jiffy jalapeno cornbread

Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream.  ﻿

Jiffy Jalapeno Cornbread

eggs

milk

sour cream

vegetable oil

cheddar cheese

jalapenos

Add the two boxes of Jiffy Corn Muffin...

Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.

Next, add the eggs and vegetable oil to...

Next, add the eggs and vegetable oil to the bowl.

Add the sour cream and milk and mix...

Add the sour cream and milk and mix well.

Finally, add the shredded cheddar cheese and diced...

Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.

Pour the mixture into a 9" x 13"...

Pour the mixture into a 9" x 13" greased dish.

Top with a handful of diced jalapeños and...

Top with a handful of diced jalapeños and bake for 25-30 minutes or until a cake tester comes out clean.

https://mediavine-res.cloudinary.com/video/upload/prg4p5ruwqdzkgijzjnf.mp4

Jiffy jalapeño cornbread is a super easy side dish to make, is rich with flavor between the combination of cheddar cheese and jalapeños, and stays moist with sour cream.

This easy Jiffy jalapeno cornbread is a tasty Mexican-inspired cornbread combining the convenience of Jiffy corn muffin mix with jalapenos and more! Mix everything up in one bowl and transfer it into a baking dish or cast-iron skillet for perfect cornbread in no time at all!

17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))

eggs ((at room temperature))

buttermilk

red bell pepper ((diced, about 1/2 a pepper))

butter ((1/2 stick, melted))

cheddar cheese ((optional, grated))

preheat

Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.

Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.

bake

Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.

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.

Jiffy Jalapeno Cheddar Cornbread Recipe

eggs (at room temperature)

sour cream (at room temperature)

unsalted butter

honey (optional)

boxes Jiffy Corn Muffin Mix (8.5 ounces each)

jalapenos*

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.

This recipe was just what I needed! Elevated the simple and still trusty boxed Jiffy mix. I had pickled serrano chilis on hand, but otherwise followed the recipe. Delicious!

I made this recipe exactly as directed but unfortunately used a glass pan. It didn't cook in the middle, at all. I kept adding time but couldn't get the middle to cook. for me the recipe was entirely a waste. I  very much wish I had tried in a muffin tin instead since I didn't have a metal 9x9 tray. To be clear the edges are delicious and I've never been so disappointed by cornbread and it's potential.

I will never make cornbread another way! Bringing everything to room temp and drying the jalapeños on a paper towel were great tips and I followed the muffin instructions. This ended up making 12 muffins!

Made this as a side with a shrimp boil. It was perfect. Delicious thank you!

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Top 3 jiffy jalapeno cornbread recipes from across the web

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Jiffy Jalapeno Cornbread

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