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4.7 from 42 votes

Jiffy Jalapeno Cheddar Cornbread Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Cooling time
10 mins
Total Time
42 mins
Servings: 9 servings
Calories: 415 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
  2. Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
  3. 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.
  4. Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
  5. 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

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

% 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.