Originally published January 7, 2016
This Southwest Loaded Cornbread is sweet, flavorful, fluffy, incredibly easy to make and incredibly addictive!
There’s nothing like a warm piece of cornbread! I find it’s such a comforting, perfect family side to any meal, especially with a big bowl of soup or chili.
I may be committing a “homemade baking” crime if I say I like using a mix of boxes for this recipe. But it makes it so much easier for crazy weeknights or times when I don’t have all the ingredients for homemade cornbread.
Using a packaged cornbread mix doesn’t have to be boring. As this Southwest Loaded Cornbread recipe will prove, you can add your favorite ingredients to transform any mix into an amazing, delicious, one-of-a-kind bread.
WHAT INGREDIENTS DO I NEED?
- 1 box of your favorite cornbread mix + ingredients listed on box
- ½ cup corn kernels
- ¼ cup jalapenos – chopped
- 3 green onions – chopped
- 2 teaspoons ground black pepper
This Southwest Loaded Cornbread is hands down my favorite cornbread. I used both Hodgson Mill Gluten Free Cornbread Mix and Jiffy Corn Muffin Mix for this recipe, but feel free to use your family’s favorite mix. I also use Almond Breeze- Vanilla Reduced Sugar Milk instead of regular milk to add a little sweetness without adding sugar or unnecessary calories to the bread.
This recipe is perfect for your next potluck or cookout! Make sure you make enough for everyone… it will disappear right before your eyes. If my husband and I can crush a pan of this cornbread between the two of us, I’m pretty sure you’ll have to bring more than one load. I still curse myself for not making enough for a recent Christmas party. There were some pretty upset people when they realized it was all gone.
HOW TO MAKE CORN BREAD IN THE SOUTHWEST?
First, prepare the cornbread mix according to package directions. Then stir in ½ cup corn kernels, ¼ cup chopped jalapenos (I used pickled ones instead of fresh), 3 chopped scallions, and 2 teaspoons ground black pepper. Stir until well combined and all ingredients are combined.
Preheat your oven according to the cornbread mix instructions. Pour the batter into a prepared 9×9 baking dish.
If you have extra ingredients left over, you can add extra corn, jalapenos, and scallions to the batter before baking.
Bake your dough according to package directions. **Note that due to the ingredients added, the baking time may take 5-10 minutes longer than stated on the package.
This “homemade” style cornbread turns out soft and absolutely delicious every time! We couldn’t stop eating it!
What are some of your favorite cornbread additions? I’d love to hear from you and how you like to mix it!
Be sure to try my Spicy Cornbread Waffles and Zucchini Carrot Cornbread Muffins too!
Southwest Loaded Cornbread
Ingredients
-
1 box of your favorite cornbread mix + ingredients listed on box
-
½ cup corn kernels
-
¼ cup jalapenos – chopped
-
3 green onions – chopped
-
2 teaspoons ground black pepper
instructions
- Prepare cornbread mix according to package directions.
- Mix together ½ cup corn kernels, ¼ cup chopped jalapenos (I used pickled instead of fresh), 3 chopped scallions, and 2 teaspoons ground black pepper.
- Preheat oven according to cornbread mix instructions.
- Pour the batter into a prepared 9×9 baking dish.
- If you have extra ingredients left over, you can add extra corn, jalapenos, and scallions to the batter before baking.
- Bake according to package directions. Note that due to the ingredients added, this recipe may take 5-10 minutes longer than stated on the package.