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.
Anonymous says
I baked in non- stick muffin tins, and greased, but they didn’t release from pan, liners maybe.
Anonymous says
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.