Go Back
Jiffy jalapeño cornbread sliced into squares.

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


  • 1 (8.5 ounces) Jiffy corn muffin mix
  • 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


  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.