This Jalapeno Cornbread is a delicious and moist cornbread that will be a family favorite. Using Jiffy Corn Muffin Mix and adding a few extra ingredients makes this an absolutely good to the last bite, easy to make Corn Bread.
Jalapeno Cornbread
Using Jiffy cornbread mix for this recipe makes a great shortcut. Adding additional ingredients makes this cornbread recipe taste like it’s all made from scratch.
What I love about this Jiffy Mexican Cornbread recipe:
- This recipe for Jiffy shortcut jalapeno cornbread is always a family favorite. The spicy jalapenos and gooey cheese are hard to resist
- It’s not just a family favorite, it’s a fan favorite. With 5-star reviews, I know that people are loving this bread as much as I do – which makes me so happy
- Who doesn’t love a shortcut? Using Jiffy from a box is a great way to cut down time in the kitchen and get you to spend more time with the family at the dinner table
Ingredients:
- Jiffy Corn Muffin Mix – I sometimes use Jiffy Corn Muffin Mix to make life a little easier in the kitchen and it’s perfect in this shortcut jalapeno cornbread recipe. However, if you have a family favorite cornbread recipe, then feel free to substitute it, but if you do – you’ll want to also omit the butter, milk, and egg.
- melted butter – I use unsalted butter in this recipe and I just melted it in the microwave
- milk – Preferably, you’ll use milk with high-fat content like 2% or whole milk. Specifically, I used 2%, but you can substitute whatever you have on hand.
- shredded cheddar cheese – this melts so well when baked in the bread, but feel free to experiment with other types of cheese
- sweet corn – drained
- Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced – Fresh is always the preferred way to go with this recipe
- egg – large egg. Previously, I have gone rogue when baking bread and used fresh farm eggs that were kind of small. I did not get the desired result from my recipe
Equipment
- Large mixing bowl
- Baking pan
- Mixing utensils
How do you make Jalapeno Cornbread?
Step One
- In a large bowl, mix the muffin mix, melted butter, milk, cheese, corn, jalapeno, and egg
Step Two
- Pour into a greased baking dish
Step Three
- Bake at 375 degrees for 25-30 minutes
Expert Tips
For extra spice: If you want your bread to pack a little more jalapeno heat then do not cut the vein out of the jalapeno. The vein and seeds carry the most spice from the pepper. If you get rid of them, then you will still have a little spice, but it won’t be as noticeable
Add green chiles as another alternative to adding more spice to this recipe
Size of Baking Dish: Adjust the baking time per size of the baking dish. A loaf pan that will give you the thickest bread will need more time to bake – probably about 35 minutes. An 8 x 8-inch pan will need about 25 minutes. Muffins will only take about 15-20 minutes
Variations
This recipe uses Jiffy cornbread mix as the base, but if you have your own cornbread recipe from scratch, you can substitute it. You will need to omit the butter, milk, and egg.
Add cooked and crumbled bacon for more flavor and scallions for more crunch
Add a small can of green chiles to the batter for more heat and delicious flavor
What would this cornbread recipe go well with?
Soup: This bread is the perfect side to any Mexican dish or delicious soup, like my Cracker Barrel Vegetable Soup, or the fact that its Jiffy Jalapeno Cornbread would make this a fantastic side to my Slow Cooker Beef Fajita Soup recipe.
A Mexican Dish: It doesn’t have to be eaten with soup though, this Jalapeno Cornbread Jiffy Recipe is a great side to any Mexican dish, like these delicious Chicken Enchiladas with Sour Cream Sauce.
Chili: Find my recipe for Pot Roast Chili here
Along with another Side: Like this Classic Macaroni Salad
FAQs
Cornbread can be frozen for up to three months. Wrap slices in foil and place in a freezer bag
Allow it to thaw unwrapped at room temperature and then reheat it in the oven or in the microwave
No. You should be able to leave cornbread covered at room temperature for a couple of days
Storing and Reheating
Store the jalapeno cornbread covered at room temperature for a couple of days
Freezing: Freeze jalapeno cornbread for up to a month
Thawing: Thaw the bread at room temperature overnight or microwave slices until warmed through
More Cornbread Recipes You’ll Enjoy
If you’re looking for even more delicious cornbread recipes that are an all-in-one meal, then you’ll also want to try my recipe for Cornbread and Ground Beef Mexican Casserole
Serving Size
The original recipe is made in a loaf pan and will serve 8. However, you can make it in a larger pan such as an 8×8 and it will serve up to 10 people
Variation
I’ve had a lot of people ask me how to incorporate creamed corn and how to double the recipe.
