This Jiffy
Jalapeño Cornbread is everything you love about the convenience of Jiffy corn muffin mix, but with a cheesy kick. It pairs perfectly with your favorite chili, soup, bbq ribs or chicken. Baked in 30 minutes!
This
Jiffy jalapeño cornbread recipe uses the classic Jiffy corn muffin box mix plus a jalapeño pepper and cheddar cheese. Pair this Jiffy jalape
ño cornbread recipe with my Easy No Bean Turkey Chili or Instant Pot Chicken Chili. See the recipe card below for the remaining ingredients and quantities. If you are cooking for your family, you may want to make a milder version of this Jiffy jalapeño cornbread. If preferred, omit the jalapeño completely or substitute with ¼ cup diced green bell pepper. Is Jiffy cornbread gluten-free? Jiffy corn muffin mix is not gluten-free. The first
ingredient in the boxed mix is wheat flour which contains gluten. If you'd like to make a homemade Jiffy corn muffin inspired cornbread, try this gluten-free corn muffins recipe. Can Jiffy cornbread be made without eggs and milk? According to the
Jiffy mix website, you can substitute the milk in their mixes with water or an alternative milk like almond milk, soy milk, or coconut milk. If using a plant-based milk alternative, make sure to use unsweetened. You can also substitute the eggs with ⅓ cup unsweetened apple sauce per box of Jiffy mix. For best results, they do recommend using real eggs and milk when an
option. Why is my Jiffy cornbread crumbly? If your cornbread is crumbly, you likely cooked it too long, causing the moisture to evaporate. Follow the cornbread recipe and cook times carefully for the best results. How do you store jalapeño cornbread? Because this Jiffy jalapeño cornbread contains fresh cheddar cheese,
it is best to store this homemade Jiffy jalapeño cornbread in the fridge. This cornbread will last for up to 1 week when stored in the fridge in an airtight container. The best part of
Jiffy jalapeño cornbread is it pairs well with so many main dishes! Here are a few of my favorites, but don't be afraid to try it with your family's favorite soup, stew, chili, or protein.
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🍳Recipe
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- ▢ 2 boxes Jiffy cornbread mix
- ▢ ⅔ cup unsweetened dairy or non-dairy milk
- ▢ 2 eggs
- ▢ 1 jalapeño pepper, deseeded and diced
- ▢ 1 cup shredded cheddar cheese
Preheat the oven to 400 degrees F and grease a 9x9 or 8x8 baking pan with cooking spray or line with parchment paper.
In a large bowl, combine the cornbread mix with the milk and egg.
Mix the ingredients until combined. Fold in the diced jalapeño and cheddar cheese.
Transfer the batter to a greased baking pan. Bake for 25-30 minutes until golden brown or a toothpick stuck into the center comes out clean.
Let cool in the pan for about 15 minutes, then cut into equal-sized squares. Serve with your favorite dish, on its own or with a spread of butter and a drizzle of honey. Enjoy!
- Note for baking in a glass pan: Glass baking pans take longer to heat up than metal, so if you are using a glass pan, add about 10 minutes or so to the bake time.
- Handle jalapeños with care! When deseeding and dicing the jalapeño, use gloves or wash your hands thoroughly after handling. Touching your face and eyes after handling a hot pepper can be dangerous and cause a burning sensation.
Serving: 1Piece | Calories: 65.66kcal | Carbohydrates: 0.48g | Protein: 4.17g | Fat: 5.2g | Saturated Fat: 2.72g | Polyunsaturated Fat: 0.34g | Monounsaturated Fat: 1.29g | Trans Fat: 0.003g | Cholesterol: 48.93mg | Sodium: 96.04mg | Potassium: 27.02mg | Fiber: 0.04g | Sugar: 0.14g | Vitamin A: 195.38IU | Vitamin C: 1.84mg | Calcium: 94.43mg | Iron: 0.2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Let me know how this recipe turned out! Leave a comment