Jiffy Pimento Cheese Cornbread with Jalapeño

5 from 1 vote

Jiffy Pimento Cheese Cornbread with Jalapeño

This Jiffy Pimento Cheese Cornbread with Jalapeño could not be easier to make with just 4 ingredients! Ready from start to finish in about 25 minutes, this cornbread is always a hit, and makes a great side to BBQ ribs, pulled pork and more!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Keyword: cornbread, jalapeño, jiffy, pimento cheese

Servings:

Calories: 226kcal

Equipment

9" deep dish pie dish

Ingredients

1 8.5 oz box Jiffy cornbread mix
1 large egg
1 cup Pimento cheese spread (see recipe link below)
1 medium Jalapeño, sliced thinly

Instructions

Make the Horseradish Pimento Cheese Spread
1. Spray a 9” deep dish pie pan with cooking spray.
2. Preheat oven to 400 degrees.
3. In a medium-large mixing bowl, mix the Jiffy cornbread dry mix, egg, and pimento cheese until well combined.
4. Transfer the cornbread mixture to the greased pie dish, and spread evenly with a spatula.
5. Slice jalapeños thinly, and layer in a circular pattern across the top of the top of the cornbread lightly pressing to set.
6. Bake for 15-20 minutes, until cornbread is set and a toothpick inserted in the center comes out clean.
7. Allow to rest 10-15 minutes before serving. Serve with softened butter, if desired.

Nutrition