Tuesday, September 25, 2012

Cheesy Jalapeno Cornbread

Cornbread is so easy to make - especially if you purchase a box of cornbread mix. I try to always have a box on hand, to make meals easy during the week. You just add in whatever flavors you'd like and within minutes you've got a savory or sweet bread. I've made a variety of cornbread - blueberry, extra cheesy, smoky, and of course super spicy. This is my version of a southwestern cornbread. Slightly spicy and a bit cheesy. I like having some texture, so the corn kernels are great to have. I love serving cornbread with something wet, like chili or gravy. I will slice a piece, and toast it a bit (so it is nice a crunchy on the outside) and then crumble it on top. Or I'll just lightly butter it and scarf it down. I apologize in advance that there are no pictures of the cornbread sliced - it was eaten before I got a chance to take a picture. I guess it means it was good :)

I've made this cornbread with unsweetened almond milk and it turns out just fine. Also I do recommend using the sugar, it really helps bring out the sweetness in the corn. It's subtle, but sure makes a huge difference! I used Jiffy cornbread mix, but any brand will do. I've tried many varieties and they are all good. I just make sure to purchase the ones that are plain (with no added flavorings).

Cheesy Jalapeno Cornbread

Cook Time: 15-20 minutes
Prep Time: < 5 minutes
Serves: 9  


  • oil spray
  • Box of cornbread mix
  • 1/3 cup skim milk
  • 1 egg
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 jalapeno, minced w/ seeds (optional)
  • 1/2 cup frozen white corn kernels
  • 1 tbsp sugar
  • pinch of pepper

Preheat the oven to 400F. Prep a 9 x 9 pan with oil spray and set aside.

In a large bowl, combine the rest of the ingredients. Mix until it had all come together. 

Pour the mixture into the greased pan and place in the oven for 15-20 minutes

Once the corn bread is golden brown and completely cooked, allow it to cool for about 5 minutes before cutting and serving.

Nutritional Info per Square:
Calories: 135 ; Fat: 4.5g; Carbohydrate: 21g ; Fiber: 1g ; Sugar: 6g ; Protein: 3.5g


  1. Yum! Looks fabulous and very tasty!! I'm a big fan of Jalapeno's at the moment, so this would go down a treat...with myself ;)

  2. Love cheesy things, especially when they're edible!

  3. Cheese makes all cornbread better, this looks yum :D

    Choc Chip Uru

  4. Wow, I must give this a try. I have always seen corn bread and jalapeno chili, but have not have a chance to make it yet incorporating both :). I can imagine myself serving it with some Mex cuisine, yumm.. which I love! Thanks for coming over Laurie, appreciate your support! am following you too and stay in touch. Cheers, Jo

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