Jiffy cheddar jalapeno cornbread brings just the right mix of savory, cheesy, and a touch of heat. Made with pantry staples and a box of Jiffy mix, it’s a simple way to elevate cornbread for any weeknight dinner or weekend gathering. Bake it in a skillet or dish, slice it warm, and serve it with your favorite main dish.
This Jiffy mix jalapeno cheddar cornbread is a reliable favorite when spicy, cheesy comfort is what you’re after. The bold flavor of jalapeños pairs beautifully with melty cheddar, making it a hit at any dinner table. If you’re planning tacos or chili night, this Jiffy jalapeno cheddar cornbread makes a perfect companion—just slice and serve it warm from the skillet for a side that holds its own next to any main dish.
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Why We Love This Jiffy Mix Jalapeno Cheddar Cornbread
- It’s incredibly easy to make.
Just mix, pour, and bake—no fuss, no fancy steps. This recipe is perfect for busy weeknights or those times when guests show up and you need something tasty in a pinch. - The texture is moist, tender, and flavorful.
Thanks to the cheese and chopped jalapeños, every bite of this cornbread is rich and satisfying. It pairs wonderfully with chili, tacos, or grilled meats. - It’s easy to customize.
Add-ins like honey, green onions, or crispy bacon take this cornbread to the next level. It’s always a hit at potlucks, cookouts, and family dinners!
What Does The Jiffy Jalapeno Cheddar Cornbread Taste Like?
This jalapeño cornbread is the perfect mix of sweet and savory. The Jiffy corn muffin mix makes it fluffy, while the jalapenos and cheddar give it a mild spicy and cheesy flavor.
It’s a delicious treat with every bite!
Love cornbread? Try our jiffy corn muffin mix recipe, cornbread recipe with creamed corn, cornmeal mix cornbread recipe, and homemade cornbread without cornmeal.
Ingredient Notes and Substitutions
- Jiffy corn muffin mix: This Jiffy mix jalapeno cheddar cornbread recipe calls for a boxes of Jiffy corn muffin mix. But you can also use similar boxed mixes if you prefer.
- Fresh jalapenos peppers: We used seeded and finely chopped jalapenos. You can remove the membranes if you prefer a milder flavor.
- Eggs: Help bind the ingredients and give the bread its light texture.
- Water or milk: I prefer using milk, but water works fine. But don’t use water without the cheese. The cheese adds fat to the cornbread recipe and helps to create a tender, not a crumbly crumb.
- Cheese: We used shredded sharp cheddar cheese for that cheesy deliciousness, but you can use other types of cheese such as Colby Jack or pepper jack for a different flavor.
- Chopped cilantro: I love the kick of flavor it adds to the recipe but you can also use other chopped herbs such as parsley or green onions.
- Cooking oil spray: You can also use melted butter for greasing the skillet.
Recipe Variations
- Bacon jalapeno cornbread: add 1/4 cup bacon bits or crispy cooked bacon with turkey.
- Jalapeno honey cornbread: add 2 tablespoons of honey.
- Cheesy cornbread: Add in other shredded cheeses like Pepper Jack, Colby-Jack, or Monterey Jack for cheesy cornbread.
- For a spicier cornbread, use more diced jalapeno peppers and spices or leave in the membranes.
- Add diced onions, green chilies, or both for an extra flavor punch.
- Make it gluten free by using a gluten free cornbread mix and gluten free all purpose flour.
- Add pressure cooker pork steak recipe to the batter for an extra moist and rich cornbread.
Equipment Used in this Recipe
- Cast iron skillet or casserole dish
- Medium bowl
How To Make Jiffy Jalapeno Cheddar Cornbread
- Baking preparation. Preheat the oven to 400º F. Lightly grease your casserole dish or cast iron skillet and set aside.
- Prepare the Batter. In a medium bowl, add the corn muffin mix. Stir in diced jalapeños, beaten eggs, water or milk, shredded cheddar cheese, and chopped cilantro. Stir just until mixed.
- Pour the batter into a casserole dish or cast iron skillet. Let the batter rest for 5 minutes before baking.
- Bake the Cornbread. Bake at 400ºF for 20-23 minutes, until the center is set and cornbread is golden brown.
- Ready to Serve. Serve it warm with butter, honey, or jam.
Cornbread Without Eggs
- To make cornbread without eggs: use 5 1/2 tablespoons of mayonnaise, silken tofu, or an egg replacer like Simply Gggless (just follow their directions for 2 eggs.) Check out our easy egg substitute for other options!
Jiffy Jalapeno Corn Muffins
- To make Jiffy Jalapeno Corn Muffins: fill the muffin tin 3/4 of the way full with batter. This will make about 12 muffins. Bake in a preheated oven at 400º F for 17-20 minutes.
