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    Home » Recipes » Side Dishes

    Published: Feb 11, 2021 by Nicole This post may contain affiliate links.

    Jiffy Jalapeno Cornbread

    Jump to Recipe Print Recipe

    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.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe

    🥘 Ingredients

    • Cream cheese
    • Sour cream
    • Jiffy corn muffin mix
    • Roasted jalapenos,
    • Bacon
    • Cheddar cheese
    • Butter
    • Eggs
    • Whole kernel corn
    • Milk

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing Bowl
    • Whisk
    • 9x13 Baking Dish
    • Measuring Cups

    🔪 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.

    ingredients for jiffy jalapeno cornbread in a mixing bowl

    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.

    jiffy jalapeno cornbread batter in a 9x13 baking dish

    Let cool for about 15 minutes before slicing and serving.

    baked jiffy jalapeno cornbread in a 9x13 baking dish

    🍴 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

    How long is jalapeno cornbread good for?

    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.

    Can I freeze jalapeno cornbread?

    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.

    Can I bake jiffy jalapeno cornbread in muffins?

    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

    📖 Recipe

    Jiffy Jalapeno Cornbread
    Print Recipe
    5 from 1 vote

    Jiffy Jalapeno Cornbread

    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.
    Prep Time 5 mins
    Cook Time 40 mins
    Cool Time 15 mins
    Total Time 1 hr
    Servings: 12
    Calories: 363kcal
    Cost Recipe $6.19 / Serving $0.52
    Prevent your screen from going dark

    Equipment

    • Mixing Bowl
    • Whisk
    • 9x13 Baking Dish
    • Measuring Cups

    Ingredients

    • 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)
    US Customary - Metric

    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.

    Notes

    Recipe Tips

    omething 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.

    Storage

     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.
    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. 

    Turning this recipe into muffins

    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.

    Nutritional Information

    Serving: 1square | Calories: 363kcal | Carbohydrates: 32.7g | Protein: 9.7g | Fat: 21.7g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72.2mg | Sodium: 636.2mg | Potassium: 176.1mg | Fiber: 2.9g | Sugar: 2.1g | Vitamin A: 128.3IU | Vitamin C: 3.2mg | Calcium: 147mg | Iron: 0.5mg
    Author NicoleDurham
    Course Side Dish
    Cuisine American, Mexican
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Easy Side Dish Recipes

    • Jalapeno Cheddar Biscuits
    • Air Fryer Frozen Green Beans
    • Air Fryer Canned Biscuits
    • Air Fryer Frozen Garlic Bread

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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