Cheesy Jalapeño Cornbread

3.8
(4) 4 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

9 servings

You can get a head start on this corn bread with a package of corn muffin mix, but the real excitement comes from the cheddar and pickled jalapeños!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Prepare muffin batter in medium bowl as directed on package. Stir in remaining ingredients just until blended.
  • Pour into greased 8-inch square pan.
  • Bake 18 to 20 min. or until lightly browned.

Substitute

Substitute your favorite chopped hot peppers for the pickled jalapeños and carrots.

Make Ahead

Cornbread can be stored, tightly covered, in refrigerator up to 2 days. To reheat, place on microwavable plate; microwave on HIGH 30 sec. or just until warmed.

Servings

  • 9 servings

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 35mg
Sodium 370mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 6g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • AbigailElizabeth | Mon, Feb 13 2012 9:27 PM

    Paired with spicy chili. These corn muffins are FANTASTIC!! Adding roasted red peppers & jalipenos was perfect! Will make again FOR SURE!

  • hightidegemini | Mon, Nov 29 2010 7:29 PM

    This recipe tastes exactly like the ingredients you put in it. The flavors don't blend or compliment each other. It wasn't very good and I won't make it again.

  • MelindaK01 | Thu, Aug 27 2009 5:29 AM

    quick and easy

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