It’s so easy to turn a boxed bread mix into these festive Jalapeño Cheddar Corn Bread Footballs for your Super Bowl party and no one needs to know you didn’t slave all day in the kitchen.
As much as I like to bake from scratch, there are times when I either don’t have time, don’t want to wash a ton of dishes, or I don’t have the correct ingredients on hand, so I grab a boxed mix. I am not ashamed to admit that I have an entire shelf full of boxed mixes in my pantry. I have found many that have great flavor and the convenience just can’t be beat.
After spending days in the kitchen this week experimenting on a cake recipe for a client, I was so tired of ending my day with a huge pile of dirty dishes in the sink, that when I when I decided to make these footballs I wanted it to be quick and easy with the lowest number of dirty dishes possible. I grabbed one mixing bowl, some silicone football molds and a box of Krusteaz Southern Corn Bread Mix. I tossed all the ingredients together, added some jalapeños and cheddar cheese, spooned the batter into the mold and popped them in the oven.
In 20 minutes the corn bread footballs were cooling and my single bowl was clean.
Gotta love that!
These corn bread footballs are great all on their own, but would also be a fun accompaniment to soup or chili for a Super Bowl party. If you, like me, enjoy having a taco bar for your parties, these would be a fun addition to that too.
Jalapeño Cheddar Corn Bread Footballs
Ingredients: (makes 12 footballs)
1 box Krusteaz Natural Southern Corn Bread
1 1/3 cup milk
1/3 cup vegetable oil
2 eggs
1/4 – 1/3 cup jalapenos, chopped
1 cup shredded sharp cheddar cheese
2 tablespoons sour cream
Supplies:
2 Wilton Silicone Football Molds and butter to grease molds
Instructions:
Preheat oven to 400 degrees Fahrenheit. Grease the silicone football mold with butter.
Mix cornbread mix, milk, vegetable oil, and eggs together. Stir in jalapenos and cheddar cheese.
Equally divide batter among 12 football cavities in the silicone molds.
Bake for 20-22 minutes until golden brown. Allow to cool for 5 minutes in the mold then flip over and allow them to fall out. You can serve them hot, but I’d suggest you allow them to cool a bit if you are adding the sour cream decorations.
Spoon sour cream into a zip top bag, snip off one tip of the bag, pipe the stripes and laces onto the footballs. Serve.This was not a sponsored post. Like most, I use lots of products when baking and cooking and like to share with you what works well in a recipe. You could certainly make these footballs using your favorite homemade version of corn bread. I don’t have one of those. Would you like to share your favorite recipe? I can try that next time.
Items used for this project that are available on Amazon.com (commission earned for sales)
More Super Bowl Party Food Ideas
from Hungry Happenings
Beer Bacon Cheddar Dip Footballs
Dorito Crusted Bacon Cheddar Potato Fritter Footballs
Bacon Cheddar Beer Bread Footballs
If you want more tailgating or homegating party ideas for the college football season,
be sure to check out my Football Party Food ideas.
What a great idea to make this yummy (i love Krusteaz brand mixes!) mix even yummier with jalapenos and cheese..AND bake them in a football mold! So cute.
Thanks. My friends who love spicy food gobbled these up. I had to make some with no heat jalapenos for me. I'm a spice wimp!
In my book … there's no shame in using mixes! Sometimes scratch … other times a mix! I love cornbread with a little heat … bet it tastes even better when it's shaped like a football 😉
I totally agree. I actually prefer mixes over scratch for some things, especially those recipes that call for special ingredients I don't keep on hand, like corn meal. When I made these the first time I added too many jalapenos, and they were crazy hot. I toned them down, so they are nice and spicy without burning the back of your throat!
I would love to have one of those cornbread footballs right now – they look delicious. In fact, my favorite cornbread 'recipe' comes from a box! 🙂