The chili is bubbling away on the stove and you only have about 5 minutes to whip up a side. If you have a good can opener then you can make savory, rich, and moist jalapeno corn bread. This is not a gourmet recipe this is a simple and quick corn bread that tastes great. I like to sprinkle extra cheese and a few jalapenos on top of the bread so everyone expects to bite into a savory and not sweet corn bread. You can bake the bread in an 8×8 or a muffin pan. For a buffet I like the muffins, for a family-style meal the 8×8 is nice because everyone cut what size pieces they want. This is a super moist corn bread almost like a corn pone and if you have a small cast iron skillet melt some butter (or bacon fat) in it and use it to bake the bread, you will get a nice crispy edge. For drier corn bread omit the cream style corn.
Looking for a tasty way to use up leftover corn bread? Try my TexMex Corn Bread Dressing.
Better Corn Bread in a Jiffy
- 1 box jiffy corn bread mix
- 1 can cream style corn 15 oz
- 1 can whole kernel corn 11oz drained
- 1 cup grated cheddar cheese plus a sprinkle for the top
- 1 can green chilies 4 oz
- 1 egg
- 1/3 cup milk
This is simple! Preheat the oven to 400 degrees. Grease a 8x8 pan. Mix all the ingredients together the batter will be lumpy. Pour into the pan, sprinkle the top with a little more cheese and a few jalapeno slices if you would like.
Bake until golden brown about 20-30 minutes for a 8x8 pan or about 15-20 minutes for a pan of muffins.
Serve hot or room temperature with a little butter to slather on top, yummy.
I almost can't serve chili in this house with out some corn bread, this family is so spoiled. LOL!