Jiffy Jalapeno Cheese Cornbread Muffins are a spicy, cheesy twist on classic cornbread muffins. Made with Jiffy corn muffin mix, fresh jalapeños, and sharp cheddar cheese, these muffins are moist, flavorful, and perfect as a side for chili, soups, or barbecue.
Origin Jiffy Jalapeno Cheese Cornbread Muffins
Cornbread has deep roots in Southern cuisine, dating back to Native American cooking traditions. This spicy variation, incorporating jalapeños and cheese, is a popular modern take that adds bold flavors while maintaining the traditional crumbly texture of cornbread.
What I Love About This Recipe
I love how quick and easy these muffins are to make, thanks to the Jiffy mix. The combination of sweet cornbread, spicy jalapeños, and gooey cheese creates the perfect balance of flavors. They’re incredibly versatile, pairing well with hearty meals or enjoyed on their own with a little butter. Plus, the slight crunch of baked jalapeños adds a fantastic texture.
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Jiffy Jalapeno Cheese Cornbread Muffins
Course: Recipes4
servings10
minutes15
minutes181
kcalIngredients
1 (8.5-ounce) box Jiffy corn muffin mix
1 large egg
⅓ cup milk
½ cup shredded sharp cheddar cheese
1-2 jalapeños, finely chopped (adjust to taste)
¼ teaspoon garlic powder (optional)
1 tablespoon butter (for greasing the muffin tin)
Directions
- Preheat oven to 400°F (200°C). Grease a muffin tin with butter or line with paper liners.
- In a mixing bowl, combine Jiffy corn muffin mix, egg, and milk. Stir until just combined.
- Fold in shredded cheddar cheese, chopped jalapeños, and garlic powder. Mix gently.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for a few minutes before serving.
Notes
- For extra spice, leave the jalapeño seeds in or add a pinch of cayenne pepper.