Cheddar Jalapeño Cornbread

A overhead pic of the pan of cornbread with jalapeno slices on top.

This sweet & spicy Cheddar Jalapeño Cornbread with cheddar cheese and corn is the perfect side dish for chili, soup, or a bbq gathering. Easy to make because it starts with a box of Jiffy Cornbread Mix.

Course bread, Side Dish

Cuisine American, Mexican

Keyword jalapeno cheddar cornbread

Prep Time 10

Cook Time 20

Rest Time 10

Total Time 40

Servings

Calories 175kcal

Author Jessica - Together as Family

Ingredients

1 box (8.5 oz) Jiffy Cornbread Mix
2 large eggs
1/3 cup whole milk
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 cup shredded cheddar cheese
1/2 cup frozen corn thawed
1 jalapeno pepper (seeds removed & diced small)
1 jalapeno pepper (seeds removed & thinly sliced)

Instructions

Preheat the oven to 400℉. Spray an 8x8-inch baking pan with cooking spray or line with parchment paper. Set aside.
In a large mixing bowl, add the cornbread mix, eggs, milk, sugar, baking powder, and garlic powder. Stir well until combined.
1 box (8.5 oz) Jiffy Cornbread Mix, 2 large eggs, 1/3 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1 teaspoon garlic powder
Add in the shredded cheese, corn, and diced jalapeño until evenly combined and mixed.
^{*Don't overmix as this can make the cornbread dense/tough, but rather lightly mix just until everything is incorporated evenly.}
1/2 cup shredded cheddar cheese, 1/2 cup frozen corn, 1 jalapeno pepper
Pour the cornbread batter into the prepared pan and smooth out the top with a spatula. Gently add the sliced jalapeños to the top of the batter.
1 jalapeno pepper
Allow the batter to rest in the pan for 10 minutes before baking.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a moist crumb.
When done, remove from the oven and let the cornbread cool in the warm pan for 5 minutes before cutting into squares and serving.

Notes

Spice Level : For medium heat to high heat level, leave the jalapeño seeds intact when slicing and/or dicing the jalapeños. For a mild heat, like very mild my kids still eat it but lots of flavor still, take out the seeds and the white membrane when cutting the jalapeños.

Cheese : I prefer using cheddar cheese (mild, medium, or sharp) but you can use any cheese you have in the fridge or whatever cheese you prefer. Pepper Jack, Colby Jack, and Monterey Jack are all great choices.

Sugar : For a sweeter cornbread increase the sugar to 2 tablespoons or more if you prefer.

Jalapeños : The recipe calls for 1 jalapeño to be diced up inside the cornbread batter. If wanted, use 2 of them. My family prefers only one but you can easily use 2 or even 3 if you love jalapeño.

Nutrition