Deb's Moist & Cheesy Jalapeño Cornbread

Debra Elwell


This Cornbread Recipe came about by accident but quickly became a favorite with family and friends. It is so quick and easy and most people have the ingredients in their food stores. It is very versital. If you like it hot, just use deseeded, diced hot Jalapeños. If your like my family, Mix mild and hot peppers to give it a spicier taste or just use mild which is mildly delicious. It makes a lot but no matter just put the remainder in the freezer or easily cut the recipe in half. I hope you and yours enjoy it as much as my family does.


☆☆☆☆☆ 0 votes

16 to 18 people
10 Min
25 Min


  • 4 pkg
    yellow cornbread mix or equal size batch of your favorite unsweetened cornbread recipe
  • 1
    ingredients to make cornbread mix
  • 1 8oz bag(s)
    cheddar cheese, shredded
  • 1 c
    diced mild deseeded jalapeños or hot deseeded jalapeños if you like it hot

How to Make Deb's Moist & Cheesy Jalapeño Cornbread


  1. Preheat oven to the Temperature on the package. Make Cornbread Recipe according to Package Directions. Spray Pam in pans of choice.
  2. Add The 1 Cup of diced Jalapeños & the 8 ounces (2 cups) of shredded cheese to the prepared Cornbread Mix. Stir together till everything is incorporated together.
  3. Divide Mix into pans of choice and bake till golden brown and a knife inserted in the center comes out clean with only cheese strings on it if that. DO NOT OVERBAKE! This is a very moist Cornbread because of the cheese.
  4. Cool on a wire rack or serve right away with butter or margarine. This bread freezes well, once cooled just wrap in Saran Wrap and place in a Zip Lock Bag. Reheat in the microwave by timing it for 30 seconds at a time until heated to your desired temperature.

Printable Recipe Card

About Deb's Moist & Cheesy Jalapeño Cornbread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Mexican
Other Tag: Quick & Easy

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