Jiffy Jalapeno Cornbread

Name: Jiffy Jalapeno Cornbread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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))

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 9

Cost: $2.34 /serving

Author : Angela

jalapeno cheddar cornbread jiffy jalapeno cornbread

Ingredients

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17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))3 large eggs ((at room temperature))3/4 cup buttermilk1/2 cup sour cream4 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))

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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