jalapeno cheddar cornbread

EASY Instant Pot Cornbread that is moist and tender, and firm at the same time. Serve it with a piece of butter, a drizzle of honey, or with a bowl of your favorite soup or chili!

Instant Pot Cornbread

plain flour

yellow cornmeal

tbsp baking powder

salt

sugar

vegetable oil

milk

corn kernels (optional)

jalapeños (optional)

green onions (optional)

cheddar cheese (optional)

To prepare the batter, start by whisking the egg with oil, then add milk, and the dry ingredients.

Whisk everything until just combined but make sure not to overmix the batter.

Fold in any add ons that you&#x27;re using/if using.

To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.

Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it's locked.

Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 55 minutes.

Allow the Instant Pot to come to pressure, and cook. Then let the steam release naturally which should take around 10 minutes.

Take the pan out of the Instant Pot. Allow the cornbread to cool down for 10 minutes before removing it from the pan and slicing it.

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!

Jiffy Jalapeno Cornbread

17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))

eggs ((at room temperature))

buttermilk

sour cream

jalapenos

red bell pepper ((diced, about 1/2 a pepper))

butter ((1/2 stick, melted))

cheddar cheese ((optional, grated))

preheat

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

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.

Fantastically fluffy Jalapeño Cheddar Cornbread FTW! This crazy good cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The result is a kiss of heat blanketed by cheesy cornbread goodness.

Jalapeño Cheddar Cornbread

plain Greek yogurt

TBSP vinegar

tsp baking soda

all-purpose flour

tsp salt

garlic powder

unsalted butter

eggs

cheddar cheese ((plus extra for topping))

jalapeños ((approx. 2 medium jalapeños))

TBSP chopped green onion

Preheat oven to 375 degrees F.

Prep an 8x8 inch square pan by rubbing with butter or coconut oil.

Combine yogurt, milk, and vinegar. Mix and set aside.

Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

In a large pan or skillet over medium-high heat, melt your butter.

Once melted, remove from heat and stir in sugar. Whisk until well blended.

Next, quickly add your eggs and beat until well incorporated.

Add in milk mixture and stir.

Add jalapeños, green onion, and cheddar cheese and stir.

Next add your cornmeal mixture and beat until very few lumps remain.

Bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! When it's at the 25 minute mark I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious!

Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

A classic Southern skillet cornbread recipe gets a flavor boost from diced jalapeño pepper, sharp cheddar cheese, and chopped fresh chives!

Jalapeño Cheddar Mexican Cornbread

cornmeal

baking powder

baking soda

unsalted butter, melted and slightly cooled

jalapeño pepper,

cheddar cheese

chives

Place a 9-inch or 10-inch cast iron skillet or an 8-inch or 9-inch round cake pan in a cold oven. Preheat oven to 400° F, leaving the skillet or pan in the oven while it heats.

Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.

Add the buttermilk, butter and eggs. Stir to combine. Fold in jalapeño, cheese and chives.

When the oven has come to temperature, pour oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

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Instant Pot Cornbread

Jiffy Jalapeno Cornbread

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Mexican Cornbread

Top 4 jalapeno cheddar cornbread recipes from across the web

The most viewed jalapeno cheddar cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cornbread

Jiffy Jalapeno Cornbread

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Mexican Cornbread

The most viewed jalapeno cheddar cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine