Jalapeño Jiffy Cornbread

Artichoke
Persimmon

This jalapeño Jiffy cornbread is moist, with crispy edges, a fluffy center and is packed with flavor. Transform a box mix with a few add-ins like jalapeños and cheddar cheese. It’s perfect for your next BBQ, and is the perfect side for chili or soup!

INGREDIENTS

- Boxed Jiffy Corn Muffin Mix - Baking Powder - Canned Corn - Egg - Milk - Butter - Cheddar Cheese - Jalapeños

HOW TO MAKE Jalapeño Jiffy Cornbread

Preheat oven to 400 degrees F. Grease a baking dish with nonstick cooking spray.

Add Jiffy mix, baking powder, corn, egg, milk and melted butter to a large mixing bowl. Mix well.

Add cheddar cheese  and jalapeños and mix again.

Spread mixture evenly into greased baking dish. Bake for 25-30 minutes, or until golden on top and a toothpick or butter knife comes out clean from the center.

SWIPE UP

FOR FULL RECIPE