• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · 6 Comments

    Jiffy Jalapeno Cornbread

    Jump to Recipe
    Jiffy jalapeno cornbread pin with 2 images and text divider.

    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!

    Mexican Cornbread With Jiffy

    Cornbread. It’s a staple of southern cuisine, yet there are some very strong opinions of the best way to make it. Do you add sugar? Is cast iron necessary? What about southwest style? Is it even real cornbread?!

    I’m in the camp that is happy to be eating any cornbread because there is really no way to make it that won’t leave me wanting more. My recipe is more of a southwest style combining the sweet taste of Jiffy corn muffin mix with spicy jalapeños, gooey cheddar cheese, and fresh red bell peppers. And I’ve never had a dinner guest who didn’t ask for seconds!

    Jiffy jalapeno cornbread served on white plate with baking dish in background.
    Easy-to-make Jiffy cornbread gets a serious upgrade with lots of jalapenos, red bell pepper, and cheddar!

    An easy, delicious Jiffy-based cornbread with consistently perfect texture!

    Jump to:
    • Mexican Cornbread With Jiffy
    • ❤️ Why You'll Love This Recipe!
    • 🥘 Ingredients
    • 📖 Variations
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • 🌽 What To Serve With Cornbread
    • ❓ FAQ
    • 📋 Recipe
    • 💬 Comments

    So dive in! Whether you’re looking for a Thanksgiving side or something to pair with chili during a cold snap, cornbread is good any time and with any dish!

    ❤️ Why You'll Love This Recipe!

    Very versatile! There are lots of variations to experiment with - and they're all delicious too!

    Compliments everything! Jiffy jalapeno cornbread goes with anything. Really. From soups and chili to casseroles, meaty mains, and more!

    It's classic! Cornbread is one of those all-American comfort food dishes that I just love to make and enjoy with a meal!

    🥘 Ingredients

    You’re going to want to stock up on these ingredients so you can make this again and again. There’s quite a bit of dairy needed to make it so good!

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    JIffy jalapeno cornbread ingredients with labels.
    • 17-ounces (2 8.5-ounce boxes) Jiffy Corn Muffin Mix - This handy little blue box of ready-to-use corn muffin mix reminds me of childhood!
    • 3 Large Eggs - You’ll want your eggs to be room temperature. Place in a bowl of warm water for 5 minutes to warm quickly.
    • ¾ cup Buttermilk - Buttermilk has a delicious tang that really works in cornbread.
    • ½ cup Sour Cream - Sour cream adds moisture to this naturally crumbly bread.
    • 4-ounces Diced Jalapeños - Canned or fresh, these add delightful flavor and spice! My daughter loves using 2 cans (8-ounces total) of diced jalapenos - but that is some serious kick!
    • ½ Large Red Bell Pepper - Dice this up for fantastic flavor - and a bit of color!
    • ¼ cup Butter - Salted or unsalted. Take your pick.
    • 1 cup Cheddar Cheese (Optional) - I’m partial to the sharp cheddar and extra sharp cheddar.

    📖 Variations

    This Jiffy jalapeno cornbread is so mouth-wateringly delicious as written, but here are some options of some extra stir-ins.

    • Bacon. I think it goes without saying that crunchy bacon pieces would be spectacular in this bread. A little salt goes a long way. You could mix them in or just sprinkle them over the top.
    • Pepper Jack Cheese. Pepper jack is a great way to add some extra spice. Will you taste this over the flavor of the jalapeños? Maybe not. But if you love this kind of cheese, try layering it over the top during the last few minutes of baking for a cheesy crust with a kick. If you’re really into spice, you could even replace some of the cheddar with habanero cheddar.
    • Green Peppers. I love red bell peppers, but if you’re more into green, swap them out! They have a slightly stronger taste that would also be great with the other flavors in this recipe.
    • More Corn! Stir in some thawed or drained, canned sweet corn to boost the corn content of this delicious cornbread!

    🔪 Step-By-Step Instructions

    It’s time to pull out the cast-iron skillet if you have one! The only other equipment needed is a large mixing bowl.

    Process photo 1 add all ingredients to a large mixing bowl.
    1
    Process photo 2 mix until well combined.
    2
    Process photo 3 transfer to buttered dish and top with additional jalapeno slices.
    3
    Process photo 4 fully baked and ready to serve.
    4
    1. Start by preheating the oven. Set your oven to 400℉ (205℃). Prepare a 9-inch square pan or a 10-inch cast-iron skillet with grease or butter.
    2. Next, mix the ingredients. In a large mixing bowl, add 17 ounces of Jiffy corn muffin mix, 3 large eggs, ¾ cup buttermilk, ½ cup sour cream, 4 ounces diced jalapeños, ¼ cup diced red bell pepper, ¼ cup butter, and 1 cup grated cheddar cheese (optional). Mix well and transfer the batter into the prepared pan or cast-iron skillet.
    3. Then, bake. Move the pan to the preheated oven and cook for 30 to 35 minutes. The edges and top will become golden, and a butter knife should come out clean when stuck in the middle of the pan. Don’t forget to let it cool a bit before eating!

    Cornbread is amazing with pretty much anything, especially BBQ or chili, but it goes exceptionally well with Traeger Smoked Turkey, Parmesan Roasted Mashed Potatoes, and Green Bean Casserole with Bacon.

    To serve, stack the cut squares on a serving platter and garnish them with chopped scallions. Enjoy!

    💭 Angela's Tips & Recipe Notes

    • Tent your cornbread so it doesn’t burn. If the top is browning quicker than you’d like, lay a sheet of tin foil loosely over the top of the pan for the last 10 to 15 minutes of baking. It will prevent burning parts of the dish when other parts need more time.
    • Try preparing your pan or skillet with bacon grease. It’ll add amazing flavor and will make use of the drippings that often get thrown away after making breakfast. Butter is another great option. It’s all about adding flavor at every step of the process.
    • If using a cast-iron skillet, put it in the oven while it’s preheating. This is a trick common in the south that will help build a crisp “crust” to help hold things together when you pick it up to eat. Also, it just creates a nice texture.
    Tall image of a single sliced jiffy jalapeno cornbread square and pan in background.

    🥡 Storing & Reheating

    Wrap leftovers tightly in tin foil or plastic wrap and store them at room temperature. It will be fresh for up to 3 days.

    To keep cornbread fresh for the long term, you’ll need to let it cool completely. Then, wrap it tightly in foil or plastic before putting it in a freezer bag, squeezing out excess air, or an airtight container. It will be good for another 3 to 4 months.

    Reheating Jiffy Jalapeno Cornbread

    To thaw frozen bread, leave it in the fridge overnight or out on the counter for a couple of hours, in a pinch. Reheat it wrapped in foil in an oven-safe dish at 350℉ (177℃) for 10 to 15 minutes.

    Any longer will result in dry bread. Brush the tops with butter when you’re ready to serve for extra flavor and moisture.

    🌽 What To Serve With Cornbread


    • Southern Mac & Cheese
    • Potato Soup
    • Prime Rib Chili
    • Green Chile Chicken Stew
    • BBQ Baked Chicken Breast
    • Ground Beef and Bacon Baked Beans

    ❓ FAQ

    Why do you use buttermilk instead of milk?

    Buttermilk is more acidic and adds a tangy flavor. It also reacts with leavening agents like baking soda to make a light, fluffy texture. That’s why it’s great in pancakes.
    Be careful about substituting one for the other in different recipes. In some cases, like when a recipe uses baking powder, it can actually quash the leavening process, because the extra acidity throws off the necessary balance. In this cornbread, stick to the buttermilk. It’s perfect with the ingredients of the Jiffy mix.

    How do I keep my cornbread from becoming overly crumbly?

    I’ve made this recipe with a lot of success, so if your cornbread is coming out crumbly, start by checking to see if it’s been overcooked. It can be hard to tell when it’s done, and overcooking can lead to dryness.
    There are a couple of other ways to address this. Luckily, using the Jiffy mix means you don’t have to worry about the flour to cornmeal ratio. But you could try using less fat. Take out a bit of the butter and see how the consistency changes.
    Secondly, try adding another egg. There is great debate about whether or not to use eggs in cornbread, and I do in this recipe. In fact, if it’s too crumbly, I’d try even adding another one!

    Is it possible to soften leftover cornbread that has become hard?

    No problem! Just wrap each piece in a paper towel and heat in the microwave for 20 seconds at a time, stopping before it’s overheated. The steam will soften it. For stale cornbread that’s not as desirable by itself, try making cornbread dressing!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Closeup on the cut Jiffy jalapeno cornbread.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 73 reviews

    Jiffy Jalapeno Cornbread

    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!
    Author | Angela
    Servings: 9 servings
    Calories: 385kcal
    Prep 5 minutes
    Cooking 30 minutes
    Total Time 35 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 17 oz Jiffy corn muffin mix (2 8.5-ounce boxes)
    • 3 large eggs (at room temperature)
    • ¾ cup buttermilk
    • ½ cup sour cream
    • 4 oz diced jalapenos (1 4-ounce can, or 3-4 diced fresh jalapenos can be used)
    • ¼ cup red bell pepper (diced, about ½ a pepper)
    • ¼ cup butter (½ stick, melted)
    • 1 cup cheddar cheese (optional, grated)

    Instructions

    • 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.
      17 oz Jiffy corn muffin mix, 3 large eggs, ¾ cup buttermilk, ½ cup sour cream, 4 oz diced jalapenos, ¼ cup red bell pepper, ¼ cup butter, 1 cup cheddar cheese
    • 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.

    Nutrition

    Calories: 385kcal (19%) | Carbohydrates: 40g (13%) | Protein: 10g (20%) | Fat: 21g (32%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg (33%) | Sodium: 616mg (27%) | Potassium: 182mg (5%) | Fiber: 4g (17%) | Sugar: 13g (14%) | Vitamin A: 813IU (16%) | Vitamin C: 20mg (24%) | Calcium: 171mg (17%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    jalapeno cheddar cornbread, Jiffy corn muffin mix, Jiffy Jalapeno Cornbread, Jiffy mix recipes, skillet cornbread
    Course Bread Recipes, Side Dish
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Christmas M&M Cookie Bars
    Nussecken »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Virginia says

      July 23, 2022 at 3:28 pm

      How much creamed corn can I add to this recipe without altering the consistency too much?

      Reply
      • Angela @ BakeItWithLove.com says

        July 23, 2022 at 4:14 pm

        I usually use one large (14.75-ounce can) of creamed corn with the 2 8.5-ounce boxes of Jiffy cornbread mix as called for in this recipe. You can use a slightly larger can of creamed corn, or sweet corn, but I wouldn't suggest anything more than the 15-16 ounce amount. You can see my creamed corn cornbread to compare results, enjoy!

        Reply
    2. Anonymous says

      July 04, 2022 at 10:30 am

      5 stars
      Add me to the list of someone wanting seconds. Delicious!

      Reply
      • Angela @ BakeItWithLove.com says

        July 04, 2022 at 11:56 am

        Ha! Thank you! We'll let you know when there's more in the oven. 🙂

        Reply
    3. Kathleen Higgins says

      February 14, 2022 at 5:13 pm

      5 stars
      Delicious jalapeño cornbread! However, next time I make it (and I will make it again), I will use a larger skillet. I baked it in my 10" cast iron skillet and it filled it nearly to the brim. I prefer a thinner cornbread, so a 12" skillet would suit me better.

      Reply
    4. Tiffany says

      January 11, 2022 at 11:34 am

      I tried this recipe today but made them into muffins and they are absolutely delicious! I was skeptical but I've definitely found a new favorite, they're excellent with my chilli.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Southern Corn Fritters
    • Boneless Chicken Wings
    • Buffalo Shrimp
    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip

    Valentine's Day

    • Red Velvet Valentine's Day Treats
    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love