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.
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.
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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!
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 I Love This Recipe
- 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.
- 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.
- 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.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 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!
🔪 How To Make Jiffy Jalapeno 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!
To serve, stack the cut squares on a serving platter and garnish them with chopped scallions. Enjoy!
💭 Angela's Pro 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.
🥡 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
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.
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❓ Recipe FAQs
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!
🌽 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
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📖 Recipe Card
Jiffy Jalapeno Cornbread
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)
(Note: 2x or 3x only changes the ingredient list)
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.
- 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.
Anonymous says
Delicious! Was asked to make this twice for my family already. Used cupcake liners and got about 10 muffins per box of Jiffy. Took only 13-15 min in my oven. So glad I found your recipe.
Kate says
This was amazing! Followed as is but added 8oz sweet corn (drained). Best cornbread I’ve ever had!
Sarah says
My family loved it the first time I made it. Now I am making them into corn dog muffins by putting a hot dog chunk in the middle. Thank you for the great recipe!
food eater says
I absolutely love this recipe. the cheese that is optional I'll use a Mexican cheese to kind of spice it up a little bit more than it already is.
Janet S says
Delicious!!! I made muffins and checked them at 25 minutes and they were already done, based on my oven. I also added thawed corn (1 cup) and left out the cheese, just my preference, everything else was the same. A very successful addition to my BBQ chicken dinner menu!!!
ms dahw says
Best cornbread recipe I ever made. And Ive made dozens over the years. This is the one! Everybody loved it, even the family members that dont like cornbread. I did omit the red pepper as I didnt have any and I added an 8oz can of sweet corn. I also baked it in a 9 x 13 glass dish. I need to use the foil next time as mine did brown alot, as i sprinkled a bit of extra cheese on top. But everyone loved that too! It gave it that toasty cheese flavor you get on bagels. Thank you!
Angela @ BakeItWithLove.com says
So glad you enjoyed it!
Tom Skiba says
Just delicious, the best after about 15 other recipes !!
Virginia says
How much creamed corn can I add to this recipe without altering the consistency too much?
Angela @ BakeItWithLove.com says
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!
Anonymous says
Add me to the list of someone wanting seconds. Delicious!
Angela @ BakeItWithLove.com says
Ha! Thank you! We'll let you know when there's more in the oven. 🙂
Monica says
Would it make a difference if I used whole milk instead of buttermilk?
Angela @ BakeItWithLove.com says
It changes the flavor a bit but it will work. If you have lemon (or a bunch of these great ideas for buttermilk substitutes) you can easily make the recipe without having buttermilk on hand.
Kathleen Higgins says
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.
Tiffany says
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.
Saif Sattani says
For how long?
Angela @ BakeItWithLove.com says
Hi there! The muffins should bake for about 15-20 minutes. Enjoy!