Jiffy Jalapeno Cheddar Cornbread Recipe

Jalapeno cornbread cut into squares placed on a plate.

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.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 22

Cooling time 10

Total Time 42

Servings servings

Calories 415kcal

Author Aysegul Sanford

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.

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