This Jalapeno Cheddar Cornbread has a mild kick from slices of jalapeno and cheesy goodness from sharp cheddar. Best of all it is made from a box of Jiffy mix. With 5 simple ingredients the box is transformed into a moist, sweet, and spicy bread. Perfect to serve alongside your favorite meal!
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As the weather begins to cool and winter sets in I find myself making more chili and soup recipes that pair beautifully with this Shortcut Jalapeno Cheddar Cornbread. This recipe is perfect because it takes a pantry staple (hello, Jiffy Mix) and elevates it to something special.
My favorite way to make this recipe is in a cast iron skillet. My go-to cast irons are from Walmart. You can get a set of three here.
🌽 Ingredients:
Jiffy Cornbread Mix: This is a classic pantry staple. I buy them in bulk so that I always have one on hand. And no, I am not being paid to say this. Jiffy has no idea that I exist. 😉
Eggs: It is best to use large eggs.
Milk: Anything will do including buttermilk, just note that the higher the fat content the more moist the bread will be.
Butter: Salted butter is always my preference but unsalted will work.
Jalapeno: They add the perfect amount of heat, but if you cannot find them a serrano can be substituted.
Cheese: Sharp or extra-sharp cheddar will impart the most cheesy flavor.
🔪 Instructions
Begin by melting butter in an eight inch cast iron skillet. Then add in jalapeno slices. Cook until they soften about 5 minutes. As the butter is infused with flavor from the jalapenos it will turn into a rich, nutty brown color. Take the jalapenos out of the skillet and set them aside. Later they get placed on the top of the batter.
In a medium bowl stir together the cornbread mix, milk, and eggs. Mix until just combined, then add the butter from the skillet and cheddar cheese. Fold them in gently. Too much stirring will cause the cornbread to be tough.
Next, add cornbread batter to the skillet. No need to grease it - some of the jalapeno butter should be left. Place jalapeno slices around the top of the batter. Bake for 15-20 minutes or until a toothpick comes out clean. If you overbake it the cornbread will be dry. It is important to watch carefully at the end for the perfect doneness.
👨👩👧👦 For a crowd
You can quadruple the recipe in either a 9x13 or a 12 inch cast iron skillet. However, the baking time will increase. Start checking it at 25 minutes and cook until a toothpick comes out clean.
🙋 Questions & Answers
Although it is best served warm from the oven, it can be baked earlier in the day and covered once it is cool. To serve warm, remove one slice at a time and zap for 30 seconds or so in the microwave.
Yes, no problem. The recipe can be doubled and baked in an 8x8 or 9x9 square baking pan. Cook the butter and jalapeno in a regular skillet. Before baking, make sure to grease the pan since the jalapeno butter won't already be coating the surface.
📖 Recipes to serve with cornbread
- My all-time favorite dish to serve with Shortcut Jalapeno Cheddar Cornbread is this delicious White Chicken Chili!
- If you're grilling and need an easy side dish, cornbread is a good option. Try it with this Best Ever Grilled Chicken.
- If you are serving this cornbread with BBQ, try these Easy Baked Beans (using canned beans) as another shortcut yet delicious side dish.
👨🏼🍳 Tips & Tricks
- Watch the butter carefully to prevent burning. Brown is good, black is not!
- Don't be afraid to use plenty of jalapeno. Cooking them mellows the spiciness.
- Mix batter gently in order to keep the bread tender.
- Don't overbake! This will leave it dry and crumbly instead of moist.
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📋 Recipe
Shortcut Jalapeno Cheddar Cornbread - with Jiffy Mix
Ingredients
- 2 tbsp butter
- 1 jalapeno sliced
- 1 box Jiffy Cornbread Mix
- 1 large egg
- ⅓ cup milk
- ½ cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°F.
- In 8 inch cast iron skillet melt butter over medium low heat. Once the butter is melted add jalapeno slices. Allow them to cook in the butter until softened. The butter will have turned a nutty brown color. Remove jalapenos from skillet.
- In bowl mix together the Jiffy mix, eggs, and milk until just combined. Add in melted butter from skillet and cheese. Gently stir until combined.
- Place batter in skillet. Top with jalapeno slices. Bake for 15-20 minutes or until toothpick comes out clean.
Notes
- Watch the butter carefully to prevent burning. Brown is good, black is not!
- Don't be afraid to use plenty of jalapeno. Cooking them mellows the spiciness.
- Mix batter gently in order to keep the bread tender.
- Don't overbake! This will leave it dry and crumbly instead of moist.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Jean says
Wow, I love the flavor the jalapeño butter spreads throughout the cornbread. Really easy recipe and turned out great in my cast iron skillet!
Misty says
So happy to hear it turned out great!