Cornbread, cheese, and a little kick of spice. Cheesy Jalapeno Cornbread is perfect to eat alone, or as the perfect side for any meal. I love to eat it with my recipe for Sweet Potato Turkey Chili.
I could easily eat an entire loaf myself, so I used this handy nonstick mini loaf pan to bake 8 loaves rather than 1 large loaf.
Pickled jalapeno go great in this recipe, but you can use fresh jalapeno too. Be sure to remove all the seeds first!
I want to see what you are making! If you make Cheesy Jalapeno Cornbread, or any of my recipes, post your food photos with #KitchenCurious.
Cheesy Jalapeno Cornbread
Makes: 8 Mini Loaves
Prep Time: 10 Minutes
Cook Time: 20 Minutes
2 Boxes of Cornbread Mix
⅔ Cup milk
1 Jar Pickled Jalapenos, drained
½ Cup Shredded Cheddar Cheese, plus extra for topping
Preheat oven to 400.
Spray your loaf pan with a non-stick spray and set aside. In a large mixing bowl, combine the boxed cornbread mix, eggs, milk, jalapenos, and cheese. Stir the mixture until full combined.
Once fully combined, spoon the mixture into your loaf pan, filling about ¾ the way full. Top each loaf with a little shredded cheese.
Bake the loaves for 16-20 minutes, until golden brown and the cheese on top has melted.
Remove from oven and let fully cool before removing from the pan.