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Jiffy Jalapeno Cornbread in a cast iron skillet

Jiffy Jalapeno Cornbread

This Jiffy Jalapeno Cornbread is an easy Mexican inspired recipe that combines the sweet flavors of corn with the kick of Jalapeno Peppers! It goes great with just about any meal and can be prepared in just minutes!
Course Bread
Cuisine Mexican
Keyword cornbread, jalapeno poppers, jiffy
Prep Time 5 minutes
Cook Time 25 minutes
Servings 10 servings
Calories 166kcal


  • 2 boxes Jiffy Corn Muffin Mix
  • 3 eggs
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 4 jalapeno peppers seeded, cored and diced
  • 1/2 of a red pepper diced
  • 1/4 cup butter melted


  • Preheat oven to 400 and grease a 10" cast iron skillet with oil. Alternatively you can grease a 9" square baking pan. Set aside.
  • In a large bowl, combine muffin mix, eggs, buttermilk, sour cream, jalapenos and red pepper and mix.
    Combine all ingredients in bowl
  • Mix in butter and pour batter into prepared pan.
    Pour batter into cast iron skillet
  • Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool slightly before serving warm.
    Bake Cornbread in oven in cast iron skillet


Calories: 166kcal