Jiffy Jalapeno Cornbread Food

JIFFY JALAPENO CORNBREAD

Jiffy Jalapeno Cornbread image

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

Time 35m

Number Of Ingredients 8

Ingredients

17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))
3 large eggs ((at room temperature))
3/4 cup buttermilk
1/2 cup sour cream
4 oz diced jalapenos ((1 4-ounce can, or 3-4 diced fresh jalapenos can be used))
1/4 cup red bell pepper ((diced, about 1/2 a pepper))
1/4 cup butter ((1/2 stick, melted))
1 cup cheddar cheese ((optional, grated))

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

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
1/3 cup diced onion
1/3 cup diced red bell pepper
3 tablespoons butter
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3 tablespoons heavy cream
2 -3 tablespoons diced jalapenos or 2 -3 tablespoons green chilies
1 cup shredded sharp cheddar cheese
2 -3 tablespoons honey (optional)

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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