If you want to double the recipe and add cream-style corn, double the cornbread boxes, cheese, jalapeno, and eggs. Only use 2 Tbsp. of milk. Use creamed corn, but leave out the whole kernel of corn. Only use 2 Tbsp. of melted butter. Of course, You’ll need a 9×13 pan and bake for 25 minutes or until done
Muffins: Use a muffin tin for individual servings
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Here is a quick Video Tutorial for this Shortcut Jalapeno and Cheese Cornbread Recipe…
Recipe Card:
Jalapeno Cornbread
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 Tbsp. melted butter I use unsalted
- ⅓ cup milk – I used 2% but you can substitute whatever you have on hand
- ½ cup shredded cheddar cheese
- 15 oz. can of sweet corn drained
- 1 medium Jalapeno diced – or 2 Tbsp. of canned jalapeno diced
- 1 large egg
Instructions
- Preheat oven to 375 degrees
- Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
- Grease an 8×8 pan and pour the mixture into the pan
- Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean
- Bread will still be very moist when done, don’t let that confuse you with it not being cooked
Notes
- Adjust the baking time per baking dish. A loaf pan that will give you the thickest bread will need more time to bake – probably about 35 minutes. An 8 x 8-inch pan will need about 25 minutes. Muffins will only take about 15-20 minutes
- *If you want this bread to pack a little heat, then add some seeds from the Jalapeno – the heat is the white center of the jalapeno. Simply remove the inside of the jalapeno and scrape the inside to remove and white veins
- If you want to double the recipe and add cream-style corn, double the cornbread boxes, cheese, jalapeno, and eggs. Only use 2 Tbsp. of milk. Use creamed corn, but leave out the whole kernel of corn. Only use 2 Tbsp. of melted butter. Of course, You’ll need a 9×13 pan and bake for 25 minutes or until done
Nutrition
This looks super good! Do you think using cream corn would change it very much? I have a can of it hanging around and have seen other recipes using it. I might have to try it and get back to you!
Yes! Please, use the cream style corn, and let me know how it went. I have a feeling that it will be even better! I can’t tell you how many times I have substituted out of complete desperation and utter grocery shopping procrastination. Substituting cream style corn for regular canned corn is right up my alley. I love it! There is even a recipe on the blog for a cream style cornbread casserole that is so, so yummy. The photos are seriously outdated, but I remember how delicious it was. Here’s a link to the recipe
I doubled the recipe and used 1 can cream corn and 1 can whole kernel corn and cut down in the milk a little. It was wonderful!
What a great substitution. I bet the cream corn made the bread super moist. Thank you for letting me know that it turned out so well for you. 🙂
Hi Melissa! Great Recipe my family loves. If I double the recipe as is (not using creamed corn) should I double all ingredients except the milk? Keeping the milk at 1/3 Cup? Thanks!
Hi Kerry. Start out by using the original 1/3 cup of milk. The batter should be the consistency of a thick milk shake. You should be able to pour it, but it should be really thick. If it’s too thick, add a little more milk (1 tbsp. at a time) until it get the desired consistency. You could also try instead, keeping the milk portion and adding 1 Tbsp. of sour cream (in place of the extra milk) at a time until you achieve the right texture.
Laura,
Please tell me how much you cut the milk down. I made a double batch tonight using one cream corn and one sweet corn and it fell apart. Was still good, tho.
Thanks,
Sherry
Can you use a 9in..round glass Pyrex dish
Absolutely. With a 9 inch round, you shouldn’t have to adjust the baking time at all. I think it will still be around 25 minutes.
This was amazing-made two boxes and used an 8×8 inch pan with splitting it up with only 1/2 of the Jalapeno peppers on one side.
Just an fyi this recipe isn’t considered vegetarian unless you use the vegetarian Jiffy… regular Jiffy has lard in the mix. Some stores do sell the Vegetarian Jiffy… I’ve seen it at Wal-Mart, Kroger, Shoppers etc
A quick yet awesome recipe! Doubled up on it to take to our potluck to work. I have a firm belief that cornbread is best mixed only with jalapeno and cheddar cheese :’D
😀 So funny and completely true! I love potlucks. They have the yummiest recipes. 🙂
Has anyone tried it without the corn?
You could easily omit the corn – no problem. 🙂
Is that a regular 15 oz. size can of corn? Seems like a lot of corn.
Thank you for your comment. Yes. It is a 15 oz. can. If that seems like too much, then you probably won’t like the finished result. There is a good amount of corn in each slice of bread. However, you can easily adjust the amount to your preference. Use half of the can or even less. Whatever you think works best for you. 🙂
If you use cream corn do you think you could omit the milk? I am making for non-dairy folks.
Creamed corn would be a wonderful addition, but instead of eliminating the milk…you’ll probably want to find a milk alternative for baking. The protein in milk helps the dough bind and withstand the baking process. Almond milk and Soy milk are good alternatives. Here’s a link to 6 Non-dairy substitutes for baking. https://www.thespruce.com/best-non-dairy-milk-alternatives-1000954 To go completely non-dairy, you’ll also have to change the cheese and butter to non-dairy alternatives. Here’s a link to help you in choosing substitutes for those items. It also has milk substitutes. https://www.godairyfree.org/dairy-substitutes
I hope this helps. You’ll have to pop back in and let us know how it went. Non-Dairy recipes are becoming a necessity. 🙂
Has anyone ever tried Jalapeno Cornbread using kraft mayonnaise instead of milk or cream corn? It is delicious
I haven’t yet but I bet it makes the cornbread super moist and dense. Yum!
I will be attempting this recipe this evening since I want to bring it to my employers Pot luck. I will let you know how it turns out.
Fingers crossed. 😉
Making this for our family “Mexi-mas”!! Will be adding scallions too!
Two questions: 1) if I make a day ahead are they still as good or should I bake right before serving? 2) if I make them a day ahead how do you recommend storing them?
It’s still good the next day, but it’s always best fresh out of the oven. 🙂 If you do bake it a day ahead of time, just cover it in plastic wrap (I like the Press’n Seal that sticks to the sides and forms an airtight seal.) and refrigerate it – for up to 3 days. You can microwave individual slices or pop the unwrapped baking pan back in the oven until it’s warmed through and the cheese is melted. To avoid an overly brown crust, place aluminum foil over the bread before warming it in the oven. If you are running short on time…Another alternative would be to mix all of the wet ingredients with the exception of the melted butter and the Jiffy Mix the day before. Store that, covered in the fridge. Pull it out a little while before you are ready to bake and mix the Jiffy Mix plus melted butter in to form your batter. Bake as directed above. *Tip – let your cold ingredients warm up to room temperature before baking. The eggs, and other dairy products bond better and produce a lighter, fluffier bread when they are allowed to warm up for about 1/2 hour prior to baking. A shortcut to this is to immerse the bowl in another bowl of warm water for about 15 minutes. I hope these tips help and your cornbread is moist, and delicious for you! 🙂
no egg….right?
It looks like there is 1 egg in the recipe.
Laura,
Please tell me how much you cut the milk down. I made a double batch tonight using one cream corn and one sweet corn and it fell apart. Was still good, tho.
Thanks,
Sherry
Great recipe! I used unsweetened almond milk (only milk on hand & didn’t want to go to the grocery store lol) it turned out great. Thank you for sharing! 🙂
LOL! I can completely relate to avoiding a trip to the grocery store. 🙂 Thank you so much for leaving such a nice comment.
I made this for a bake sale fundraiser (doubled the recipe for a total of 12 bars) and they sold out quickly. And I got some really good feedback about them! Thank you so much for this recipe! : )
Sold Out?! That is wonderful news! I am so happy that you came back to tell me. Also, thank you so much for the 5-star rating. That is such a big help to my site. Thank you, thank you, thank you!
My pleasure! Thank YOU!This was a real crowd pleaser. I also made another batch for my boyfriend and I think he devoured most of it in one sitting!
Best of luck to you and your site!
