This Jalapeño Jiffy Cornbread recipe is moist, with crispy edges, a fluffy center and is packed with flavor. Transform a Jiffy cornbread mix into the perfect side dish.
Check out my Air Fryer Cornbread and my Air Fryer Biscuits for more bread recipe ideas!
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Using boxes of Jiffy corn muffin mix is a great way to make a delicious side dish with simple ingredients and minimal effort. With a short baking time it's perfect for family gatherings.
This recipe is so good that everyone will think you made it from scratch!
Why You’ll Love This Recipe
This is the best cornbread recipe with the perfect balance of heat. The extra flavorful ingredients turns the original recipe into a delicious jalapeño cheese cornbread.
The best part is it's easy to customize. It's the best way to get homemade flavor from a box of corn muffin mix!
Ingredients You Need
- Boxed Jiffy corn muffin mix: You'll want the 8.5 ounce box of Jiffy mix!
- Baking powder: Helps the dough rise and expand as it bakes.
- Canned corn: You'll want a small can of creamed corn, about 8 ounces.
- Egg: You’ll want the egg to be room temperature.
- Milk: Whole milk is best for adding moisture to the cornbread. You can also use buttermilk.
- Butter: You can use salted or unsalted.
- Cheddar cheese: I love sharp cheddar cheese, but use your favorite. A Mexican blend cheese is also good.
- Jalapeños: Diced or chopped, they can be fresh or from a jar or can, but pickled is my favorite.
Step By Step Photos
Mix Jiffy mix and egg in a mixing bowl.
Add cheddar cheese and jalapeños.
Mix again.
Spread mixture into baking dish.
How To Make This Easy Cornbread Recipe
Step 1. Preheat oven: Set the oven to 400 °F and grease a baking dish with nonstick cooking spray.
Step 2. Mix dry ingredients: In a large bowl, combine Jiffy Corn Muffin Mix, baking powder, cream-style corn, egg, milk, and melted butter. Mix until well combined.
Step 3. Add flavor: Stir in shredded cheddar cheese and chopped pickled jalapeños to the mixture.
Step 4. Spread batter: Transfer the batter into the greased baking dish, spreading it evenly.
Step 5. Bake: Bake for 25-30 minutes until the top is golden brown, and a toothpick comes out clean from the center.
Step 6. Cool and serve: Let the cornbread cool for a few minutes before slicing and serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Don't over-bake! This will cause the cornbread to be dry and crumbly instead of moist.
- Make a loaded jalapeño cornbread by adding green chiles, fresh jalapeños and green onions. For a sweet cornbread add a drizzle of honey over the top of the baked cornbread.
- Change up the cheese. If you like a little kick to your cornbread, pepper jack cheese has extra spice.
Frequently Asked Questions About Jiffy Jalapeño Cornbread
Yes, you can absolutely use fresh jalapeños. Spicy jalapeños are a great addition and the perfect compliment to this recipe.
Absolutely! You can quadruple the recipe in a 9x13 inch baking dish. The cooking time may need to be adjusted to keep an eye on the cornbread as it bakes.
Allow the cornbread to cool completely, then store it in an airtight container at room temperature for up to 2 days.
Yes! Wrap the cornbread tightly in plastic wrap or aluminum foil. Place individual slices or the entire cornbread in a freezer-safe bag or airtight container. Freeze the cornbread for up to 2-3 months.
More Bread Recipes You Might Enjoy
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Jalapeño Jiffy Cornbread
Equipment
Ingredients
- 8.5 ounces Jiffy Corn Muffin Mix
- ½ tablespoon baking powder
- 8.5 ounces cream-style corn
- 1 large egg
- ⅓ cup whole milk
- 2 tablespoons melted butter
- ¼ cup shredded cheddar cheese
- 2 tablespoons pickled jalapeños chopped
Instructions
- Preheat oven to 400°F. Grease a baking dish with nonstick cooking spray.
- Add Jiffy mix, baking powder, corn, egg, milk and melted butter to a large mixing bowl. Mix well.
- Add cheddar cheese and jalapeños and mix again.
- Spread mixture evenly into greased baking dish. Bake for 25-30 minutes, or until golden on top and a toothpick or butter knife comes out clean from the center.
Notes
- Don't over-bake! This will cause the cornbread to be dry and crumbly instead of moist.
- Make a loaded jalapeño cornbread by adding green chiles, fresh jalapeños and green onions. For a sweet cornbread add a drizzle of honey over the top of the baked cornbread.
- Change up the cheese. If you like a little kick to your cornbread, pepper jack cheese has extra spice.
- Storing: Allow the cornbread to cool completely, then store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cornbread. Wrap it tightly in plastic wrap or place it in an airtight container. It can stay fresh in the refrigerator for up to a week.
- Freezing: Wrap the cornbread tightly in plastic wrap or aluminum foil. Place individual slices or the entire cornbread in a freezer-safe bag or airtight container. Freeze the cornbread for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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