A flavorful Jiffy Jalapeno Cornbread recipe with a simple twist. This jalapeno popper tasting cornbread will add a kick to any party or dinner as a tasty side dish. Serve with honey or eat as-is.
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You're going to love this simple and easy cornbread recipe. It's a great way to use up any jalapenos on hand (canned or fresh).
The heat from the jalapenos, the sweetness from the corn, and the cheesy goodness all come together to create a harmonious blend of flavors. It's perfect for those who enjoy a bit of spice without overwhelming the taste buds.
This cornbread is flavorfully moist, tender in every bite, and packed with flavor. It tastes like a jalapeno popper and cornbread in one!
For more cornbread ideas check out my Cornbread Bundt Cake and Jiffy Cornbread With Cake Mix.
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💛 Why You'll Love This Recipe
- Budget friendly. This recipe is inexpensive, makes multiple servings, and fits perfectly into Meal Planning on a Tight Budget.
- Great for any occasion. Jiffy jalapeño cheddar cornbread works for dinner parties, Taco Tuesday, summer cookouts, and Mexican inspired meals. It pairs well with just about anything.
- Minimal effort. Simply mix, pour, and bake. It's an easy side dish when you want something quick and reliable.
🛒 Ingredients
Cream cheese. Adds richness and helps keep the cornbread tender once baked.
Jiffy corn muffin mix. A boxed mix keeps this recipe quick and easy. If you have extra, try our Cornbread Tamale Pie or Jiffy Banana Cornbread.
Cheddar cheese. Shredded medium or sharp cheddar adds great flavor and makes the cornbread extra irresistible.
Whole kernel corn. Use a can of drained corn or frozen corn for a pop of sweet, fresh texture in every bite.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand ingredients: Generic cream cheese, sour cream, and shredded cheese keep costs down with no flavor loss.
Stretch the bacon: A small amount adds plenty of flavor, or swap in bacon bits if they're cheaper.
Watch for Jiffy sales: Corn muffin mix is often discounted and has a long shelf life, making it easy to stock up.
🥄 Instructions for Jiffy Jalapeno Cornbread
Step 1: Preheat your oven to 375 degrees F and grease a 9x13 baking dish.
Step 2: In a large bowl, combine all of the ingredients and stir together until well blended.
Step 3: Pour the batter into the prepared baking dish and then bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
Step 4: Let cool for about 15 minutes before slicing and serving.
👩🏻🍳 Expert Tips
Corn Options- This bacon cheddar jalapeno cornbread recipe is versatile when it comes to corn. Whether you choose canned corn or frozen corn, both work equally well. You can use them interchangeably, and there's no requirement to thaw the corn before adding it to the batter.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Jiffy Jalapeno Cornbread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Reheating: Reheat individual portions in the microwave for about 30 seconds, or warm in a low oven until heated through.
Make Ahead: This cornbread can be baked a day in advance and stored covered. It also freezes well for 3-6 months and can be thawed and reheated as needed.
🥗 Side Dishes or Pairing Ideas
Serve Jiffy Jalapeno Cornbread with chili, soups, BBQ, or roasted meats. It also pairs well with salads or makes a great side for potluck and holiday meals.
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❓ Recipe FAQs
If stored in an airtight container or well wrapped and at room temperature, this jalapeno popper cornbread can last about 3 days and still taste fresh and delicious. I like to warm it up in the microwave for about 30 seconds to recreate the warm from oven feeling.
Yes, this bread freezes great. I recommend either making it in a freezer friendly container like a disposable pan, then wrapping it well in plastic wrap before placing it in an airtight container. This will keep it safe for about 3-6 months. Just thaw when ready to eat.
Yes, you can make this recipe in muffin form but the cooking time will be about half. Set the timer for 15-20 minutes and check with a toothpick. Add additional time if necessary, in 5-minute intervals checking after each. You want the toothpick to come out clean or with just a few crumbs on it.
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🐝 If you tried this Jiffy Jalapeno Cornbread,, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Jiffy Jalapeno Cornbread
Ingredients
- 4 ounces cream cheese, softened - ($0.93)
- ½ cup sour cream - ($0.50)
- 4 tablespoons unsalted butter, melted - ($0.50)
- 2 large eggs - ($0.30)
- ⅔ cup milk - ($0.15)
- 2 boxes Jiffy corn muffin mix - ($1.24)
- 1 can (15 ounces) whole kernel corn, drained - ($0.54)
- ¼ cup roasted jalapeños, chopped - ($0.84)
- ½ cup cooked bacon, crumbled - ($0.60)
- 1 cup cheddar cheese, shredded - ($0.99)
Instructions
- Preheat. Preheat the oven to 375°F and grease a 9x13-inch baking dish. Set aside.
- Mix batter. In a large mixing bowl, combine the cream cheese, sour cream, melted butter, eggs, and milk until smooth. Stir in the corn muffin mix until just combined.
- Add mix-ins. Fold in the corn, roasted jalapeños, bacon, and shredded cheddar cheese until evenly distributed.
- Bake. Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let cool for about 15 minutes before slicing and serving.
Notes
- Corn options. Canned or frozen corn both work. Frozen corn does not need to be thawed.
- Storage. Store covered at room temperature for up to 3 days. Reheat individual portions in the microwave for about 30 seconds.
- Freezing. Freeze in a freezer-safe container for 3 to 6 months. Thaw before reheating.
- Muffins. For muffins, divide batter into a greased muffin tin and bake for 15 to 20 minutes, checking doneness with a toothpick.
Nutritional Information
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Paula says
Can you use creamed corn in this recipe? Or would you have to omit something (either sour cream or cream cheese) to make it not runny?
Nicole Durham says
That's actually a really good question. I have never tried adding creamed corn to this recipe, although I have tried adding it to other jiffy cornbread recipes.. I would add it in as it is and then just extend the baking time