Jalapeño Cornbread III

6 servings Total: 50 m Beginner
5.0/5 (6)
Need an idea for brunch, lunch, party or holiday? This jalapeño cornbread with cheddar cheese and cream corn works. Goes great with chili, too.

Ingredients

6 servings
  • 1 can cream style corn
  • 1/4 cup onions, chopped
  • 1 1/2 tsp jalapeños, chopped
  • 1 box jiffy cornbread mix
  • 1/2 cup shredded cheddar cheese

Step-by-Step Instructions

  1. Preheat oven to 375°F. Butter a 2 quart casserole dish.
  2. Mix cornbread as directed on box.
  3. Fold in the onions, jalapeños, cheese and corn into the mix. Pour into the prepared buttered casserole dish.
  4. Bake at 375°F for 30 minutes until golden brown on top. Cut into squares and serve.

Common Problems and Solutions

Q: Can I make this spicier?

A: Increase the jalapeños to 1-2 tablespoons, or add a dash of cayenne pepper to the batter. You can also use pepper jack cheese instead of cheddar.

Q: Why is my cornbread dry?

A: Don't overbake - check at 25 minutes and remove when golden brown and a toothpick comes out clean. The cream corn should keep it moist, but you can also add an extra egg if using a larger box of mix.

Tips and Techniques

For extra flavor, sauté the onions and jalapeños in a little butter before folding them into the batter. You can also sprinkle extra cheese on top during the last 5 minutes of baking for a nice crust.

Ingredient Substitutions

  • jiffy cornbread mix: any cornbread mix or make from scratch
  • cream style corn: whole kernel corn, drained
  • fresh jalapeños: pickled jalapeños or canned green chiles

Equipment Needed

  • 2 quart casserole dish
  • Mixing bowl