Make Jalapeno Cheddar Cornbread without making cornbread from scratch by using Jiffy corn muffin mix. It’s the perfect substitute to have this delicious side dish with as little effort as possible. This recipe includes simple ingredients like shredded cheddar cheese and fresh jalapeños. Enjoy this with our Soul Food Chili to make a quick and hearty meal.
Why Make This
- Quick & Easy: by using Jiffy Corn Muffin Mix as a shortcut, you don’t have to worry about making your own jalapeño cheddar cornbread completely from scratch.
- Simple ingredients: this recipe comes together with seven ingredients, including many pantry staples and things most people generally have in the refrigerator.
- Jiffy Corn Muffin Mix: this was a go-to brand in my house growing up. Not only is it great in this recipe, but you can use it to make cornbread muffins and Southern cornbread dressing.
- Sugar: I like my cornbread mildly sweet and in this recipe, you’ll find a mix of sweet and savory.
- Sour Cream: this helps the cornbread stay moist as it cooks. It also balances out some of the mild heat you can get from jalapeños.
- Butter: I’m using unsalted butter and I melted it so that it is easy to mix
- Jalapeños: I’m using fresh jalapeños because they have a bold jalapeño flavor that just doesn’t come with canned jalapeños.
- Cheddar Cheese: I’m using sharp cheddar. I got it pre-packaged and shredded. You can also shred your own cheese if you’d like to by using a sharp cheddar cheese block.
How to Make Jalapeño Cheddar Cornbread with Jiffy
- Mix the wet ingredients (eggs, melted butter, and sour cream) in a small bowl.
- Add the wet ingredients to a larger bowl with the jiffy corn muffin mix, jalapeño, and cheddar.
- Gently fold the mix until it is well incorporated
- Bake it in a well-seasoned, pre-heated cast iron skillet
Top Cooking Tips & FAQs
- De-vein and De-seed Your Jalapeños: This recipe isn’t meant to be spicy. So, be sure to devein and de-seed your jalapeños unless you want this jalapeño cheddar cornbread to have a bit of a kick. I use gloves and a clean knife just for them.
- Use a cast iron skillet: I love a browned crust at the bottom of my cornbread. So, whether you’re making this or my almond flour cornbread recipe, be sure to use a pre-heated cast iron skillet to get the cooking process started immediately.
- Make sure your cast iron skillet is well-seasoned: the key to getting a browned crust, but also having this recipe be non-stick is to make sure that your cast iron skillet is well-seasoned. You can do this by making sure that you always rub your skillet with oil before preheating it.
Recipes to Enjoy this with
Jiffy Jalapeno Cornbread Recipe
- 2 boxes Jiffy Corn Muffin Mix
- 1 tbsp sugar
- 2 large eggs
- 1 cup sour cream
- ¼ cup butter unsalted, melted
- 2 large jalapenos about ¾ cup, sliced and de-seeded
- 2 cups sharp cheddar cheese shredded
- Preheat the oven to 400 degrees and place the cast iron skillet inside
- Add the jiffy mix and sugar to a large bowl and whisk to incorporate
- Whisk the eggs, sour cream and butter in another bowl until incorporated
- Pour the wet mix into the dry mix
- Add the shredded cheese and jalapeños
- Fold the mix together until incorporated
- Pour the batter into the hot cast iron skillet
- Bake for 20-25 minutes, until the top is browned and the center is set