Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can jalapeno peppers; 3 eggs; 2 1/2 c. milk; 2 boxes Jiffy corn muffin mix; 1 1/2 c. shredded Cheddar cheese; 1 can cream-style corn; 1 large onion, grated; 1/2 c. vegetable oil; 1 tsp. baking powder; 3 tsp. sugar (optional)

Servings: persons

1 can jalapeno peppers
3 eggs
2 1/2 c. milk
2 boxes Jiffy corn muffin mix
1 1/2 c. shredded Cheddar cheese
1 can cream-style corn
1 large onion, grated
1/2 c. vegetable oil
1 tsp. baking powder
3 tsp. sugar (optional)

1
Rinse and drain peppers under cold running water.
2
Remove seeds and menbranes; chop into very small pieces.
3
Beat eggs in a large bowl; blend in milk.
4
Stir in corn muffin mix, cheese, corn, onions, oil, baking powder and sugar.
5
Mix until smooth.
6
Stir in pepper.
7
Bake in hot oven (400u00b0) for 40 minutes or until golden brown.
8
Cool slightly.
9
Cut in squares and serve.

1270

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can jalapeno peppers, 3 eggs, 2 1/2 c. milk, 2 boxes Jiffy corn muffin mix, and more.

Yes, Jalapeno Cornbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Cornbread

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