With 5 simple ingredients a box of Jiffy mix gets transformed into Jiffy Jalapeno Cornbread that has a mild kick from slices of jalapeno and cheesy goodness from sharp cheddar. It's a moist, sweet, and spicy bread that is cooked in a cast iron skillet (or baking dish) for a delicious addition to your favorite meal!
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I have nothing against cornbread that is made from scratch. This cast iron cornbread has been made for years around here, but sometimes you need something quick and just a bit jazzed-up.
This easy cornbread recipe is perfect because it uses a box of Jiffy Mix and gives it a little kick with a bit of jalapenos and cheese. Homemade flavor with minimal effort and only 5 ingredients!
My favorite way to make this recipe is in a cast iron skillet (affiliate) because of the crispy edges, but it can be made in a muffin tin or a baking pan. These cast iron skillets (affiliates) are a inexpensive addition to any kitchen. They are great for everything from pizza to cake.
Why it's great!
- Jiffy mix is an easy to find and inexpensive pantry staple.
- It's full of flavor!
- It can be doubled or even tripled if you want to feed a crowd.
🌽 Ingredients
Jiffy Cornbread Mix: Boxes of Jiffy corn muffin mix is a classic pantry staple that mixes the dry ingredients like cornmeal, four, and baking soda together for you. 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. Vegetable oil doesn't have enough flavor.
Jalapeno: Look for fresh jalapeños that are firm and with smooth skin, but if you cannot find them a serrano can be substituted. If you don't want any heat at all, use a small can of well drained green chilis.
Cheese: Sharp or extra-sharp shredded cheddar cheese will impart the most cheesy flavor, but pepper jack cheese or mexican blend cheese is delicious as well.
🥣 How to make Jiffy Jalapeno Cornbread
To make Jiffy Jalapeno Cornbread begin by melting butter in an eight inch cast iron skillet. Then add in jalapeno slices. Cook until they soften about 5 minutes. Cooking them mellows the heat of the jalapenos.
As the butter is infused with flavor from the jalapenos it will turn into a rich, nutty brown color. Take the jalapeño peppers out of the skillet and set them aside. Later they get placed on the top of the batter.
In a medium bowl placed the box mix, milk, and eggs.
Carefully stir 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.
It should might have a few lumps but no dry steaks.
Next, add cornbread batter to the skillet. No need to grease it - some of the jalapeno butter should be left. Place reserved jalapeno slices around the top of the batter.
Bake for 15-20 minutes or until a toothpick comes out clean and it is golden around the edges. Overbaking will cause it to be dry.
This sweet cornbread has the perfect balance of heat, which makes it perfect side dish to serve with your favorite BBQ meats, classic chili, or white chicken chili.
If you don't want to make this in a cast iron skillet, Jiffy cornbread can be made in a regular baking pan. 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.
If you need to serve a large group see the "For a crowd" section below.
Variations
- Switch up the cheese. Instead of sharp cheddar, try pepper jack or even a smoked cheddar.
- Try serranos or even a chopped chipotle pepper.
- For a more mild flavor use diced green chilis.
👨👩👧👦 For a crowd
You can quadruple the recipe in either a 9x13 baking dish or a 12-inch cast iron skillet. However, use a large mixing bowl and increase the baking time. Start checking it at 25 minutes and cook until a toothpick comes out clean. Serve warm or at room temperature. You will need 4 boxes of cornbread to fill a 9 x 13 pan or a 12-inch cast iron skillet.
🙋 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.
The two tips for keeping cornbread moist are 1) be sure not to overbake, and 2) use a dairy product with fat in it. The fat in the dairy will ensure that the cornbread stays moist.
Cornbread should be stored in an airtight container on the counter for a day or two. If you need to store it longer it's best to freeze it.
The best way to freeze cornbread is as soon as it has finished cooling. Wrap individual slices in plastic wrap and store in a freezer food container or in a zip top bag. Allow to thaw in the wrapping. When it's time to eat, unwrap the cornbread, and pop in the microwave for a few seconds until warm.
Usually cornbread is crumbly because it doesn't have enough moisture or not enough fat. Although it could be that it is over baked, so watch it carefully towards the end of baking.
📖 Easy recipes to serve with cornbread
- My all-time favorite dish to serve with Shortcut Jalapeno Cheddar Cornbread is this delicious White Chicken Chili!
- We serve cornbread with this classic Carroll Shelby's Chili at our annual pumpkin carving party.
- If you are serving this cornbread with barbeque, 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.
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Jiffy Jalapeno Cornbread
Ingredients
- 2 tablespoon 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.
For cast iron skillet
- 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.2 tablespoon butter, 1 jalapeno
- 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.1 box Jiffy Cornbread Mix, 1 large egg, ⅓ cup milk
- Place batter in skillet. Top with jalapeno slices. Bake for 15-20 minutes or until toothpick comes out clean.
For regular baking pan (must double recipe)
- Melt butter in a skillet. Add in the jalapeno slices and allow them to cook until softened. Remove jalapenos from the butter.
- 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 square baking pan. Top with jalapeno slices. Bake for 15-20 minutes or until toothpick comes out clean.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rebecca says
Made this exactly as instructions state and it turned out great! I wanted it with my chili but I've already ate 1/2 the pan! Oops. Very good, thanks for sharing!
Misty says
Glad you liked it!
Melissa says
Wonderful recipe! Thank you!!
Misty says
We're glad you liked it!
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!