Texas-Style Jiffy Cornbread

Texas-Style Jiffy Cornbread is kicked up with corn, jalapenos, and cheddar. So easy to make and goes with practically anything.

Jiffy Cornbread Muffin Mix

Cornbread is so easy to make with a few boxes of Jiffy Corn Muffin Mix. My go to recipes for Jiffy are The BEST Jiffy Cornbread Recipe and Jiffy Hush Puppies. They both have oodles of 5-star reviews.

Jiffy Corn Muffin Mix makes a sweet cornbread so don’t try this recipe if you’re not a fan of sweet cornbread.

Baked cornbread in a 9x13-inch baking dish.

Super Moist Texture and Buttery Flavor

A cup of sour cream and a full 1/2 cup of melted butter give this cornbread a fabulously moist texture with lots of butteriness.

Recommended Equipment

Whisk– I love this Balloon Whisk.
Large Bowl– I love these nesting bowls with pour spouts.
9×13-inch Baking Dish– this one has a handy lid that comes with it.

Spatula lifting piece of Texas-Style Jiffy Cornbread out of baking dish.

Spice It Up More

This recipe calls for 2 tablespoons of chopped pickles jalapeno pepper and one fresh jalapeno sliced and scattered on top. This only creates a mild spice level. For more heat double the pickled jalapenos and/or add 1/4 to 1/2 teaspoon of cayenne pepper to the batter.

Texas-Style Jiffy Cornbread Recipe Tip

After mixing the ingredients together, the batter should be placed in the oven right away. Don’t let the batter sit.

Storage

Can be stored at room temperature in an airtight container, wrapped in aluminum foil, or in a ziplock bag for 2 days. Will keep in the refrigerator for 3 to 4 days but tastes best the day it is made.

Two pieces of cornbread stacked on a small plate.

More Cornbread Recipes

Texas-Style Jiffy Cornbread

Texas-Style Jiffy Cornbread is kicked up with corn, jalapenos, and cheddar. So easy to make and goes with practically anything.

Course Bread

Cuisine Southern

Keyword cornbread, jalapeno, spicy

Prep Time 10

Cook Time 25

Servings

Calories 365kcal

Equipment

9×13-inch baking dish

Ingredients

1 cup sour cream
2/3 cup milk
2 large eggs
1/2 cup melted salted butter
2 tablespoons chopped pickled jalapenos
1 cup frozen corn, thawed
1 1/2 cups shredded sharp cheddar cheese, divided
2 boxes Jiffy corn muffin mix
1 jalapeno, thinly sliced

Instructions

Preheat oven to 400 degrees and spray a 9×13-inch baking dish with cooking spray.
In a large bowl, whisk together sour cream, milk, eggs, and melted butter.
Stir in pickled jalapenos, corn, and 1 cup cheddar cheese.
Stir in Jiffy mix just until mixed in.
Transfer to prepared baking dish.
Sprinkle remaining cheddar cheese on top. Scatter jalapeno slices on top.
Bake for 25 to 30 minutes.