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    Crumb-Snatched » Side Dishes

    Published: Sep 28, 2022 · Modified: Nov 9, 2022 by Crystal DaCruz This post may contain affiliate links.

    Jalapeño Cornbread Jiffy style

    289 shares
    Jump to Recipe Print Recipe

    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!

    Jalapeño cornbread cut into squares served on a white plate.
    Jump to:
    • Why you’ll love this recipe
    • Ingredient notes
    • Recipe substitutions
    • Step-by-step instructions
    • Tips & Tricks
    • Serving suggestions
    • ❓Recipe FAQ’s
    • Other recipes you’ll love
    • Quick and Easy Jalapeño Cornbread (Jiffy style)

    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

    Every ingredient you'll need to make this jiffy jalapeño cornbread - buttermilk, eggs, chopped jalapeños, shredded cheddar and gruyere cheeses, sliced green onions.
    • 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

    jiffy mix, eggs, buttermilk, cheese, jalapeños and green onions in a clear bowl shown on the left, and all ingredients mixed together to form a batter on the right.

    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.

    batter in a 9x13 dark metal pan on the left with a rubber spatula shown on the left and the baked jalapeño cornbread in the same baking pan is shown on the right.

    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.

    baked jalapeño cornbread made from jiffy mix cut into squares in the pan.

    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

    How should I store leftovers?

    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.

    What’s the easiest way to reheat cornbread?

    Wrap or cover the cornbread in foil and place in a 350°F oven for 10 minutes.

    Can this cornbread be made in a cast-iron skillet?

    Yes, it can be made in a 9×13-inch cast iron casserole or in a 12-inch cast iron skillet.

    Is cornbread healthy?

    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.

    What’s the difference between Northern and Southern style 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.

    Other recipes you’ll love

    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
      Easy Dutch Oven Chili Recipe
    • Collard Greens with Smoked Turkey
    • spoonful of creamy cast iron mac and cheese made with 5 cheeses.
      Cast Iron Mac and Cheese
    • creamy brie mac and cheese in a enamel dutch oven.
      Creamy Brie Mac and Cheese

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

    jalapeño cornbread cut into squares on a white plate.

    Quick and Easy Jalapeño Cornbread (Jiffy style)

    Crystal DaCruz
    This golden, sweet jalapeño cornbread is made with boxed Jiffy mix, diced jalapeños, green onions and a savory combination of sharp cheddar, pepper jack and gouda cheeses! Bakes in under 20 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Southern
    Servings 8
    Calories 390 kcal

    Equipment

    • 9×13 inch baking pan
    • silicone spatula

    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.

    Nutrition

    Serving: 2 slicesCalories: 390kcalCarbohydrates: 44gProtein: 13gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 75mgSodium: 739mgPotassium: 156mgFiber: 4gSugar: 14gVitamin A: 438IUVitamin C: 5mgCalcium: 272mgIron: 2mg
    Tried this Recipe?Let us know how it was!
    Recipe Rating
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    Creamy Brie Mac and Cheese »
    289 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Doy Chaney says

      January 09, 2025 at 9:50 am

      Can you half this recipe

       
      Reply
      • Crystal DaCruz says

        January 11, 2025 at 11:56 pm

        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!

         
        Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

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      Cape Verdean Pastel Recipe – Pastel de Atum
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      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
    • Bistec Encebollado (Steak and Onions)

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    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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