cheese, scallions, and minced Jalapeño peppers, then fold them into the batter, being careful not to over mix.

Pour into the baking pan, smooth over the top, and rest for 15-20 minutes.

Preheat the oven at 350 °F/ 178 °C and place a rack in the middle of the range.

After the batter has rested, sprinkle the remainder of the cheese over the top and arrange the round slices of Jalapeño on top.

Bake for 30-30 min until it passes the toothpick test, then remove from the oven and allow the cornbread to cool until warm to the touch, then serve and enjoy.