Add the Jiffy corn muffin mix into a medium mixing bowl, stir in beaten egg, creamed corn, and oil or butter until just mixed. Aromatics: In a 12 inch ovenproof skillet over medium heat, warm up the oil until hot. Spray your cast iron pan or casserole dish with vegetable oil, lightly. If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Preheat: Adjust oven rack to lower middle position and heat oven to 450F. To make Jiffy Jalapeno Cornbread begin by melting butter in an eight inch cast iron skillet. Don't overbake! This will leave it dry and crumbly instead of moist.Mix batter gently in order to keep the bread tender.You need to cook the cornbread in a 350F. Don't be afraid to use plenty of jalapeno. The directions on the mix say that you need to cook it in a 400F oven for 40 minutes, and you do not want to do that. JIFFY Vegetarian Corn Muffin Mix or 2 pkgs.Watch the butter carefully to prevent burning.If you are serving this cornbread with barbeque, try these Easy Baked Beans (using canned beans) as another shortcut yet delicious side dish.We serve cornbread with this classic Carroll Shelby's Chili at our annual pumpkin carving party.Make a well in the middle of the dry ingredients and add. While butter is melting, mix together the cornmeal, flour, baking powder, sugar and salt in a large bowl. Melt the butter in a 9-inch cast-iron skillet over medium-high heat. My all-time favorite dish to serve with Shortcut Jalapeno Cheddar Cornbread is this delicious White Chicken Chili! Bake: Pour the cornbread batter into the prepared cast iron skillet and bake for 25-30 minutes or until the cornbread is golden around the edges. Preheat your oven to 400 degrees F (200 degrees C).This cornbread has crispy edges with a moist and flavorful interior.
Although it could be that it is over baked, so watch it carefully towards the end of baking. Usually cornbread is crumbly because it doesn't have enough moisture or not enough fat.
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