Jiffy Jalapeno Cornbread with Cheddar Cheese
Jiffy boxed cornbread mix gets a flavor upgrade with roasted jalapenos and sharp cheddar cheese. Serve them with honey butter for the perfect easy side-dish.
Servings: 12
Calories: 174kcal
Equipment
- 12 Cupcake Liners
- 1 Cupcake Tin
- 1 Small Sheet Pan
- 1 Large Mixing Bowl
Ingredients
- 2 corn bread mix
- 2 Eggs
- ⅔ cup Milk
- 1 teaspoon Olive Oil or other neutral flavored cooking oil
- 3 Jalapenos fresh whole
- 1 cup Sharp Cheddar Cheese
Honey Butter
- ¾ cup Butter room temperature
- 2 tablespoon Honey
Instructions
- Preheat oven to 400F.
- Drizzle two of the jalapenos with a little olive oil and place on a sheet pan. Roast them in the oven for 15 minutes.
- After the jalapeños have cooked and cooled, dice them into small pieces. Discard the white membranes and seeds.
- Mix the batter. Combine the two boxes of jiffy corn muffin mix with two room temperature eggs and ⅔ cup of milk.
- Now fold in the grated sharp cheddar cheese and dice jalapeño.
- Top the muffins with extra cheese and individual slices of jalapenos (the thinner the better).
- Bake for 15-20 minutes.
- While the cornbread bakes, make the honey butter. Using a rubber spatula or mixer, stir the room temperature butter and honey until they are completely combined.
- Let them cool and serve.
Nutrition
Calories: 174kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 233mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 0.4mg | Calcium: 92mg | Iron: 0.2mg