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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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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.