Cheddar Cornbread with Jalapeño Popper Schmear

serves 6

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Have all the warmth, togetherness, and love of holidays without the stresses and hours in the grocery store, fighting over the last dented can of food. On this year's Home Chef holiday menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. Happy holidays from all of us at Home Chef!

In Your Box (serves 6)

  • Info
    12 oz. Corn Muffin Mix
  • Info
    3 oz. Light Cream Cheese
  • ½ tsp. Cilantro Lime Pepper Salt
  • Info
    4 oz. Sour Cream
  • 0.7 oz. Diced Jalapeño Pepper
  • Info
    1 oz. Butter
  • Info
    4 oz. Shredded Cheddar Cheese
  • 2 Green Onions

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 8" square casserole dish
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Mince diced jalapeño. Wash hands and cutting board after working with jalapeño.

    Place butter in a microwave-safe bowl and microwave until melted, 30-45 seconds.

  2. 2

    Make the Cornbread

    In a mixing bowl, combine corn muffin mix, 3/4 the shredded cheese (reserve remaining for topping), sour cream, 1 cup water, white portions of green onions, 1/4 tsp. salt, and melted butter until a stiff pancake-like batter forms. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Pour batter into prepared casserole dish. Don't have an 8" square casserole dish? A 7x10" casserole dish or 9" pie plate will also work. Spread into an even layer. Top with remaining shredded cheese.

    Bake in hot oven until a toothpick inserted in the middle comes out clean, 40-45 minutes.

    Let baked cornbread cool, 10 minutes.

    While cornbread bakes, make schmear.

  3. 3

    Make Schmear and Finish Dish

    In another mixing bowl, combine jalapeño, seasoning blend, and softened cream cheese. Set aside.

    Serve-family style, topping cornbread with schmear and green portions of green onions. Bon appétit!

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