Jiffy Jalapeno Cheddar Cornbread

How to Make Jalapeño Cornbread (or Corn Muffins) from a Jiffy Mix

1. Use a Jiffy Mix. Start with a box of Jiffy corn muffin mix. Pour it into a bowl and break up the clumps. 
2. Mix the Batter. Add egg and milk according to the directions on the box and mix until a batter forms. 
3. Add Cheddar and Jalapeños. Stir in shredded Cheddar cheese and chopped jalapeños. Use either fresh or pickled jalapeños. 
4. Top with Jalapeños. This is optional but adds a little extra spice. Place sliced jalapeños on top of the cornbread batter or top each corn muffin with a slice of jalapeño. 
5. Bake until Brown. A cake tester inserted into the center of the corn bread or muffins should come out clean.

Key Ingredients: Shredded Cheese and Jalapeños

Two simple ingredients transform the Jiffy mix from a basic cornbread to something special.

• Shredded Cheese. Use either freshly grated or pre-grated cheese. This cornbread tastes great with shredded Cheddar but most shredded cheeses work. For a twist, try it with pepper jack or mozzarella cheese. 
• Jalapeños. You can use either fresh or pickled jalapeños in this recipe. For a little jalapeño in each bite of cornbread, chop the peppers very small. For an occasional taste of spice, cut the peppers into larger pieces. 

Fresh Jalapeños or Pickled? Which should I use in cornbread?

Both work! Fresh jalapeños add a little crunch to the cornbread along with a pleasant amount of spice. Pickled jalapeños add a nice vinegary-spicy flavor. And they’re so easy to use. Keep a jar in the pantry and use them whenever you want to make cornbread. No need to buy fresh peppers for the recipe.

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Jiffy Jalapeños Cornbread

This easy jalapeños-Cheddar cornbread starts with a box of Jiffy mix. Use it to make one 8-inch pan of cornbread or about 6-standard muffins.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 6 people

Ingredients

• 1 (8.5 ounces) Jiffy corn muffin mix
• ⅓ cup milk (2.6 ounces)
• 1 large egg (about 2 ounces out of shell)
• ½ cup shredded Cheddar cheese (about 1 ounce)
• 2 tablespoons chopped or fresh jalapeños
• sliced jalapeños for topping, fresh or pickled, optional

Instructions

1. Heat oven to 400 degrees F.

2. Stir corn muffin mix in a large bowl to remove any lumps. Add ⅓ cup milk and 1 large egg. Stir to combine. Scrape bottom and sides of bowl down with a rubber spatula. Add ½ cup shredded cheese and 2 tablespoons of chopped jalapeños. Stir until incorporated. Let batter sit for 5 minutes.

3. For Cornbread: Grease an 8-inch round cake pan with nonstick cooking spray. Spread batter evenly into the pan. Top with additional sliced jalapenos.

   For Corn Muffins: Line 6 standard muffin cups with paper liners. Fill each cavity about ⅔ full. Place a sliced jalapeño on top of each muffin.

4. Bake until golden brown. A cake tester inserted into the center should come out clean. For cornbread, about 22 minutes. For muffins, about 18 minutes.