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Fiesta Cornbread With Sweet and Spicy Infused Butter

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“First place winning recipe in the Feisty with Flavor Challenge by Farrah Tuttle”
10-12 wraps

Ingredients Nutrition

  • fiesta cornbread
  • 1 cup dry corn muffin mix
  • 2 tablespoons red monkey spicy stone ground mustard seasoning
  • 12 teaspoon red pepper flakes
  • 12 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 34 cup drained canned corn
  • 12 cup shredded sharp cheddar cheese
  • 14 cup diced red pepper
  • 1 finely diced jalapeno pepper
  • 10 -12 corn husks
  • sweet and spicy infused butter
  • 4 tablespoons room temperature salted butter or 4 tablespoons margarine
  • 1 tablespoon red monkey spicy ground mustard seasoning
  • 1 tablespoon honey


  1. 1. Fiesta Cornbread - Directions: Preheat grill to medium heat.
  2. 2. Soak corn husks in warm water for 15-20 minutes.
  3. 3. In a large bowl, combine corn muffin mix, Red Monkey Spicy Ground Mustard Seasoning, red pepper flakes, and salt. In a small bowl, stir together egg, milk and vegetable oil. Combine egg mixture into dry ingredients. Lastly add corn, cheese, red peppers, and jalapeno pepper and combine.
  4. 4. Remove corn husks from water and pat dry. Lay one corn husk flat with the bottom (small side) towards you and put 1/4-1/3 cup of cornbread mixture on one side of corn husk, fold over bottom 1-2 inches. From left to right roll the husk until the mixture is covered. Repeat with remaining mixture.
  5. 5. Place filled corn husks directly on oiled grill grate. Turn after 7-8 minutes and cook for another 7-8 minutes.
  6. 6. Sweet and Spicy Infused Butter - Directions: Mix all ingredients together and serve with Fiesta Cornbread.

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