Native Texan Livin': Easy Jalapeno Cornbread

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Monday, November 2, 2015

Easy Jalapeno Cornbread

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MejoresRecetas #CollectiveBias

Well, we survived the Rainageddon that just passed through Houston the ENTIRE weekend!  It almost ruined our Halloween but by Sunday, it was just a constant rain without the storms.

BUT it still meant we were stuck in the house!  We spent our day together as a family, doing puzzles, playing games, jumping in puddles & watching movies.  Crummy weather doesn't have to put a damper on family time...and this was the perfect weather for me to make Tortilla Soup & Jalapeno Cornbread.

Earlier in the week I went to Fiesta to get La Morena jalapenos & a pack of Coca-Cola bottles.  Gonna make Mexican food?  Gotta get the real deal!  La Morena products really have that authentic Latino flavor.  These jalapenos also have sliced carrots in the can!  I reserved those to use for a different dish at a later time!

Before I could start, I pulled out my mom's trusty box of family recipes.  Do yall have one of those?  My mom kept all of her recipes in an index card box & each one is organized with care.  I was so happy when she gave it to me & it's always within reach in case I need to reference a recipe.
I gathered my ingredients:
1 1/2 boxes cornbread mix
1/3 cup Vegetable oil
1 1/2 cups shredded cheese (I use a Mexican blend)
2 eggs
1 can Creamed corn
La Morena jalapenos; chopped

Mix all of the ingredients EXCEPT the jalapenos if you're not going to make the entire cornbread spicy.
My kids don't do spicy, so I only add the jalapenos to half of the skillet.  Pour the Cornbread batter into a buttered cast iron skillet & mix the jalapenos around until fully mixed.

I've seen cornbread waffles on Pinterest & have always wanted to give it a try.  I reserved just enough cornbread batter for 2 waffles.  Within a couple of minutes, the green light turned on & our waffles were ready.  It worked!
OK, moving on...our cornbread is ready to bake.  Bake at 350 degrees for 45 minutes (or until done to your liking)
I cut myself a piece from the Jalapeno side & it was so moist & flavorful & spicy!  There were chunks of jalapeno in every bite! Good thing I had my ice cold Coca-Cola to cool my mouth down!

Not wanting to get rid of my La Morena jalapeno can, I cleaned it out & filled it with Fall leaves. What do you think?  I love seeing empty cans used as vases & I think this one looks perfect with its Fall colors.
This Jalapeno Cornbread is so easy to make!  The holidays are hectic enough, so I hope you take an "index card" from my family & add this to your own Family Recipe Box.  For more amazing recipe ideas using La Morena & Coca-Cola products, just search using the hashtag #MejorRecetas.

Buen Provecho!


  1. Looks good, and I love the look of the flowers in the jalapeno can! Very clever and cute!

    1. Thanks! Yeah, it was such a pretty can so I didn't want to just recycle it. Now I need to get more to line the middle of the table! :-)

  2. This brought back so many fond memories of when you all were little. Thanks for sharing this yummy recipe and fun times.
    Love, Mom

    1. Thank YOU for the recipes! I pulled out the box & the girls were like "what's that? So it's just full of recipes?" They can fight over it one day! ;-)

  3. CORNBREAD IN THE WAFFLE IRON!! Omg. I need this in my life. Sounds soooooo good!!!

    1. RIGHT?!?!?! YES, I was so glad it worked! And now we know we can have cornbread in a matter of minutes!!! :-)

  4. Corn bread is one of my favorite and those waffles are a great idea too. Thanks for participating in this shop #client