Name: Cheddar Jalapeño Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 box (8.5 oz) Jiffy Cornbread Mix; 2 large eggs; 1/3 cup whole milk; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1 teaspoon garlic powder; 1/2 cup shredded cheddar cheese; 1/2 cup frozen corn (thawed ); 1 jalapeno pepper ((seeds removed & diced small)); 1 jalapeno pepper ((seeds removed & thinly sliced))

This post may contain affiliate links, view our disclosure policy.

This sweet & spicy Cheddar Jalapeño Cornbread with cheddar cheese and corn is the perfect side dish for chili, soup, or a bbq gathering. Easy to make because it starts with a box of Jiffy Cornbread Mix.

For more cornbread recipes be sure and try my Homemade Cornbread that is super moist with a few special techniques and ingredients, or try my Honey Cornbread Muffins or Cornbread Drop Biscuits.

A overhead pic of the pan of cornbread with jalapeno slices on top.

Jalapeño Cheddar Cornbread Recipe

This cheddar jalapeño cornbread recipe is a slightly spicy twist to a traditional easy cornbread recipe. So simple to make, thanks to the box of cornbread mix, anyone can whip up this cornbread recipe in no time!

Even though there are jalapeños in this recipe, it is not spicy, but it can be if that’s what you prefer. When you take the white seeds and white membrane out from the jalapeño peppers they actually are quite mild but still infuse tons of flavor into whatever you put them in.

This flavorful cornbread starts with a store-bought box of cornbread mix plus a few additional ingredients to really make it taste homemade and make it super moist. The addition of corn kernels. shredded cheese, and jalapeños really make it stand out from a classic cornbread recipe and gives it a flavor twist.

A slice of cornbread with a melted piece of butter on top.

Ingredients Needed For Jiffy Cheddar Jalapeño Cornbread

Cornbread Mix : This is the store-bought cornbread mix; I use the small box from Jiffy brand. The cornbread mix acts as the base for the recipe and includes most of the dry ingredients like all-purpose flour and yellow cornmeal.
Whole Milk
Granulated Sugar : If you prefer a sweeter cornbread then double the amount of sugar.
Baking Powder
Garlic Powder
Shredded Cheddar Cheese : Use mild, medium, or sharp cheddar cheese.
Frozen Corn Kernels : I use frozen sweet corn that has been thawed. You can use canned corn that has been well drained (you only need 1/2 cup) or use fresh corn from the cob.
Fresh Jalapeños : For mild heat take the seeds out of the jalapeno, and leave them in for a medium-hot heat level. Jalapeños without the seeds are actually very mild but still flavorful. my family prefers the seeds out.

How To Make Cheesy Jalapeno Cornbread With Jiffy Cornbread Mix (Printable Recipe Card)

Preheat the oven to 400 degrees F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper. Set aside.

In a large mixing bowl, add the cornbread mix, eggs, milk, sugar, baking powder, and garlic powder. Stir well until combined.

Add in the shredded cheese, corn, and diced jalapeño until evenly combined and mixed. Don’t overmix as this can make the cornbread dense/tough, but rather lightly mix just until everything is incorporated evenly.

Pour the cornbread batter into the prepared baking dish and smooth the top out with a spatula. Evenly lay the sliced jalapeños over top the batter. Allow the batter to rest for 10 minutes before cooking.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a moist crumb. When done, remove from the oven and let the cornbread rest for 5 minutes before cutting into squares and serving.

How To Store Leftover Cornbread

Store any leftovers in an airtight container, at room temperature, for up to 2 days. For longer storage, keep the cornbread in the fridge in an airtight container, for up to 1 week. Cover the baking dish with plastic wrap or remove individual slices to ziploc bags or an airtight container for storage. I like to warm up th leftovers in the microwave and then slather some butter on top for a yummy snack the next day (or that night). Cornbread just happens to be one of those foods I crave, even more so than a dessert, so I just love cornbread for a snack or dessert!

Slice of cornbread for serving on a white plate.

Serving Suggestions For Cheddar Jalapeño Cornbread

This spicy, sweet, and fluffy cornbread is the perfect side dish for a Quick & Easy Chili, Taco Chili, or Classic Chili, soup recipes and stews. It also makes for a great side dish option served at a picnic or bbq alongside these BBQ Baked Beans and this Steakhouse Potato Salad.

Consider serving it warm with a dollop of butter and a drizzle of honey! The butter and the sweet addition of the honey pairs perfectly with the slightly spicy jalapeños.

Stack of cornbread with butter melted down from the top

Recipe Tips & Notes

Heat Level : For a spicier heat, leave the seeds intact when slicing and dicing the jalapeno peppers. For a very mild heat, remove the seeds before slicing and dicing the jalapeno peppers. Jalapeños without the seeds are actually quite mild and even my youngest kids eat them.
Shredded Cheese : I use medium cheddar cheese but any shredded cheese can be used; try using Colby jack for a milder flavor, Pepper Jack to add some spice, or Monterey Jack cheese. I find that it’s best shred your own cheese from a block of cheese, using a cheese grater, but if needed you can certainly use the pre shredded cheese from the bag.
Milk : I find that the higher fat milk works best in this recipe which is why whole milk is listed in the ingredient list. 2% milk could be used if needed. I don’t recommend using almond milk, coconut milk, or any other nut milk as that will change the flavor of the cornbread. Lactose-free milk can be used with great results.
Muffin Tin : To make jalapeno cheddar cornbread muffins, divide the batter evenly between muffin tins. Make sure to use muffin liners or spray each one well with cooking spray. The cook time will be slightly less, so keep an eye on them to determine when they’re done.
Double The Recipe : To make more serving, double all the ingredients and pour the batter into a 9×13 baking pan. The cook time should stay about the same, but watch it closely to determine when it’s done. When I double the recipe I don’t double the jalapeños, but you can certainly double the jalapeños if wanted.