Cornbread Recipe

Jalepeño Cheddar

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!

Kitchen Tools Needed

Mixing Bowls Baking Pan

Flour Bowl



In a large mixing bowl, combine the cornbread mix with the milk and eggs. Once smooth, add in the jalapeño and cheese. Mix to evenly distribute.


Bake for 25-30 minutes, or until a toothpick stuck into the center comes out clean. Cut and enjoy!


Recipe FAQs

Why is my cornbread crumbly? 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. How do you store jalapeño  cornbread? 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.


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.

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Hi, I'm Sarah!

Real food, real quick. My goal is to bring you delicious recipes without having to spend hours in the kitchen. Let me take the planning out of your day by supplying you with easy-to-make recipes for breakfast, lunch, dinner and even dessert!

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