This is the best Jiffy jalapeno cheddar cornbread; it's filled with fresh jalapenos, sharp cheddar cheese, and sweet Jiffy corn muffin mix! It's so quick and easy because it uses the Jiffy mix!
Buttermilk, sour cream, and honey also make the texture so moist and velvety.
Why you will love this recipe:
This is the perfect cornbread side dish, especially if you are in a hurry and want something easy. Pro tip: It's extra tasty if you slather it with bourbon honey butter and serve with chili.
This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking!
This cornbread with jalapeno will be your new tex-mex obsession!
Key ingredients:
Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing.
Buttermilk and sour cream: these provide a nice tang, bring out the flavor and help balance the sweetness of the corn. They also provide a lot of moisture so that the bread doesn't dry out and get too crumbly.
Jalapenos: This recipe calls for two fresh jalapenos, one is chopped up and added into the batter, and one is sliced and used to decorate the top of the bread. If you are looking for a lot of heat, add one more jalapeno to the batter.
Shredded cheddar cheese: one cup of shredded cheese is such a nice compliment to the jalapenos and balances out all the spicy flavor.
Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor.
Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly.
Step by step instructions:
This is so easy to make and be whipped up in a bowl in less than 5 minutes!
- Roughly chop one jalapeno and slice the other jalapeno.
- Roughly chop the chives
- Add the buttermilk, sour cream, eggs, melted butter, honey, and vegetable oil to a mixing bowl.
- Mix until everything comes together.
- Add the Jiffy mix, chopped jalapeno, chives, and cheddar cheese. Mix until combined.
- Let sit 20 minutes so that the ingredients have time to bind.
- Add to a greased 9-inch baking pan or cast-iron skillet.
- Bake for 40 minutes.
Here's a video showing how to make it:
Tips for success:
- Use gloves to cut the jalapenos, preventing possible burning and the dreaded jalapeno hands.
- Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs.
- Baking at a high temp created the beautiful brown and crispy crust.
- Grease your pan with butter or oil so that it comes out nice and easy.
- Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
- It's ready with the top has browned, and a knife comes out clean.
FAQ's:
This recipe is best enjoyed the day it's made, but they cant keep unglazed in an air-tight container at room temp for 2-3 days.
Unfortunately not, each corn muffin mix is different can contain different things like egg and milk solids, which Jiffy doesn't have.
Other Bread Recipes
The Best Jiffy Jalapeno Cheddar Cornbread
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: cornbread
- Method: baking
- Cuisine: southern
Description
This is the best Jiffy jalapeno cheddar cornbread; it's filled with fresh jalapenos, sharp cheddar cheese, and sweet Jiffy corn muffin mix! It's so quick and easy because it uses the Jiffy mix!
Ingredients
- 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
- 2 eggs
- ⅓ cup buttermilk
- ⅓ cup sour cream
- ½ cup melted butter
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 jalapenos (one roughly chopped the other sliced)
- 1 tablespoon finely chopped chives
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400 degrees
- Grease a 9 inch baking pan or cast-iron skillet with butter or oil.
- Add the eggs, sour cream, buttermilk, melted butter, vegetable oil, and honey to a mixing bowl. Whisk until combined.
- Add the Jiffy mix, chopped jalapenos, chives, and cheddar cheese, and stir until well mixed.
- Let the batter sit at room temperature for 20 minutes.
- Add the batter to the greased baking dish and place the sliced jalapenos on top of the batter.
- Bake for 40-45 minutes or until the top is browned and a knife comes out clean.
Notes
- Use gloves to cut the jalapenos, preventing possible burning and the dreaded jalapeno hands.
- Melt your butter by zapping it in the microwave for 30 seconds. But let it cool before adding it to the eggs.
- Baking at a high temp created the beautiful brown and crispy crust.
- Grease your pan with butter or oil so that it comes out nice and easy.
- Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
- It's ready with the top has browned, and a knife comes out clean.
Keywords: Jiffy Jalapeño Cheddar Cornbread
Anonymous says
.
★★★★★
Terri says
This was great!
★★★★★