A flavorful cornbread recipe with a simple twist. This jalapeno popper tasting cornbread will add a kick to any party or dinner as a tasty side dish. Serve with honey or eat as-is.
Jiffy jalapeno cheddar cornbread
You’re going to love this simple and easy cornbread recipe. It’s a great way to use up oven roasted jalapeno peppers and make a frugal side dish with minimal effort.
Serve it up at a dinner party, for Taco Tuesday, or during the summer with your favorite fiesta inspired or grilled dishes. This cornbread is versatile and goes with practically any dish or setting.
This cornbread is flavorfully moist, tender in every bite, and packed with flavor. It tastes like a jalapeno popper and cornbread in one.
Jalapeno cornbread ingredients
- Cream cheese
- Sour cream
- Jiffy corn muffin mix
- Roasted jalapenos,
- Bacon
- Cheddar cheese
- Butter
- Eggs
- Whole kernel corn
- Milk
What you’ll need to make this recipe
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Tips for making bacon cheddar jalapeno cornbread
Making this cornbread recipe is very simple. Something great to note is that it does well with both canned corn as it does with frozen corn. There’s no need to thaw the corn beforehand either.
FAQ’s about jalapeno popper cornbread
If stored in an airtight container or well wrapped and at room temperature, this cornbread can last about 3 days and still taste fresh and delicious. I like to warm it up in the microwave for about 30 seconds to recreate the warm from oven feeling.
Yes, this bread freezes great. I recommend either making it in a freezer friendly continer like a disposable pan, then wrapping it well in plastic wrap beofre placing it in an airtight contienr. This will keep it safe for about 3-6 months. Just thaw when ready to eat.
Yes, you can make this recipe in muffin form but the cooking time will be about half. Set the timer for 15-20 minutes and check with a toothpick. Add additional time if necessary, in 5-minute intervals checking after each. You want the toothpick to come out clean or with just a few crumbs on it.
How to make Jiffy jalapeno cornbread
Preheat your oven to 375 degrees F and grease a 9×13 baking dish.
In a large bowl, combine all of the ingredients and stir together until well blended.
Pour the batter into the prepared baking dish and then bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
Let cool for about 15 minutes before slicing and serving.
More great recipes to try
- Bakery Style Strawberry Muffins
- 4 Ingredient Guacamole
- Peanut Butter Cookies with Cake Mix
- Pancake Mix Crepes
- Peanut Butter Blossoms
- Peanut Butter Marshmallow Cookies
Jiffy Jalapeno Cornbread
Ingredients
- 4 oz Cream cheese, softened
- 1/2 cup Sour cream
- 2 boxes Jiffy corn muffin mix
- 1/4 cup Roasted jalapenos, chopped
- 1/2 cup Bacon, crumbled
- 1 cup Cheddar cheese, shredded
- 4 tbsp Butter, melted
- 2 large Eggs
- 1 can Whole kernel corn, drained
- 2/3 cup Milk
Instructions
- Preheat oven to 375 degrees F and grease a 9x 13 baking dish. Set aside.
- In a large mixing bowl combine all of the ingredients together until well mixed.
- Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
- Let cool for about 15 minutes before slicing and serving.
Nutrition
