Jalapeno Cheese Cornbread
Making Jalapeno Cheese Cornbread is easy to make and goes well with so many other dishes. It is a nice twist on the traditional cornbread. As more of us are cooking at home these days, getting new twists on common recipes is always fun.
Sometimes I like to cheat on recipes and get some pre-packed things. So instead of making cornbread from scratch, I just bought a store brand box life Jiffy. This saves even more time.
I also like to add a touch of sweetness to things that are hot, to enhance the flavor. I like to brush a melted honey butter sauce on top of the muffins once they are done. The touch of honey is the perfect addition. You can eat these by themselves or as a side with meal. I hope you enjoy!
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Ingredients
Makes 21-23 Cornbread Muffins
- 3 boxes of Cornbread (8.5 oz -240g)
- 3 large Eggs
- 1 1/2 cups of Buttermilk
- 2-3 Jalapeno’s – two for medium heat and three for high heat
- 1 cup Sharp Shredded Cheese
- 3 Tablespoons of Honey
- Crisco (if using baking pans)
- 2 Tablespoons of Butter
- 1 teaspoon of Honey
Supplies
- Large mixing bowl
- Measuring cup
- Measuring spoons
- Large spoon or spatula
- Sharp knife or mini chopper
- Cutting board
- 24 count cupcake pan or two 8 inch round cake pans
- Cupcake wrappers
- Pastry brush
Directions For Jalapeno Cheese Cornbread
- Pre-heat oven to 400 degrees Fahrenheit.
- Finely chop Jalapeños with a sharp knife or with a mini chopper. If you like spicy, then add 3 Jalapeños. For a medium spice level, add only 2 Jalapeños. Removing the seeds is optional, so I tend to remove half of the seeds.
- In a large bowl, add in the corn bread mix, buttermilk, honey, eggs and finely chopped Jalapeños. Then stir a few times gently.
- Last add in the shredded cheese and stir a few more times but do not over mix. Ingredients should just be mixed until combined.
- If you are making in baking pans, grease the pans with Crisco and then place in the oven for 7 minutes to get hot. Pour in the batter while the pans are hot.
- I like to make cornbread muffins so they are grab and go for the family. Place cupcake wrappers in the cupcake pans and fill the cups 3/4 of the way.
- Bake the muffins for 16-20 minutes until light golden brown. So I baked for 18 minutes. Another way to check if they are done is to touch the top of the muffins and if the muffin is firm it is done. Do not overbake cornbread or it will be dry. So for baking pans, bake for 15-20 minutes.
- Next, melt 2 tablespoons of butter and 1 teaspoon of honey in a very small microwave safe dish for 30 seconds. Then stir and brush onto the cornbread muffins.
- They are ready to serve!
Try Jalapeno Cheese Cornbread with chili or hearty stews. This also would taste great with pot roast or Southern dishes. Store at room temperature for up to a week.
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