Ultimate Jalapeño Cornbread

1 Hour8 People

This recipes yields enough food for an average of 8 portions.


  • 1 cup Borden Jalapeño Sour Cream Dip
  • 2 eggs, lightly beaten
  • 2 cups fresh corn kernels (approximately 3 ears of corn)
  • 1 small onion chopped
  • 4 ounces Parmigiano-Reggiano cheese, finely grated
  • 1 (8.5 ounce) package corn muffin mix
  • ⅓ cup all-purpose flour
  • ½ cup mixed deveined and seeded red bell pepper, finely diced
  • ½ stick butter (if using cast iron skillet) 


Preheat the oven to 400 degrees. In a small bowl, blend together the Jalapeño Sour Cream  Dip and eggs and set aside. In a large bowl, combine the corn, onion, cheese, corn muffin mix (dry ingredients only), flour and bell pepper. Stir in the jalapeño dip/egg mixture just until combined (don’t over mix). Heat a 9-inch cast-iron skillet over medium high heat; add butter and melt. Swirl the melted butter to cover the bottom of the pan. Pour the cornbread batter into the pan, pressing down with a spatula to level it evenly. Swirl the pan so that the melted butter coats the sides evenly. Bake on the lowest rack of the oven 30 to 35 minutes, or until a tester comes out clean when inserted into the middle. Alternatively, bake the cornbread in a buttered baking dish. Cool for a few minutes before cutting.