Jiffy jalapeno cornbread combines the ease of store-bought mix with spicy jalapeños and tasty cheddar cheese. This is a super-easy recipe, but everyone will know that it isn't just your regular cornbread muffin. These have the flavor turned up.
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Why These Are So Good
The sweet cornbread with spicy jalapenos is a perfect match. They have just the right balance of heat and sweet. Cheddar cheese is the bridge that brings them together. The jalapeño cheddar cornbread recipe is super special, but the best part could be the honey butter that we serve next to our muffins. No matter, you will have a super easy side dish that is perfect for a laid back BBQ.
Jalapeno Cheddar Cornbread Ingredients
You only need a few simple ingredients to get going on this recipe. I love a little cheat code to upgrade dinner with minimal effort. These amounts are for 12 cornbread muffins.
- 2 Boxes Jiffy Cornbread Mix
- 2 Whole Eggs
- ⅔ cup Whole Milk
- ½ cup Shredded Cheddar Cheese
- 3 fresh Jalapenos
Honey butter recipe below.
Basic Baking Supplies
For the bakeware, you can use a cupcake pan for individual corn muffins. I prefer the corn muffins for a cookout because they are easier to serve. However, you an also use a cast iron skillet if you want to bake it all in one spot and cut slices of the cornbread to serve.
You'll also need:
- large mixing bowl
- rubber spatula
- small sheet pan to toast the jalapeño
- cupcake liners
For the best results, use cupcake liners. These make it easier to remove the muffins from the tin, and it makes clean-up so much easier.
Simple Step-By-Step Instructions
This delicious side dish is crazy simple to make.
- Preheat oven to 400F.
- Drizzle two of the jalapenos with a little olive oil and place on a sheet pan. Roast them for 15 minutes.
- After the jalapeños have cooked and cooled, dice them into small pieces. Remove the white membranes and seeds.
- Mix the batter. Combine the two boxes of jiffy corn muffin mix with two room temperature eggs and ⅔ cup of milk.
- Now fold in the grated sharp cheddar cheese and dice jalapeño.
- Top the muffins with extra cheese and individual slices of jalapenos (the thinner the better).
- Bake for 15-20 minutes.
- Let them cool and serve.
How to Store Cornbread Muffins for Freshness
If you are lucky enough to have any leftover muffins, transfer them to an airtight container like a zip top bag. Keep them refrigerated for up to 4 days.
When you are ready to enjoy them again, heat them in the microwave for 20 seconds just to breath a little life back into them.
What to Serve These Muffins With
HONEY BUTTER! Honey butter is the crucial other half to perfect jalapeño cornbread. Creamy sweet butter balances out the zip from the fresh jalapeños.
Just combine 1 ½ sticks of room temperature unsalted butter with a heaping tablespoon of your favorite honey and stir with a small rubber spatula until it's combined.
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Recipe Modifications
If you want jazzed up cornbread with extra flavor, but not quite as much heat as we get from jalapeños, use canned diced green chiles instead. They are milder in flavor, but still add a little kick.
You can also increase the spice level if that's your jam and add more jalapeño slices to the top.
Another optional swap is to use a different cheese. Instead of cheddar cheese, try it with pepper jack cheese, a Mexican blend cheese, or monterey jack.
Last tip, if you want to make these completely addictive two-bite muffins, bake them in mini muffin tins for just as much flavor in a deceivingly cute smaller portion.
Related Cookout Recipes You Should Try
To complete your cookout menu, we need a few simple main dishes and maybe a vegetable. Traeger Smoked St Louis Style Ribs are perfect because of the tender smoky meat and sweet Jack Daniels Sauce. Those combined with this easy cornbread recipe will have your guests delighted. Also check out my Traeger Smoked Mac and Cheese. It's another decadent comfort food recipe with tons of flavor and the perfect creamy sauce.
Jiffy Jalapeno Cornbread Recipe Card
Jiffy Jalapeno Cornbread with Cheddar Cheese
Equipment
- 12 Cupcake Liners
- 1 Cupcake Tin
- 1 Small Sheet Pan
- 1 Large Mixing Bowl
Ingredients
- 2 corn bread mix
- 2 Eggs
- ⅔ cup Milk
- 1 teaspoon Olive Oil or other neutral flavored cooking oil
- 3 Jalapenos fresh whole
- 1 cup Sharp Cheddar Cheese
Honey Butter
- ¾ cup Butter room temperature
- 2 tablespoon Honey
Instructions
- Preheat oven to 400F.
- Drizzle two of the jalapenos with a little olive oil and place on a sheet pan. Roast them in the oven for 15 minutes.
- After the jalapeños have cooked and cooled, dice them into small pieces. Discard the white membranes and seeds.
- Mix the batter. Combine the two boxes of jiffy corn muffin mix with two room temperature eggs and ⅔ cup of milk.
- Now fold in the grated sharp cheddar cheese and dice jalapeño.
- Top the muffins with extra cheese and individual slices of jalapenos (the thinner the better).
- Bake for 15-20 minutes.
- While the cornbread bakes, make the honey butter. Using a rubber spatula or mixer, stir the room temperature butter and honey until they are completely combined.
- Let them cool and serve.
Nutrition
Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.
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