Jiffy Jalapeno Cornbread Recipe
Make Jalapeno Cheddar Cornbread easily with Jiffy Corn Muffin Mix. This recipe comes together in less than 30 minutes & uses fresh jalapeños.
Prep Time 5 minutes minutes Cook Time 25 minutes minutes Total Time 30 minutes minutes
- 2 boxes Jiffy Corn Muffin Mix
- 1 tbsp sugar
- 2 large eggs
- 1 cup sour cream
- ¼ cup butter unsalted, melted
- 2 large jalapenos about ¾ cup, sliced and de-seeded
- 2 cups sharp cheddar cheese shredded
Preheat the oven to 400 degrees and place the cast iron skillet inside
Add the jiffy mix and sugar to a large bowl and whisk to incorporate
Whisk the eggs, sour cream and butter in another bowl until incorporated
Pour the wet mix into the dry mix
Add the shredded cheese and jalapeños
Fold the mix together until incorporated
Pour the batter into the hot cast iron skillet
Bake for 20-25 minutes, until the top is browned and the center is set
Calories: 222kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 333mg | Potassium: 68mg | Fiber: 2g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg