Jazzed Up Jiffy Jalapeño Cornbread

Jiffy Jalapeño Cornbread with a little something extra. Adding cheddar cheese and jalapeños is an easy way to make an extra tasty cornbread to serve with a bowl of soup or chili!

Need a quick side dish but need to keep it super easy? Jiffy Jalapeño Cornbread to the rescue! One of the reasons I love Jiffy Cornbread is its like the only thing left in the grocery store you can get for less than a dollar. It’s also tender, easy to make and very tasty. It’s also a tad sweet (which I really like in a cornbread) which compliments the spicy jalapeños and savory cheddar cheese very nicely. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients you’ll need

Jiffy Jalapeno Cornbread

I was surprised to notice that one box of Jiffy Cornbread says its only 2-3 servings. I think one box might eek out a serving for one more person, but it does make a pretty thin slice when you bake in a 8 x 8 pan. That’s why I use two boxes! You’ll get a nice thick slice for each person when you make this recipe for Jiffy Jalapeño Cornbread.

• 2 boxes of Jiffy Cornbread mix
• Buttermilk
• Eggs
• Fresh jalapeños, diced*
• Cheddar cheese
• Butter

*I like to make 9 thin slices of jalapeño to top each slice of cornbread and then dice the rest, this is optional of course!

How to make Jiffy Jalapeño Cornbread

Aside from following the directions on the box, you’ll need to finely chop a fresh jalapeño and grate cheddar cheese (or you can buy pre shredded of course!)

Start by preheating your oven to 400F.

Next stir together the buttermilk and egg until smooth, then add the jiffy mix, diced jalapeños and cheddar cheese.

Mix until just combined and spread in a greased, 8×8 baking pan. Top with the sliced jalapeños before baking (roughly over where you can envision the center of each slice).

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

What to serve it with

This jiffy jalapeño cornbread is the perfect compliment to a bowl of chili. I might be biased but I think my Southwest Chicken Chili is absolutely delicious!

Jiffy Jalapeño Cornbread is also great alongside any soup! Try my Vegetable White Bean Soup or Spicy Black Bean Soup.

This is also a great addition to your Thanksgiving table!

Also be sure to top your slice with butter and honey for an extra delicious cornbread experience 🙂

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

You can also connect with me on Instagram and Pinterest.

YOU MIGHT ALSO LIKE

Jiffy Jalapeño Cornbread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Jazz up that box of Jiffy Cornbread by adding diced jalapeño and cheddar cheese! Serve it with soup, chili or stew!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 9 1x
• Category: Side Dish, Snack
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 8.5 oz boxes Jiffy Cornbread mix
• 2/3 cup buttermilk
• 2 eggs
• 1 1/2 cups sharp cheddar cheese (grated)
• 1 small jalapeño (diced (slice 9 round slices before dicing before topping if desired))
• butter (for greasing the pan)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400F and grease an 8×8 baking dish with butter.
2. In a medium-sized mixing bowl combine the egg and buttermilk until smooth. Then add the jiffy cornbread mix and stir until mostly combined. Add the cheddar cheese and jalapeños and stir to incorporate.
3. Spread batter into baking dish and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
4. Enjoy topped with honey and butter alongside your favorite soup or chili!