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. And with almost 400 positive reviews, you can’t go wrong with this recipe!
Jalapeño Cheddar Cornbread
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16
Preparation Level: Beginner +
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.
Do you need a main dish to accompany the cornbread? Try some tasty Italian grilled chicken from Joyous Apron.
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.
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.
Featured Comment
Ruth says:
“I made this for a small get together and it was a hit. Everyone enjoyed it! Spicy enough, but not too spicy.”
How Do I Make the Jiffy Jalapeno Cornbread?
- Start by adding the two boxes of Jiffy Corn Muffin Mix to a large mixing bowl.
- Next, add the eggs, milk, sour cream, and vegetable oil and mix well.
- Finally, add the shredded cheddar cheese and diced jalapenos and mix well.
- Pour the cornbread mixture into the greased baking dish.
- Sprinkle a few more diced jalapenos on top.
- 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
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.
Pour the vegetable oil into the bowl.
Next, pour the milk into the bowl with the muffin mix.
Add the sour cream and mix everything well.
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.
Sprinkle some jalapenos on top and bake for about 25 to 30 minutes or until a cake tester comes out clean.
For this recipe, you can add as many or as few diced jalapeños as you’d like to. Pile it on if you love spicy cornbread.
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.
Other Jiffy Cornbread Recipes:
- If you like your food a little spicy, try Jiffy Cornbread Tamale Pie for dinner. It’s filling, tasty, and super easy to make.
- 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.
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!
Main Dish Recipes That Go Great With Jiffy Jalapeño Cornbread
- Baked chicken and ranch dinner is another easy recipe for those nights when you don’t want to slave over dinner.
- Slow cooker BBQ beef always tastes great with some spicy Jiffy jalapeno cheddar cornbread on the side.
- Salmon patties and cornbread are a great combo.
- Easy homemade chili from Tastes Better From Scratch is a great dish to serve with 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 Jalapeno Cornbread
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.
- Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
- Next, add the eggs and vegetable oil to the bowl.
- Add the sour cream and milk and mix well.
- Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.
- Pour the mixture into a 9" x 13" greased dish.
- Top with a handful of diced jalapeños and bake for 25-30 minutes or until a cake tester comes out clean.
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Nutrition
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I know that my husband will love this! He puts jalapenos on everything.
Thank you! It’s a fun recipe.
@Julia, can u get away without having to buttermilk???
Could some sweet can corn be added?
Yes! It would taste great.
@Silvia valle, can I add some diced onion as well as diced jalapenos?
Yes, scallions chopped finely work well. You can even add frozen sweet peas especially during the spring and summer months for color.
Delicious recipe! I cut in half for an 8 inch square pan. Worked perfectly, and was oh-so-good!
Awesome! Love to hear it!
Can you use fresh peppers thank you
Hi Pat, you can use fresh peppers if you’d like to.
adding 1 1/2 tsp of baking powder will make it just a bit fluffier and make it rise a little higher in the pan as well.(2-Boxes)Makes it NICE ! ! !
Good to know! I will try that next time. Thanks for the tip!
Yes that’s correct. But you may want to cut back on the shredded cheese a little. The cheese allows it to be denser and therefore more filling.
I halved the recipe and added 2.5 tbs sugar, baked it in an 8 x 8 inch dish. It was the best corn bread I’ve ever made, thank you so much for an amazing recipe!
I mde this for a small get together and it was a hit. Everyone enjoyed it! Spicy enough, but not too spicy.
Was a hit at the family super bowl party! People commented how moist it was. There was none left to take home.
That’s so awesome to hear! Thanks for sharing!
I’m planning on making muffins with this recipe! How long does this need to go in the oven?
I would plan about 20 minutes for cooking the muffins. You can check them with a skinny knife or cake tester to see if they are done cooking after the 20 minutes. Hope you enjoy!
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
Thanks so much, Ela!
Can this be made with cream style Corn? What would the cook time be?
You can add some cream style corn. It probably needs to go just a few minutes more. Maybe five. I would check with a cake tester to see if it’s done.
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!
Thank you for sharing and I am so glad to hear you all love it! Great idea to add some juice, too!
