This recipe was written before I had to give up wheat/gluten for health reasons and before the blog and I both went gluten-free! It is not, obviously, at all a gluten-free recipe BUT can certainly be adapted to gluten-free cooking with substitutions.
My husband and I recently visited my Aunt and Uncle, near Louisville, Kentucky. As always, there was lots of laughs, lots of love, and lots of talk about recipes and food! Our family has a fine-tuned appreciation for all things delicious. We talked so much about jalapeno cornbread that I knew I’d make some the minute I got back home.
Normally, I make all of my cornbread (muffins, fried, individual loaves, cornbread sticks, etc.) using a favorite recipe calling for – of course – buttermilk. I’ve made jalapeno cornbread with this recipe countless times and it’s always fantastic. However, I’ve been trying to add more Quick & Easy recipes to the food blog lately, so I was anxious to try Jiffy Cornbread Mix with jalapenos. I knew it’d turn out fine, because Jiffy is honestly outstanding. Seriously, if you’ve never tried it, do so. No one will ever know it it’s from a mix.
Heck, you’ll forget it, yourself.
I decided to use my much beloved individual loaves pan (Amazon link) because individual loaves of bread are just so dog gone cute. I doubled the recipe (I can’t remember the last time I bought just 1 box of Jiffy) according the the directions on the box, added three chopped jalapenos (they were small – gauge your own preferred amount), greased the loaf pan, and divided the batter into the eight slots.
I baked it as the box directed and…bada-bing!… out came beautiful and delicious jalapeno loaves. They’re out of this world with chili, soup, and even eggs for breakfast.
Tip: When working with jalapenos, be sure to wash your hands afterward – instead of a Midas touch, jalapenos leave you with a fiery touch that really isn’t a whole lot of fun! Also, be sure to cut away the seeds and membrane and just use the glossy pepper, itself.