Jalapeno Cheddar Cornbread

It took me way too long to try this recipe

Do you like cornbread? Of course you do. How about cheesy cornbread with some heat? EVEN BETTER 🔥

I’m pleasantly surprised with how much I like these and how my first try was a success. That doesn’t happen often!

Enjoy these with some chili or soup if it’s freezing where you are like it is here in Denver ⛄️

Jalapeño Cheddar Cornbread

  • 2 boxes Jiffy cornbread mix
  • 2 eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1 large jalapeño, diced small with seeds removed (Note 1)
  1. Preheat oven to 350
  2. Add cornbread mix, eggs, milk to a large mixing bowl and whisk to combine
  3. Add in 1/2 cup cheese and jalapeños and gently stir to combine
  4. Pour into baking dish (I always line with parchment paper for easy clean up and serving)
  5. Top with rest of cheese and thin sliced jalapeño, if desired
  6. Bake for 30 minutes
  7. Let rest for 5 minutes and then slice and serve!

Note 1 – use one large jalapeño with seeds removed for less spice and up to 2 jalapeños with seeds included for maximum spice 🔥🔥🔥

Note 2 – like I say in more recipes, but a block and shred the cheese yourself. Worth the extra 3 minutes of work 😻

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