Why You’ll Love This Recipe
This cornbread recipe takes a classic and elevates it with sharp cheddar cheese and mild jalapeños for an extra burst of flavor. With its balance of sweet, spicy, and cheesy, it’s sure to become a family favorite.
Ingredients
- Jiffy cornbread mix
- Whole milk
- Granulated sugar
- Baking powder
- Garlic powder
- Shredded cheddar cheese
- Frozen corn kernels (thawed)
- Fresh jalapeños
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F and prepare an 8×8-inch baking pan.
- In a large bowl, combine cornbread mix, eggs, milk, sugar, baking powder, and garlic powder.
- Mix in shredded cheddar, corn, and diced jalapeños. Be sure not to overmix.
- Pour the batter into the pan and smooth the top.
- Bake for 25–30 minutes until golden and cooked through.
Servings and Timing
- Servings: 9
- Prep time: 10 minutes
- Cook time: 25–30 minutes
- Total time: 35–40 minutes
Variations
- Sweeten it More: If you prefer sweeter cornbread, increase the sugar to 1 cup.
- Spicy Kick: Leave the seeds in the jalapeños for more heat.
Storage/Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven at 350°F for a few minutes.
FAQs
1. Can I make this cornbread ahead of time?
Yes, you can prepare it a day ahead and reheat before serving.
2. Can I use a different cornbread mix?
Yes, any cornbread mix will work, but Jiffy is commonly used for its texture and flavor.
3. Can I freeze this cornbread?
Yes, wrap it tightly and freeze for up to 2 months. Thaw and reheat before serving.
4. What’s the best type of cheese to use?
Sharp cheddar gives the best flavor, but mild or medium cheddar works well too.
5. How do I make this cornbread spicier?
Leave the seeds in the jalapeños, or add a pinch of cayenne pepper.
6. Can I use canned corn?
Yes, just drain the canned corn well before mixing into the batter.
7. How can I make this cornbread more moist?
Use a bit more milk or oil for extra moisture.
8. Is this cornbread good with soups or stews?
Absolutely! It pairs wonderfully with soups, stews, or chili.
9. Can I add other vegetables?
You can add chopped bell peppers or green onions for extra flavor and color.
10. Can I make this cornbread without jalapeños?
Yes, simply omit the jalapeños for a milder version.
Conclusion
Cheddar Jalapeño Cornbread is an easy, flavorful twist on a classic favorite. With its cheesy, slightly spicy flavor, it’s the perfect side dish for any meal.
Print
Cheddar Jalapeño Cornbread
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cheddar Jalapeño Cornbread combines sweet, fluffy cornbread with the savory kick of cheddar cheese and a subtle heat from fresh jalapeños. Perfect as a side dish for chili, BBQ, or hearty meals, this cornbread is quick to make and packed with flavor.
Ingredients
- Jiffy cornbread mix
- Whole milk
- Granulated sugar
- Baking powder
- Garlic powder
- Shredded cheddar cheese
- Frozen corn kernels (thawed)
- Fresh jalapeños
Instructions
- Preheat oven to 400°F and prepare an 8×8-inch baking pan.
- In a large bowl, combine cornbread mix, eggs, milk, sugar, baking powder, and garlic powder.
- Stir in shredded cheddar, corn, and diced jalapeños, being careful not to overmix.
- Pour the batter into the prepared pan, smoothing the top evenly.
- Bake for 25–30 minutes until golden and fully cooked through.
Notes
- For a spicier cornbread, leave the seeds in the jalapeños or add a pinch of cayenne pepper.
- Sweeten the cornbread by increasing the sugar to 1 cup if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
