Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 400°F (200°C). Butter or grease a 9x9-inch baking pan or a cast iron skillet.
- Prepare the Batter: Whisk together the Jiffy cornbread mix, egg, milk, and melted butter in a large mixing bowl. Mix well until the mixture is fully incorporated.
- Flavour it Up: Mix in the shredded cheddar cheese, diced jalapeños, chopped green onions, and garlic powder (optional). Add salt and pepper to taste.
- Pour the Batter: Pour the prepared cornbread batter into the greased baking pan or skillet. Use a spatula to spread it evenly.
- Bake: Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for 5 minutes, then slice and serve.For extra flavour, top with a dollop of sour cream or additional shredded cheese if desired.
Notes
Customization: You can add cooked bacon bits, corn kernels, or even a pinch of chili powder for extra flavor. For a spicier kick, use hotter peppers like serrano or poblano peppers.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.
Make it Gluten-Free: If you need a gluten-free version, look for gluten-free cornbread mixes or use a homemade gluten-free cornbread recipe, replacing the Jiffy mix.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.
Make it Gluten-Free: If you need a gluten-free version, look for gluten-free cornbread mixes or use a homemade gluten-free cornbread recipe, replacing the Jiffy mix.