Jiffy Jalapeño Cornbread 

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This easy Jiffy Jalapeño cornbread with cheddar cheese is so moist and fluffy. You'll only need one box of corn muffin mix for this side dish.  

Jump to:

• How To Make Jiffy Jalapeño Cornbread
• Mix In’s and Flavors 
• Baking Pans For Jiffy Cornbread Mix
• Tips & Suggestions
• Step By Step Directions and Photos 
• Jiffy Jalapeño Cornbread

How To Make Jiffy Jalapeño Cornbread

This Jalapeño  cornbread recipe levels up the box directions by substituting ingredients that adds so much flavor. The Best Jalapeño Cornbread Ever!! 

Although the recipe uses 1 box of jiffy corn muffin mix it can be easily doubled and fit into a 9x13 baking dish.

Check These Delicious Jiffy Recipes - Pumpkin Cornbread, Corn Muffins, Sweet Potato Cornbread, TikTok Cornbread, TikTok Corn Casserole and Sausage Stuffing Muffins. 

Ingredients and Substitutions 

Mix - One Box of Jiffy Cornbread Mix.

Egg- One large whole eggs.

Butter - Salted or unsalted will be delicious. Substitute oil for a super moist texture. 

Milk - Whole Milk, half and half or buttermilk would be delicious. 

Sour Cream - Full fat sour cream is preferred.

Jalapeño  - Fresh is best but canned or jarred can be used in a pinch. 

Cheese - Choose your favorite, mild or sharp cheddar, mexican blend,  american, monterey or colby jack. 

Mix In’s and Flavors 

If you would like even more flavor try these mix in’s. 

• Fresh or Jarred Roasted Peppers - Red or Pimento. 
• Canned Green Chiles 
• Sun Dried Tomatoes
• Olives 
• Fresh or Dried Herbs - Green Onions, Chives, Thyme, or Parsley. 
• Spice and Blends - Garlic and Onion Powder, Mexican, Cajun or Old Bay.  
• Bacon or Sausage - Fully Cooked. 
• Canned or Frozen Whole Sweet Corn 
• Canned Cream Style Corn 

Baking Pans For Jiffy Cornbread Mix

Choosing a baking pan for one box of jiffy cornbread mix depends on your thickness preference. 

If you like a thick cornbread a 6x6 or 7x5 baking pan is best. I’ve also used a standard loaf pan with great results as well. 

For thinner cornbread 8x8 pan or 8inch cast iron skillet is perfect. An even easier option is individual muffins. 

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

Don’t forget togrease the baking pan or make jalapeño cornbread muffins and use liners. 

If you prefer not to use a jiffy cornbread mix, useany 8oz cornbread mix of choice.

Don’t over mixthe batter, mix until combined for tender and fluffy results. 

The mix can be lumpy when poured from the box. I like to sift it or use a whisk to break up most of the clumps. 

Use gloves when handling and prepping fresh jalapeños. Remove the seeds and membrane to lessen the heat, if preferred. 

After baking brush with honey for a little sweet and heat. 

Make Ahead and Leftovers

This recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or parchment paper then in freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. 

They can be easily reheated individually in the microwave or oven.

Step By Step Directions and Photos 

1. Grab the ingredients and prep them.
2. Preheat oven to 350°F.

3. Grease a 6x6 or 7x5 baking pan.

4. Into a mixing bowl sift the jiffy cornbread mix to remove any lumps. Set aside.

5. In a small mixing bowl add milk, egg, sour cream, and melted butter.

6. Mix the wet ingredients well.

7. Add wet mixture into sifted jiffy cornbread mix. Mix until just combined and try not to over mix the batter.

8. Fold in chopped jalapeños and shredded cheddar.

9. Pour batter into the greased baking pan. Top with the 6 sliced jalapeños.

10. Place into the oven and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.

11. Remove from the oven and let cool.

12. Cut into squares serve with butter and honey, if preferred. Enjoy.