This Jiffy Jalapeño Cornbread is everything you love about the convenience of Jiffy corn muffin mix but with a cheesy kick. It pairs perfectly with your favorite chili, soup, BBQ ribs or chicken. Baked in 30 minutes!
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This Jiffy jalapeño cornbread recipe uses the classic Jiffy corn muffin box mix plus a jalapeño pepper and cheddar cheese. Pair this Jiffy jalapeño cornbread recipe with my Easy No Bean Turkey Chili or White Chicken Chili.
Why You'll Love this Recipe
- As quick and easy as it gets! Mix together a box of cornbread muffin mix with fresh cheese and jalapeño peppers for an easy, realistic weeknight jalapeño cornbread.
- Budget-friendly. Make this entire Jiffy jalapeño cornbread side dish for about $1.50. Jiffy muffin mixes are great to stock the pantry with when you're looking for cheap, simple ways to bulk up a meal.
- Minimal cleanup. The entire Jiffy jalapeño cornbread batter comes together in 1 bowl and bakes in 1 pan. Line the baking pan with parchment paper for even easier cleanup.
Ingredients and Substitutions
- Jiffy cornbread mix - For this jalapeño cheddar cornbread recipe, you'll need two boxes of Jiffy corn muffin mix. You should be able to find this Jiffy mix at your local grocery store for a very reasonable price. I have not tested this recipe with another pre-mixed box of muffin mix and cannot advise.
- Milk- Any kind of unsweetened milk will work. Note that whole milk will make for richer, more moist muffins when compared to fat-free or 2% milk.
- Jalapeño pepper- Fresh peppers work best in this cornbread recipe. If you are familiar with working with fresh jalapeños, you'll know they can range from mild as a bell pepper to very, very hot. Depending on the heat level of your jalapeño peppers and your personal preference, adjust the amount you use in the cornbread.
- Cheddar cheese- As a rule of thumb, always shred your own cheese as opposed to buying pre-shredded mixes. Pre-shredded cheese is coated with an anti-caking agent to prevent the cheese shreds from sticking together in the bag. This prevents the cheese from fully melting, but shredding your own cheese from a block of cheese prevents this problem.
See the recipe card below for the remaining ingredients and quantities.
Kid Friendly Variation
If you are cooking for your family, you may want to make a milder version of this Jiffy jalapeño cornbread. If preferred, omit the jalapeño completely or substitute with ¼ cup diced green bell pepper.
Instructions
- Make the Jiffy jalapeno cornbread batter. In a large mixing bowl, combine the Jiffy cornbread mix with the milk and eggs. Once smooth, add in the diced jalapeño pepper and shredded cheddar cheese. Mix to evenly distribute.
- Transfer to a baking pan. For best results, I recommend using a square 8x8 or 9x9 baking pan.
- Bake! Bake for 25-30 minutes, or until a toothpick stuck into the center comes out clean.
- Cool. Allow the Jiffy jalapeño cheddar cornbread to cool for about 15 minutes, then cut into equal-sized squares.
Recipe FAQs
Jiffy corn muffin mix is not gluten-free. The first ingredient in the boxed mix is wheat flour which contains gluten. If you'd like to make a homemade Jiffy corn muffin-inspired cornbread, try this gluten-free corn muffins recipe.
According to the Jiffy mix website, you can substitute the milk in their mixes with water or an alternative milk like almond milk, soy milk, or coconut milk. If using a plant-based milk alternative, make sure to use unsweetened.
You can also substitute the eggs with ⅓ cup unsweetened apple sauce per box of Jiffy mix.
For best results, they do recommend using real eggs and milk when an option.
If your cornbread is crumbly, you likely cooked it too long, causing the moisture to evaporate. Follow the cornbread recipe and cook times carefully for the best results.
Because this Jiffy jalapeño cornbread contains fresh cheddar cheese, it is best to store this homemade Jiffy jalapeño cornbread in the fridge. This cornbread will last for up to 1 week when stored in the fridge in an airtight container.
Top Tips
- Note for baking in a glass pan: Glass baking pans take longer to heat up than metal, so if you are using a glass pan, add about 10 minutes or so to the bake time.
- Handle jalapeños with care! When deseeding and dicing the jalapeño, use gloves or wash your hands thoroughly after handling. Touching your face and eyes after handling a hot pepper can be dangerous and cause a burning sensation.
Serving
The best part of Jiffy jalapeño cornbread is it pairs well with so many main dishes! Here are a few of my favorites, but don't be afraid to try it with your family's favorite soup, stew, chili, or protein.
- Air Fryer Rotisserie Chicken
- Easy No Bean Turkey Chili
- Creamy Dairy-Free White Chicken Chili (Whole 30, Paleo)
- Honey Garlic Chicken Thighs
More Side Dishes You May Like
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Cheddar Jalapeño Jiffy Cornbread
KITCHEN TOOLS NEEDED
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Ingredients
- 2 boxes Jiffy cornbread mix
- ⅔ cup unsweetened dairy or non-dairy milk
- 2 eggs
- 1 jalapeño pepper, deseeded and diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees F and grease a 9x9 or 8x8 baking pan with cooking spray or line with parchment paper.
- In a large bowl, combine the cornbread mix with the milk and egg.
- Mix the ingredients until combined. Fold in the diced jalapeño and cheddar cheese.
- Transfer the batter to a greased baking pan. Bake for 25-30 minutes until golden brown or a toothpick stuck into the center comes out clean.
- Let cool in the pan for about 15 minutes, then cut into equal-sized squares. Serve with your favorite dish, on its own or with a spread of butter and a drizzle of honey. Enjoy!
Sarah's Tips
- Note for baking in a glass pan: Glass baking pans take longer to heat up than metal, so if you are using a glass pan, add about 10 minutes or so to the bake time.
- Handle jalapeños with care! When deseeding and dicing the jalapeño, use gloves or wash your hands thoroughly after handling. Touching your face and eyes after handling a hot pepper can be dangerous and cause a burning sensation.
Marie Goodson says
sounds and looks Tasty!!!! Marie Goodson765@gmail.com
Sarah Hill says
It is, thank you!