Spicy Mexican Cornbread

Heather McDaniel-Adair


I just threw a few things together tonight, wanting a cornbread mixture that was different than any other night. This went over very well. You can adjust the heat level to your liking. I served this w/ turnip greens and a bit of veal. Yum!

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★★★★★ 3 votes
10 Min
20 Min


3 box
jiffy cornbread mix, or your favorite
1/2 c
egg substitute, or 2 large eggs
2/3 c
evaporated milk (or less, depending)
1 can(s)
glory southern style skillet corn w/ onion and bacon (slightly drained)
2 Tbsp
dried jalapeno (found @ specialty stores), or 1/2-3/4c jalapeno (pickled, roughly chopped)
2 c
sargento artisan mexican cheese blend, or your favorite


1Preheat oven to 400 degrees.

Step 2 Direction Photo

2In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.

Step 3 Direction Photo

3Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Other Tag: Quick & Easy