Spice up your typical cornbread by adding jalapeños, cheddar, and buttermilk to your Jiffy Cornbread Mix. These Jiffy Jalapeño Cornbread Muffins will be the star of your dinner table.
You are five ingredients and 22 minutes away from making these sweet and spicy cornbread muffins. They taste like a labor of love, but they only take 5 minutes to make. So quick, easy, and tasty!
Ingredients
Jiffy Cornbread Mix: You will need two 8.5ox boxes.
Buttermilk: Buttermilk makes the muffins taste better and softer, but regular milk (of any kind) will work too!
Cheddar Cheese: You'll want to use a strong cheese, like sharp cheddar.
Eggs: Helps the muffins to rise.
Jalapeño: Two jalapeños will give you a light jalapeño taste. These muffins are not spicy at all.
How to Make Jiffy Mexican Jalapeño Cornbread Muffins
1. Prepare: Preheat oven to 400F. Spray 12 cups of a muffin tin with nonstick spray.
2. Mix: Mix all the ingredients together in a bowl.
3. Pour: Fill 12 muffin tins with the cornbread mixture.
4. Bake: Bake for 17-20 min, or until golden brown
Customizations
A cup of jalapeño and cheddar cheese will give you a decent jalapeño-cheddar taste. Add a ¼ cup more cheese and another jalapeño to give the muffins a bolder flavor.
Buttermilk does make the muffins taste better than regular Jiffy muffins, but regular milk (of any kind) will work too!
How to Store Leftovers
Place leftover cornbread in an airtight container or a large ziplock bag. Store at room temperature for about two days or in the fridge for a week.
Tips
I highly suggest serving these with honey butter! The sweetness of the honey combined with savory cornbread muffins is so good. I know they sometimes sell honey butter at the store. Land O Lakes makes some.
Jiffy Mexican Jalapeño Cornbread Muffins
Ingredients
- 2 packages of jiffy cornbread mix 8.5 oz each
- 1 cup buttermilk or regular milk
- 1 cup of sharp cheddar cheese
- 2 eggs
- 2 jalapeño diced
See it. Make it. Eat it!
Instructions
- Preheat oven to 400F. Spray 12 cups of a muffin tin with non stick spray.
- Mix all the ingredients together in a bowl.
- Fill 12 muffin tins with the cornbread mixture.
- Bake for 17-20 min, or until golden brown
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Michael says
These are the best!! you simply must try them, my favorite cheddar jalapeno cornbread recipe. use the buttermilk for sure
Christina T says
Omg!! My husband and I love this recipe!! Thank you I have been looking for a good recipe and finally found it!!
I kept have the seeds in for more of a kick and it was perfect!!
Linda Thrasher says
This recipe is simple and delicious 😋
Donna says
I made this recipe to bring to my sisters for Easter dinner. It was a huge hit, but it definitely needed more cheddar cheese. I will add more next time.
Tosha says
The first time I made this, it was a hit! the second time, I forgot a box of cornbread and added extra cheese. This goof up accidently made egg souffle! It was amazing too! So this same great recipe, but with only one box, extra cheese, and any add in like bacon, jalepeno, ham etc, makes an amazing egg souffle!
Nikki D says
Bomb dot com. EZ PZ and so friggin' good! Thanks!
Katie says
Can you make this in mini muffins ? How much would it change ?
Megan says
The cook time would be 12 to 15 minutes.
Jessica says
can you make this in a pan instead of muffins? if so,what size baking dish?
Megan says
Sure, bake at 400F in a 9×13 inch baking pan for 20-25 minutes.
E J Fields says
Thanks! I was wanting to bake in a pan too!!
Shonda Sims says
I made this for my daughter. I researched several recipes before finding yours & it was the simplest & overall good. This will be a Staple in our family. Thank you for the recipe. 👍🏽🙌🏾🥰
Heidi says
Jiffy cornbread mix has wheat flour in it, so NOT gluten free. Just an FYI.
Megan says
Yes, thank you for mentioning that! Nowhere on this page do I say this recipe is gluten-free. Some people may be confused if they are coming to this recipe from Pinterest. For some reason, Pinterest has labeled this recipe gluten-free, and I have no way of correcting it.
Kent says
Bob’s red mill has gluten free corn bread mix. I subbed and used the same proportions for everything. I Always add a bit more spice and cheese.
Sean says
I always do mine slightly different, I use pepper jack cheese and I add a little sour cream. The pepper jack will give the muffins a touch more heat if you like that kinda thing. Other than that this recipe has been a huge hit at family gatherings, chili night or just a BBQ at a friends. I would definitely use buttermilk instead of regular milk, helps keep the cornbread nice and moist.
Keithk says
My wife makes cowboy candy with jalapenos and I use that instead of regular jalapenos. It added a sweetness that was unbelievable. Thank you for sharing your recipe.
sara warmbrunn says
How much butter milk
Megan says
1 cup for 12 muffins
1/2 cup for 6 muffins
Trisha Bray says
I added a can of corn as well and they were amazing! Thank you!
Dalia Winans says
Could not taste the cheese at all.
Amy says
Did you seed your jalapeños first or leave in?
Megan says
Hi Amy! I didn't include the seeds when making the muffins, and they had a mild spice. If you want these really spicey, include the seeds from one or two of the jalapenos.
Beth says
Can I use regular milk if I don't have buttermilk?
Megan says
Yes, you don't need to alter the recipe at all, just use 1 cup of regular milk.
Sandra Moore says
Very good and easy.