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Cast Iron Jalapeño Cornbread with Honey, Chipotle, & Cheddar


2 boxes Jiffy Cornbread Muffin Mix

2 Eggs

2/3 cup Milk

1 stick Butter

1/2 cup shredded Cheddar Cheese

1/4 cup jarred pickled Jalapeño slices

1/2 tsp Chipotle (powdered)

2 Tbsp Honey

1/4 tsp Kosher Salt


  1. Set oven to 400°F

  2. Place stick of butter in 12" cast iron skillet and place it in the oven while it pre-heats. Let the butter melt and the skillet come to 400°F.

  3. In a mixing bowl, combine Jiffy Mix, Eggs, and Milk. Mix by hand until combined. Let the mixture stay a little lumpy.

  4. Fold in Jalapeños, Cheese, Honey, Chipotle, and Salt.

  5. Remove hot skillet from the oven. Pour about half of the melted butter into the batter and fold in. Use a brush to grease the inside of the skillet with the remaining butter. Pour the batter into the skillet and place it in the oven.

  6. Bake about 18-24 minutes. Test with a toothpick or wooden skewer.

  7. Serve it hot!

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1 comentário

I think I might try this for the holidays. It looks delicious. I prefer Krusteaz to Jiffy for premixes. It ends up being about the same price if you consider portion sizes, but the cornbread takes on that golden cast naturally that you look for in a cornbread.

Great job!

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