Best Jiffy Jalapeno Cornbread Recipe Ever
This is the best Jiffy jalapeno cornbread recipe that I have ever tried. It is so easy to make and is absolutely delicious. I highly recommend it to anyone who loves cornbread. The ingredients are simple and the result is a moist and flavorful cornbread that will please everyone. Give this recipe a try, you won’t be disappointed.
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Contents
What Is Jiffy Cornbread?
Jiffy Cornbread is a type of cornbread that is made with either self-rising cornmeal mix or all-purpose flour, milk, and eggs. It is quick and easy to make and can be baked in a variety of ways, including in a muffin tin, as individual cornbreads, or in a loaf pan.
Jiffy cornbread is a popular food in the Southern United States and is often served with meals such as chili, fried chicken, or barbecued meats. It can also be eaten on its own as a snack or dessert.
There are many recipes for Jiffy Cornbread, but the basic ingredients are typically the same.
Some recipes may call for additional ingredients such as sugar, butter, or corn kernels, but these are not necessary for the bread to be delicious.
Jiffy Cornbread is a quick and easy way to make cornbread. It is also a very versatile recipe, as it can be baked in a variety of ways.
INGREDIENTS FOR JIFFY JALAPENO CORNBREAD
- 1 cup corn and wheat flour mix (or all-purpose corn muffin mix)
- 1 egg;
- 100 g of canned corn;
- 2 tbsp of pickled chopped jalapeno;
- 50 g of cheddar;
- 50-70 ml of milk;
- 2 tbsp. tablespoons of butter;
- 0.5 tbsp of baking powder;
- salt, spices – to taste.
HOW TO MAKE JIFFY JALAPENO CORNBREAD
Mix flour (corn and wheat, or all-purpose mix), egg, milk and melted butter in a bowl. Add salt, spices, baking powder. Mix again.
Add grated cheddar, finely chopped jalapeno.
Knead the dough.
Grease a baking sheet with oil. Spread out the dough. It is not very thick, not pouring, approximately like cottage cheese.
Bake bread for 25-30 minutes at 200C.
Best Jalapaneos for Jalapeno Cornbread
There are many different types of Jalapeno peppers, but the best type of pepper to use for Jalapeno cornbread is fresh Jalapeno. This type of pepper has a bright green color and a crisp texture.
It is also relatively mild in terms of heat, so it will not make the cornbread too spicy. Other types of Jalapeno peppers, such as pickled or canned peppers, can also be used, but they may make the cornbread spicier.
How Long Does Cornbread Last?
Cornbread can last for up to one week when stored in an airtight container at room temperature. If you want to keep it fresh for longer, you can store it in the fridge for up to two weeks or in the freezer for up to six months.
Storing Cornbread Properly
When stored properly, cornbread will stay moist and delicious. However, it can become dry and crumbly if left out in the open air for too long. If this happens, you can try reheating it in the oven or microwave to restore its original texture.
Can You Freeze Cornbread?
Yes, cornbread can be frozen. If you have leftovers or want to make a batch ahead of time, simply place the cornbread in an airtight container and store it in the freezer for up to six months.
How To Defrost Cornbread
When you’re ready to enjoy it, thaw the cornbread overnight in the fridge and then reheat it,
Jiffy jalapeno Cornbread Recipe
The Easy, Delicious Jiffy Jalapeno Cornbread
Ingredients
- 1 cup corn and wheat flour mix (or all-purpose corn muffin mix)
- 1 egg;
- 100 g of canned corn;
- 2 tbsp of pickled chopped jalapeno;
- 50 g of cheddar;
- 50-70 ml of milk;
- 2 tbsp. tablespoons of butter;
- 0.5 tbsp of baking powder;
- salt, spices - to taste.
Instructions
Mix flour (corn and wheat, or all-purpose mix), egg, milk and melted butter in a bowl. Add salt, spices, baking powder. Mix again.
Add grated cheddar, finely chopped jalapeno.
Knead the dough.
Grease a baking sheet with oil. Spread out the dough. It is not very thick, not pouring, approximately like cottage cheese.
Bake bread for 25-30 minutes at 200C.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 495Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 98mgSodium: 634mgCarbohydrates: 54gFiber: 2gSugar: 33gProtein: 26g
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Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
