Jalapeno Cheddar Cornbread

23 mins (prep 3, cooking 20)
8 ingredients
4 servings
Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

Categories:  quick-breads , side-dish , beginner-cook , taste~mood , spicy , equipment , cheese , egg , potluck , eggs~dairy , time-to-make , <-30-mins , easy , oven , number-of-servings , breads , to-go... , savory , picnic ,
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Serving Size (144.87 g)
Servings 4
Amount per Serving
Calories 617.45 Calories from Fat 312.3
% Daily Value *
Total Fat 34.7g 213.57%
Saturated Fat 20.99g 419.74%
Trans Fat 0.48g %
Cholesterol 100.8mg 134.4%
Sodium 1359.7mg 226.62%
Total Carbohydrate 51.87g 69.16%
Dietary Fiber 8.61 g 137.84%
Sugars 8.09 g %
Protein 24.31g 194.47%
Vitamin A 1074.31IU% Vitamin C 2.68mg%
Calcium 595.46mg% Iron 2.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
jalapeno peppers