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Cheesy Jalapeno Cornbread is as quick and easy to make as it is beautiful and yummy! Start with a corn muffin mix with a few stir-ins, top with jalapenos, scallions and cheese, pop in the oven and in minutes you’ll be ready to serve up a mighty fine cornbread!
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Jalapeno Cheddar Cornbread

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.
Prep Time10 mins
Cook Time20 mins
Stand Time15 mins
Total Time45 mins
Course: Bread, Side Dish
Cuisine: Mexican
Keyword: jalapeno cheddar cornbread, jalapeno cornbread, jiffy cornbread recipe
Servings: 12
Calories: 48kcal
Author: Gwynn Galvin


  • 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


  • 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.


Makes 12 servings.
Swirls of Flavor Recipe Tip
  • 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


Calories: 48kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 69mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg