Bread - Jalapeno cornbread with jiffy mix recipes

Author: Joseph Avendano  

Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. The quintessential store brand to buy is Jiffy for those who don't know the honor of having fresh homemade cornbread.

Jalapeno Cornbread

Jalapeno Cornbread
This Jalapeno Cornbread from a box of Jiffy Cornbread Mix was delicious and really easy! I make cornbread from scratch, but this recipe from Jiffy was great!
Provided by: Becky Spoon
Yields: 0 servings
Cuisine: American
Number of ingredients: 5
  • 1 pkg Jiffy Cornbread Mix
  • 1/2-1 jalapeno pepper, seeded and minced ((I added about 1/4 cup green chile - optional))
  • 3/4 cup grated cheddar cheese
  • 1/2 cup whole kernel corn
  • vegetable oil
How to cook:
  1. Preheat the oven to 425. When the oven is to temperature add a little oil to an iron skillet and place in the oven to heat.
  2. Meanwhile, place the jiffy mix in a mixing bowl. Add the jalapeño and cheese and toss. Add the eggs, corn and milk and combine .
  3. Remove the heated skillet from the oven and pour your cornbread mixture into it. Return to the oven and cook for 20 minutes or so until the cornbread is set and firm to the touch. Slice and serve with butter.
Notes: Jiffy Jalapeno Cornbread Muffins, Instructions. Preheat oven to 400F. Spray 6 cups of a muffin tin with non stick spray. Mix all the ingredients together in a bowl. Fill 6 muffin tins up …

Jiffy Jalapeno Cornbread

Jiffy Jalapeno Cornbread
The quintessential store brand to buy is Jiffy for those who don't know the honor of having fresh homemade cornbread. The creators of this brand have the secret on how to make the most flavorful and moist cornbread that's not homemade. However, today we will show you how to make your own homemade Jiffy Jalapeño Cornbread. We decided that teaching you how to make plain cornbread wasn't enough and that it needed a little kick to take this ordinary treat into an extraordinary one. The combination of sweet corn, spicy Jalapeño, and some creamy cheese make this dish an excellent pairing for a warm bowl of chili. We hope you enjoy this recipe for Jiffy Jalapeño Cornbread and share it with friends and family whenever you're in the mood for this sweet, spicy, and cheesy treat.
Provided by: Classic Bakes
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Caribbean
Number of ingredients: 13
  • 375 grams All Purpose Flour
  • 140 grams Yellow Corn Meal - find ground
  • 50 grams Brown Sugar
  • 2 tablespoons Baking Powder
  • ½ teaspoon Baking Soda
  • 2 teaspoons Salt
  • 460 ml Butter Milk
  • 3 Eggs - beaten
  • 250 grams Unsalted Butter - softened
  • 10 ounces Sharp Cheddar Cheese - shredded
  • 3 Green Onions - chopped
  • 1 tablespoon Cilantro - chopped
  • 2 tablespoons Jalapeño Peppers - seeded & minced
  • Serving Size: 12 serving
  • Calories: 456.00 calories
  • Carbohydrate: 41.20 grams
  • Cholesterol: 113.00 milligrams
  • Fiber: 2.00 grams
  • Protein: 13.10 grams
  • Sodium: 857.00 milligrams
  • Sugar: 6.60 grams
  • Fat: 27.10 grams
  • Saturated Fat: 16.40 grams
How to cook:
  1. Use some butter to grease a 9 x 13 x 2 baking pan and set it aside.
  2. Mix all the dry ingredients flour cornmeal sugar baking powder baking soda and salt into one bowl.
  3. In a separate bowl mix all the wet ingredients buttermilk eggs and butter using a whisk.
  4. Slowly add the wet ingredients to the dry ingredients and gently mix them to create a batter.
  5. Once the batter is smooth add the 3/4s of cheese scallions and minced Jalapeño peppers then fold them into the batter being careful not to over mix.
  6. Pour into the baking pan smooth over the top and rest for 15-20 minutes.
  7. Preheat the oven at 350 °F/ 178 °C and place a rack in the middle of the range.
  8. After the batter has rested sprinkle the remainder of the cheese over the top and arrange the round slices of Jalapeño on top.
  9. Bake for 30-30 min until it passes the toothpick test then remove from the oven and allow the cornbread to cool until warm to the touch then serve and enjoy.
Notes: Jalapeño Cornbread, Ingredients. 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or 2 pkgs. “JIFFY” Corn Muffin Mix. 3 eggs. 3/4 cup buttermilk. 1/2 …

