Description
Jiffy Jalapeno Cheddar Cornbread is a savory/sweet cornbread using my favorite cornbread mix baked in a cast iron skillet.
Ingredients
Scale
2 boxes of Jiffy Cornbread Mix
3 eggs
1/2 cup buttermilk
2 tablespoons melted butter
1 cup (4 ounces) shredded cheddar cheese
1 jalapeno diced
2 tablespoons unsalted butter [for cast iron skillet]
Instructions
- Put the cast iron skillet in the oven and then preheat the oven to 400ºF.
- Shred the cheddar cheese and dice the jalapenos. For the jalapenos, remove the seeds if you don’t like a lot of heat. Don’t forget to wash your hands immediately after dicing the jalapenos. Set the shredded cheese and diced peppers aside.
- Grab a medium bowl and whisk together the cornbread mix, eggs, buttermilk and melted butter. The batter should be slightly lumpy. Then fold in the shredded cheddar cheese and jalapeno peppers.
- Remove the hot cast iron skillet from the oven and place it on a heat proof surface, like a cooktop or trivet. Melt two tablespoons of butter in the cast iron skillet.
- Pour the cornbread batter into the cast iron skillet.
- Bake for 20-25 minutes, until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cornbread