Jalapeno Cheddar Cornbread is the perfect side dish for your Cinco de Mayo celebration and Taco Tuesday dinners. Our easy cornbread recipe starts with a mix and a few stir-ins give it extra flavor and texture.
Looking for a fabulously delicious accompaniment to serve with your dinner tonight and wondering how to make jiffy cornbread better?
Look no further because our jiffy jalapeno cornbread recipe is as quick and easy to make as it is beautiful and delicious!
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Jalapeno Cheddar Cornbread
Start with a jiffy corn muffin mix and add a can of creamed corn for moistness and texture.
With just a few stir-ins and topped with jalapenos, scallions and cheese and you’ve transformed that muffin mix into a jiffy cornbread recipe!
Then pop in the oven and in just minutes you’ll be ready to serve up a mighty fine cornbread!
Our homemade cornbread recipe is the perfect accompaniment to your Cinco de Mayo celebration and Taco Tuesday dinners.
Enjoy your Jalapeno Cheddar Cornbread with a delicious Mexican Chicken Casserole that’s also so easy to make.
Oh! And our ground beef chili recipe, where the rice cooks together with the chili in the same pot, will taste delicious with this cornbread! You'll want to give our One Pot Chili with Rice recipe a try too!
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How to make jiffy jalapeno cornbread
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 400F.
- Line 9″ x 13″ baking pan with foil leaving 2-inch overhang. Coat with non-stick cooking spray.
- In a medium bowl combine corn muffin mix, egg and milk until combined. Stir in corn and 3/4 cup shredded cheddar cheese until blended.
- Transfer mixture to prepared pan. Top with jalapeno wheels*, scallions and remaining 1/4 cup shredded cheddar cheese.
- Bake 20 minutes or until golden. Let stand 10 minutes.
- Using foil overhang lift cornbread out of pan. Cut into 12 pieces.
Swirls of Flavor Recipe Tip
- Bake the cornbread batter in a cupcake pan and make jalapeno cornbread muffins!
Substitutions
- Not a fan of spicy jalapenos? Not a problem! Just substitute 1 cup cherry tomatoes, halved lengthwise, for a milder cornbread!
- Use shredded taco cheese in place of the cheddar cheese
Storage
- Store any leftover cornbread in an airtight container or wrap in plastic wrap or aluminum foil.
- Store your cornbread at room temperature.
- Cornbread will stay fresh for 2-3 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients
Ingredients for jalapeno cornbread
- corn muffin mix
- egg
- milk
- sweet cream style golden corn
- shredded cheddar
- red or green jalapeno wheels
- scallions
What to serve with cornbread
Our creamy Corn and Black Bean Dip is bursting with cheesy goodness and a hint of spice. Our easy corn and black bean dip, served with tortilla chips or fresh veggie dippers, is a hot dip with a silky texture from cream cheese and sour cream.
Serve Jalapeno Cucumber Margaritas on Cinco de Mayo! Our margaritas are a twist on the classic margarita cocktail. Spicy jalapenos and refreshing cucumbers flavor a margarita mixture lending the perfect balance of heat and coolness to our easy margarita recipe.
Spiced Skirt Steak Tacos are a party in your mouth with a burst of flavor in every bite! Seasoned with a few basic spices and grilled to your desired liking, slices of juicy skirt steak are nestled in a crunchy corn shell and then topped with a lime-scented mixture of fresh heirloom tomatoes.
Chipotle Brownies is an easy homemade brownie recipe for the chocolate lovers in your life. With a creamy chocolate ganache on top and a hint of spice inside Chipotle Brownies will be the grand finale at your Cinco de Mayo fiesta!
Jalapeno Cheddar Cornbread Recipe
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Ingredients
- 1 pkg. (8.5 oz.) corn muffin mix
- 1 egg
- 1/3 cup milk
- 1 can (8 oz.) sweet cream style golden corn
- 1 cup shredded cheddar , divided
- 1 can (7.75 oz.) red or green jalapeno wheels , rinsed and drained
- 2 scallions , chopped
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Instructions
- Preheat oven to 400F.
- Line 9″ x 13″ baking pan with foil leaving 2-inch overhang. Coat with non-stick cooking spray.
- In bowl combine corn muffin mix, egg and milk until combined. Stir in corn and 3/4 cup shredded cheddar cheese until blended.
- Transfer mixture to prepared pan. Top with jalapeno wheels, scallions and remaining 1/4 cup shredded cheddar cheese.
- Bake 20 minutes or until golden. Let stand 15 minutes.
- Using foil overhang lift cornbread out of pan. Cut into 12 pieces.
Notes
- Bake the cornbread batter in a cupcake pan and make jalapeno cornbread muffins!
- Not a fan of spicy jalapenos? Not a problem! Just substitute 1 cup cherry tomatoes, halved lengthwise, for a milder cornbread!
- Use shredded taco cheese in place of the cheddar cheese
Hi Gwynn. I absolutely love all your recipes, your creative ideas, and your compassion for wonderful food. Keep up the amazing job!
Cher Montalbano
Thank you so much for your kind words Cher. You just made my day! xoxo