![]() See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc. You could also bake this in a muffin tin to make corn muffins. Pour the batter into a greased baking dish or cast iron skillet, top with the remaining cheddar cheese and the optional jalapeno slices, then bake. Mix in the shredded cheddar cheese and then stir in the Jiffy Corn Muffin Mix until it’s just combined (don’t over mix – it should still look slightly lumpy). (See the recipe card below for the full printable instructions.) Then mix in the sour cream, cream style corn, and diced chiles. Start by whisking together the eggs and oil. Some people love to include meat in their jalapeno cornbread, so feel free to add in some cooked ground beef, crumbled sausage, or crumbled bacon if you’d like! How To Make Jalapeno Cheddar Cornbread If you don’t have any sharp cheddar on hand, feel free to swap that for Monterey Jack cheese, Pepper Jack cheese, or a Mexican blend cheese. Some other savory flavor add-in combinations that taste great in cornbread are:įor this recipe you’ll need Jiffy Corn Muffin Mix, eggs, vegetable oil, sour cream, cream style corn, canned green chiles, and cheddar cheese. If you’re looking for a simpler flavor profile and just want to make the best cornbread possible using a boxed mix, be sure to check out our recipe showing you How To Make Jiffy Cornbread Better – it’s seriously the best recipe you’ll ever try! Plus, the addition of sour cream keeps the cornbread super moist, which makes it so tasty. The canned green chiles and cheddar cheese make the most delicious flavor combination, and makes it perfect to serve with your favorite Mexican recipes. This Mexican cornbread is all about adding a totally new flavor profile to the cornbread. This kid friendly cornbread recipe with a kick is so incredibly good – it’s the perfect family recipe. How can I not mention that little crunch from the crispy cheese on top? The chiles give a lovely little kick of heat and the cream style corn makes this cornbread soft and extra moist. Talk about Mexican-inspired flavors, this cornbread has all the right flavors to make your mouth sing and your body dance! Not exaggerating here, I really may have been dancing around the kitchen after I tasted it. **The key to great results is to keep the frozen cornbread covered as much as possible to avoid drying out when re-heated.This Mexican cornbread made with Jiffy Corn Muffin Mix is so good that everyone will think you made it from scratch! Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe! Mexican Cornbread With Jiffy Mix OR thaw covered in the microwave, then reheat uncovered on a microwave safe plate or tray until heated thru. To reheat, place unwrapped cornbread in a pan, cover with foil and place in 350☏ oven until heated thru.OR wrap tightly in plastic wrap, then again in foil, sealing the ends and seams with freezer tape. Remove as much air as possible, seal, label and freeze for up to 2 to 3 months. Wrap the cornbread tightly in plastic wrap, then place in a freezer storage bag.Bake the cornbread fully and allow it to cool completely.Leftover cornbread can be stored, tightly wrapped in plastic, in the refrigerator for up to 1 week. HOW TO STORE CREAM CHEESE JIFFY CORNBREAD + HOW TO FREEZE CORNBREAD Watch the baking time – set a timer and start checking the cornbread at the earliest time to keep from over-baking.Let the batter rest for 5 minutes before putting the pan in the oven. ![]() ![]() Don’t over mix the batter until it’s smooth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |