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.
Need more sides?
Want another Jiffy Cornbread Recipe? Check out these Tamale Pie with Jiffy Cornbread.
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.
Lois says
If you don’t have buttermilk just use a 1 Cup milk and add 1Tbs vinegar to the milk and let it sit for 10 minutes. Then add to recipe.
Megan Torres says
Yes, I've done that before, it works well!
Sandra Moore says
Very good and easy.