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.

This jalapeño cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup's new BFF!

Jalapeno Cheddar Cornbread

butter, (melted and slightly cooled)

sharp white cheddar, (freshly grated)

jalapeños

Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.

In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.

Stir in the grated cheese and jalapeños.

Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.

Let cool slightly before serving!

I am 74 and have been making cornbread for years. My daughter and grandson moved in with me and he loves Jalapeno cornbread. I found this recipe liked the ingredients and made it.  The whole family loved it. Brandon said it was the best he ever had. Its moist and doesn't fall apart. I don't care for hot spices but this has  just enough heat . The flavor of this corn bread is delicious. Wish I had found it sooner.

Hi, I just made it in my bread machine with buttermilk powder and 1 cup water and I used 1 cup cornmeal with 1 cup King Author's Gluten-free Measure for Measure flour blend.  I otherwise kept all the other ingredients the same and I followed general guidelines for order, and I kept the cheese and jalapeno peppers back for about 5-6 minutes and then put them in to mix.  I wish you allowed photos.  I just turned it out of my machine and it is gorgeous.  And it smells wonderful.  I made homemade chili and am going to pause and take a bite or two and then come tell you for certain how well I like it this way.  Right now I think I am in heaven just inhaling the combine aromas.  O My Goodness, it's divine.  Soft and moist, neither crumbly or doughy, and very flavorful and I don't just mean peppers.   This would be easy to do in the oven but one thing...I had to put it back into my bread machine for a total of 30 more minutes on the quick bread setting of my machine.  It needs a bit of tweaking.  I just kept watching until the top dried up.  It turned out perfect but you need to watch it.  Plus different gluten-free blends use different bases.  Mine was rice and sorghum.  I use masa based ones.  They will make differences.  Make sure yours has xanthum gum.  If it does not, you will need to add it.  I did not need to add it.
I am so happy to have this to serve my best friend tomorrow.  She loves jalapenos.  Thank you.

Great recipe. Best cornbread I have ever made. (And yes, the sugar belongs in it.🙂)

This is absolutely the best cornbread I’ve ever had!  
 I did cut the sugar to a quarter cup, used only half a cup of my fermented jalapeños, and had to use buttermilk powder, as it’s all I had in the house.  It made for a spectacular accompaniment to homemade mushroom barley soup on this snowy night.

This recipe is a keeper!

This was delicious, and the first time I used pickled jalapenos in cornbread (i've always used fresh) and I liked this much better.  Followed the recipe exactly, but baked in an 8x8 pan instead of an 9x9 for an additional 5 minutes.

Okay, just made this cornbread for tomorrow's New Year's Day gathering - and I cant keep my hands off it! It's delicious! I should make another batch just because me and my husband may eat it all tonight! So Good!!! Thank you!

I made this and added bacon for preference and it was sooo good. Baked them in muffin form for 16 mins! Will definitely make again. 

Stop what you are doing and make this! This cornbread warmed my soul it’s down right dangerous and I want to eat the entire batch! Thank you for sharing! 

Question, I’m making this again (bc it’s obviously that finger licking darn good!)but I was thinking of leaving the cheese out, would that alter this at all? 

This is my new go-to cornbread. It's SO good.

I have tried so many cornbread recipes and this one is the BEST. I used sliced jalapeños in a jar which added a wonderful, warm kick. I only had an 8x8 pan so after 25 minutes I lowered the temp to 325 and covered the top with foil and cooked for another 10-12 min. My husband keeps raving about it - thanks for the recipe! 

I love this cornbread recipe, this has been my go-to recipe for years.   So happy you shared it, as it will be loved by many! 

This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.

Jiffy Jalapeno Cheddar Cornbread Recipe

eggs (at room temperature)

sour cream (at room temperature)

honey (optional)

boxes Jiffy Corn Muffin Mix (8.5 ounces each)

jalapenos*

Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).

Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.

Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.

Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.

Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.

This recipe was just what I needed! Elevated the simple and still trusty boxed Jiffy mix. I had pickled serrano chilis on hand, but otherwise followed the recipe. Delicious!

I made this recipe exactly as directed but unfortunately used a glass pan. It didn't cook in the middle, at all. I kept adding time but couldn't get the middle to cook. for me the recipe was entirely a waste. I  very much wish I had tried in a muffin tin instead since I didn't have a metal 9x9 tray. To be clear the edges are delicious and I've never been so disappointed by cornbread and it's potential.

I will never make cornbread another way! Bringing everything to room temp and drying the jalapeños on a paper towel were great tips and I followed the muffin instructions. This ended up making 12 muffins!

Made this as a side with a shrimp boil. It was perfect. Delicious thank you!

Jalapeño Cheddar Cornbread has that perfect cornbread crust. This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños.

Jalapeño Cheddar Cornbread Recipe

brown sugar

cheddar

jalapeños (seeded and diced)

unsalted butter (melted)

buttermilk (shaken)

neutral oil

scallions (ends trimmed and thinly sliced)

olive oil

unsalted butter (at room temperature)

flakey sea salt

Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.

Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.

In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes

To Make the Cornbread:

In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.

In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.

Serve with warm cornbread.

