Shortcut Jalapeno & Cheddar Cornbread Using Jiffy

Delicious and easy shortcut Jiffy jalapeno and cheddar mexican cornbread recipe -

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Wow! This is a delicious and moist cornbread!  I used Jiffy Corn Muffin Mix, and added few extra ingredients to make this absolutely good to the last bight, easy to make Corn Bread!

Delicious and easy shortcut Jiffy jalapeno and cheddar mexican cornbread recipe -

This bread is the perfect side to any Mexican dish or delicious soup.

Delicious and easy shortcut Jiffy jalapeno and cheddar mexican cornbread recipe -

Did I mention the gooey cheesy goodness?

Here’s the recipe for you:


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    Shortcut Jalapeno and Cheese Corn Bread Using Jiffy Mix

    Shortcut Jalapeno and Cheese Corn Muffins! So incredibly good!

    Moist, and delicious to the last bite!

    • Author: Melissa
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes


    • 1 box of Jiffy Corn Muffin Mix
    • 2 T of melted butter (I use unsalted)
    • 1/3 cup of milk
    • 1/2 cup of shredded cheddar cheese
    • 1 can (15 oz.) of sweet corn – drained
    • 1 medium Jalapeno diced (or) 2 T of canned jalapeno diced
    • 1 egg


    1. Preheat oven to 375 degrees
    2. Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
    3. Grease a loaf pan and pour the mixture into the pan
    4. Bake at 375 degrees for about 25-35 minutes – or until a toothpick inserted in the middle comes out clean
    5. Bread will still be very moist when done, don’t let that confuse you with it not being cooked


    • *Adjust baking time per baking dish. Muffins will be ready on the earlier side of time frame (around 15-20 min., loaf pan will probably take the full amount of time because of the depth of the batter – maybe longer, use the toothpick method. you can use an 8×8 or 9×9 pan to spread the batter out a little, and you are probably looking at closer to 25 minutes.
    • *If you want this bread to pack a little heat, then add some seeds from the Jalapeno – the heat is in the ribs and the seeds. It’s totally up to you. I took the ribs and seeds off of my Jalapeno skin before slicing

     Delicious and easy shortcut Jiffy jalapeno and cheddar mexican cornbread recipe - 

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  • Shortcut Jalapeno and Cheese Corn Muffins! So incredibly good!
  • Shortcut Jalapeno and Cheese Corn Muffins! So incredibly good!
  • Shortcut Jalapeno and Cheese Corn Muffins! So incredibly good!
  • Shortcut Jalapeno and Cheese Corn Muffins! So incredibly good!

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  1. Brittany | Coffee And Sarcasm

    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. 🙂

  2. 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

  3. 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

  4. Has anyone tried it without the corn?

  5. 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. 🙂

  6. 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. 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.
      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. 🙂

  7. 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.

  8. Making this for our family “Mexi-mas”!! Will be adding scallions too!

  9. 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! 🙂

  10. Casey Harlow

    no egg….right?

  11. 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.

  12. Sara Mikael

    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!

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