This jalapeño cheddar cornbread is begging to be made with a big pot of chili! Making this with cornbread mix, you can have this side dish ready in under an hour.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
1 ¼ cup
shredded cheddar cheese, divided
Utensils
11" x 7" Baking Dish
Large Bowl
Step 1
Spray an 11”x7” glass baking dish with cooking spray. In a large bowl, prepare the cornbread according to the box directions. Add the diced jalapeño peppers, bell pepper, and 1 cup cheddar cheese to the prepared cornbread batter and mix until fully combined. Transfer the batter to the prepared baking dish.
Step 2
To install the grill grate, position it flat on top of the heating element and gently pressing down until it sits into place. Turn dial to BAKE, set the temperature to 325°F, and set time to 40 minutes. Close the hood and press START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 3
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on grill grate. Close hood to begin cooking.
Step 4
When 5 minutes remain, open hood, and insert a wooden toothpick into the center of the bread. If the toothpick comes out clean, sprinkle remaining ¼ cup of cheese on top of cornbread then top
with sliced jalapeño peppers and close hood to continue cooking. If the middle is still wet, close hood and continue cooking for the remaining time, then top with cheese and jalapeño and cook for an additional 5 minutes.
Step 5
When cooking is complete, open hood and remove baking dish. Let cornbread cool for at least 10 minutes before cutting and serving.
Spray an 11”x7” glass baking dish with cooking spray. In a large bowl, prepare the cornbread according to the box directions. Add the diced jalapeño peppers, bell pepper, and 1 cup cheddar cheese to the prepared cornbread batter and mix until fully combined. Transfer the batter to the prepared baking dish.
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
1 ¼ cup
shredded cheddar cheese, divided
Step 2 of 5
To install the grill grate, position it flat on top of the heating element and gently pressing down until it sits into place. Turn dial to BAKE, set the temperature to 325°F, and set time to 40 minutes. Close the hood and press START/STOP to begin preheating (preheating will take approx. 3 minutes).
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
1 ¼ cup
shredded cheddar cheese, divided
Step 3 of 5
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on grill grate. Close hood to begin cooking.
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
1 ¼ cup
shredded cheddar cheese, divided
Step 4 of 5
When 5 minutes remain, open hood, and insert a wooden toothpick into the center of the bread. If the toothpick comes out clean, sprinkle remaining ¼ cup of cheese on top of cornbread then top
with sliced jalapeño peppers and close hood to continue cooking. If the middle is still wet, close hood and continue cooking for the remaining time, then top with cheese and jalapeño and cook for an additional 5 minutes.
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
1 ¼ cup
shredded cheddar cheese, divided
Step 5 of 5
When cooking is complete, open hood and remove baking dish. Let cornbread cool for at least 10 minutes before cutting and serving.
55g
cornbread mix, prepared according to box directions
2
jalapeño peppers, seeds removed, diced
1
jalapeño pepper, seeds removed, thinly sliced
1
red bell pepper, stem and seeds removed, diced
150g
shredded cheddar cheese, divided
2 boxes (8 ½ ounces each)
cornbread mix, prepared according to box directions
