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Jalapeno Cheddar Cornbread

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“Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.”

Ingredients Nutrition

  • 240.97 g box Jiffy cornbread mix
  • 1 egg
  • 59.14 ml butter, melted
  • 78.78 ml milk
  • 29.58 ml canned jalapeno peppers, diced and drained well
  • 236.59 ml cheddar cheese, shredded
  • 0.61 ml salt (optional)


  1. Combine cornbread mix, egg and butter in a mixing bowl.
  2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
  3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
  4. Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

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