Cheddar Bacon and Jalapeño Cornbread Empanadas
Cuisine: Fusion
Author: George Duran
Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!
  • package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
  • whole milk 1 cup
  • eggs 2
  • sharp cheddar cheese 2 cups
  • cooked bacon, 6-7 slices 1 cup
  • jarred jalapeño peppers ½ cup
  • Room temperature butter and honey for serving
  1. In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
  2. In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
  3. Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
  4. Open cover, and using tongs, carefully remove each empanada onto a cooling rack
  5. Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.
Recipe by IMUSA at