Go Back
–+ servings
a loaf of cheesy jalapeno jiffy mix cornbread sliced into pieces and turned sideways on a cutting board to show the tender interior crumb.

Cheddar Jalapeño Cornbread With Jiffy Mix

This super easy recipe is made possible by hacking a box of Jiffy Corn Muffin Mix into a semi-homemade recipe. Don't worry, it'll taste just like you made it from scratch despite just a 5 minute prep time.
4.43 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 265 kcal

Equipment

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix
  • 1 Egg
  • ⅓ C Milk or buttermilk, but omit the vinegar if you use buttermilk.
  • 1 teaspoon Vinegar any kind works, or lemon juice
  • ⅓ C Greek Yogurt or sour cream
  • 1 can Diced Jalapenos, drained or pickled jalapenos, fresh jalapenos, or mild canned roasted green chiles.
  • 1 C Cheddar Cheese shredded
  • Bacon Fat for greasing pan

Instructions
 

  • If you are making your own buttermilk (I always do because it's so easy), simply add the vinegar to the milk and stir. Let it sit for a few minutes to thicken and curdle.
  • Next, stir the boxed mix with the egg, buttermilk and greek yogurt. Stir until well combined and there are no pockets of dry mix throughout.
  • Fold in the cheese and peppers.
  • Pour into a greased loaf tin (preferably greased with bacon fat for extra yummy flavor) and bake at 350F for about 25 minutes, or until a toothpick comes out clean.

Notes

Storage
  • 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!
Optional Variations:
  • Feel free to 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.
While roasted green chilis and cheddar is a favorite flavor combo of mine, feel free to shake things up to your liking. Here are just a few options I could think of, but don't feel limited:
  • Savory: bacon, ham, sausage, jalapeños, black beans, canned/frozen/fresh corn kernels, sun dried tomatoes, sautéed onions, scallions, different cheeses, spices, fresh herbs
  • Sweet: dried or frozen fruit, jam, honey, nuts, citrus zest, chocolate chips

Nutrition

Calories: 265kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 557mgPotassium: 83mgFiber: 1gSugar: 9gVitamin A: 274IUVitamin C: 6mgCalcium: 234mgIron: 1mg
Keyword Cheap, Easy, Fast
Tried this recipe?Let us know how it was!