Jalapeno Corn Bread(Fast And Simple)
A quick, flavorful jalapeno cornbread with a hint of tomato and onion, perfect as a spicy side dish for family dinners or gatherings.
Ingredients
Instructions
- Mince the onion and jalapeno peppers finely.
- In a mixing bowl, combine the muffin mix, tomato juice, egg, minced peppers, onion, and at least 1 teaspoon of garlic.
- Mix until well blended; add a small amount of tomato juice if the mixture seems too thick.
- Pour the batter into an 8 x 8-inch baking dish.
- Bake in a preheated oven at 375°F for 25 minutes.
Tips & Substitutions
For a more intense flavor, consider adding shredded cheese or corn kernels to the batter. If you want a milder heat, remove the seeds and membranes from the jalapenos. You can also substitute the tomato juice with vegetable broth for a different taste. Ensure all ingredients are at room temperature before mixing for better incorporation.
Serving Suggestions
This jalapeno corn bread pairs beautifully with chili or soups, making it a great side for a cozy dinner. Consider serving it with a dollop of sour cream or a drizzle of honey for added flavor. For a complete meal, serve alongside a fresh Alaskan Salad for a delightful contrast.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap individual pieces in foil and warm in a preheated oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Corn Bread(Fast And Simple) contains roughly 422 calories, with 7g protein, 74g carbohydrates, and 12g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1225mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle mix before pouring it into the baking dish and adjust the baking time as necessary.
How can I adjust the spice level?
To adjust the spice level, use fewer jalapenos or substitute them with mild peppers like bell peppers. You can also add a pinch of cayenne pepper for a little kick without overwhelming heat.
Can I freeze the cornbread?
Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).