I’ve added a new breadbasket food to our table this year after rave reviews from my husband & guests…Jalapeno Cornbread Muffins. They are sweet when you first bite into them, & then the heat of the jalapeno comes as you chew. For Christmas, I will be making the traditional rolls and will put these muffins in the basket with them!

Let’s make jalapeno cornbread recipe

This recipe calls for a Jiffy cornbread mix. It is deceptively cheap…sometimes, with food mixes, cheap equals so-so flavor. The Jiffy cornbread mix has been a staple in my Mom’s pantry since I was a child. The first time I made it for my husband he was shocked that cornbread could taste so good. Jiffy has a sweetness to it that I have yet to find in any other pre-mixed cornbread. It is usually about 40 cents a box, and you can’t beat that price!

You can either bake this recipe in a 13×9 baking dish and cut it into squares, or bake mini muffins which make about 36 muffins. For our holiday table, the muffins were easy to pop in the breadbasket.

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Jalapeno Cornbread ingredients

• 2 boxes Jiffy corn muffin mix
• 1 cup shredded cheddar cheese
• 1 can cream of corn
• 1/3 cup finely chopped jalapeno peppers (canned or fresh)
• 1/2 cup onion (optional)

instructions to make Jalapeno Cornbread

Step 1

Prepare Jiffy mix according to package directions.

Step 2

Add cheese, cream corn, jalapeno, & onions (optional). Mix well.

Step 3

Pour into greased & floured 13×9 baking dish, or spoon into greased mini muffin tin.

Step 4

Bake at 350 degrees for about 30 minutes until the top is golden brown and the center is firm.

We omit onions from everything at our house, and these turned out fabulous without them! I also used canned jalapenos for this recipe.

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Have you tried this jalapeno cornbread recipe? Share with us by commenting below on how you and your family find it!