If you have an Aldi’s in your area they sell a bag of fresh beautiful jalapeno peppers for less than a dollar. I use these. The ones in a jar are pickled and it gives a vinegar flavor which is not very appealing. If you would like it to be hotter use 4 to 5 peppers and dice them up finely. Of course you should seed them but if you want it with more heat dice a few and leave the seeds in them. It’s more matter of trial and error but also the fresh ones retain their bright green color and it gives it an appealing look. I do not put any on top because they will burn in the oven and look black.
Followed the instructions and ingredients to the T. …. FANTASTIC!
That’s awesome! Thanks for sharing!
This is the best cornbread that I’ve ever had! It is incredibly moist and had the perfect balance between sweet and spicy! I followed the recipe but added a little more pickled jalapeños! This is our new fav.
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!
I love to hear that! Thanks so much and thanks for sharing!
Amazing! Followed the recipe exactly. Went well with a low country boil!
So great to hear! Thanks for sharing!
What can be substituted for sour cream if I so not have any?
Hi Tammy, you can use Greek yogurt if you’d like to.
well, I finally found the easy jiffy cornbread mix etc. recipe and I must say I will never never look for another recipe that you put out. However, I will try the recipe now that I have found it but that will be it. Thank you many blessings to you and yours.
Thanks so much, Mary! I am glad you like it!
Oh my, best ever recipe for jalapeno cheddar cornbread! Moist, not too sweet… It wasn’t spicy at all but gave a hint of jalapeno, so that even the pickiest of jalapeno people enjoyed it! Thank you for this recipe, I have it for life now 🙂
Great to hear! Thanks so much!
It’s a great finished product. However I add a box or bag of frozen sweet corn. It gives a great texture and flavor and puts touch of sweetness. I add more jalapenos than necessary but I buy fresh ones. To give it a little bit more heat I add the seeds in as well. Jalapenos in a jar have more of a pickled flavor. Also the color is not that great. The fresh ones give it a brighter green. I replace the vegetable oil with melted butter of the same amount and it gives it a better richer flavor. I have made versions of this with fresh chopped chives from the garden. I’ve also used a touch of sugar with it and sometimes rosemary leaves.
Thanks so much! And thanks for all the tips. We have an Aldis close by. Rosemary would be so good on it!
Perfect Recipe!
Thanks so much, Stephanie!
I want to make this with no cheese and add corn. How much corn do you think would be the right amount? Thanks
Hi Tammy,
It depends on how much corn you like. You can start with half a cup or put the whole can of corn in. Hope that helps and you love the recipe!
I halved the recipe today using 1/4 cup Greek yogurt and slight more that 1/4 cup creamed corn bf or the sour cream. Everything else was the same (just halved!). Baked in glass 8×8 for about 30 min and it was AMAZING!!!
Great! I love to hear that! So glad you loved it! Greek yogurt is such a great addition!
Good bread! I think I may have went a little overboard on the jalapeños, but it was very tasty! Hubby even liked it. Thanks for the recipe!
Too funny about the jalapeños! Glad you liked the cornbread!
How far ahead can I make this? Is two days prior to serving it ok and do I need to store it in fridge?
You can make it two days ahead, but it won’t taste as good. You would need to store it in the fridge. My recommendation is to make it the night before and bake it in the morning, if possible.
I have this in the oven right now. I added a can of cream corn and I made chili with hot sausage and ground beef and saved some put and added that to the mix too! I can’t wait to try it!
Sounds delish! How’d you like it?
Can you sub the honey jiffy for this recipe
I haven’t tried it, but it would probably be good. I think the honey version has vegetable shortening and the regular mix has lard, so I think they would most likley cook the same. Let me know if you try it.
Making this for a chili party and want to use a mini muffin pan, how long do you think it should bake? Also if I used pepper jack cheese would it replace the amount of cheddar and the jalapeños?
It will probably take less time to bake. I would check it after 15 to 20 minutes with a cake tester. I haven’t used Pepper Jack, but it would probably replace the cheddar. As far as the jalapeños it depends on how spicy you like it. If you don’t think Pepper Jack is too spicy, you might want to go on and add the jalapeños. Hope that helps! Enjoy!
