Jalapeno, Cheddar and onion
Corn Bread
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!
Discover a delectable twist on classic cornbread with our Cheesy Jalapeno Cornbread recipe! Bursting with bold flavors from diced jalapenos and gooey shredded cheddar cheese, this moist and tender treat is a crowd-pleaser. Using a secret cooking method, the cornbread turns out irresistibly fluffy, and the option to add an extra layer of cheese on top takes it to a whole new level of indulgence. Perfect as a side for any meal or as a stand-alone snack, this Cheesy Jalapeno Cornbread will be a hit at your family dinner table.
-
1 Package Jiffy Corn Bread Mix
-
2 tablespoons diced Jalapenos (seeds removed for milder heat)
-
1/2 small Onion, finely diced
-
1/3 cup Milk
-
1 large Egg
-
1/2 cup Shredded Cheddar Cheese
Thank you so much for supporting my site
Instant Pot Directions
-
In a mixing bowl, prepare the cornbread batter by mixing the Jiffy Corn Bread Mix, diced Jalapenos, finely diced onion, milk, and egg until well combined.
-
Grease a 7-inch round cake pan or oven-safe dish that fits inside your Instant Pot. Pour the cornbread batter into the greased pan.
-
Sprinkle the shredded cheddar cheese evenly over the top of the cornbread batter.
-
Cover the cake pan tightly with aluminum foil to prevent any moisture from getting into the cornbread.
-
Pour 1 1/2 cups of water into the Instant Pot.
-
Place a trivet or the Instant Pot's steamer rack at the bottom of the Instant Pot.
-
Carefully place the covered cake pan on the trivet or steamer rack inside the Instant Pot.
-
Close the Instant Pot lid and set the valve to the sealing position.
-
Select the "Steam" function and set the cooking time to 25 minutes on high pressure.
-
Once the cooking time is complete, allow a natural pressure release for 10 minutes. Then, carefully release any remaining pressure by turning the valve to the venting position.
-
Carefully open the Instant Pot lid and remove the cake pan using oven mitts or tongs.
-
Remove the foil cover from the cake pan.
-
Let the cornbread cool slightly before cutting it into squares.
Serve warm as a delicious side dish, complementing your favorite chili, soups, or barbecue dishes.
Please note that steaming cornbread in the Instant Pot will give you a softer texture than traditional baking. It won't have the crispy crust typically found in oven-baked cornbread, but it will still be delicious and infused with the flavors of jalapenos and cheese. Enjoy!
Thank you so much for supporting my site
Oven Directions
-
Preheat your oven to 350°F (175°C). Spray an 8x8 baking pan with cooking spray.
-
In a mixing bowl, combine the Jiffy Corn Bread Mix, diced Jalapenos, and finely diced onion. Crack in the large egg.
-
Pour in the milk and mix all the ingredients together until well combined. The batter should be smooth and slightly thick.
-
Now, spread half of the cornbread batter evenly in the prepared baking pan.
-
Sprinkle the shredded cheddar cheese over the layer of cornbread batter, making sure to cover it evenly.
-
Add the remaining cornbread batter on top of the cheese layer. Use a spoon to spread it out gently and cover the cheese.
-
Cover the baking pan with aluminum foil to prevent the top from browning too quickly.
-
Bake the cornbread in the preheated oven for 20 minutes.
-
After 20 minutes, remove the foil and continue baking for an additional 10 to 15 minutes or until the top turns golden brown.
-
To check for doneness, insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready.
-
Remove the baking pan from the oven and let the cornbread cool slightly before cutting it into squares.
-
Serve warm as a side dish with your favorite chili, soups, or barbecue dishes. Enjoy the deliciously cheesy and slightly spicy flavor of this Cheesy Jalapeno Cornbread!
-
Note: If you prefer a spicier cornbread, you can increase the amount of diced jalapenos or leave some of the seeds in. Adjust the heat level according to your taste preferences.
Thank you so much for supporting my site
To store the Cheesy Jalapeno Cornbread, follow these steps:
-
Let the Cornbread Cool: After baking, allow the cornbread to cool completely at room temperature. Avoid storing it while still warm to prevent moisture buildup, which could lead to mold.
-
Wrap in Plastic Wrap or Foil: Once cooled, tightly wrap the cornbread in plastic wrap or aluminum foil to protect it from drying out and to prevent any odors from other foods in the fridge from being absorbed.
-
Store in an Airtight Container: Alternatively, you can transfer the wrapped cornbread to an airtight container. Make sure the container is large enough to fit the cornbread without crushing it.
-
Refrigerate: Place the wrapped or containerized cornbread in the refrigerator. It can stay fresh for up to 3 to 4 days when properly stored.
-
Reheat (if desired): When you're ready to enjoy the cornbread again, you can reheat it in the microwave or oven. For the microwave, wrap a slice in a damp paper towel and heat it for about 20-30 seconds. For the oven, preheat to 350°F (175°C), wrap the cornbread in foil, and warm it for 10-15 minutes.
-
Freeze (optional): If you have leftover cornbread that you won't be able to consume within a few days, you can freeze it for longer storage. Wrap the cornbread in plastic wrap and then in aluminum foil, or use a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, simply let it sit in the refrigerator overnight or reheat it directly from frozen in the oven.
Remember, refrigeration or freezing may alter the texture slightly, but the flavor will still be delicious. Enjoy your Cheesy Jalapeno Cornbread whenever you crave a tasty side dish or snack!