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Betsy's Creamy Jalapeno Cornbread

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“The moistest cornbread you'll ever eat! The jalapenos are just for flavor - if you need more heat, you know what to do! Serve with some nice smoked Texas brisket, or ribs, or chili - anything goes! Thanks to my friend, and terrific cook Betsy for this one!”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 (6 ounce) packagesyellow cornbread mix (those 3 for $1 ones - Martha White is good, or your favorite brand)
  • 2 eggs
  • 1 13 cups milk
  • 12-1 large onion, chopped fine
  • 3 cups shredded sharp cheddar cheese
  • 1 (14 3/4 ounce) can cream-style corn
  • 2 tablespoons finely chopped canned jalapeno slices (more if you want some heat)

Directions

  1. Preheat oven to 400.
  2. Spray 9x13" pan with cooking spray.
  3. (Can also make muffins if desired).
  4. Beat eggs until frothy.
  5. Add the milk.
  6. Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
  7. Add onion, cheese, corn and jalapenos.
  8. Bake 30 minutes, or until golden brown on top.
  9. (Muffins may bake a little faster).

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