One of the best recipes I’ve found online, was an absolute smash hit at my work potluck and instantly became a go-to recipe for me! Extremely moist, and it has nice cheese flavor without it overpowering the other ingredients. Thanks for sharing.
Nice! I love to hear that!
This was so easy and delicious. Loved the spicy kick from the jalapenos.
Just when I thought cornbread couldn’t get any better. The cheese and spicy jalapenos made this extra delicious and we will be making it this way from now on.
So glad to hear it!
Loved the heat of this jalapeno cornbread. It was the best side dish with our sloppy tacos.
Love to hear this. Glad you liked it!
I use salted butter instead of vegetable oil. It gives a depth to the cornbread and it allows it to not dry out. I do not use canned or Jarred jalapenos as they are soggy and soft. There is a major grocery chain whose letter begins with an “A” as I’m sure I’m not permitted to use names. You can buy a bag of fresh ones usually 7-8 in a bag chopped very finely usually I leave one whole one to seed depending on the heat I want. However the temperature is a little high and the time a little long because it tends to burn on the top. So I watch it and usually after 20 minutes maybe 25 it seems to be just right. However will I have discovered is your cornbread will not look like the picture. Depending on the jiffy mix and how long it has been on the shelf the baking powder in it deteriorates slightly. So it looks very plump and full when it comes out of the oven but as it cools it flattens. The fresh jalapenos add a bright green look to it and they do not deteriorate in color when baked. However it is important to chop them finally and not put big lumps of them in there. Either food process them or use a good sharp knife and chop them. That’s very important to get the flavor in the cornbread. Canned or jarred jalapenos generally are pickled and the flavor in there is not good. Also I switched to sharp cheddar and it really intensifies the flavor. Also that same grocery chain offers a shredded blend of cheddar and Gouda. However it’s important to not get the finely shredded make sure you get the rough shredded otherwise they finally shredded all settles on the bottom and you have a cheese layer on the bottom not mixed in with the bread. Enjoy.
Hi Matt! Thank you so much for all of these great tips! You can say the names of the store here, but thanks for checking. I assume you mean Aldi’s. We love shopping there. They have such fresh produce and their prices are fantastic and so budget-friendly. These are wonderful tips and I will be trying them!
I decided to load it with three quarter cup of whole corn or defrosted sweet corn. it gives it bulk and chewiness
Great idea! Corn is always a great addition.
Wow this jalapeno cornbread recipe turned out great! My husband is a country boy and he loved it. I was looking for a recipe using Jiffy and yours is the best I have tried. Thanks!
Hi Joanne,
That’s awesome to hear! Thanks for sharing!
Yummy recipe. I halved the recipe used Pepper Jack cheese and a little paprika. Baked in paper baking cups in a 24 mini muffin tin. Made a great bite size snack or as some call it an appetizer.
Hi Cindy,
Thank you so much! And I love the additions and changes you made to it. Thanks for sharing so we can all try that!
I fixed this according to the directions with the exception of the amount of jalapeños. I used a whole can of diced jalapeños, which is about a half cup. Paired this with white chicken chili. Delish!!
Great to hear! So glad you liked it!
Can I substitute buttermilk for the milk and use butter instead of vegetable oil?
You can! The texture may be a tiny bit different because there’s a little bit of water in the butter. But otherwise both of those substitutions should work perfectly. Enjoy!
My family loved this recipe! Only thing I substituted was the sour cream. I had ran out, so I used a cup of mayo instead.
Such a great substitution! I love that idea and will have to try it.
Excellent, slightly sweet, very moist & tender. Served it with charro beans and an ensalada de repollo. Healthy meal!
Hi Lynne,
Great to hear! And what a wonderful combination!
Tastiest cornbread recipe I’ve ever made, and we had cornbread alot when growing up. Followed the recipe “as is” except for adding some frozen (and thawed) corn. Used a round glass casserole dish and it was so pretty when I pulled it out of the oven!
This is wonderful to hear! Thanks for sharing and it sounds like the presentation was beautiful!
I loved the recipe!
I am so glad!!