Easy Cheddar Jalapeño Cornbread With Jiffy Mix 

This super easy, deliciously cheesy Jiffy Mix Jalapeño Cornbread is packed to the brim with spicy, savory flavors. Despite being made with just 6 simple ingredients in 5 minutes, the moist, tender crumb makes this cheddar jalapeno cornbread taste like it came from a restaurant bread basket.

If you're someone who digs a good store-bought hack, boxes of Jiffy Corn Muffin Mix should definitely be counted among your pantry staples. Use them to make this moist Jiffy cornbread (or cheddar jalapeno cornbread muffins!), corn pancakes, corn casserole, or even chocolate chip cookies. Heck, Taste of Home has a list of 35 (!!!) recipes you can make with a box of Jiffy, and even that isn't comprehensive.

Plus, at just 56 cents a box (the price at our Aldi), there's basically no reason not to get some. Honestly, I couldn't make the mix for any cheaper than I buy it, and I love keeping things on hand to make my food life more interesting with minimal effort. So go on and get you a box of Jiffy Mix, folks. Or 10. Your kitchen deserves it.

This particular recipe for jiffy jalapeño cornbread is perhaps my favorite way to put a box to use. The perfect balance of heat from the jalapenos and the salty richness of cheddar cheese makes it a great addition to any Tex-Mex meal. 

Jump to:

• Why You’ll Love This Jiffy Mix Jalapeño Cheddar Cornbread
• Ingredients and Substitutions
• How to Make Jalapeno Cheddar Cornbread With Jiffy Cornbread Mix
• Optional Variations 
• Expert Tips 
• Storage & Heating Instructions
• Serving Suggestions
• FAQs
• More Baking Mix Recipe Hacks
• Cheddar Jalapeño Cornbread With Jiffy Mix
• 💬 Reviews

Why You’ll Love This Jiffy Mix Jalapeño Cheddar Cornbread

• Quick & Easy - This speedy Jiffy cornbread hack comes together with just 5 minutes of prep. The perfect side dish for even busy weeknights!
• Customizable - Don’t love the heat of jalapeños? Swap in mild roasted green chiles instead. Want to add more texture? Add bacon bits or green onions. Read on for dozens of ways for you to make this easy jiffy cornbread recipe work for you!
• Budget-Friendly - You can make a loaf of this cheesy Jiffy jalapeno cornbread for under $3—that’s just 50 cents per serving!

Ingredients and Substitutions

This easy cornbread recipe requires just a few ingredients. Here's everything you need:

• Buttermilk - Ever since moving to the South, buttermilk has become a staple in my refrigerator. That said, I know not everyone has an affinity for it. If this describes you, simply add 1 tablespoon of vinegar (white or apple cider) to a liquid measuring cup and add enough whole milk (or full-fat, unsweetened, unflavored soy) to make a cup. Whisk to combine and let sit for 5 minutes to curdle. 
• Egg - This acts to bind the batter and give our cheddar jalapeño cornbread structure. Note that I always use large eggs in my recipes. Feel free to use a scant ¼ cup of liquid eggs or swap in your favorite egg replacement for baking (e.g. flax egg, JUST Eggs, Bob’s Red Mill Egg Substitute, etc.)
• Greek Yogurt - For added richness and moisture, plus a nice little bump of protein. It isn’t as healthy, but feel free to use sour cream instead!
• Shredded Cheddar Cheese - I personally love the bite of sharp cheddar cheese, but mild or medium will work just as well. You can also swap in pepper jack cheese for an extra little kick or mild colby jack or Mexican blend cheese instead.
• Canned Jalapeno Peppers - Diced or sliced jalapeños from a can tend to have a bit less of a bite than fresh jalapeños, plus they don't require any chopping. That said, you're welcome to use pickled or fresh jalapenos if you prefer!

How to Make Jalapeno Cheddar Cornbread With Jiffy Cornbread Mix

This recipe is so simple, I almost feel silly writing out the instructions. Here’s how it’s made: 

Step 1: Prep. Grease your baking tin. If possible, use bacon fat or melted butter for extra flavor! Preheat the oven to 350ºF. 

Step 2: Make Buttermilk (Optional): If you are using cultured buttermilk, skip this step. If you’re using regular or dairy-free milk, stir in the vinegar and let it sit for a few minutes to thicken and curdle.

Step 3: Make Batter. Stir the boxed mix together with the egg, buttermilk and greek yogurt in a medium bowl. Stir until well combined and there are no dry pockets of mix throughout.

Step 4: Fold in the cheese and peppers. 

Step 5: Bake. Pour into a greased loaf tin and bake at 350F for about 25 minutes, or until the top is golden brown and a toothpick/cake tester comes out clean.

Step 6: Cool in the pan for 10 minutes before inverting onto a wire rack to finish cooling. Eat warm or at room temp. Enjoy!

Optional Variations 

While you can certainly make the original recipe for corn muffins just the way Jiffy intended, there are so many cornbread recipes you can draw inspiration from! 

• Go nuts with other mix-ins. Y'all, Jiffy mix can turn into just about any kind of cornbread you want. Mix and match to your heart's content! And holler at me in the comments if you come up with any genius mixes I should try. Here are just a few ideas to get you started:
  • Savory Goodies: Feel free to add crumbled bacon, chopped ham, sausage, black beans, canned/frozen/fresh corn kernels, sautéed onions, scallions, extra cheese, ground spices, or fresh herbs.
  • Sweet Cornbread Mix-Ins: Who says cornbread has to be a savory side? Omit the cheese and chiles in favor of dried or frozen fruit, jam, honey, nuts, citrus zest, or chocolate chips.

You can also easily change the size and shape of your cornbread. I made this Jiffy jalepeño cornbread recipe in a loaf pan because I wanted thick slices, but was using only one box of the mix since it's just Joe and I. 

• Double the recipe and bake in an 8-inch baking pan. 
• Triple the recipe to cook in a 10-inch cast iron skillet. 
• You can also opt to turn a single batch of this Jiffy jalepeño cornbread recipe into muffins—great for potlucks, packed lunches, or group dinners! 
• The bake time will vary depending on which pan you use to bake it.

Expert Tips 

There are lots of easy tricks to give any Jiffy cornbread recipe a delicious homemade flavor. And don't fret. It'll still get done in a JIFFY! (See what I did there?)

• Grease the tin with bacon fat for a layer of smoky flavor. Melted butter is great if you don't eat pork!
• Add greek yogurt (or sour cream) for a great texture.
• Instead of using water or milk like the package says, sub in buttermilk for an extra tender, extra moist crumb.

Storage & Heating Instructions

• The best way to store jalapeno cheese cornbread is in an airtight container or zip-top bag at room temperature. It should keep well for up to 3 days.
• To freeze, cut the loaf into individual slices, stack them together using pieces of parchment paper to separate the pieces, wrap well with plastic wrap to prevent freezer burn, and pop in a freezer bag. (Slicing ahead of time means you can snag a slice whenever you have the hankering.) It should keep well for up to a month. 
• To reheat, toast your slice directly from frozen in either a toaster oven or a dry skillet over medium heat. (I don't recommend using a regular toaster; the crumbly consistency doesn't lend well to being squeezed upright!

Serving Suggestions

For a light snack, I recommend heating up a slice, slathering it with butter and drizzling it with Mike's Hot Honey. Otherwise, it's the perfect match for just about any kind of soup. It’s also great with these sheet-pan BBQ chicken bowls. Another great option is to pour the batter over your favorite pot of chili (like my cheap & easy steak chili or chicken & black bean chili), then bake it as a casserole.

FAQs

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