Melissa! Please tell me how much milk to use and how long to bake. I doubled the recipe using one cream corn and one kernel corn. It was good but too soft. Also, I used fat-free milk. Does that matter?
Thanks
Sherry
Hi Sherry. You can substitute any kind of milk for this recipe. I don’t think that is the problem. If I were going to double the recipe and add Cream Style Corn to the recipe, I’d probably cut back the milk to about 2 Tbsp. Once you mix the ingredients, see if the batter is the right consistency. The dough should be like a really thick milkshake – not as thick as a brownie batter but close. You probably won’t need more than 4 Tbsp. of milk – total. Milk is really only there to help with protein in baking. The cheese, cream-style corn, and the other can corn have their own amount of protein to bring to the recipe, so don’t worry about really cutting back on that ingredient. Because you are adding more batter, you’ll also have to increase the size of the pan. You’ll probably want to use a 9×13 and bake for about 25 min. I was actually planning on making the recipe this week and adding updated photos plus a video. I should have it all uploaded in the next couple of days. If you can hang on, you should have a video to show you the consistency I’m talking about. 🙂
Hi Sherry. It’s me again. 🙂 I made so much cornbread, yesterday – including a double batch with Cream Style Corn. It came out perfectly! I’ll tell you exactly what I did. I doubled everything except for the milk. I used 2% milk (if you use a different percentage – that is just fine). I only added 2 Tbsp. of milk to the recipe. Make sure your regular can of corn in drained before adding it and use a 9×13 baking pan. Bake for 25 minutes. Remember that it will be moist – even more so when fresh out of the oven. To get really clean cuts of bread, allow the bread to cool slightly. I hope this helps, Sherry! I will be adding a video of the cornbread this week – I usually edit video on Thursdays, so be on the lookout. 🙂
Hi Melissa! Thanks for straightening me out on just using 2 tbsp milk for a double recipe using 1 can cream corn and 1 can sweet corn! Will be making it! I neglected to tell you, tho, I made muffins. I got 20 muffins out of it. Can you give me an approximate baking time?
Love them,
Thanks Sherry
Hi Sherry. I’m so glad the muffins turned out for you! When you double the recipe, you’ll have to switch to a larger baking pan – a 9×13. You should bake it for approximately 25 minutes. I added notes about the double batch in the bottom of the printable recipe for you. 🙂
Hi, first time making bread in a loaf pan.. when its done baking, do i let it cool in the pan (on a cooling rack of course) or should i take it out of the pan so it doesn’t over-cook?
-clueless in the country
No need to take it out. It will be just fine cooling in the pan. I hope you enjoy it. 🙂
Can u use sour cream?
Sour cream makes anything baked so moist and delicious. You can substitute the milk in the original recipe with sour cream or use the doubled recipe in the notes and in place of creamed corn, use 1/2 cup of sour cream.
We LOVE this cornbread! The only thing I’ve changed along the way is to heat a little oil in a cast iron skillet and sprinkle with cornmeal to fry and make a crust. Pour the batter over the cornmeal and oil and bake as usual. It makes a crispy crust on the bottom that puts it over the top. Thank you for sharing this recipe. It’s a keeper!!
It’s my pleasure. 🙂 What a great idea. It sounds delicious!
I’m wanting to double the recipe but I do not have any creamed corn. Would I double the corn and use sour cream? Or would one can of corn plus 1/2 cup sour cream work in double recipe? Thanks!
Canned cream corn is really just half of the corn pureed (creamed). If you have that setting on your blender, you can probably make your own creamed corn from your second can of corn. However, both of your substitutions sound really good. Sour cream would give the recipe the moisture the creamed corn would. It’s just depending on whether or not you want a lot of corn in bread.
Outstanding!!!! I made this for the day after Thanksgiving with home made chili. My son and grandson ate all of the double batches I made. When they left I had to make a single batch for myself and eat the entire thing in 2 days. I just took out a frozen quart of the chili for my grandson and I today, the day after New Years Day, and was thrilled that I have all the fixens to make a batch of this today. Great recipe.
This is awesome! Thank you so much for letting me know how much you enjoyed the cornbread. Of course – now, you’ve made me hungry for chili and jalapeno cornbread. I’m off to the store! 🙂 yum!