Slow Cooker Jalapeno Cornbread

Slow Cooker Jalapeno Cornbread
Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist. slightly sweet with a subtle spice and full of creamed corn and cheddar cheese.
Provided by: Abeer Rizvi
Total time: 220 minutes
Cook time: 210 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7
  • 2 boxes Jiffy corn muffin mix
  • 1/2 cup Cheddar cheese (Full fat, Shredded)
  • 2 tbsp Granulated sugar (Optional)
  • 2 Eggs (Large, Lightly whisked)
  • 1 can Cream style sweet corn (14.75 oz. can)
  • 1 Jalapeno (Washed, Patted dry, Deseeded, Finely chopped, Can replace with 1-2 tbsp diced canned jalapenos)
  • 1/2 cup Milk (Whole or 2%, Can add up to 3/4 cups if batter is not mixing properly or coming together)
  • Calories: 644 kcal
  • Carbohydrate: 93 g
  • Protein: 16 g
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Trans Fat: 1 g
  • Cholesterol: 104 mg
  • Sodium: 1123 mg
  • Fiber: 8 g
  • Sugar: 33 g
  • Unsaturated Fat: 14 g
  • Serving Size: 1 serving
How to cook:
  1. In a large mixing bowl, add corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk.
  2. Mix until combined. The batter will be thick.
  3. Grease inside of a 6 quart crockpot heavily with oil or butter and spread some parchment paper at the bottom.
  4. Spread the batter in the crockpot as evenly as possible.
  5. Cover and cool on High heat for for 2.5 to 3.5 hours or until an inserted toothpick in the center comes out clean. Timing may vary, based on the brand of your slow cooker as well as how tightly it seals.
  6. When cook time is over, remove lid and run a knife around the edges of the cornbread
Notes: Jiffy Jalapeno Cornbread, Instructions. Use some butter to grease a 9 x 13 x 2 baking pan and set it aside. Mix all the dry ingredients flour, cornmeal, sugar, baking powder, …

Jalapeño Jiffy Cornbread

Jalapeño Jiffy Cornbread
This jalapeño Jiffy cornbread is moist, with crispy edges, a fluffy center and is packed with flavor. Transform a box mix with a few add-ins like jalapeños and cheddar cheese. It's perfect for your next BBQ, and is the perfect side for chili or soup!
Provided by: Erika
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
  • 8.5 ounce box Jiffy Corn Muffin Mix
  • 1/2 tablespoon baking powder
  • 8.5 ounces can cream-style corn
  • 1 large egg
  • 1/3 cup whole milk
  • 2 tablespoons melted butter
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons pickled jalapeños, chopped
  • Calories: 262 calories
  • Carbohydrate: 51 grams carbohydrates
  • Cholesterol: 51 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 2 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 6 grams saturated fat
  • Sodium: 694 milligrams sodium
  • Sugar: 10 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Preheat oven to 400°F. Grease a baking dish with nonstick cooking spray.
  2. Add Jiffy mix, baking powder, corn, egg, milk and melted butter to a large mixing bowl. Mix well.
  3. Add cheddar cheese and jalapeños and mix again.
  4. Spread mixture evenly into greased baking dish. Bake for 25-30 minutes, or until golden on top and a toothpick or butter knife comes out clean from the center.
Notes: EASY Mexican Cornbread {with Jiffy Corn Muffin Mix}, Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray. In a large mixing bowl, whisk the eggs and oil together. Add …
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