I love to use this jalapeno cheese cornbread for my Vegetarian Cornbread Stuffing when the holiday season comes around. And if you don’t have any boxes of Jiffy corn muffin mix at home or would prefer a from-scratch recipe, try my Savory Cornbread Muffins instead. If you try this easy Jalapeno Cheddar Cornbread with Jiffy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
One-bowl 30-minute recipe: That’s right – all it takes is one bowl and a whisk to have this Jiffy jalapeno cornbread ready for the table in 30 minutes.Balanced and Flavorful: The jalapeno adds a little kick and the perfect balance of heat to the sweet cornmeal and creamy cheddar cheese.Super Customizable: With plenty of options to swap out one ingredient for another, the recipe variations are endless and a great way to stay creative in the kitchen.
Cast Iron Skillet: Prepare the cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with 12 parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
Serve it as a delicious side dish with soup recipes: Make it the side dish to a piping hot bowl of soup, like Mexican Corn Soup, Creamy Chicken Wild Rice Soup, Instant Pot Chicken Wild Rice Soup or Chicken Vegetable Soup.Add it as a complement to chili: Is there anything more comforting than a hot bowl of chili and some cornbread to sop up all that goodness? Serve it alongside Chocolate Chili, Vegan Chili, Vegetarian Quinoa Chili and Turkey Pumpkin Chili.Serve alongside a big meal: Whether you are making a big spread for the holidays or just because, this cornbread will be the star of the show. It goes especially well with Kale Brussel Sprout Salad, Ground Turkey Meatloaf, and Butternut Squash Quinoa Salad.
If you are a fan of making your own margaritas at home, try my cilantro-infused Spicy Jalapeno Margaritas or Blueberry Margaritas. They are out-of-this-world delicious.These Keto Jalapeño Poppers from Tessa The Domestic Diva look so delicious. They are filled with cheese wrapped up in bacon.
