This Jiffy jalapeno cornbread is the easiest and most delicious cornbread recipe you'll ever make. It starts with Jiffy corn muffin mix and results in the most tender, cheesy, and buttery cornbread with a kick of jalapeño. After one bite, you won't be able to stop eating it!
If you're looking for a standout cornbread recipe for your next get-together, this Jiffy jalapeno cheddar cornbread is where it's at!
It's inspired by Mexican cornbread and has all the bold, delicious flavors you'd expect. The moist and buttery cornbread has a hint of tang from the sour cream and melty cheddar cheese, with a little kick from the bits of spicy jalapeno in every bite. It's ridiculously good, and everyone who tries this cornbread is just obsessed with it!
This cheesy jalapeno cornbread recipe instantly elevates your basic Jiffy cornbread into something that can even outshine your main dishes unless you're serving it with something equally delicious, like this fried chicken without buttermilk or these BBQ beef back ribs.
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Why You'll Love This Recipe
It's so easy to make. Just stir everything together, pop it into the oven to bake, and your cornbread is ready. It's so quick and easy, yet it tastes like it took hours to make!
Always a hit. This Jiffy jalapeno cornbread is an instant favorite at any barbecue, get-together with friends, or family dinner. Everyone will be going in for a second or third piece!
Versatile. This makes a fantastic side dish for fried food, barbeque-style food, and chili. It's also delicious on its own as an appetizer with some butter or hot honey.
- Jiffy corn muffin mix- or any mix you want.
- Eggs- two large ones.
- Butter- I used unsalted butter.
- Salt- a pinch if using unsalted butter.
- Baking powder- make sure it's fresh!
- Buttermilk- for the best flavor.
- Sour cream- to give it a fluffy texture.
- Cheddar cheese- I used shredded white cheddar cheese, but any works!
- Jalapenos- fresh diced or canned jalapenos drained.
How To Make Jiffy Jalapeno Cornbread
1. Prepare the Jiffy mix: Preheat the oven to 400°F and grease a cast iron skillet with butter. In a large mixing bowl, add the two boxes of Jiffy cornbread mix along with the beaten eggs and melted butter. Gently stir until everything just combines.
2. Add the mix-ins: Pour in the buttermilk and sour cream and gently mix to combine them with the cornbread mixture. Then, chop up the fresh or canned jalapenos and stir them in. Lastly, add the shredded cheddar cheese and mix until the cornbread batter is just combined.
3. Bake: Pour the cornbread batter into the prepared cast iron skillet and bake for 25-30 minutes or until the cornbread is golden around the edges. You can check its doneness by inserting a wooden toothpick into the center. If it comes out clean, the cornbread is ready.
4. Serve: Take the jalapeno cheddar cornbread out of the oven and let it cool for a minute. Serve warm with shredded cheese on top or at room temperature. Enjoy!
Tips To Make The Best Jiffy Jalapeno Cornbread
- Be careful not to overmix your batter. Only stir until the ingredients are combined.
- Undercook the cornbread slightly. Overbaking it will cause it to be dry.
- If you don't have a cast iron skillet, you can also use a round baking dish or pie dish.
- Make jalapeno corn muffins by dividing the batter into a greased muffin tin instead of a cast iron skillet.
- Use shredded pepper jack cheese instead of cheddar for an extra spicy cornbread.
- Drizzle some hot honey over the finished cornbread for another layer of sweet and spicy flavor.
Storage and Reheating Instructions
At room temperature: Wrap the leftover cornbread in plastic wrap and store it in a ziploc bag, or just keep it in an airtight container. It will last on the kitchen counter for 1-3 days.
In the fridge: Transfer the cornbread to the fridge, and it'll last for up to 1 week.
In the freezer: Cool the cornbread to room temperature and wrap it in plastic wrap or aluminum foil before transferring it to a freezer bag or freezer-safe airtight container. You can keep it in the freezer for up to 3 months.
Reheating: You can eat the cornbread straight out of the pantry or fridge, or you can warm it up in the oven. To do that, place it in an oven-safe baking dish covered with aluminum foil and bake at 350°F for around 10 minutes or until the cornbread is warmed through. Add a bit of butter at the end to moisten it up. If you're starting from frozen cornbread, make sure to thaw it overnight in the fridge first for the best results.
What To Serve With This Jalapeno Cornbread
- Chili cornbread casserole
- Taco cornbread casserole
- Sweet potato cornbread
- Martha White cornbread
- Old fashioned cornbread
- Cream cheese jalapeno poppers
- 2 (8.5 ounces) boxes Jiffy corn muffin mix
- 2 eggs
- 4 tablespoon butter
- 1 teaspoon salt
- 2 teaspoon baking powder
- ¾ cup buttermilk
- 1 cup sour cream
- 1 ¼ cheddar cheese, shredded
- ¼ cup diced jalapenos
- Preheat the oven to 400°F. Grease a cast iron skillet with a little butter.
- Add two boxes of Jiffy corn muffin mix to a large bowl. Add the beaten eggs and melted butter to the bowl. Carefully stir until just combined.
- Add the sour cream and buttermilk and mix well.
- Chop the jalapeno peppers and mix them with the cornbread mixture.
- Add shredded cheddar cheese and stir to combine everything.
- Pour the mixture into the prepared skillet. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center, and it is golden around the edges. Overbaking will cause it to be dry.
- Serve it warm or at room temperature.
Serving Size:1 slice
Amount Per Serving: Calories: 464Total Fat: 25gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 44gFiber: 0gSugar: 0gProtein: 10g