It’s soup season, which goes right along with cornbread season. I found Krusteaz in stores and figured I’d try their cornbread mix, but spruce it up a bit. My version is incredibly easy and adds a kick with jalapeño!

This simple recipe only requires a handful of ingredients and takes around 30 minutes start to finish! Comes out buttery and delicious every time.


Serves 16

163 calories per serving

4.5 fat | 26 carb | 3 protein

Jalapeño Cornbread

My incredibly easy, spruced-up version of classic cornbread, using Krusteaz mix!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner
Servings 16


  • 4 cups Krusteaz Cornbread Mix
  • 1.5 c cups water + 1.5 Tbsp
  • 2 jalapeños 1 diced, 1 sliced
  • 1 cup reduced fat cheddar cheese


  • Preheat your oven to 350F and place your cast iron pan inside so it gets hot. 
  • Combine the cornbread mix, water, 1 diced jalapeño and 3/4 cup of the cheddar cheese in a bowl.
  • Remove the cast iron skillet from the oven and spray with olive oil spray. Pour in your batter.
  • Top with the remaining cheese and the other sliced jalapeño.
  • Bake for about 30 minutes.


  • To make the recipe gluten free, ensure the cornbread mixture you are using is gluten free. 
  • To make this recipe dairy free, substitute a dairy free cheese. 
Keyword cornbread, easy, jalapeño, quick, side dish

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