Smoky Jalapeno Cheddar Cornbread

This recipe for smoky jalapeno cheddar cornbread was inspired by a visit to a local restaurant. A while back, my daughter and I went to a local Mexican restaurant and she ordered some grilled jalapeno peppers. They were really good, and not as hot as you would think. Ever since then I’ve been thinking about ways to incorporate grilled jalapenos in a recipe. So, when I was looking for something to serving with my Jambalaya dish I came up with the idea to add them to cornbread. 

Smoky Jalapeno Cheddar Cornbread

smoky-jalapeno-cheddar-cornbread-stack

Two other ingredients I add were cheddar cheese and a can of creamed corn. They were good additions but I have to say that the smokiness of the blistered peppers are what makes this dish.

smoky-jalapeno-cheddar-cornbread-charring-jalapeno

Instead of grilling the peppers I held them over a flame on the stove.

smoky-jalapeno-cheddar-cornbread-blistered-jalapenos

This gave them the same smoky flavor I remembered at the Mexican restaurant.

smoky-jalapeno-cheddar-cornbread-pan

I used Jiffy cornbread mix to save time and added a little cheddar cheese. I will say that the cheese didn’t throw a lot of flavor. Next time I will either skip the cheese or increase the amount.

plated-smoky-jalapeno-cheddar-cornbread

The smoky jalapenos, on the other hand, added a great flavor and now I don’t think I will be making cornbread without it.

Here’s the Recipe:

Smoky Jalapeno Cheddar Cornbread

Prep time: 

Cook time: 

Total time: 

Serves: 20 pieces

Ingredients
  • 2 boxes Jiffy Cornbread Mix
  • 2 eggs
  • 3 large jalapeno peppers
  • ½ cup shredded cheddar cheese
  • 8 oz can of creamed corn
Instructions
  1. Preheat oven to 400
  2. Blister pepper by holding over a flame on a gas stove or grilling, finely dice.
  3. Beat eggs in a small bowl
  4. Add all ingredients together in a large mixing bowl.
  5. Pour into a greased 9 x 13 baking pan.
  6. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center.

 

 

This recipe for smoky jalapeno cheddar cornbread is simple. The key is blistering jalapeno peppers over a flame to give the cornbread a nice smoky kick.

About Patti Estep

Patti is the creator of Garden Matter, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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Comments

  1. I am making this Friday for a chili party we are having! I happen to have a giant bag of jalapenos and no clue what to do with them!

    Thanks!

    #turnituptuesdays

  2. Oh I miss a gas range! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!

  3. I will have to give this a try the next time I make cornbread. Love the idea of grilling the peppers first. Thanks for sharing on Creative K Kids #TastyTuesdays

  4. Oh my! This is so lovely! What a fun and unique idea to grill the jalapenos!

    • Hi Julie,

      It really works well with a gas stove by a regular grill or even a grill pan on the stove would work too.
      So glad you liked it and thanks for stopping by,
      Patti

  5. This cornbread sounds wonderful. Got to try it. Thank you for sharing at Snickerdoodle Create~Bake~Make link party!

  6. I always see the big bags of chili peppers but have no idea what to do with them. Now I’ve got a reason to give them a try!

    • Hi Shelley,

      My brother in law like to stuff his peppers with cheese can cook them with tomato sauce. You can also slice them in half and fill them with Italian sausage. Top with sauce and cheese and cook them in the oven. I’ll have to post about that one in the future.
      Thanks for stopping by,
      Patti

      • I’ll be back to check it out – that sounds delicious too. When my hubby and I were first married we had a little Mexican food restaurant that made chili rellenos stuffed with hamburger and the most delicious creamy sauce on top. Would love to find a facsimile of that dish.

  7. Yum yum! I want to try this. Pinning. Thank you for linking with us at #HomeMattersParty . We would love to see you again next week.

  8. Mmmmm, this looks and sounds delightful. Cornbread with jalapenos is such a great combination too!

    Thanks so much for sharing (and for linking up to the last SHINE Blog Hop).

    Wishing you a lovely day.
    xoxo

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