I love cornbread. Sweet or savory. It doesn’t matter. We went to a friend’s chili cook in the fall and someone made the most incredible sweet cornbread my husband or I had ever tasted. I’m not exaggerating. It’s like a dessert. So if you are averse to sweet cornbread this one may change your mind.
I found the lady who made the cornbread and she told me that she discovered the recipe during a work pot luck. She gave me the basic ingredients and I fiddled around in the kitchen until I was able to recreate it (and I daresay make it even better). You can skip the jalapenos if you don’t like it spicy. I make it without the jalapenos for my daughter and it’s just as delicious. We love Trappey’s sliced jalapenos and I’m sad that our local grocery stopped carrying them, but happy that I can get a case through Amazon!
I love topping a bowl of pinto beans or chili with the cornbread. It thickens the chili and makes it even more delicious! Did I mention that these were picky husband approved … and much requested? Yeah, they are that amazing.
- 2 boxes Jiffy Corn Muffin Mix
- 1 can creamed corn
- 2 eggs
- 1 can sweetened condensed milk
- ½ 12 ounce jar Trappey's jalapeno slices, drained and finely chopped
- Preheat oven to 400°F (180°C).
- Grease a 9x13" baking pan with vegetable oil or melted butter.
- In a mixing bowl, add the Jiffy corn muffin mix, can of creamed corn, eggs, can of sweetened condensed milk, and chopped jalapenos; mix until fully incorporated.
- Bake for 20-25 minutes. Insert a toothpick in the cornbread to make sure the cornbread is fully cooked. The toothpick should come out clean or with a few crumbs. 23 minutes resulted in a perfectly moist and delicious cornbread for me. But it'll depend on your oven.
Please note I use Amazon affiliate links throughout my posts. I hope the content I provide is worthy of a click.