Shortcut Jalapeno and Cheese Corn Bread Using Jiffy Mix

Jalapeno Cornbread Recipe

5 from 3 reviews

Moist, and delicious to the last bite!


  • 1 box of Jiffy Corn Muffin Mix
  • 2 Tbsp. of melted butter (I use unsalted)
  • 1/3 cup of milk – I used 2%, but you can substitute whatever you have on hand
  • 1/2 cup of shredded cheddar cheese
  • 1 can (15 oz.) of sweet corn – drained
  • 1 – medium Jalapeno diced (or) 2 Tbsp. of canned jalapeno diced
  • 1 egg

cornbread with jalapeno and cheese


  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 an 8×8 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 the white center of the jalapeno. Simply remove the inside of the jalapeno and scrape the inside to remove and white veins


Tips for a Double Batch with Cream Style Corn:

  • 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.