| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 8 mini loaves |
Ingredients
- Two 8.5-ounce boxes cornbread mix (I prefer Jiffy)
- 2 large eggs (or according to box instructions, remembering to double)
- 2/3 cup whole milk
- 1/2 cup chopped canned peaches in syrup, drained and syrup reserved
- 2 teaspoons chili-lime seasoning
- 2 jalapeños, finely chopped, seeds included (about 1/3 cup)
- 1 tablespoon salted butter, melted
- 1 tablespoon fresh lime juice
- 1 tablespoon salted butter
Instructions
- For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapeños in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
- Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes.
- For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 319 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 57 mg |
| Sodium | 719 mg |
Reviews
Absolutely delicious!!! Not spicy at all, but left out the ribs and seeds of the jalapenos. They are so good I made them 2 weeks in a row!! Definitely going to be one of the things I make and take for our Family Fourth of July get together!! My husband loves them also!!! You must give them a try!!!
These were delicious. I used my own cornbread recipe. They were not spicy, which was perfect. Just enough sweet and spice. As for the old wives tales Sunny was talking about, I have also heard them. No running or jumping in the house, when a cake is in the over, or it will fall. We were told to put water in the empty muffin tins too.
This was amazing!!! I used one fresh peach and my own cornbread recipe. It made 9 mini loaves and they were perfect! Since I used fresh peaches and didn’t have syrup left, I just combined honey and butter for the glaze. Will make again!!
This cornbread recipe was delicious and moist❤️I enjoyed the chili lime seasoning that went in to this dish ❤️especially with a sausage baked penne I paired it with thank you for this recipe I will be making this recipe again
Made this yesterday for a cookout. It was the biggest hit! Easy to make. So moist, great jalapeño flavor without being very spicy. Saving to my list of favorites!
My family universally hated these, but I thought thy were good *right out of the oven*; they’re moist and an interesting flavor combo. But it starts to acquire an overly sour note – and surprisingly, became dry – by the next morning.
I don’t have any peaches in the pantry…but I had diced mangos! So Mango jalapeño cornbread it is! YUMMO!
Excellent! Pureed the remaining peaches and combined them with the butter and lime for the glaze. Very delicious and would absolutely make them again.
These were so amazing, not too sweet, not too much heat! Used a cupcake pan and it worked perfect, just a little less time needed than with the mini loaf pan. Will be making again!
I made this cornbread today and it was everything I had hoped it would be, but… I don’t care for Jiffy cornbread, it always seems to have an aftertaste to me, so the next time I make it, I will use my own cornbread recipe but follow Sunnys directions with the peaches, jalapeño, and Chile lime seasoning. This has the potential of being fabulous!!! I will definitely make it again using my own cornbread recipe.