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
Get the ingredients you need at a convenient nearby location.
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!
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