This south-of-the-border take on classic cornbread delivers a delicious kick with chopped jalapeños. Add the sharpness of Cabot Cheddar and the texture of creamed corn and you have a crowd-pleasing jalapeno cornbread that will turn your next party into a real fiesta! Made with store-bought cornbread mix, it’s a cinch to throw together too. Share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
1 box cornbread mix
⅓ cup milk
1 large egg
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
½ cup canned creamed corn
2 tablespoons (or more) diced jalapeños
Pickled jalapeño rings for garnish
Preheat your oven to 400ºF. Combine cornbread mix with one egg and milk. Add grated Cabot Sharp Cheddar, creamed corn and diced jalapeños. Pour into a greased loaf pan if making jalapeno cheddar cornbread and a greased muffin pan if making jalapeno cheddar cornbread muffins (cornbread will stick unless pan is well-greased or muffin cups are used.) Garnish with pickled jalapeño rings and bake for 15-20 minutes.
If you want to try a kicked-up cornbread made with chipotle peppers, try this recipe for Spicy Cheddar Cornbread Muffins. Cabot is a co-operative of over 1,100 farm families and has been producing award-winning dairy products for many years. We’d love to hear your feedback on this jalapeno cornbread, so please rate the recipe after you’ve tried it!