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Jiffy Jalapeno Cheddar Cornbread

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This Jiffy Jalapeno Cheddar Cornbread is a perfect mix of moist, fluffy, spicy, and cheesy flavor! It’s so good, that you’ll want to make a double batch of this Mexican inspired cornbread recipe.

a white plate with a slice of jiffy jalapeno cheddar cornbread and a skillet with cornbread with striped cloth and fork and knife in the background.

Jiffy jalapeno cheddar cornbread is the perfect side dish for your next Mexican feast!

This cornbread is quick and easy to make, using Jiffy mix as the base. It’s loaded with jalapenos and cheddar cheese, for a delicious flavor profile that everyone will love. Serve this corn bread alongside chili, tacos, or any other Mexican dish for a meal that is sure to please!

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!

two boxes of Jiffy corn muffin mix.

The cornbread is moist and has a great texture, making it the perfect side dish for any Mexican dinner. And, it’s an ideal dish to bring to potlucks or family gatherings.

What we love most about the Jiffy jalapeno cornbread recipe is how easy it is to make! Simply mix together the ingredients, put them in the baking dish, then bake. That’s it!

You can also add your favorites to the recipe mix like honey, bacon, or green onions. Just have fun and be creative.

a white plate with a slice of jalapeno cornbread with a skillet with cornbread, bread knife, fork, and a striped cloth in the background.

This jalapeño cornbread is so easy that it’s perfect for busy weeknights or when you have surprise guests. This cornbread with cheese and jalapenos will be a hit with everyone who tries it.

Love cornbread? Try our cornbread with buttermilk, Cornbread with self rising flour, and Bisquick Corn Bread.

Ingredients for Jiffy Jalapeno Cheddar Cornbread

  • Jiffy corn muffin mix
  • Jalapeno peppers – seeded and finely chopped (for mild, remove membranes)
  • Eggs – they give the bread its light texture
  • Water or milk – I prefer using milk, but water works fine
  • Shredded cheddar cheese – for that cheesy deliciousness
  • Chopped cilantro – I love kick of flavor it adds
  • Cooking oil spray or melted butter – for greasing the skillet

Ingredient Notes

  • For dairy-free: use almond or soy milk and leave out the shredded cheese. 
  • Do not use water without the cheese! The cheese adds fat to the Jiffy jalapeno cornbread recipe and helps to create a tender, not a crumbly crumb.
ingredients for Jiffy jalapeno cheddar cornbread which contains beaten egg, Jiffy corn mix, chopped cilantro, shredded cheddar, avocado oil spray, and diced jalapenos.

Equipment Used for Making Jalapeno Cheese Cornbread

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.

all the jalapeno cornbread ingredients inside a medium bowl.

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.

Jiffy jalapeno cornbread ingredients stirred using a wooden spoon inside a medium bowl.

Pour the batter into a casserole dish or cast iron skillet. Let the batter rest for 5 minutes before baking.

jalapeno cornbread batter on a cast iron skillet.

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.

baked Jiffy jalapeno cheddar cornbread in a skillet with a striped cloth in the background.

Recipe Variations

  • Bacon jalapeno cornbread: add 1/4 cup bacon bits or crispy cooked bacon.
  • 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 sour cream to the batter for an extra moist and rich cornbread.

How to make 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.)

How to make 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.

a white plate with a fork and a slice of jiffy jalapeno cheddar cornbread and a skillet with cornbread with striped cloth and bread knife in the background.

How to Serve Jiffy Jalapeno Cheddar Cornbread

You can serve this Mexican style cornbread with Jiffy mix warm, straight from the oven. Slice into squares or wedges and serve with butter, honey, or jam. This cornbread is also delicious on its own!

Or pair it with our dishes like Stovetop Chili con Carne, Instant Pot Navy Bean Soup, Lima Beans and Ham Soup, and Green Goddess Cobb Salad.

How to Store Jiffy Jalapeno Cornbread

This Mexican style cornbread with Jiffy mix is best served fresh, but leftovers can be stored in an airtight container at room temp for up to three days. To reheat: cover leftovers with a damp paper towel and microwave for 30 seconds 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 a 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.

Can I freeze this Jalapeno Cheese Cornbread?

Yes! This Jiffy jalapeno cornbread freezes well. Wrap leftovers tightly in plastic wrap or place them in a freezer-safe bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Then, follow the reheating instructions above.

a white plate with a slice of jalapeno cornbread with a skillet with cornbread, bread knife, fork, and a striped cloth in the background.

Get the Full Jalapeno Cheese Cornbread Recipe here

a white plate with a slice of jalapeno cornbread with a skillet with cornbread, bread knife, fork, and a striped cloth in the background.
Print Pin
5 from 1 vote

Jiffy Jalapeno Cheddar Cornbread

Course Side Dish, Lunch, Dinner, Bread
Cuisine American
Keyword Jiffy cornbread mix, cornbread, Side Dish, Breads, baking, easy baking, corn bread, muffins, Jiffy recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 143kcal

Equipment

  • 10" cast iron skillet or casserole dishs

Ingredients

  • 2 boxes Jiffy corn muffin mix
  • 3 jalapeno peppers seeded and finely chopped (for mild remove membranes)
  • 2 large eggs, beaten (see notes for substitutions)
  • 2/3 cup water or milk (I prefer using milk, but water works fine – see notes below for substitutions)
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • cooking oil spray or melted butter for greasing the skillet

Instructions

  • Preheat oven to 400º F. Lightly grease your casserole dish or cast iron skillet and 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.
To make cornbread without eggs: use 5 1/2 tablespoons of mayonnaise, silken tofu, or an egg replacer like simply eggless following their directions for 2 eggs.
To make Jiffy Jalapeno Corn Muffins: fill muffin tins 3/4 full with batter. This makes 12 muffins. Bake at 400º F for 17-20 minutes.

Nutrition

Serving: 1slice | Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 285mg | Potassium: 57mg | Fiber: 2g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Frequently Asked Questions

How do you make the Jiffy cornbread without it falling apart?

There are a few things you can do to make sure your Mexican style cornbread with Jiffy mix doesn’t fall apart.
First, use milk instead of water in the recipe. This will add more fat and moisture to the bread, making it more tender.
Second, don’t overmix the batter. Stir just until everything is combined – over mixing will result in a tough cornbread.
Finally, let the batter rest for at least five minutes before baking. This will give the flour time to absorb the liquid and create a more cohesive bread.

What is a substitute for milk in cornbread?

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.

How do you keep Jiffy mix cornbread from sticking to the pan?

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.


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