A flavorful 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.
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).
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.
Why This Recipe Works
- It's frugal! This recipe is pretty cheap to make and can make several servings too! Perfect for any budget.
- It's great for any occasion. Serve up Jiffy jalapeno cheddar cornbread at a dinner party, for Taco Tuesday, or during the summer with your favorite Mexican-inspired or grilled dishes. This cornbread is versatile and goes with practically any dish or setting.
- Minimal effort is needed. Just mix, pour, and bake. This recipe is perfect for anyone looking for a simpler side dish to serve up with dinner.
🥘 Ingredients
Cream cheese- Cream cheese will make the mixture thick, but when baked, the cornbread will be very rich and tender.
Sour cream- This helps to create a wonderful buttery velvet texture in the cornbread.
Jiffy corn muffin mix- We use boxed cornbread mix as the base of this recipe to make things even easier.
Roasted jalapenos- Use homemade roasted jalapenos or canned. Either way, it's sure to be delicious!
Bacon- Adding in chewy cooked pieces of bacon will give us a wonderful addition to the texture and a nice salty flavor too.
Cheddar cheese- Make this cornbread irresistible by adding in some shredded cheese. I like to use medium or sharp cheddar cheese.
Butter- This adds more richness and flavor. You can use salted or unsalted butter.
Eggs- These are the binder ingredients in the mix. They help to create a nice crumb and hold the cornbread together so that it isn't too crumbly.
Whole kernel corn- Add in a can of drained corn (or use frozen) to add a nice crunch of fresh tasting corn in every slice.
Milk- This is what you will need to bring the batter together. You can use whole milk, low-fat, or even non-dairy milk if desired.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Jiffy jalapeno cornbread with these simple step-by-step instructions:
Preheat your oven to 375 degrees F and grease a 9x13 baking dish.
In a large bowl, combine all of the ingredients and stir together until well blended.
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.
Let cool for about 15 minutes before slicing and serving.
🍴 Recipe Tips
Making this bacon cheddar jalapeno cornbread recipe is very simple. Something great to note is that it does well with both canned corn as it does with frozen corn. There's no need to thaw the corn beforehand either.
💭 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.
More great side dish recipes to try
- Jalapeno Cheddar Biscuits
- One Pot Wild Rice Pilaf
- Air Fryer Frozen Green Beans
- Air Fryer Frozen Garlic Bread
📖 Recipe
Jiffy Jalapeno Cornbread
Ingredients
- 4 ounces Cream cheese, softened ($0.99)
- ½ cup Sour cream ($0.40)
- 2 boxes Jiffy corn muffin mix ($0.94)
- ¼ cup Roasted jalapenos, chopped ($0.26)
- ½ cup Bacon, crumbled ($1.44)
- 1 cup Cheddar cheese, shredded ($0.99)
- 4 Tablespoons Butter, melted ($0.38)
- 2 large Eggs ($0.16)
- 1 can Whole kernel corn, drained ($0.50)
- ⅔ cup Milk ($0.13)
Instructions
- Preheat oven to 375 degrees F and grease a 9x 13 baking dish. Set aside.
- In a large mixing bowl combine all of the ingredients together until well mixed.
- Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
- Let cool for about 15 minutes before slicing and serving.
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