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The Best Jiffy Jalapeno Cheddar Cornbread

two slices of jalapeño cornbread stacked on top of each other topped with jalapeño slices.
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5 from 3 reviews

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

  1. 2 boxes of 8.5 ounce Jiffy Corn Muffin Mix
  2. 2 eggs
  3. 1/3 cup buttermilk
  4. 1/3 cup sour cream
  5. 1/2 cup melted butter
  6. 2 tablespoons vegetable oil
  7. 1 tablespoon honey
  8. 2 jalapenos (one roughly chopped the other sliced)
  9. 1 tablespoon finely chopped chives
  10. 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat the oven to 400 degrees
  2. Grease a 9 inch baking pan or cast-iron skillet with butter or oil.
  3. Add the eggs, sour cream, buttermilk, melted butter, vegetable oil, and honey to a mixing bowl. Whisk until combined.
  4. Add the Jiffy mix, chopped jalapenos, chives, and cheddar cheese, and stir until well mixed.
  5. Let the batter sit at room temperature for 20 minutes.
  6. Add the batter to the greased baking dish and place the sliced jalapenos on top of the batter. 
  7. 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.

Find it online: https://thegandmkitchen.com/jiffy-jalapeno-cheddar-cornbread/