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 oven roasted jalapeno peppers and make a frugal side dish with minimal effort.
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.
This cornbread is flavorfully moist, tender in every bite, and packed with flavor. It tastes like a jalapeno popper and cornbread in one.
- Cream cheese
- Sour cream
- Jiffy corn muffin mix
- Roasted jalapenos,
- Cheddar cheese
- Whole kernel corn
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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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.
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
- Jiffy Cornbread With Cake Mix
- One Pot Wild Rice Pilaf
- Air Fryer Frozen Green Beans
- Cornbread Bundt Cake
- Easy Dairy Free Coleslaw
- Air Fryer Frozen Garlic Bread
Jiffy Jalapeno Cornbread
- 4 oz 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 tablespoon Butter, melted ($0.38)
- 2 large Eggs ($0.16)
- 1 can Whole kernel corn, drained ($0.50)
- ⅔ cup Milk ($0.13)
- 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.