Spicy Mexican Cornbread

Heather McDaniel


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!


★★★★★ 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

How to Make Spicy Mexican Cornbread


  1. Preheat oven to 400 degrees.
  2. In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
  3. Pour 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.

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