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–+ servings
Skillet of loaded cornbread topped with pepper rings and filled with cheese, bacon, and jalapenos.

Loaded Jalapeno Cornbread

Loaded jalapeno cornbread has cheese, bacon and more packed inside. Using Jiffy cornbread mix makes it super simple to make and all of the extra flavorful ingredients make it out of this world delicious.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • ½ cup butter divided
  • ⅔ cup milk
  • 2 large eggs
  • ⅓ cup sour cream
  • 2 Tablespoons granulated sugar
  • 17 ounces Jiffy corn muffin mix 2 boxes
  • ½ cup mini sweet peppers seeded and diced
  • 1 jalapeno pepper seeded and diced
  • ¾ cup shredded cheddar cheese
  • 4 slices bacon cooked and diced
  • 1 Tablespoon chopped chives or green onion optional
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • Preheat 10” cast iron in the oven.
  • Melt ¼ cup butter.
  • In a small mixing bowl, whisk together the melted butter, ⅔ cup milk, 2 large eggs, ⅓ cup sour cream, and 2 Tablespoons granulated sugar.
  • Pour 17 ounces Jiffy corn muffin mix into a large mixing bowl. Make a well in the cornbread mix and stir in the wet ingredients (don’t overmix, it will be slightly lumpy).
  • Fold in ½ cup mini sweet peppers, 1 jalapeno pepper, ¾ cup shredded cheddar cheese, 4 slices bacon, and 1 Tablespoon chopped chives or green onion.
  • Melt the other ¼ cup butter in the skillet – be careful it will be very hot.
  • Once butter turns a golden brown, pour batter into hot skillet and butter.
  • If desired, top with additional sliced peppers.
  • Bake 35 minutes until a toothpick comes out clean when inserted into the center. If the top starts to brown too quickly, cover with aluminum foil.
  • Allow to cool for 10-15 min before slicing and serving.

Notes

  1. You can use an 8” square baking dish or 9” round cake pan in place of a 10” cast iron skillet.
  2. If you prefer less crispy sides, do not preheat the skillet before adding the batter.
  3. Store cornbread in an airtight container in the fridge for 3-4 days or up to 3 months in the freezer.
  4. To reheat, wrap in foil and bake for 8-10 minutes in a 350°F oven. 

Nutrition

Serving: 1Slice | Calories: 337kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 502mg | Potassium: 131mg | Fiber: 3g | Sugar: 12g | Vitamin A: 790IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 1mg
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