Jiffy Jalapeno Cheddar Cornbread Recipe
User Reviews
4.7
42 reviews
Excellent
Jiffy Jalapeno Cheddar Cornbread Recipe
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This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.
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Ingredients
- 2 large eggs at room temperature
- 1 cup sour cream at room temperature
- ¼ cup melted unsalted butter cooled plus more for greasing the pan
- 1 teaspoon honey optional
- 2 boxes Jiffy Corn Muffin Mix 8.5 ounces each
- ½ cup diced canned jalapenos* fully drained and chopped
- 1 ½ cups shredded cheddar cheese
Instructions
- Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
- Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
- Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.
- Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
- Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.
Notes
- Notes:
- This will create a smoother, well-mixed batter.
- It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
- It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.
- Prepare the jalapeno cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
- To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with
- parchment paper liners
- (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
- Bring all ingredients to room temperature. This will create a smoother, well-mixed batter.
- Drain the canned jalapenos. It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
- Save a little extra shredded cheddar cheese for the top. It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.
- To make it in a Cast Iron Skillet: Prepare the jalapeno cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
- To make it in a Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
- Storage: This cornbread can be stored in an airtight container in the fridge for up to 5 days. For best results, bring to room temperature and preheat in a low-heat (300-degree oven) until warmed through 10-15 minutes.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
85mg
(28%)
Sodium
710mg
(30%)
Potassium
137mg
(4%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
748IU
(15%)
Vitamin C
1mg
(1%)
Calcium
198mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 85mg | 28% |
| Sodium | 710mg | 30% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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