Easy Cheesy Jalapeno Cornbread

Easy-Cheesy-Jalapeno-Cornbread

 

I should really start this post with a disclaimer.


If you’re from the south, you are probably going to hate this cornbread. In fact, it is not really cornbread in the traditional sense at all. It’s more like corn cake. Actually, it’s exactly like corn cake.

I am not from the south, and am therefore not bound by tradition to make cornbread the old fashioned way. The cornbread of my youth? It’s made from a cake mix. If you don’t want to think of it as cornbread, I don’t mind. This version is sweet, and still crumbly, and despite it’s very tenuous relationship to real cornbread, it still tastes fantastic with chili.

Of course, mom never put jalapenos in her version, but me? I likey the spicy. Having that little kick of heat and the creamy cheesiness just takes this corn-whatever-you-call-it to the next level.

I will share this one piece of advice: be careful who you share your corn-cake-bread with. It could get you in trouble.

A couple years ago, I sent a pan full of this cornbread with my boys to the Boy Scout overnight camping trip, enough for them to share. In the days that followed, I received multiple compliments from the scouts, and the cornbread was specifically requested for the next several camping trips.

Granted, teenage boys will eat anything. But still.

Last piece of advice: be sure to bake this thoroughly. In a 9×9 pan, it will be quite brown on top before it’s done in the middle. If you are concerned about this, you can make a thinner layer in a 9×13 pan, and reduce the baking time to 25-30 minutes.

Then cut, eat, and brush the crumbs off your shirt!

easy-cheesy-jalapeno-corncake

 

INGREDIENTS:

1 box yellow cake mix
3 eggs
1/2 cup vegetable or canola oil
1/4 cup water
1 1/2 cups cornmeal
1 jalapeno pepper
1/3 cup shredded cheddar cheese

INSTRUCTIONS:

1. Combine cake mix with eggs, oil, and water. Mix well.
2. Dice jalapeno and add that and cheese to the mixture. Mix well.
3. Pour into an 8×8 or 9×9 pan. Bake at 350F for 35-45 minutes. (The cornbread should be brown on top and cooked through in the middle.)
4. Let cool, then cut into 9 squares.

Cheesey-Jalapeno-cornbread

 

Jen1bJen Stott is a wife and mom who seeks to rule the world one dessert recipe at a time.  Cat hater, chocolate lover, mess maker and eternal optimist; mother of teenagers, she self-medicates with cookies and captures the highlights on her blog, JensFavoriteCookies.com.

Blog: JensFavoriteCookies.com

Twitter: @Jensto2t

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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Comments

  1. You never say to add the corn meal to your batter. I am assuming it goes in before the jalapeno and cheese, but just a heads up. I also make very sweet cornbread that taste like cake. (My southern grandmother shudders at the thought)

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