Jiffy Cheddar Jalapeno Cornbread

5 from 15 votes

Make this Jiffy cheddar jalapeno cornbread for a cheesy, spicy twist on classic cornbread—perfect for chili night, potlucks, or Mexican dinners.

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: Tex Mex

Servings: servings

Calories: 143kcal

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

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.

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.

Ingredient Notes:

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.

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 or leave in the membranes.

Storing Instructions:

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.