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.
Recipe: $6.59 | Per Serving: $0.55 | Servings: 12
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 This Recipe Works
- It's frugal! This recipe is pretty cheap to make and can make several servings too! Perfect for any budget. Great for Meal Planning on a Tight 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
Ingredient Notes:
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. If you still have Jiffy on hand try our Cornbread Tamale Pie and Jiffy Banana Cornbread.
Cheddar cheese- Make this cornbread irresistible by adding in some shredded cheese. I like to use medium or sharp cheddar cheese.
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.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe 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.
💭 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.
❤️ More Delicious Side Dish Recipes
If you tried this Jiffy Jalapeno Cornbread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Jiffy Jalapeno Cornbread
Ingredients
- 4 ounces cream cheese softened ($0.93)
- ½ cup sour cream ($0.50)
- 2 boxes Jiffy corn muffin mix ($1.24)
- ¼ cup roasted jalapenos, chopped ($0.84)
- ½ cup bacon, crumbled ($0.60)
- 1 cup cheddar cheese, shredded ($0.99)
- 4 Tablespoons butter, melted ($0.50)
- 2 large eggs ($0.30)
- 1 can (15oz) whole kernel corn, drained ($0.54)
- ⅔ cup milk ($0.15)
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.
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