Jalapeno Cheddar Cornbread - YUM!

Kylie Hartle

By
@KylieHartle

My cast iron skillet is a large one so if you have a smaller skillet, just cut down on the ingredients (i.e. one box, one egg, 1/3 cup heavy cream, 1 can of corn, 2 - 3 packages of splenda, 3/4 cup of cheddar, 2 jalapenos.... I've made this many times for various reasons and everyone fights over who gets the leftovers. The good news is this will last in the fridge in a tupperware container for a good two weeks after served and reheats very well. ENJOY! It's a guaranteed home run!


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Comments:

Serves:

10 - 15

Prep:

10 Min

Cook:

1 Hr 15 Min

Ingredients

3 box
jiffy cornbread mix
3
eggs
1 c
heavy cream
3 can(s)
white corn (11 oz cans - drain the juice)
8 pkg
splenda (or sugar if you like but would use less)
2 c
shredded cheddar
5
fresh jalapenos diced uniformly

Directions Step-By-Step

1
Spray 12" cast iron skillet (approximately 2.5" high) with Pam or a non-stick spray generously.
2
Pre-heat oven to the temperature on the side of the Jiffy Box Directions(I don't have one handy sorry but I believe it's 425 or 450) for cornbread.
3
Combine all the ingredients in a large bowl and pour into skillet. Bake and test at 1 hour with a cake tester. It will ge brown on top and rise at 35 minutes and appear done but it's not.
4
Bake for about 1:15 but it is important to check with a cake tester. Allow to rest before cutting so it doesn't fall apart. You can serve with butter but it's perfect alone. ENJOY!
5
I cut this into "pie slices" so the how many it will serve will seriously depend on how big your slices are... I would recommend SMALL slices as you can always come back for seconds (or thirds). It's pretty filling.

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