Easy Jiffy JalapeƱo Cheddar Cornbread
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This Jalapeno Jiffy Cornbread is a shortcut cornbread recipe that is perfect as a side dish for so many dinners.
This delightful spiced cornbread is the perfect side dish that goes great with beef, chicken, pork and maybe best of all, with homemade chili.
Why You Will Love This Recipe
This delicious sweet cornbread is made with a boxes of jiffy corn muffin mix and a few simple ingredients. The result is a bread with a sweet and spiced cornbread taste made with just a handful of ingredients.
When you are short on time, this jiffy jalapeno cornbread recipe makes for an easy side dish for bbq and Mexican dishes. The heat of the jalapenos add a little kick to the original recipe and these are ready with minimal effort.
This delicious side dish is so EASY and INEXPENSIVE to make. It is also a great way to use fresh jalapenos from your garden.
jiffy jalapeƱo cornbread Ingredients
Just a few simple ingredients are needed for this recipe. Refer to the recipe card for the measurements.
- Jiffy cornbread baking mix – jiffy mix is often found at the dollar stores.
- jalapenos – I use canned jalapenos but you can use fresh jalapeƱos if desired.
- egg – large egg
- corn – you can use canned or frozen, just be sure to drain it before measuring.
- shredded cheddar cheese – I always shred it myself, but you can shred your own cheese ahead of time and keep it stocked in the refrigerator.
See recipe card for quantities.
Step by Step Instructions
The full recipe instructions for this copycat recipe are in the recipe card, below but here is a step by step overview.
In a large mixing bowl, combine the jiffy cornbread mix, egg, milk, butter, salt and baking powder..
Add shredded cheese, jalapeƱos and corn.
Mix well. It will feel more like a dough than a batter.
Place better in a greased baking dish. Bake as directed until light golden brown.
Soon it will be ready to eat. The best way to enjoy these is fresh out of the oven.
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Substitutions & Variations
- Milder/Kid Friendly– instead of Jalapeno peppers, you can use canned green chilis, which have a milder flavor.
- Cheese – You can use use a Mexican blend cheese or a pepper jack cheese and kick up the spice level a little higher.
- moist cornbread muffin– You can also make these regular muffins or baby muffins using a standard muffin pan or mini muffin tins, respectively.
Equipment and Kitchen Tools
- large bowl
- spoon
- square baking pan or cast iron skillet
Storage
.Store leftover Jalapeno Jiffy cornbread in an airtight container or freeze in a zip top bag.
Top tips
- This recipe makes a nice moist cornbread muffin, but it is even better when served with a little softened butter. So good!
- Make a double batch with two large eggs and freeze some for later.
- Store leftovers in an airtight container.
Recipe FAQs
Yes you can freeze corn bread for about 2 months. Wrap bread tightly with plastic wrap or foil.Then seal in a freezer bag or airtight container.
You can use fresh or canned jalapeƱos for jalapeƱo bread. I find that using canned is easy and just as good.
JalapeƱo bread can be stored in an airtight container at room temperature for up to 3 days.
Yes. One box makes a thinner cornbread in an 8×8 pan. For a thicker slice, double the recipe with two boxes of Jiffy mix and bake in the same size pan, adding a few extra minutes to the bake time.
This usually means it was overbaked or needs a little more moisture. Check your cornbread a few minutes before the timer ends, and consider swapping the milk for sour cream for a more tender, moist crumb.
Yes. Divide the batter into a greased muffin tin and bake at 375Ā°F for 18-20 minutes, or until a toothpick comes out clean.
More Easy Bread Recipes
More Easy Bread & JalapeƱo Recipes
Cornbread from Cornmeal
Easy Homemade Bread
Texas Roadhouse Rolls
JalapeƱo Poppers
JalapeƱo Popper Dip
JalapeƱo Popper Wontons
Jalapeno Jiffy Cornbread
Ingredients
- 1 box Jiffy corn muffin mix
- 1 egg
- 1 cup canned corn
- 2 tablespoons chopped jalapeno
- 1/3 cup Cheddar cheese
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/2 teaspoons baking powder;
- pinch salt
Instructions
- Mix muffin mix, egg, milk and melted butter in a bowl.
- Add salt and baking powder. Mix again.
- Add grated cheddar cheese and finely chopped jalapeno and corn.
- Knead the dough.
- Grease baking pan with butter or oil.
- Spread out the dough.
- Dough will be a little thick.
- Bake for 25-30 minutes at 375Ā°f.
Notes
- For a thicker, more bakery-style cornbread, use two boxes of Jiffy mix and bake in an 8×8 pan.
- For extra moisture, swap the milk for sour cream.
- Using a well-seasoned cast iron skillet gives the best golden, crispy crust.
- To make muffins instead, divide batter into a greased muffin tin and bake 18-20 minutes.
- A teaspoon of honey balances the heat from the jalapeƱos if you prefer a sweeter cornbread.
Nutrition
I hope you enjoyed this easy Mexican cornbread recipe.
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My mother-in-law once made these, and they’re so good! I once added bacon!
When do you add the can of corn?
Hi Lisa, You add the corn when you add the cheese.
I used cream corn and cut the milk in half…….very moist and I will eliminate the milk next time!
I made this recipe for my picky husband and he loved it! I used a 10″ cast iron skillet and fresh corn off the cob. It turned out beautiful -now I wish I had snapped a photo.
Can you use this recipe for muffins?
Yes, I am sure you could, although I have not tried it.