Slow Cooker Foodie

Slow Cooker Jalapeno Cornbread {With Jiffy}

Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist. slightly sweet with a subtle spicy kick and full of creamed corn and cheddar cheese.

This flavor packed cornbread features jalapenos, corn, and cheese creating the perfect balance of heat, sweet, and salty. Making it the crockpot frees up the oven for other main dishes you may be serving. It also allows you to forget about it for a significant amount of time, making home cooked meals and busy schedules less of a problem. This Slow Cooker Cornbread Stuffing or Dressing is another delicious side featuring cornbread. If you are looking for a non-bread starchy side you should try these Slow Cooker Twice Baked Potatoes which compliments a similar flavor profile as the cornbread.

How To Make Slow Cooker Cornbread Recipe With Jiffy Mix?

  1. Add ingredients– Including corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk and mix.
  2. Grease and line crockpot– With oil or butter and spread parchment paper at the bottom.
  3. Spread batter– In the crockpot evenly.
  4. Cover and cook– Until an inserted toothpick in the center comes out clean.
  5. Loosen cornbread– When done, run a knife around the edges of the cornbread.

What To Serve With Easy Homemade Crockpot Jalapeno Cornbread?

This will pair perfectly with beef dishes such as:

These chicken recipes will also compliment the moist, tender cornbread excellently.

This bread is delicious to dip into creamy soups like the following:

Variations For Moist Jiffy Cornbread

Try other cheeses– Such as pepper jack, a Mexican blend, or white cheddar cheese.

Add spices and herbs– Such as oregano, parsley, or thyme.

Drizzle some honey before serving– For an additional sweet note to balance the heat of the jalapenos.

Add bacon– For a salty and crispy addition.

Add scallions– For a light onion flavor to compliment the jalapenos and cheese.

Use green chilies– In place of jalapenos for a less spicy flavor.

Tips And Techniques For Southern Sweet Cornbread With Creamed Corn

Liquid amount may vary– Because different brands of creamed corns have more water than others. Adjust the amount of milk depending on how thick or thin the batter is looking. You can add up to 3/4 cup if needed, but always start with less. It’s easier to fix thick rather than batter.

Cooking time may vary– Based on the brand of your slow cooker as well as how tightly it seals.

You must grease and line the crockpot– Because the cornbread will stick and be very difficult to remove from the crockpot.

Why is my cornbread dry and crumbly? Because it is either over-cooked, or there was not enough liquid added to the batter.

Why is it wet and soggy? Because either the cornbread is under-cooked or there is too much liquid.

Use full-fat ingredients– Because this provides the richest and best flavor.

Adjust amount of sugar– Add up to 2 tbsp. or omit it completely depending on your preference.

Fresh vs. canned jalapenos– I prefer fresh jalapenos, but you can use 1-2 tbsp diced canned jalapenos, if you prefer.

Storage For Hot Water Cornbread

Refrigerate– In a sealed container for up to 3 days.

Freeze– In a freezer safe container for up to 1 month.

Reheat– In the microwave.

More Slow Cooker Side Dishes

Slice of Slow Cooker Mexican Jalapeno Cornbread With Jiffy Corn Mix on Silver Tray

Slow Cooker Jalapeno Cornbread

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist. slightly sweet with a subtle spice and full of creamed corn and cheddar cheese.
Yield: 4 People

Ingredients

  • 2 boxes Jiffy corn muffin mix
  • 1/2 cup Cheddar cheese, Full fat, Shredded
  • 2 tbsp Granulated sugar, Optional
  • 2 Eggs, Large, Lightly whisked
  • 1 can Cream style sweet corn, 14.75 oz. can
  • 1 Jalapeno, Washed, Patted dry, Deseeded, Finely chopped, Can replace with 1-2 tbsp diced canned jalapenos
  • 1/2 cup Milk, Whole or 2%, Can add up to 3/4 cups if batter is not mixing properly or coming together

Instructions 

  • In a large mixing bowl, add corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk.
  • Mix until combined. The batter will be thick.
  • Grease inside of a 6 quart crockpot heavily with oil or butter and spread some parchment paper at the bottom.
  • Spread the batter in the crockpot as evenly as possible.
  • Cover and cool on High heat for for 2.5 to 3.5 hours or until an inserted toothpick in the center comes out clean. Timing may vary, based on the brand of your slow cooker as well as how tightly it seals.
  • When cook time is over, remove lid and run a knife around the edges of the cornbread

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition

Calories: 644kcal, Carbohydrates: 93g, Protein: 16g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1123mg, Potassium: 250mg, Fiber: 8g, Sugar: 33g, Vitamin A: 511IU, Vitamin C: 4mg, Calcium: 235mg, Iron: 4mg
Course: Side Dish
Cuisine: American
Calories: 644
Author: Abeer Rizvi
Stack of Easy Crockpot Jiffy Cornbread Slices- Closeup Shot
Stack of Hot Water Bread Slices on Silver Tray

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