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Jalapeño Popper Cornbread

Jalapeño Popper Cornbread turns a simple cornbread mix into savory muffins with cheddar, bacon, and jalapeños. They make a tasty side for chili, soup, or a casual dinner.
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Why You’ll Love This Recipe

  • Jalapeño Popper Cornbread turns a simple cornbread mix into savory muffins with cheddar, bacon, and jalapeños.
  • Drain the canned jalapeños before mixing.
  • Leave off the fresh jalapeño slices for a milder topping.

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Ingredients

Drain the canned jalapeños before mixing. Fold in the cheese and bacon gently to keep the batter from becoming overworked.
  • 1 package Jiffy cornbread
  • 1 egg
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 can diced jalapeños
  • 1 fresh jalapeño
  • 1/3 cup bacon bits
  • 1 1/2 tbs bacon grease

How To Make Jalapeño Popper Cornbread

Mix the batter

Break up any clumps in the cornbread mix. Gently mix in the egg, milk, and drained canned jalapeños.

Fold in the filling

Fold in the cheddar and bacon bits without overmixing.

Fill the pan

Grease a muffin pan with bacon grease and add about 1/4 cup batter to each cup. Top with fresh jalapeño slices and a little reserved cheese and bacon if desired.

Bake

Bake in a preheated 400°F oven for about 13 minutes, until the cornbread is set and cooked through.

Recipe Variations

  • Leave off the fresh jalapeño slices for a milder topping.

Tips for Success

  • Grease every muffin cup so the cornbread releases cleanly.
  • Drain the canned jalapeños before mixing. Fold in the cheese and bacon gently to keep the batter from becoming overworked.

Frequently Asked Questions

Do I drain the canned jalapeños?

Yes. Drain them before folding them into the batter so excess liquid does not thin it.

How can I change the serving or topping?

Leave off the fresh jalapeño slices for a milder topping.

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Good Vibes Cooking

Jalapeño Popper Cornbread

Jalapeño Popper Cornbread turns a simple cornbread mix into savory muffins with cheddar, bacon, and jalapeños. They make a tasty side for chili, soup, or a casual dinner.
Print Recipe Pin Recipe
Cook Time 13 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 package Jiffy cornbread
  • 1 egg
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 can diced jalapeños
  • 1 fresh jalapeño
  • 1/3 cup bacon bits
  • 1 1/2 tbs bacon grease

Equipment

  • Muffin pan

Method
 

  1. Break up any clumps in the cornbread mix. Gently mix in the egg, milk, and drained canned jalapeños.
  2. Fold in the cheddar and bacon bits without overmixing.
  3. Grease a muffin pan with bacon grease and add about 1/4 cup batter to each cup. Top with fresh jalapeño slices and a little reserved cheese and bacon if desired.
  4. Bake in a preheated 400°F oven for about 13 minutes, until the cornbread is set and cooked through.

Notes

Grease every muffin cup so the cornbread releases cleanly.
The listed cook time follows the cooking stages given in the method. Preparation and resting time are additional; always check doneness.

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