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Jalapeño Cheddar Cornbread
Give classic cornbread a flavorful twist with this Jalapeño Cheddar Cornbread. Sharp cheddar, pickled jalapeños, and Knorr Granulated Chicken Bouillon come together in a golden, savory side dish with just the right kick. Easy to prepare and bake, it’s a delicious addition to Thanksgiving dinner, holiday gatherings, or any comforting family meal.
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25 mins
Cooking Time
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Easy
Difficulty
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10 mins
Prep Time
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9 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 275.73 kcal |
| Fat (g) | 13.51 g |
| Fiber (g) | 3.07 g |
| Protein (g) | 4.36 g |
| Saturated Fat (g) | 6.23 g |
| Sodium (g) | 566.98 mg |
| Sugars (g) | 11.01 g |
Let’s get cooking
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Preheat the oven to 375 degrees, or follow the Cornbread & Muffin Mix package directions. Lightly grease an 8x8-inch baking pan.
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Combine the Cornbread & Muffin Mix and ½ tablespoon Knorr Granulated Chicken Bouillon, whisking the dry ingredients thoroughly so the bouillon is evenly dispersed.
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Add the milk, melted butter, egg, and optional jalapeño brine. Mix just until the batter is evenly combined. Fold in ¾ cup sharp cheddar and the chopped pickled jalapeños.
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Spread the batter evenly in the prepared pan and sprinkle the remaining ¼ cup cheddar over the top and finish with additional jalapeno slices, if desired.
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Bake according to the package directions, approximately 25–30 minutes for an 8x8-inch pan, or until golden brown and a toothpick inserted near the center comes out clean. Let stand 5–10 minutes before slicing and serving.
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