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Chipotle Pepper Jack Cornbread

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This simple Chipotle Pepper Jack Cornbread recipe makes one tasty cornbread with only a couple more ingredients than regular cornbread mix.

Ready to up your cornbread game? I mean there is nothing wrong with regular cornbread, but I love adding extra flavor to classic recipes. And with this Chipotle Pepper Jack Cornbread I do just that.

What to serve with Chipotle Pepper Jack Cornbread

  • CHILI, but of course! Cornbread is a staple for chili and if you’re like me and like your chili a little on the spicy side this chipolte pepper jack cornbread goes great with chili. Check out my Turkey Chili recipe
  • New Years Day Food– cornbread is one of those New Years Day foods that “bring” good luck. If you’re wanting more New Years Day foods check out my Southern Collard Greens recipe.
  • BBQ– nothing like a big plate of Texas style BBQ. Cornbread goes great with BBQ. Check out my Oven Baked BBQ Ribs
  • Chicken– pretty much anyway you make it. Fried, roasted, baked. It goes great with it all.
  • Ham– when we have a spiral ham as our main dish there better be some cornbread on that table as well. Check out this Baked Ham recipe from Dinner, then Dessert

Storing the Cornbread

Since these cornbread muffins have cheese in them they are good for about a day stored in an air tight container or a zip lock bag. I personally think these are best served warm where the cheese is still melted.

You can freeze cornbread! Wrap in aluminum foil tightly and then store in a freezer bag for 2-3 months. Just set out to defrost. After defrosted throw in the microwave 10-15 seconds to make warm.

Ingredients

  • Jiffy Cornbread Mix– I prefer to use this mix for this recipe but another cornbread mix will do just make sure it is equal amounts to the jiffy one
  • Pepper Jack Cheese– I like shredding my own cheese compared to pre shredded, but both kinds will work
  • Chipotle Peppers in Adobe Sauce– you can find this at just about every local grocery store. You really only need about a 3.5 oz can, but those are harder to find so I just go with the 7 oz can and not use all of it.
  • Egg– 1 egg is all that is needed
  • Milk– just a 1/3 of a cup

Prepping the Chipotle Peppers

Preheat your oven to 4000 degrees. Take your can of Chipotle Peppers (Photo 1) and add about 4 whole chipotle peppers to the food processor (Photo 2) Cover and blend really well (Photo 3) until all the peppers are chopped (Photo 4)

Making the Mix

Add the egg to a mixing bowl (Photo 5) and whisk well (Photo 6) Next add the milk (Photo 7) and then the cornbread mix (Photo 8) to the bowl and stir well with a fork (Photo 9)

Next add the shredded pepper jack cheese to the cornbread mix (Photo 10) and then the blended chipotle pepper (Photo 11) Stir really well with a fork (Photo 12) until the whole mix has a reddish/orange color (Photo 13)

Spray a mini muffin tin with cooking spray (Photo 14) Then take a cookie scoop or spoon and fill each tin (Photo 15) About 3/4 of the way if using a spoon or just one full scoop if using a cookie scoop.

After filled put in the oven (Photo 16) for about 15 minutes until the tops began to turn a golden color. You can stick a toothpick in one to make sure no dough comes off on the toothpick.

Let cool 5 minutes before popping out the muffins with a spoon.

Tips and Tricks

  • If you don’t have a food processor just chop up the chipotle peppers really fine before adding to the cornbread mix
  • I prefer freshly shredded cheese, but already shredded package cheese will work just fine
  • Use a cookie scoop to put the cornbread mix into the mini muffin tins for the perfect amount of mix.
  • Do Not forget to spray your muffin tin with cooking spray or some sort of grease so the muffins do not stick to the pan
  • Do let the muffins cool 5 minutes before popping them out of the tins, but do not let them cool too long in the tin

Want more bread recipes?

Crawfish Cornbread Muffins
Parmesan Garlic Bread
Cordon Bleu Pull Apart Bread

Or check out all my Side Dishes to find the perfect dinner side!

white bowl of mini muffins of chiptole pepper jack cornbreads

Chipotle Pepper Jack Cornbread

This simple Chipotle Pepper Jack Cornbread recipe makes one tasty cornbread with only a couple more ingredients than regular cornbread mix.
Print Recipe
Prep Time:7 minutes
Cook Time:15 minutes
Total Time:22 minutes

Ingredients

  • 1 8.5 oz cornbread mix
  • 3/4 cup of grated pepper jack cheese
  • 4 Chipotle peppers in adobe sauce
  • 1/3 cup of milk
  • 1 egg

Instructions

  • Preheat the oven to 400 degrees
  • Take 4 chipotle peppers and put in a food processor and grind until blended really well
  • Take a mixing bowl and crack your egg and whisk well
  • Add milk and cornbread mix and mix well with a fork
  • Next add shredded pepper jack cheese and blended chipotle peppers to the mix and mix until the all of the mixture is a redish/orange color
  • Spray a mini muffin tin with cooking oil
  • Fill each muffin tin 3/4 of the way full or one cookie scoop and out in the oven
  • Cook for 15 minutes when you start to see the tops turn golden

Video

Notes

  • If you don’t have a food processor just chop up with chipotle peppers really fine before adding to the cornbread mix
  • I prefer freshly shredded cheese, but already shredded package cheese will work just fine
  • Use a cookie scoop to put the cornbread mix into the mini muffin tins for the perfect amount of mix.
  • Do Not forget to spray your muffin tin with cooking spray or some sort of grease so the muffins do not stick to the pan
  • Do let the muffins cool 5 minutes before popping them out of the tins, but do not let them cool too long in the tin

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Calcium: 38mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: bread, chipotle pepper jack cornbread, cornbread
Servings: 24 muffins
Calories: 66kcal

Update Notes; This recipe was originally posted in January of 2017, but was republished with new photos, cooking tips, recipe tweeks, and step by step picture instructions in December 2019

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