I mean c’mon!!!! Like, who doesn’t love cornbread…jalapeno cheddar cornbread? Get serious.
Cornbread is a THING in the south for sure! We take it very seriously. There are many ways of preparing it, baking it, frying it, etc. NO JOKE. It’s versatile! We like it for dinner, dessert or just as a snack. Heck, my family has even had it for breakfast a time or two. It’s a family favorite and if you put butter and honey on it, it’s on!!!…It could even be the main course in our house!
I have great recipes for cornbread made from scratch, but this version is made with my favorite prepackaged box of cornbread mix and it’s just really hard to beat. Just this weekend, my mother and I got into a discussion about which version of prepackaged cornbread we thought was best. She likes Corn Kits, but I’m partial to Jiffy Mix! MY FAVE!!!
Okay, enough accolades about cornbread! Here’s how I made this Jalapeno and Cheese Cornbread.
- 2 boxes of Jiffy Mix (prepare as directed)
- 1 jalapeno, seeded and diced (leave in some seeds if you like it spicy)
- 1 cup of sharp cheddar cheese freshly grated*
- pinch of salt and pepper
- 1 tbsp sugar
- 1 tsp garlic powder
- 1/8 tsp of cayenne
Mix all ingredients together in a bowl until just incorporated. Grease an iron skillet liberally and pour in the mixture. (Sometimes I preheat the skillet in the oven and that gives the cornbread a crusty bottom crust.) My honey likes it that way. Bake at 400° for 20 to 22 minutes or until its golden and a toothpick inserted comes out clean. Enjoy alone or with a main course….it will not disappoint!
*I usually add my cheese to the dry cornbread mix so that it does not sink to the bottom when baking. The dry mix coats it and helps it cling to the batter better.