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Jiffy Jalapeño Cornbread
Jalapeño Cornbread is spicy, buttery, and salty. You only need seven ingredients for the recipe including the shortcut of Jiffy corn muffin mix.
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Ingredients
1
8.5 oz box
Jiffy Corn Muffin Mix
½
tsp
ground black pepper
½
tsp
baking powder
1
egg
beaten
1
8.25 oz can
sweet corn cream style
1
jalapeño
minced
2
Tb
salted butter
Instructions
Preheat the oven to 400°F.
Add the Jiffy mix, black pepper, and baking powder to a mixing bowl and stir to combine.
Next add the beaten egg, canned corn, and minced jalapeño. Mix until just combined.
Add the butter to a 9" skillet and place the skillet in the preheated oven for 3 minutes or until the butter is melted.*
Remove the skillet from the oven and carefully pour the cornbread batter into the pan. Place the skillet back in the oven for 20 minutes.
Allow the cornbread to cool for 10 minutes before serving.
Video
https://www.tiktok.com/t/ZTR778esP/
Notes
* If you don't have a cast iron skillet or something similar, the recipe can also be made in an 8" x 8" baking dish.