Cornbread is one of life’s little pleasures that is cozy and comforting. It’s the perfect side dish for many soups, stews and chilis, and it makes an even better accompaniment to main dish meals.
I love to use this jalapeno cheese cornbread for my Vegetarian Cornbread Stuffing when the holiday season comes around. And if you don’t have any boxes of Jiffy corn muffin mix at home or would prefer a from-scratch recipe, try my Savory Cornbread Muffins instead.
Why Should You Try This Recipe?
While I love classic cornbread, the addition of jalapeno and cheddar really takes it over the top. I know you will love it because:
- One-bowl 30-minute recipe: That’s right – all it takes is one bowl and a whisk to have this Jiffy jalapeno cornbread ready for the table in 30 minutes.
- Balanced and Flavorful: The jalapeno adds a little kick and the perfect balance of heat to the sweet cornmeal and creamy cheddar cheese.
- Super Customizable: With plenty of options to swap out one ingredient for another, the recipe variations are endless and a great way to stay creative in the kitchen.
Ingredients You Will Need
This Jiffy cheddar jalapeno cornbread requires a short list of only 7 simple ingredients. Gather together large eggs, sour cream, unsalted butter, honey, Jiffy corn muffin mix, canned jalapenos and cheddar cheese.
Ingredient Substitutions and Notes
- Sour Cream: Use whole milk sour cream for a great texture and moist cornbread recipe.
- Honey: We like sweet jalapeno cornbread, and since the Jiffy mix already has sugar, a teaspoon of honey goes a long way. Feel free to omit or replace it with maple syrup instead.
- Oil: Swap out the butter for a neutral flavored oil, like avocado oil or refined coconut oil.
- Canned vs. Fresh Jalapeños: I used diced canned jalapenos, but fresh jalapeno peppers, stemmed, seeded, and diced, or canned green chiles (be sure to drain it well) would also work. If adding jalapenos to the cornbread mix sounds too spicy to you, feel free to adjust the quantity based on your preferred heat level.
- Cheese: I used white sharp cheddar cheese since that’s what I had on hand. A few other cheese options include pepper jack cheese, sharp cheddar, Monterey jack, or Mexican blend cheese.
- Creamed Corn: If you’re looking for a Mexican cornbread with jiffy mix spin, add half a can of drained creamed corn (aka cream-style corn). Cooking time should remain the same.
How to Make This Recipe?
This easy Jiffy jalapeno cornbread recipe is just that – easy! It comes together in just a few minutes, and the rest of the time it’s left to bake away in the oven. Here’s how to do it:
- Grease pan: Preheat the oven to 400 degrees F. Generously grease a 9 x 9-inch baking pan with butter or cooking spray.
- Whisk wet ingredients: In a large bowl, whisk together eggs, sour cream, melted butter and honey, if using, until thoroughly combined and emulsified.
- Add corn muffin mix: Fold in the two boxes of Jiffy cornbread mix. It will feel like you don’t have enough liquid. Be patient. As you mix, the batter will come together.
- Stir in additions: Add jalapenos to the cornbread mix, along with the cheddar cheese.
- Bake: Transfer the cornbread batter to the prepared baking dish. Spread it evenly throughout the pan with a spatula. Bake for 20-25 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes. Slice and serve.
How to Make in Cast Iron Skillet or Muffin Tin?
This cheesy jalapeño cornbread recipe is just as easy to make in a cast iron skillet or muffin tin. Here’s how to do each one:
- Cast Iron Skillet: Prepare the 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.
- Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with 12 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.
How to Store Leftovers?
- Storage: This Jiffy jalapeno cheddar cornbread can be stored in an airtight container or zip top bag in the fridge for up to 5 days. For best results, bring to room temperature or reheat as per the instructions below before serving.
- Freeze: To freeze, slice the cornbread into individual slices. Place on a rimmed baking sheet small enough to fit in your freezer. Freeze for 1 hour. Transfer to a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Reheat in the oven or toaster oven set to 300 degrees F for 5-10 minutes or until warmed through.
Main Dish Recipes to Serve with Cornbread
Cheddar jalapeno cornbread is a wonderful addition to many soups, stews, chilis and those comforting fall and winter meals. Some of my favorite ways to serve include:
- Serve it as a delicious side dish with soup recipes: Make it the side dish to a piping hot bowl of soup, like Creamy Chicken Wild Rice Soup, Instant Pot Chicken Wild Rice Soup or Chicken Vegetable Soup.
- Add it as a complement to chili: Is there anything more comforting than a hot bowl of chili and some cornbread to sop up all that goodness? Serve it alongside Chocolate Chili, Vegan Chili, Vegetarian Quinoa Chili and Turkey Pumpkin Chili.
- Serve alongside a big meal: Whether you are making a big spread for the holidays or just because, this cornbread will be the star of the show. It goes especially well with Kale Brussel Sprout Salad, Ground Turkey Meatloaf, and Butternut Squash Quinoa Salad.
Expert Tips
- 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.
FAQs
Jiffy corn muffin mix turns out much better with the addition of sour cream, eggs and melted butter. And to make it even more crave-able, jalapeno peppers and cheddar cheese add a generous amount of heat and creamy goodness to the original recipe.
The best way to make Jiffy cornbread so it doesn’t crumble is to enrich the dough with eggs, sour cream, butter or oil, and a touch of honey. All will add moisture and a well-balanced flavor profile.
To add some pizzazz to your cornbread mix, stir in one small can of diced jalapenos and 1 ½ cups of shredded cheese.
The Jiffy cornbread recipe on the back of the box makes cornbread that is a little on the dry side. To combat this, a combination of sour cream and melted butter adds moisture, as well as flavor.
Other Recipes You’ll Enjoy:
I won’t lie; I think jalapeno peppers are awesome, and I love using them in my cooking every opportunity I get. Here are a few recipes from the archives where they shine:
- If you are a fan of making your own margaritas at home, try my cilantro-infused Spicy Jalapeno Margaritas or Blueberry Margaritas. They are out-of-this-world delicious.
- These Keto Jalapeño Poppers from Tessa The Domestic Diva look so delicious. They are filled with cheese wrapped up in bacon.
If you try this easy Jalapeno Cheddar Cornbread with Jiffy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Jiffy Jalapeno Cheddar Cornbread Recipe
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
- 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.
Makeda Vanderpuije
I remember seeing this recipe on your site and had to look it up! My mom makes a cornbread-chili hybrid with the cornbread baked on top of cooked ground beef and spices. I’m going to try this cornbread in her recipe. Both my partner and I love heat and sweets so I’m very excited for the results!
Aysegul Sanford
Makeda.. That sounds amazing!!!!
Please take a photo and send it to me. I’d like to share your version too.
Thanks for letting me know.
Chrissann
Beautifully written post, we’re happy to have met you both as well. This cornbread is going to be my new go-to recipe for chili night! 😉
Aysegul Sanford
Yay!! It is just the way you like it, sweet and spicy hot… 🙂