This easy cornbread recipe blends Jiffy mix, fresh jalapeños, and cheddar for the perfect balance of sweet and spicy. Baked in the oven, it has a soft, moist center and a deliciously golden brown crust.
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I used canned jalapeños because it’s what I had, and this cornbread was a hit! Served it with chili at our neighborhood block party, and it disappeared in minutes!
- Caroline T.
Bailey's Thoughts ...
This oven baked jalapeño cornbread is everything you want in a classic cornbread recipe. It’s got a golden, crispy crust from the hot baking dish and a soft, moist center that’s just sweet enough. The cheddar melts into every bite, and the jalapeños add a gentle kick without overpowering the flavor. Cream-style corn brings natural sweetness, while whole corn kernels give little pops of texture. It’s the perfect match for a big bowl of chili or BBQ.
Using Jiffy cornbread mix keeps things easy without sacrificing flavor—because there’s nothing worse than dry, crumbly cornbread. Just mix the ingredients, pour into a hot, buttery dish and let the oven work its magic. The result is cornbread with perfectly crispy edges and great texture, and a center that stays tender and packed with flavor.
For busy nights, there are a few ways to make this recipe even quicker. Jiffy cornbread mix cuts down on prep from the start, and using pre-shredded cheese and pre-diced jalapeños saves even more time.
-Bailey
PS - This jalapeño cheddar cornbread recipe is a perfect match with my white bean and chicken chili.
Ingredients
Jiffy Corn Muffin Mix: The base of the recipe, providing classic cornbread flavor with minimal effort.
Egg: Binds the ingredients and keeps the cornbread moist.
Cream-Style Corn: This comes in a can—be sure to grab “cream-style” for the right consistency and added moisture.
Corn Kernels: Frozen, fresh, or canned all work, adding a touch of sweetness and texture.
Milk: Whole milk is best, but 2% milk works for this recipe also.
Shredded Cheddar Cheese: Grating it fresh gives the best texture and flavor, but the recipe will still work with pre-shredded cheese if that’s what you have on hand.
Jalapeno: Fresh jalapeños bring the best flavor; remove the seeds for less spice if you prefer a milder kick. Canned or pickled jalapeños work too if that's what you have on hand.
Butter: Greasing the skillet with butter creates a rich, crispy crust when baked in the hot skillet.
Instructions
- Place an 8x8 inch baking dish in the oven as it preheats. In a large mixing bowl, combine the Jiffy mix, egg, milk, and cream-style corn, stirring until just combined.
- Fold in the corn kernels, cheddar, and jalapeños. Remove hot baking dish from the oven, add the butter and swirl to coat the bottom and sides.
- Pour the batter into the hot, buttered skillet and return it to the oven. Bake until the top is golden brown.
- Let the cornbread cool for a few minutes, then slice and serve directly from the skillet.
Top Tip
For cornbread with perfect 90 degree edges use an aluminum square straight-sided cake pan for baking. The amount of butter used to coat the pan ensures the cornbread releases easily without using parchment paper.
Substitutions
Jiffy Cornbread Mix: For best results, stick with Jiffy mix, as this recipe is developed specifically around its unique flavor and texture. Other brands may require adjustments and won’t yield the same classic results.
Cream-Style Corn: If you don’t have cream-style corn, combine 1 cup of regular canned corn (drained) with ¼ cup of milk or heavy cream and blend briefly to achieve a similar creamy consistency.
Corn Kernels: Frozen, fresh, or canned (drained) corn kernels can be used.
Whole Milk: Whole or 2% milk work well; you can also use half-and-half for a slightly richer texture.
Cheddar Cheese: Substitute with any melting cheese like Monterey Jack, Colby, or gouda for a slightly different flavor.
Jalapeños: Substitute with canned diced green chiles for a milder flavor, or simply omit if you’d like less spice.
Butter: Swap butter with vegetable oil, olive oil, or even bacon grease for a savory twist and similar crispy edges.
Variations
Dairy-Free: Substitute whole milk with a non-dairy milk like almond or soy. Replace cheddar cheese with a dairy-free shredded cheese (such as Daiya or Violife) and use vegetable oil or dairy-free butter for the skillet.
Gluten-Free: Replace Jiffy cornbread mix with a gluten-free cornbread mix, making sure to follow the package instructions for any adjustments in liquid or eggs. Ensure all other ingredients, including cream-style corn, are gluten-free.
Kid-Friendly: Use mild green chilis to keep the spice level low. You can also reduce or omit the cayenne pepper for a milder flavor.
