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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Rating:
★★★★☆ 3 votes
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

Step-By-Step

1Spray 12" cast iron skillet (approximately 2.5" high) with Pam or a non-stick spray generously.

2Pre-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.

3Combine 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.

4Bake 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!

5I 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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