Description
This is the best Jiffy jalapeno cheddar cornbread; it's filled with fresh jalapenos, sharp cheddar cheese, and sweet Jiffy corn muffin mix! It's so quick and easy because it uses the Jiffy mix!
Ingredients
Scale
- 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
- 2 eggs
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1/2 cup melted butter
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 jalapenos (one roughly chopped the other sliced)
- 1 tablespoon finely chopped chives
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400 degrees
- Grease a 9 inch baking pan or cast-iron skillet with butter or oil.
- Add the eggs, sour cream, buttermilk, melted butter, vegetable oil, and honey to a mixing bowl. Whisk until combined.
- Add the Jiffy mix, chopped jalapenos, chives, and cheddar cheese, and stir until well mixed.
- Let the batter sit at room temperature for 20 minutes.
- Add the batter to the greased baking dish and place the sliced jalapenos on top of the batter.
- Bake for 40-45 minutes or until the top is browned and a knife comes out clean.
Notes
- Use gloves to cut the jalapenos, preventing possible burning and the dreaded jalapeno hands.
- Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs.
- Baking at a high temp created the beautiful brown and crispy crust.
- Grease your pan with butter or oil so that it comes out nice and easy.
- Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
- It's ready with the top has browned, and a knife comes out clean.