Jiffy Jalapeno Cornbread Food
JIFFY JALAPENO CORNBREAD
This easy Jiffy jalapeno cornbread is a tasty Mexican-inspired cornbread combining the convenience of Jiffy corn muffin mix with jalapenos and more! Mix everything up in one bowl and transfer it into a baking dish or cast-iron skillet for perfect cornbread in no time at all!
Provided by Angela
Categories Bread Recipes Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.
- Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.
- Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.
Nutrition Facts : Calories 385 kcal, Carbohydrate 40 g, Protein 10 g, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 99 mg, Sodium 616 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 10 g, ServingSize 1 serving
"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8” x 8” buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
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