John's Quick and Easy Jalapeño Cornbread

8 servings Prep: 10 m Cook: 40 m Total: 50 m Beginner
4.0/5 (1)
John's Quick and Easy Jalapeño Cornbread
A simple quick and easy cornbread for your favorite cornbread dressing or Steen’s syrup. Made with Jiffy mix, jalapeños, cream corn, and cheese, this moist cornbread comes together in minutes and bakes up golden and delicious.

Ingredients

8 servings
  • 1 package Jiffy Cornbread Mix
  • 2 eggs
  • 1/3 cup milk
  • 1/4 cup jalapeño peppers and a little juice
  • 1/2 cup cream style corn
  • 1 onion, grated or chopped
  • 8 slices Velveeta or cheddar cheese
  • 1/4 cup oil

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray or oil a 9x9 inch baking pan.
  3. Combine all ingredients in a mixing bowl, but do not over-beat. The batter should be just combined and slightly lumpy.
  4. Pour batter into prepared pan.
  5. Bake for 40 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.

Common Problems and Solutions

Q: Why is my cornbread dry?

A: Don't over-beat the batter—mix just until the ingredients are combined. Over-mixing develops the gluten and makes cornbread tough and dry. The cream corn helps keep it moist too.

Q: Can I make this spicier?

A: Absolutely! Add more jalapeños with their juice, or throw in some diced fresh jalapeños. You can also add a dash of cayenne pepper to the batter.

Tips and Techniques

The grated or chopped onion adds great flavor and moisture. Don’t skip it! You can also cut the cheese slices into cubes and fold them into the batter instead of layering them, for pockets of melted cheese throughout.

Ingredient Substitutions

  • Jiffy Cornbread Mix: Any 8.5 oz package of cornbread mix
  • Velveeta cheese: Shredded cheddar, Monterey Jack, or pepper jack cheese
  • cream style corn: Regular whole kernel corn, drained

Equipment Needed

  • 9x9 inch baking pan
  • Mixing bowl
  • Whisk or spoon