Delicious Jiffy Jalapeño Cornbread

There’s something special about cornbread that takes me right back to family dinners. I’ve tried plenty of recipes over the years, but this jalapeño version has become a regular at our table. What I love most about it is how quick and simple it is – perfect for those nights when you want something homemade but don’t have hours to spend in the kitchen.

Using Jiffy mix as the base makes this recipe practically foolproof, and the fresh jalapeños add just enough kick to make things interesting without overwhelming anyone’s taste buds. I started making this version when my kids asked for “spicy bread” like they had at our favorite barbecue spot, and now it’s the only cornbread recipe they want me to make.

Whether you’re serving it alongside a bowl of chili or just want a tasty side for dinner, this cornbread hits all the right notes. And the best part? It only takes a few minutes to throw together, which means less time in the kitchen and more time enjoying your meal.

What Kind of Corn Muffin Mix Should I Use?

Jiffy is the go-to brand for this recipe, and it’s what most home cooks reach for when making cornbread. While other brands of corn muffin mix will work, Jiffy has that classic sweet-but-not-too-sweet taste that makes it perfect for this recipe. The blue box has been around since 1930, and it’s still the most reliable choice for consistently good results. If you’re looking at alternatives, just make sure you’re picking up plain corn muffin mix (not honey or other flavored varieties) – and check that the package size is about 8.5 ounces, which is the standard Jiffy size that this recipe is based on.

Options for Substitutions

This cornbread recipe is pretty adaptable – here’s what you can switch up:

• Corn muffin mix: Jiffy is the classic choice, but any boxed corn muffin mix will work. Just make sure it’s an 8.5 oz package to keep the proportions right.
• Canned corn: Feel free to use frozen corn (thawed first) or fresh corn cut off the cob. You could even try creamed corn for extra moisture, but reduce the milk by 2 tablespoons if you do.
• Jalapeños: Not a fan of jalapeños? Try mild green chiles instead. For more heat, use serrano peppers, or skip the peppers altogether for classic cornbread.
• Cheddar cheese: Any melting cheese works great here – try Monterey Jack, Pepper Jack for extra spice, or even Mexican cheese blend.
• Milk: You can use any type of milk – whole, 2%, or even buttermilk for a tangier taste. For dairy-free options, unsweetened almond or soy milk work too.
• Butter: Oil can replace butter in equal amounts, or try melted margarine. For dairy-free needs, use vegetable oil or melted coconut oil.

Watch Out for These Mistakes While Baking

The biggest mistake when making jalapeño cornbread is overmixing the batter – stop stirring as soon as the ingredients are just combined, as too much mixing will result in a tough, dense texture instead of that perfect crumbly cornbread.

Another common error is forgetting to drain and pat dry your canned corn and jalapeños, which can add too much moisture to the batter and prevent proper rising – excess liquid throws off the crucial dry-to-wet ingredient ratio that makes cornbread light and fluffy.

Temperature control matters more than you might think: make sure your egg and milk are at room temperature before mixing, and don’t skip preheating your pan with the butter until it’s sizzling (but not burning) – this creates that irresistible crispy bottom crust that everyone loves.

For the most even distribution of heat and the best texture, use a cast-iron skillet if you have one, and resist the urge to open the oven door while baking, as this can cause your cornbread to sink in the middle.

What to Serve With Jalapeño Cornbread?

This spicy, cheesy cornbread is perfect alongside your favorite comfort foods! It pairs wonderfully with a big bowl of chili, making it ideal for game day gatherings or cozy winter meals. For summer barbecues, serve it next to pulled pork, ribs, or baked beans – the slight kick from the jalapeños goes really well with smoky, grilled meats. If you’re making a weeknight dinner, this cornbread tastes great with simple dishes like black bean soup, chicken tortilla soup, or even a basic pot of pinto beans with ham.

Storage Instructions

Keep Fresh: This spicy cornbread stays good at room temperature for about 2 days when wrapped in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll keep for up to a week. Just make sure it’s completely cool before storing to keep that perfect texture!

Freeze: Want to save some for later? Cut the cornbread into portions, wrap them individually in plastic wrap, and place in a freezer bag. It’ll stay fresh in the freezer for up to 3 months. This is super handy when you want just a piece or two at a time!

Warm Up: To enjoy your cornbread later, let frozen pieces thaw overnight in the fridge. When you’re ready to eat, wrap it in foil and warm it in a 350°F oven for about 10 minutes, or pop it in the microwave for 20-30 seconds. The cheese will get all melty again, making it taste almost like fresh-baked!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 40-45 g
• Carbohydrates: 90-100 g

Ingredients

• 1 package corn muffin mix
• 1 egg
• 1 cup corn from a can
• 2 tablespoons diced jalapeno
• 1/3 cup shredded cheddar cheese
• 1/4 cup milk
• 2 tablespoons butter
• 1 1/2 teaspoons baking powder
• A pinch of salt

Step 1: Combine the Wet and Dry Ingredients

In a large mixing bowl, combine the muffin mix, egg, milk, and melted butter.

Stir these ingredients together until they form a consistent mixture.

This will serve as the base for your muffins.

Step 2: Add Seasoning and Additional Dry Ingredients

Add salt and baking powder to the mixture, then mix again to ensure these are evenly distributed throughout the batter.

Mixing thoroughly at this stage is crucial for ensuring even rising during baking.

Step 3: Incorporate the Cheese, Jalapeno, and Corn

Next, fold in the grated cheddar cheese, finely chopped jalapeno, and corn into the batter.

Stir gently to make sure that these ingredients are evenly incorporated throughout the mixture without overmixing.

Step 4: Prepare the Dough

Knead the dough gently within the bowl to achieve a cohesive and slightly more structured consistency.

Be careful not to over-knead as the dough should remain slightly thick.

Step 5: Prepare the Baking Pan

Grease a baking pan with butter or oil to prevent sticking.

This can be done using a pastry brush or by swirling some butter or oil around the pan until it’s fully coated.

Step 6: Shape and Bake the Muffins

Spread out the thick dough evenly into the prepared baking pan.

Place the pan in an oven preheated to 375°F.

Bake the muffins for 25-30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the muffins from the oven and allow them to cool slightly in the pan before transferring them to a wire rack.

Enjoy your freshly baked muffins warm or store them for later.