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Easy Jiffy Jalapeño Cornbread

Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream.

The easy cornbread recipe is made with simple ingredients and is the perfect balance of heat and savory.

Jalapeño Cheddar Cornbread

Jiffy jalapeno cornbread sliced and sitting on a light brown plate.

Jiffy jalapeño cheddar cornbread can be made in a variety of ways and is the perfect side dish.

You can add cream style corn, green chiles, pepper jack cheese, green onions, and more for different flavors.

This recipe is made with cheddar cheese and has a wonderful homemade flavor.

You can also make the cornbread into jalapeño corn muffins. All you need is a muffin tin.

Can You Make Jalapeño Cornbread With Jiffy Mix?

Definitely, and it tastes amazing. I am going to show you how to make a moist, delicious, and satisfying jalapeño cornbread in this post.

Jiffy Jalapeño Cornbread Is A Hit Everywhere

Jiffy jalapeño cornbread is a hit anywhere you serve it. It’s perfect as a side dish at dinner. The folks at the office party will be thrilled you brought it, and it’ll be the hit at the potluck.

The best part about this cornbread recipe? You can make it in less than five minutes and get it into the oven fast.

We love our Jiffy cornbread around here, and my youngest and husband absolutely loved it with jalapeños. It adds a little kick to an already moist and delicious side dish.

My son loves the heat of the jalapeños and always wants me to add more.

Jiffy cornbread with jalapenos on a light brown plate.

One of the things I love about Jiffy is that you can make a large variety of recipes such as pancakes, muffins, cheeseburger casserole, or just about anything you can create.

What Ingredients Do You Need To Make Jiffy Jalapeno Cornbread?

  • Jiffy Cornbread Mix
  • Eggs
  • Milk
  • Sour cream
  • Vegetable oil
  • Shredded cheddar cheese
  • Canned diced jalapenos

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How Do I Make the Jiffy Jalapeno Cornbread?

  1. Start by adding the two boxes of Jiffy Corn Muffin Mix to a large mixing bowl.
  2. Next, add the eggs, milk, sour cream, and vegetable oil, and mix well.
  3. Finally, add the shredded cheddar cheese and diced jalapenos and mix well.
  4. Pour the cornbread mixture into the greased baking dish.
  5. Sprinkle a few more diced jalapenos on top.
  6. Bake for 25 to 30 minutes or until a cake tester comes out clean.

How To Make Jiffy Jalapeno Cheddar Cornbread – Step-By-Step Instructions

Jiffy cornbread with eggs in a glass bowl.

Start by adding the two boxes of Jiffy Corn Muffin Mix to the bowl, as well as the two eggs.

You can use the regular Jiffy Corn Muffin Mix or the Jiffy Vegetarian Corn Muffin Mix for this recipe.

Pouring vegetable oil into the bowl with the muffin mix.

Pour the vegetable oil into the bowl.

Pouring milk into a bowl with Jiffy Corn Muffin Mix.

Next, pour the milk into the bowl with the muffin mix.

Sour cream, eggs, oil, and milk in a glass bowl with Jiffy Corn Muffin Mix

Add the sour cream and mix everything well.

Cheddar cheese and jalapenos in a bowl with Jiffy Corn Muffin Mix.

Finally, add the shredded cheddar cheese and jalapenos and mix well.

My husband said that he thought the jalapeno cornbread would taste great with or without the shredded cheese.

If you love cheese as I do, you can keep it a part of the recipe, but if you’re not big on cheese, give it a try without it.

For the jalapenos, I bought a jar that was precut. I went on and diced them up just a little bit more for the recipe.

Jiffy cornbread mix with jalapenos on top.

Sprinkle some jalapenos on top and bake for about 25 to 30 minutes or until a cake tester comes out clean.

Baked Jiffy jalapeno cornbread in a baking dish.

For this recipe, you can add as many or as few diced jalapeños as you’d like to. Pile it on if you love your cornbread spicy.

