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.
Servings: 9 servings
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
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.
Nutrition
Calories: 415kcal | Carbohydrates: 40g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 710mg | Potassium: 137mg | Fiber: 4g | Sugar: 13g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg
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