I set up a camera in my kitchen and put together a quick, easy-to-follow video of how to make my super yummy and highly addictive Bacon Cheddar Jalapeño Cornbread. Some quick notes: Use the instructions on the back of the Jiffy carton to help you.
And in lieu of milk, use a can of sweet corn with the liquid. It makes the cornbread so much better (and less dry). Enjoy!
We set up a camera in our kitchen and put together a quick, easy-to-follow video of how to make our super yummy (and highly addictive) Bacon Cheddar Jalapeño Cornbread. It’s savory, spicy, and majorly filling. Serve it alongside your favorite barbecue, soup, and more!
A quick note: Use the instructions on the back of the corn muffin mix carton to help you.
1 (18-ounce) box corn muffin mix
1 (15-ounce) can whole kernel corn
1 egg, beaten
1 ¼ cup cheddar cheese, shredded, divided
¾ cup bacon, cooked crispy and roughly diced
1–2 tablespoons jalapeño, diced, to taste
Preheat oven to 400 degrees F.
In a large bowl, combine the corn muffin mix, canned corn (including the liquid in the can), egg, ¾ cup cheddar, bacon, and jalapeño. Stir until well incorporated.
Grease a 9-by-9-inch baking dish. Pour in the cornbread mix and smooth the top with a spatula. Sprinkle the remaining ½ cup of cheddar on top of the batter.
Cook the cornbread in the preheated oven until golden, but not dried out, about 15–20 minutes. Remove from oven and let cool.
Once cooled, slice the cornbread into 12 equal slices. Serve alongside your favorite barbecue or other main dish.
In lieu of milk, use the liquid from the can of sweet corn. It makes the cornbread so much better (and less dry).