Higher Heat: For those who love spice, increase the amount of jalapeños or use Serrano peppers instead. Adding a pinch of crushed red pepper flakes or a dash of hot sauce is a great way to achieve extra kick.
Southwestern Style: Add ¼ cup diced green chiles along with the jalapeños for a southwestern twist. Adding in some chopped cilantro and a dash of cumin or smoked paprika is a great addition.
Storage
Allow the cornbread to cool completely, then wrap individual slices tightly in plastic wrap or store them in an airtight container. At room temperature, the cornbread will stay fresh for 1-2 days.
For longer storage, place the wrapped slices in an airtight container and refrigerate. This will keep the cornbread fresh for up to 4-5 days.
To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat frozen slices, warm them in a 350°F oven for 10-15 minutes until heated through, or microwave in 20-second intervals until warm.
FAQ: Jiffy Mix Jalapeño Cornbread
The spiciness is moderate due to the jalapeños. If you prefer less heat, remove the seeds and membranes from the fresh jalapeños or use fewer jalapeños. For a milder version, you can substitute jalapeños with diced green chilies or omit them entirely.
Preheating the skillet is important for creating the crispy, golden brown crust on this jiffy jalapeño cornbread. Pouring the batter into a hot, buttered skillet helps achieve the perfect texture.
It's best to bake the batter immediately after mixing for optimal rise and texture. However, you can mix the dry ingredients and wet ingredients separately ahead of time. Combine them just before baking.
Yes, you can double the ingredients to make a larger batch by using 2 boxes of jiffy corn muffin mix and doubling all ingredients. Use a larger skillet or baking dish to accommodate the extra batter. Baking time may need slight adjustment, so keep an eye on it and test for doneness.
The cornbread is done when it's golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist and tender.
Yes, you can pour the batter into a greased muffin tin to make individual corn muffins. Bake at the same temperature, reducing the baking time to about 15-18 minutes or until a toothpick comes out clean.
Recipe
Jiffy Mix Jalapeño Cornbread
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This easy cornbread recipe blends Jiffy mix, fresh jalapeños, and cheddar for the perfect balance of sweet and spicy. Baked in the oven, it has a soft, moist center and a deliciously golden brown crust.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- ½ cup cream-style corn
- ¼ cup corn kernels (fresh, canned, or frozen)
- ⅓ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced jalapeños (fresh or canned, seeds removed for milder spice)
- 2 tbsp butter
Instructions
- Preheat the Oven and Skillet: Place an 8x8 inch baking dish in the oven and preheat to 400°F. Don't skip this step - preheating the skillet helps create a crispy crust.
- Prepare the Batter: In a mixing bowl, combine 1 box Jiffy Corn Muffin Mix, 1 large egg, ⅓ cup milk, and ½ cup cream-style corn. Stir until just combined. Fold in ¼ cup corn kernels, ½ cup shredded cheddar cheese, and ¼ cup diced jalapeños.
- Add Butter to Baking Dish: Once the oven is preheated, carefully remove the baking dish. Add 2 tablespoon butter and let it melt, swirling it around to coat the bottom and sides of the baking dish.
- Pour and Bake: Pour the batter into the prepared dish and return it to the oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let it cool for a few minutes, then slice and serve.
Notes
Dairy-Free: Substitute whole milk with a non-dairy milk like almond or soy. Replace cheddar cheese with a dairy-free shredded cheese (such as Daiya or Violife) and use vegetable oil or dairy-free butter for the skillet.
Gluten-Free: Replace Jiffy cornbread mix with a gluten-free cornbread mix, making sure to follow the package instructions for any adjustments in liquid or eggs. Ensure all other ingredients, including cream-style corn, are gluten-free.
Kid-Friendly: Use mild green chilis to keep the spice level low. You can also reduce or omit the cayenne pepper for a milder flavor. Make it fun by setting out a toppings bar with cheese, sour cream, tortilla chips, and avocado so kids can customize their own bowls.
Higher Heat: For those who love spice, increase the amount of jalapeños or use serrano peppers instead. Add a pinch of crushed red pepper flakes or a dash of hot sauce to the batter for extra kick.
To Make Muffins: To make this recipe into muffins, simply divide the batter evenly into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 400°F for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 1 g
- Sodium: 444.2 mg
- Fat: 10.1 g
- Carbohydrates: 25.7 g
- Protein: 5.8 g
- Cholesterol: 39.9 mg
Pairings
This Jiffy Jalapeño cornbread recipe makes the perfect side dish for these recipes.
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