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a plate of jiffy jalapeño cheddar cornbread slices with butter on top
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4.77 from 17 votes

Jiffy Jalapeno Cornbread Recipe

Make Jalapeno Cheddar Cornbread easily with Jiffy Corn Muffin Mix. This recipe comes together in less than 30 minutes & uses fresh jalapeños.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 18
Calories 222kcal

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 222kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 333mg | Potassium: 68mg | Fiber: 2g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg