This golden, sweet jalapeño cornbread is made with boxed Jiffy mix, diced jalapeños, green onions and a savory combination of cheddar, pepper jack and gouda cheeses! Cut into slices or use as a base for this delicious cornbread stuffing. Bakes in under 20 minutes!
Jalapeño cornbread is a perfect match with collard greens, baked mac and cheese or my favorite dutch oven chili!
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Why you’ll love this recipe
- It tastes and smells amazing! The combination of cheddar, pepper jack and gouda brings a savory element to the sweet cornbread and the jalapeños add smokiness and heat!
- It’s quick – bakes in just under 20 minutes.
- It’s easy! Even the most beginner cook will nail this recipe.
Ingredient notes
- Boxed corn muffin mix – I always go with Jiffy but using another brand won’t break this recipe. You’ll need 17 ounces of cornbread mix.
- Buttermilk makes cornbread extra tender and moist, and helps with leavening.
- I mix in one chopped jalapeño but you can slice an extra jalapeño into rounds and arrange them on the top cornbread batter before baking.
- Block cheddar, pepper jack and gouda cheeses – most jalapeño cornbread recipes call for just cheddar, but I like to add pepper jack and gouda too. Gouda is mildly smoky, subtly sweet and melts right into the cornbread. I always recommend shredding your own cheese because it melts better.
- Sliced green onions add a fresh taste to the cornbread, but they’re optional.
Recipe substitutions
- You can certainly use whole milk instead of buttermilk if you’d like. Boxed jiffy mix calls for regular milk which will also work for this recipe.
- Any brand of cornbread mix is fine – just pay attention because there are both sweet and non-sweet varieties and they come in different sized packages. You’ll need 17 ounces of cornbread mix.
- For less-spicy cornbread use a milder pepper like a serrano chili, or you can eliminate the spice completely by using a green bell pepper.
- If gouda isn’t your thing, just double up on cheddar or pepper jack.
Step-by-step instructions
Step 1: Preheat your oven to 400°F and place the jiffy mix, eggs, buttermilk, cheeses, jalapeños and green onions in a mixing bowl.
Step 2: Combine the ingredients using a rubber spatula. The mixture will be thick and lumpy, and there should be no dry patches.
Step 3: Grease a 9×13-inch baking pan and transfer the cornbread batter to the pan. Spread the batter out evenly.
Step 4: Bake the cornbread for 15-17 minutes. The cornbread will become golden and slightly brown around the edges.
Hint: You can check the cornbread to see if it’s done by inserting a toothpick in the middle. If it comes out clean, it’s done.
Step 5: Let the cornbread cool fully, then cut it into squares and serve.
Tips & Tricks
- Don’t over-mix the batter, it’s supposed to be lumpy.
- Use gloves while chopping the jalapeños or at least make sure to wash your hands right after handling them. The oils from the jalapeños can cause your skin to feel like it’s burning.
- Let the cornbread cool fully before slicing so it doesn’t crumble – unless you’re making cornbread stuffing.
Serving suggestions
- Top the cornbread with softened butter or a drizzle of honey.
- Use this recipe as a base for cornbread stuffing.
- Serve as a side with a bowl chili.
❓Recipe FAQ’s
Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. Cornbread has a tendency to develop mold quickly at room temperature.
Wrap or cover the cornbread in foil and place in a 350°F oven for 10 minutes.
Yes, it can be made in a 9×13-inch cast iron casserole or in a 12-inch cast iron skillet.
There are healthier versions, but cornbread isn’t typically classified as healthy. This version contains buttermilk and cheese which means it contains more fat than regular cornbread.
There’s conflicting information on the internet about which version is sweeter, but generally Southern cornbread is considered rich and dense. Northern-style cornbread tends to be lighter.
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Quick and Easy Jalapeño Cornbread (Jiffy style)
Equipment
Ingredients
- 17 ounces of jiffy corn muffin mix 2 boxes, 8.5 ounces each
- 2 large eggs
- ⅔ cup buttermilk
- ½ cup sharp cheddar cheese shredded
- ½ cup gouda cheese shredded
- ½ cup pepper jack cheese shredded
- 2 jalapeños diced
- 2 stalks green onions sliced
- cooking spray
Instructions
- Preheat oven to 400°F and place the jiffy mix, eggs, buttermilk, cheeses, jalapeños and green onions in a mixing bowl.
- Combine the ingredients using a rubber spatula. The mixture will be thick and lumpy, and there should be no dry patches.
- Grease a 9×13-inch baking pan and transfer the cornbread batter to the pan. Spread the batter out evenly.
- Bake the cornbread for 15-17 minutes. The cornbread will become golden and slightly brown around the edges.
- Let the cornbread cool fully, then cut into squares using a long sharp knife and serve.
Notes
- Use gloves while chopping the jalapeños or at least make sure to wash your hands right after handling them.
- Don’t over-mix the batter, it’s supposed to be lumpy.
- You can check the cornbread to see if it’s done by inserting a toothpick in the middle. If it comes out clean, its done.
- Let the cornbread cool fully before slicing so it doesn’t crumble – unless you’re making cornbread stuffing.
Doy Chaney says
Can you half this recipe
Crystal DaCruz says
Hi Doy! Yes, you certainly can halve the recipe. I would just use an 8×8, 9×9 or a round baking pan (8 or 9-inch) instead of the 9×13. Otherwise it will be too thin. Enjoy!