Jalapeno cheddar cornbread is a spicy and cheesy twist on classic cornbread mix, packed with sharp cheddar and a subtle kick of pickled peppers in every bite.
Combine ingredients: Preheat the oven to 350℉. In a large mixing bowl, add the cornbread mix, frozen corn, chopped jalapenos, and chopped scallions (if using). Gently toss everything.
Prepare batter: Now add milk, oil, and egg and stir everything gently to make a batter. Don't over-mix the batter.
Fold in cheese: Reserve ½ cup of shredded cheese for topping, and fold the rest into the batter. Remember to gently fold it into the batter using a spatula.
Pour batter into a pan: Line an 8 by 8-inch baking pan with parchment paper. Pour the batter into the pan and spread it evenly using a spatula.
Add toppings and bake: Top with the reserved shredded cheese followed by pickled jalapenos. Bake on the middle rack in the oven for 13-15 minutes.
Check for doneness: Insert a toothpick to check if the cornbread is done. If the toothpick comes out wet, put it back for another 2-3 minutes. Remove from the oven and let it cool for 10 minutes.
For Making Jalapeno Cheddar Cornbread Muffins
Prepare the batter as per instructions above. Line a cupcake tray with parchment liners. Follow the steps 1 to 4 and prepare the batter. Using an ice cream scoop fill the cupcake molds evenly. Top each muffin with shredded cheese. Bake in the oven on the middle rack for 22 - 25 minutes.
Alternate Method: Instant Pot recipe
Prepare the batter as per the instructions above. Grease silicone baking pans or muffin molds and fill them with batter leaving ½ inch from the top. Loosely cover with aluminum foil.
Pour water into the inner pot. Place a trivet and carefully stack the silicone pans on top of that. Close the lid. Pressure cook for 30 minutes at high pressure.
When the cooking time is up, let the pressure release naturally and open the lid after the pin drops. Remove the silicone pans and insert a toothpick to check if they are done.
If it comes out clean, let them cool for 10 minutes before inverting them onto a plate and releasing the cornbread. If the cornbread is not done, pressure cook them for another 5 minutes.
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Notes
Cornbread mix: The recipe written is based on Trader Joe's Cornbread Mix (15 oz). If you decide to use Jiffy, or another cornbread mix, follow the measurements for the wet ingredients on the back of the box.
Gluten-free: If you are gluten-free, use your favorite gluten-free cornbread mix and follow the measurements on the back of the box.
Customize the spice level: Skip or substitute pickled jalapenos with fresh jalapenos with the ribs and seeds removed, or use green bell pepper for a milder taste.
Do not overmix: Overmixing will create a dense, tough cornbread.
Time: The time calculations in the recipe card are based on the oven recipe for 8X8 pan.
Toothpick test: Overbaking can dry out the cornbread. Check for doneness by sticking a toothpick or cake tester in the center, it should come out with a few moist crumbs.
Note: The nutrition facts below are my estimates based. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.