Jalapeno Jiffy Cornbread

5 from 60 votes

This Jalapeño Jiffy Cornbread is sweet, spicy, and golden brown. This easy cornbread is a quick side dish for BBQs, picnics and potlucks. Made with Jiffy mix and fresh jalapeños, it’s ready in no time and full of flavor. Perfect with chili, BBQ, or cozy weeknight dinners.

Prep Time5

Cook Time25

Course: bread, Side Dish

Cuisine: American

Servings:

Calories: 64kcal

Author: Raquel Pineira

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 375°f.

Notes

For a thicker, more bakery-style cornbread, use two boxes of Jiffy mix and bake in an 8x8 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 jalapeños if you prefer a sweeter cornbread.

Nutrition