To Make the Scallion Butter:

This cornbread is delicious. I do add a can of cream style corn instead of the oil and it gives it an incredible texture.

Definitely a 5-star recipe, and the scallion butter was literally like the icing on the cake!!! The recipe was easy to follow. I took it to a work Thanksgiving potluck. I got so many compliments and requests for the recipe. Although I doubled the recipe, I ran out. Now the family is upset that I didn't make enough for them, so I am making it for Thanksgiving this year. Thank you

Love this recipe, I make it every year! Can I make this in a small muffin tray? If so, how long should I bake for?

I felt it was a bit too oily. 😕 Next time I’d omit the vegetable oil and only use the butter

Even my non-cornbread child loved this recipe! We went with a honey butter instead of the scallion butter (because I didn’t have scallions on hand) and it was amazing!

It was ok. A little spongy and not enough sweetness of cornbread. I would definitely add more sugar next time.

This is the best cornbread! I used 3/4 cup of masa harina and 1/4 cup of coarse cornmeal in place of the 1 cup of cornmeal and and extra jalapeno. So good! Thank you!

Absolutely love this recipe!! Thanks so much for sharing!

This recipe is so delicious!  I will definitely be making it again.

This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.

Jalapeño Cornbread

sea salt

almond milk

maple syrup

extra-virgin olive oil oil

scallions (chopped, reserve some for topping)

peppers

butter (for greasing the pan)

Honey Butter (for serving)

Preheat the oven to 350°F with a 10-inch cast-iron pan inside.

In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.

In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.

Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.

Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.

Serve with honey butter.

Great recipe Great cornbread! We all loved it and ,yes, we made the honey butter also. Yum! I had Red jalapenos also and with the green ones it gave it a colorful Christmas look although it's July. Thanks!

Fantastic recipe! I didn’t have milk so used half and half cut either water. Also used candied jalapeños that I made a few weeks ago and stored in the refrigerator. Moist and tangy. Will definitely make again.

Could you add cheese to the cornbread? Have successfully made this twice strictly to the recipe, but wondering how off balance it would be to add a cup of grated cheese. I might give it a go

We have a local bbq restaurant chain, Jack Stack in KC, and one of the things they're known for is their jalapeño corn bread. I definitely think this is better than that. Thank you!

I just had this for a cookout and it was a huge hit! I'm actually making a second batch tonight because everyone was commenting that it was sad there was so much leftover meat and no cornbread to go with it. 

I did 1.5 TB honey instead of the maple syrup.

This was delicious and I used a tablespoon of honey instead of syrup. So easy.Thank you

I made these into muffins and they turned out very moist and flavorful. Most cornbread I’ve eaten are usually so dry and crumbly but this recipe is the complete opposite! I substituted honey for maple syrup and enjoyed the subtle sweetness.

I just made some.  It is awesome.  I didn't have any maple syrup and so, having considered it's viscosity, I used honey and just halved the amount.  It worked marvelously!

Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.

unsalted butter (, melted and slightly cooled)

Tablespoons honey

jalapeño peppers (, seeded and minced)

cheddar cheese (,

Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.

Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.

Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it&#39;s okay if there are a few lumps.

Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Oh, we also added frozen corn. Delicious!

This was a hit. Perfectly moist and fluffy. We omitted the cheddar cheese (personal preference) and used whole milk instead of buttermilk and I wouldn’t have known the difference with the milk differences. We baked it in a skillet and did half with jalapeños and half without for our toddler. We will be making this again! Thank you!

I made this last night. After 30m it was still completely wet in the middle. I had thought it was done so I pulled and tried to slice and it was a mess. I baked another 20m and it was better but still very moist and dense in the center.

Any ideas?

oh my gosh.....this recipe is AMAZING!  NOTE:  If you do not use fresh &nbsp;jalapeño peppers&nbsp;and if you substitute something else for buttermilk, it will not be as delicious.

Yummy! One of the best pans of cornbread that I’ve ever made! My family enjoyed it so much. Thank you.

Is it ok to skip the brown sugar? Being diabetic, trying to keep this low sugar as possible.
Thanks!

Made this tonight and it was so good! I used a cast iron skillet and put some butter in it and set oven to broil until the pan got really hot. Will def make this recipe again!

https://content.jwplatform.com/videos/kbzNPk8P.mp4

This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant! Enjoy it with chili or your favorite soup!

Top 9 jalapeno cheddar cornbread recipes from across the web

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Top Tags

Instant Pot Cornbread

Jiffy Jalapeno Cornbread

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Mexican Cornbread

Jalapeno Cheddar Cornbread

Jiffy Jalapeno Cheddar Cornbread Re...

Jalapeño Cheddar Cornbread Recipe

Jalapeño Cornbread

Jalapeño Cornbread

Top 9 jalapeno cheddar cornbread recipes from across the web

The most viewed jalapeno cheddar cornbread recipes by Recipe Cart users, saved from over 20,000 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

Jalapeno Cheddar Cornbread

Jiffy Jalapeno Cheddar Cornbread Re...

Jalapeño Cheddar Cornbread Recipe

Jalapeño Cornbread

Jalapeño Cornbread

The most viewed jalapeno cheddar cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine