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!
An easy, delicious Jiffy-based cornbread with consistently perfect texture!
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!
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!*
- 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.
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!
It’s time to pull out the cast-iron skillet if you have one! The only other equipment needed is a large mixing bowl.
- 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.
- 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.
- 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!
💭 Tips & 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.
🥡 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
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.
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!
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!
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📖 Recipe Card
Jiffy Jalapeno Cornbread
- 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)
- 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.
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!