Recipe: Cheddar Jalapeño Cornbread Muffins

This cornbread recipe may look a little familiar to you as it calls for the classic go-to, Jiffy Mix. Even the packaging of the product is just as nostalgic as the homemade flavor it produces. My last recipe for Crock Pot Chili was in desperate need of a “dunker”. We all know any meal is so much more satisfying when you can scoop up the extra yumminess with a hunk of warm bread.

I used the original recipe on the box of Jiffy Mix, but added two flavorful additions. The sharp cheddar cheese melts so ooey-gooey and the smoky spice of the jalapeño adds some bold flavor to the cornbread. I also whipped up some honey butter [2 parts butter, 1 part honey] to smear on the muffins. The sweet and savory combination is crave-worthy!

Cheddar Jalapeño Cornbread Muffins
Author: [url href=”” target=”_blank”]Emma Hering[/url]
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 1 Dozen
  • 2 Boxes of Jiffy Cornbread Mix
  • 2 Eggs
  • 2/3 C Milk
  • 1 C Shredded Cheddar
  • 1 Jalapeño
  1. Pre-heat oven to 400.
  2. Finely chop the jalapeño, remove seeds.
  3. Combine cornbread mix, eggs, milk, cheese and jalapeño until incorporated.
  4. Spoon evenly into a muffin pan.
  5. Bake for 15-20 min.