Jiffy Jalapeño Cornbread
This easy Jiffy Jalapeño cornbread with cheddar cheese is so moist and fluffy. You'll only need one box of corn muffin mix for this side dish.
Servings: 6
Equipment
- 6x6 or 7x5 Baking Pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Measuring Tools
- Strainer or Fine Sieve
- Fork or Spoon
- Knife and Cutting Board
- Disposable Gloves
Ingredients
- 1 8.5oz Jiffy Corn Muffin Mix
- 1-2 Fresh Jalapeño (1 or ½ diced and the other in 6 round slices)
- ½ cup Cheddar Cheese, Shredded
- 1 Egg
- ½ cup Whole Milk, Half and Half or Buttermilk
- ¼ cup Sour Cream
- ¼ cup Butter, Melted
Instructions
- Preheat oven to 350°F and grease a 6x6 or 7x5 baking pan.
- In a large mixing bowl add jiffy cornbread mix. I like to sift the dry mix into the bowl to remove any lumps or use a whisk. Set aside.
- In a small mixing bowl add milk, egg, sour cream, and melted butter. Mix well.
- Add wet mixture into sifted jiffy cornbread mix. Mix until just combined and try not to over mix the batter.
- Fold in chopped jalapeños and shredded cheddar.
- Pour batter into the greased baking pan. Top with the 6 sliced jalapeños.
- Place into the oven and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let cool. Cut into squares serve with butter and honey, if preferred. Enjoy.