🎯 TFN Pro Tip
For a dairy free version: use almond or soy milk and leave out the shredded cheese. I do not recommend using water without the cheese as the cheese adds fat to the recipe and helps to create a tender, not crumbly crumb.
Serving Suggestions
This Jiffy cheddar jalapeno cornbread recipe is a perfect side dish. You can serve this Mexican-style, cornbread with Jiffy mix warm, straight from the oven, and top it with sour cream and more fresh jalapeños. Slice into squares or wedges and serve with butter, honey, or jam. This cornbread is also delicious on its own, but you can add more cheese like pepper Jack cheese, Mexican blend cheese, or others.
Or pair it with our dishes like chili recipe easy on stove, Navy Bean Ham Soup, pressure cooker lima beans, chicken BBQ, and green goddess salad Panera copycat recipe.
Recipe FAQs
To keep your Jiffy cornbread from falling apart, use milk for added moisture, avoid overmixing, and let the batter rest for 5 minutes before baking. This will give the flour time to absorb the liquid and create a more cohesive bread.
For a dairy free option, you can use water, almond milk, soy milk or even creamed corn in place of cow’s milk. You can also use non dairy yogurts like coconut yogurt or cashew yogurt. Keep in mind that these will change the flavor of the corn bread slightly.
If you want to make sure your cornbread with cheese and jalapenos doesn’t stick to the pan, then grease the pan well with butter or cooking spray.
Store leftover Mexican-style Jiffy cornbread in an airtight container at room temp for up to 3 days. Reheat by wrapping it in a damp paper towel and microwaving in 30-second bursts, or bake at 350ºF wrapped in foil for 10–15 minutes to keep it moist and prevent crumbling.
Yes! This Jiffy jalapeno cornbread freezes well. Wrap leftovers tightly in plastic wrap or place them in a freezer bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions above.
More side dishes to love…
- Broccoli Salad Recipes with Bacon
- Savory Sweet Potato Casserole
- Carrot and Raisin Salad Recipes
- Instant Pot Rice Pilaf
If you tried this jiffy jalapeno cheddar cornbread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Jiffy Cheddar Jalapeno Cornbread
Equipment
- skillet
- non-stick cooking spray
Ingredients
- 2 boxes Jiffy corn muffin mix
- 3 jalapeno peppers seeded and finely chopped (for milder flavor, remove membranes)
- 2 large eggs beaten **see notes for substitutions
- ⅔ cup milk or water
- ¾ cup shredded cheddar cheese
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400º F. Lightly grease your cast iron skillet or casserole dish with non-stick cooking spray; set aside.
- Add corn muffin mix into a medium mixing bowl. Then, stir in chopped jalapeno peppers, beaten eggs, water or milk, shredded cheddar cheese, and chopped cilantro. Stir just until mixed.
- Pour into casserole dish or cast iron skillet. Let batter rest 5 minutes before baking.
- Bake at 400ºF for 20-23 minutes, until center is set and cornbread is golden in color. Serve warm with butter, honey, or jam.
Notes
- For a dairy free version: use almond or soy milk and leave out the shredded cheese.
- I do not recommend using water without the cheese as the cheese adds fat to the recipe and helps to create a tender, not crumbly crumb.
- Bacon jalapeno cornbread: add 1/4 cup bacon bits or crispy cooked bacon with turkey.
- Jalapeno honey cornbread: add 2 tablespoons of honey.
- Cheesy cornbread: Add in other shredded cheeses like Pepper Jack, Colby-Jack, or Monterey Jack for cheesy cornbread.
- For a spicier cornbread, use more diced jalapeno peppers or leave in the membranes.
- Add diced onions, green chilies, or both for an extra flavor punch.
- Make it gluten free by using a gluten free cornbread mix and gluten free all purpose flour.
- Add pressure cooker pork steak recipe to the batter for an extra moist and rich cornbread.
- This Mexican style cornbread with Jiffy mix is best served fresh, but leftovers can be stored in an airtight container storage at room temperature for up to three days. To reheat: cover leftovers with a damp paper towel and microwave for 30 second increments until warm. To bake in the oven or air fryer, wrap in foil and bake at 350ºF for 10-15 minutes.
- Reminder: Be sure to use a damp paper towel and wrap the corn bread in it before microwaving it. This will help keep the cornbread moist. Because if you don’t reheat it correctly, it will crumble easily.
- This Jiffy jalapeno cornbread freezes well. Wrap leftovers tightly in plastic wrap or place them in a freezer bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions above.
Nutrition
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Sara Welch says
Enjoyed this with dinner tonight and it did not disappoint! Turned out light, fluffy and with the perfect amount of kick; definitely, a new favorite recipe!
veenaazmanov says
I need to grab a box of the corn Muffin mix first. LOve to try this out for the weekend. Moist and cheesy sounds good. Presentation tempting.
Caroline says
Love the mix of flavors in this – so yummy and easy too.