Just made this and it was really good, I used a little can of cream style corn instead of regular corn, and the same amount of milk cause I didn’t realize till after I was done mixing it that I should’ve reduced the milk, I used 1%. I used a 7 oz can of green chilies cause that’s what was in my pantry and we love green chilies. It was super moist and delicious.
I am making this for our crockpot Fridays at work. I will be making a double batch due to the amount of people. I wanted to use 12 cup muffin pans instead but wondered if the cooking time & temp would need to be altered. Also, I am using only creamed corn. Can I still add sour cream for moistness or omit since I am only using cream style corn?
Leaving the sour cream in should be completely fine. Decrease your temperature to 350 and bake for at least 30 minutes.
They are Amazing!!! Everyone is asking for your recipe. The cooking time & temp were spot on. Thank you so much!!
Yay! Thank you so much for coming back to let me know. I’m so glad that worked out and they were a hit!!!
Great recipe, I always use roasted green chili’s (I’m in Colorado), sometimes I add pimentos, I’ve also swapped the corn for cream corn. The recipe never fails!
This makes me so happy! I’m glad that you are enjoying the recipe and I love your substitutions!
I bake mine in an iron skillet. I don’t use the 2 tbsp of butter in the batter. I actually melt it in the oven in the iron skillet. Once it’s melted, I pour the batter into the skillet and bake for 20 minutes. Gets a great crust on edges. 😊
Oh, this sounds so yummy! You are making me hungry! 🙂
Hello, I live in Spain and cannot find creamed corn. I want to double the recipe. Can I make creamed corn from a can of regular corn?
I’m a little envious that you live in Spain. I’ve always wanted to see visit your beautiful country. To answer your question, You can definitely make homemade creamed corn, but you actually don’t have to use creamed corn. I’ll first give you a way to make creamed corn and then other ideas to make it without the creamed corn… To make creamed corn, Combine 3 cups of corn (canned or frozen) with 3/4 cup of heavy cream in a saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Add a mixture of 1 Tbsp. cornstarch and 2 Tbsp. of water (if you can’t find cornstarch then use all-purpose flour) and keep simmering until it has thickened up. Add salt to taste. This amount should be enough to double the recipe. Without creamed corn (2 different ideas)…Double everything except the milk. Start out by only using the original 1/3 cup of milk. The batter should be the consistency of a thick milkshake. You should be able to pour it, but it should be really thick. If it’s too thick, add a little more milk (1 tbsp. at a time) until it gets the desired consistency. Another idea is…You could also try instead, keeping the milk portion and adding 1 Tbsp. of sour cream (in place of the extra milk) at a time until you achieve the right texture.
I want to make the single recipe and use creamed corn. If I use a full can of creamed corn, should I only use about 2-3 tblsp of milk?
If you use creamed corn for a single recipe, I would definitely get rid of the can of corn in the original recipe. As far as adding milk in, because there will already be some liquid from the creamed corn, I would add it sparingly. The milk in this recipe helps make the bread tender because of the fat in the milk. It also gives you that crisp topping. If the batter is already pretty thinned out from the creamed corn, then think about addding sour cream in place of milk. You’ll still get the fat content and it won’t waste the batter down. If you go with milk – Add 1 Tbsp. at a time. If you get a chance, watch the video above the recipe to see how thick the batter should be, and try to get as close to that as you can without watering it down. I’m going to try the sour cream idea myself along with the creamed corn and see how it turns out and I’ll report back as soon as I bake a batch. If you get to it first, let us know how these substitutions turn out for you. (Hopefully, it will be a big success!)
Hey Melissa I tryed your recipe it turned out wonderful my husband loved it. 😃
That’s such great news! Thank you so much for coming back to tell me that you and your husband liked the recipe! You made my day
This was absolutely lovely. The only change made was to use buttermilk. Definitely a keeper! Thank you.
The flavor was really good but for those asking to use cream corn, don’t! Mine was so mushy, it was terrible. I’m going to try this recipe again now with regular corn. I’m sure it will be great!
Thank you for the heads up, Rachael. I’m going to try the recipe with creamed corn this weekend to test it out and see what’s going on with that situation. I’ll update the post as soon as I figure out what went wrong. Thanks again.
I made some changes to the creamed corn version, and I updated the recipe. Thank you so much for bringing that to my attention.