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.
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
Table of contents
- 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
- Large mixing bowl
- Baking pan
- Mixing utensils
How do you make Jalapeno Cornbread?
- In a large bowl, mix the muffin mix, melted butter, milk, cheese, corn, jalapeno, and egg
- Pour into a greased baking dish
- Bake at 375 degrees for 25-30 minutes
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
This recipe uses Jiffy cornbread mix as the base, but if you have your own cornbread recipe that you make from scratch then 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
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
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
Double the recipe: If you want to double the recipe and add cream-style corn, double everything except the milk. Only use 2 Tbsp. of milk. Add 1 can of cream-style corn to the already drained can of sweet corn. 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
My top Amazon picks for this recipe
Here is a quick Video Tutorial for this Shortcut Jalapeno and Cheese Cornbread Recipe…
- 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
- 1 15 oz. can of sweet corn drained
- 1 medium Jalapeno diced – or 2 Tbsp. of canned jalapeno diced
- 1 large egg
- 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
- 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 would like to double the recipe and add cream style corn, double everything except the milk. Only use 2 Tbsp. of milk. Add 1 can of cream style corn to the already drained can of sweet corn. You’ll need a 9 x 13 inch pan and bake for 25 minutes or until done.