These easy Jiffy Jalapeño Cheddar Cornbread Muffins are the perfect combination of sweet, savory, and slightly spicy. Made with Jiffy cornbread mix, fresh jalapeños, and cheddar cheese, they're moist, flavorful, and ready in under 30 minutes. They are a perfect side for chili, soups, and BBQ.
Ingredients
Substitutions
Milk: Whole milk will give you a moister cornbread, but a reduced-fat milk will work as well! I've also tested buttermilk in this recipe, you will need to use ½ cup per box instead of ⅓ cup. The acidity of the buttermilk may curdle your eggs, so I like to mix the buttermilk in first, then the eggs.
Cheddar Cheese: I like to use sharp cheddar so the cheese flavor doesn't get lost in the cornbread. You can also use a Gouda or pepper jack cheese.
Jalapeño: Two jalapeños will give you a light jalapeño taste. These muffins are not spicy at all. If you want some spice, keep the seeds from one of the jalapenos.
How to Make Jiffy Jalapeño Cornbread
Mix
In a mixing bowl, combine all of the ingredients until the batter is evenly mixed.
Fill Tin
Divide the batter among the muffin cups, filling them evenly. Top each one with a jalapeno slice.
Bake
Bake for 17-20 minutes, or until the muffins are golden brown and cooked through. Let them cool slightly before serving warm.
Tips
Spice: Using two unseeded jalapeños will give you a mild flavor and heat. Leave some seeds for a spicier muffin.
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.
You can alos freeze them for up to 3 months. To defrost, thaw in the fridge overnight or on the counter for 1-2 hours. Served alongside chili, shredded beef enchiladas, or hearty soups.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Jiffy Jalapeño Cornbread Muffins with Cheddar
Ingredients
- 2 packages of jiffy cornbread mix 8.5 oz each
- ⅔ cup whole milk (see notes for buttermilk)
- 1 cup sharp cheddar cheese
- 2 eggs
- 2 jalapeño, deseeded and diced include some seeds for more spice
- 1 jalapeño, thinly sliced into 12 slices
Instructions
- Preheat the oven to 400F. Lightly grease a 12-cup muffin tin or coat with nonstick cooking spray.
- In a large mixing bowl, combine the corn muffin mix, milk, cheddar cheese, eggs, and diced jalapeños. Stir until just combined; do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top each one with a sliced jalapeno.
- Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
More Dinner Sides
Want another Jiffy Cornbread Recipe? Check out these Tamale Pie with Jiffy Cornbread.
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