Southwestern Cornbread with Creamy Jalapeños
This savory cornbread infuses southwestern flavors with creamy corn and zesty jalapeños, creating a moist and delicious side dish that’s perfect for barbecues, family gatherings, or cozy dinners. The sweetness of corn pairs beautifully with the spice from jalapeños, making each bite irresistible. Serve warm and enjoy the comforting texture and vibrant taste!
ingredients
- 1 cup Jiffy Corn Muffin Mix
- 1 cup sweet cream corn
- 1/2 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
steps
- 1.
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish with olive oil.
- 2.
In a large mixing bowl, combine the Jiffy corn muffin mix, baking powder, salt, and black pepper.
- 3.
In another bowl, whisk together the sweet cream corn, milk, and egg until well combined.
- 4.
Pour the wet ingredients into the dry ingredients and stir just until mixed, being careful not to overmix.
- 5.
Gently fold in the shredded cheddar cheese and diced jalapeños, ensuring they are evenly distributed.
- 6.
Pour the batter into the prepared baking dish, smoothing out the top with a spatula.
- 7.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 8.
Allow cooling for a few minutes before slicing, then serve warm and enjoy!
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