Optional Ingredients

  • Mexican blend cheese
  • Green chiles
  • Green onions
  • Pepper Jack cheese
  • Cream style corn
  • Whole corn kernels
  • Fresh jalapeños or jarred jalapeños
  • Monterey Jack cheese (this will add a touch of sweetness)

How To Store The Jiffy Jalapeño Cornbread

Store the cornbread in an airtight container or cover it with plastic wrap. Keep the cornbread in the refrigerator.

Easy Jiffy jalapeño cornbread on a plate with butter on top.

Other Jiffy Cornbread Recipes:

  • If you’re looking for a way to make your cornbread moister, give this moist cornbread recipe a try with a few hacks. The recipe is popular on the blog and gets consistent rave reviews.
  • Jiffy Corn Pudding is a great dish that is made with creamed corn and whole kernel corn for a side dish that you won’t want to go without at any holiday meal.
  • If you like your food a little spicy, try Jiffy Cornbread Tamale Pie for dinner. It’s filling, tasty, and super easy to make.

Who Invented Jiffy Cornbread?

NPR has a great article on how Jiffy was invented. The president and CEO of the Chelsea Milling Company, Howdy Holmes, is the great-grandson of the man who started the company. But his grandmother created the baking mix and gave it the famous name.

And boy, are we glad they created Jiffy. We love it around here, and I know you do, too!

Jiffy cornbread sliced and sitting on a round plate.

Main Dish Recipes That Go Great With Jiffy Jalapeño Cornbread

Jiffy Jalapeno Cornbread Recipe

Jiffy jalapeno cornbread recipe is the best side dish. It’s easy to make and can be made as muffins or in a pan for individual slices.

The recipe is a great way to add a ton of flavor to your meals.

Be sure to get the recipe below and make some cornbread today!

Jiffy cornbread sliced and sitting on a round plate.

Jiffy Jalapeno Cornbread

Yield: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream. 

Ingredients

  • 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 cup shredded mild cheddar cheese
  • 1/4 cup diced canned jalapenos + some for sprinkling on top

Instructions

Preheat the oven to 400-degrees and grease a 9" x 13" baking dish.

  1. Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
  2. Next, add the eggs and vegetable oil to the bowl.
  3. Add the sour cream and milk and mix well.
  4. Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.
  5. Pour the mixture into a 9" x 13" greased dish.
  6. Top with a handful of diced jalapeños and bake for 25-30 minutes or until a cake tester comes out clean.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 280mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 5g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Find more delicious recipes at South Your Mouth.

Tammy

Wednesday 19th of April 2023

What can be substituted for sour cream if I so not have any?

Julie Pollitt

Wednesday 19th of April 2023

Hi Tammy, you can use Greek yogurt if you'd like to.

Krista

Monday 20th of March 2023

Amazing! Followed the recipe exactly. Went well with a low country boil!

Julie Pollitt

Tuesday 21st of March 2023

So great to hear! Thanks for sharing!

Teresa Hunt

Sunday 12th of February 2023

This was the best cornbread I’ve ever had! It is so moist and is the perfect balance between sweet and spicy! It is my family’s new fav!

Julie Pollitt

Monday 13th of February 2023

I love to hear that! Thanks so much and thanks for sharing!

Ron

Saturday 24th of December 2022

Followed the instructions and ingredients to the T. …. FANTASTIC!

Julie Pollitt

Saturday 24th of December 2022

That’s awesome! Thanks for sharing!

Portia

Friday 2nd of December 2022

I made this today & it’s so good!!! I added about 1 Tbs of the liquid from the jar of pickled jalapeños. I’ll definitely be making it again! I made it to go with cheddar potato soup & we loved it!! I’ve already shared the recipe with friends!

Julie Pollitt

Saturday 3rd of December 2022

Thank you for sharing and I am so glad to hear you all love it! Great idea to add some juice, too!

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