Stockyards City Cookbook Cook-Through: Jalapeno Cornbread

As it gets colder outside I am constantly looking for new yummy, fulfilling things to make for dinner. I love anything spicy so this recipe really caught my eye!

My friend April made chicken chili and I knew this would go very well with the cornbread. I will say that most of my girlfriends are constantly watching what they eat, so the chili was a Weight Watchers recipe – and – well, this cornbread is not so healthy.

I decided to make it not-so-hearty by cutting down the meat in it. I also was unable to find jalapeno cheese in OKC.  If you live somewhere around a Kroger, my mom said she found some there. I added chopped green chili’s to the mix instead.

Jalapeno Cornbread
by Matt Gilson

2 boxes Jiffy cornbread mix (I was raised on sweet cornbread so I substituted instead of Jiffy, although Jiffy is only 50 cents per box)

1 can cream corn

1 can kernel corn

1 block jalapeno cheese (I used shredded Mexican cheese, I would suggest a shredded cheese since you have to spend time shredding it anyway)

1 block cheddar cheese (lg bag of shredded cheese)

1 lb ground beef (I used 1/2 pd)
(go to for a $2 off coupon, I know they sell RRA at Homeland and you can get a pound of meat for under $2!)

1lb ground sausage (I used 1/2 pd)

Pre-heat oven at 450 degrees. Mix corn bread and then mix both corns in together. Shred cheese. Brown ground beef, and sausage together. Layer corn bread mix then ground beef and sausage then cheeses in cake pan. Cook until cornbread is done.

Happy Cooking!


Editor’s note:  Whitni made a beautiful photo slide show of the gradual steps while she prepared her masterpiece.  However, when we switched to our new site, I couldn’t link what she did to this post.  Therefore, we may have it up a bit later.  Sorry, Whitney!