Jiffy Jalapeno Cornbread

4.50 from 2 votes

Jiffy Jalapeno Cornbread

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.

Prep Time5

Cook Time40

Cool Time15

Total Time1

Course: Side Dish

Cuisine: American, Mexican

Diet: Vegetarian

Servings: servings

Calories: 363kcal

Author: Nicole Durham

Cost: Recipe $6.59 / Serving $0.55

Equipment

Ingredients

4 ounces cream cheese, softened ($0.93)
½ cup sour cream ($0.50)
4 tablespoons unsalted butter, melted ($0.50)
2 large eggs ($0.30)
⅔ cup milk ($0.15)
2 boxes Jiffy corn muffin mix ($1.24)
1 can (15 ounces) whole kernel corn, drained ($0.54)
¼ cup roasted jalapeños, chopped ($0.84)
½ cup cooked bacon, crumbled ($0.60)
1 cup cheddar cheese, shredded ($0.99)

US Customary - Metric

Instructions

Preheat. Preheat the oven to 375°F and grease a 9x13-inch baking dish. Set aside.
Mix batter. In a large mixing bowl, combine the cream cheese, sour cream, melted butter, eggs, and milk until smooth. Stir in the corn muffin mix until just combined.
Add mix-ins. Fold in the corn, roasted jalapeños, bacon, and shredded cheddar cheese until evenly distributed.
Bake. Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve. Let cool for about 15 minutes before slicing and serving.

Notes

Corn options. Canned or frozen corn both work. Frozen corn does not need to be thawed.
Storage. Store covered at room temperature for up to 3 days. Reheat individual portions in the microwave for about 30 seconds.
Freezing. Freeze in a freezer-safe container for 3 to 6 months. Thaw before reheating.
Muffins. For muffins, divide batter into a greased muffin tin and bake for 15 to 20 minutes, checking doneness with a toothpick.

Nutrition