Jalapeño Cornbread Muffins with Cream Cheese
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These tasty jalapeño cornbread muffins are so easy to make and deliciously moist, as they’re scrumptiously filled with cheddar cheese, bacon, and cream cheese.
Naturally, I’m a big fan of cornbread. Here at Southern Plate, over the years I’ve covered all bases, like hot water cornbread, cornbread dressing, and cornbread salad. But today I’m bringing you something different but equally as delicious (drum roll, please)… jalapeno cornbread muffins!
Made using Jiffy cornbread mix, these corn muffins are filled with spicy japapeño, crumbly bacon bits, cheddar cheese, and cream cheese. They’re SO moist and taste particularly amazing warm out of the oven slathered in melted butter.
Luckily, it takes just 30 minutes to whip up a batch of these jalapeno cornbread muffins. It’s one of those one-bowl dishes, where you throw all the ingredients and mix until well combined. Then you transfer the cornbread batter to a jumbo muffin tin and in 20 minutes they’ll be golden brown.
I have to warn you though… the jalapeños have a great scent to them while baking. Everyone will gravitate towards your kitchen when they get a whiff. Serve them as an appetizer, a snack, or a side dish alongside a main meal like taco soup, pulled pork, chili, or grilled chicken.
Let’s make some jumbo jalapeño cornbread muffins!
Recipe Ingredients
- Jiffy cornbread mix
- Cheddar jack cheese blend
- Bacon, finely chopped
- Green jalapeno pepper, finely chopped
- Eggs
- Milk
- Cream cheese, at room temperature (visit this post to learn how easy it is to make cream cheese at home).
Preheat the oven to 400 degrees and evenly coat a jumbo muffin tin with cooking spray.
In a large bowl, add the Jiffy cornbread mix.
Then the cheddar jack cheese blend.
The finely chopped crispy bacon bits.
The finely chopped green jalapeno.
Next will be the eggs.
Finally, add the softened cream cheese and milk to the mixing bowl.
Mix together all the ingredients until well combined.
Continuously stir until the cornbread mixture is completely incorporated with all the ingredients. Be sure to stir out any lumps of ingredients so that the mixture is perfectly blended. The consistency will be thick and fluffy.
Begin to fill the muffin pan with the cornbread mixture. Using a spoon, carefully fill each muffin cup ¾ full. See additional notes on this below.
Place in the oven and bake for 18-20 minutes or until the tops of each cornbread muffin is golden brown.
When cooking time is complete, carefully remove the cornbread muffins from the pan and let them cool on a wire rack for 5-10 minutes before serving.
These cheddar jalapeno cornbread muffins taste amazing served warm with butter.
Storage
Leftovers will last in an airtight container in the fridge for up to 1 week. You can also easily freeze these muffins for up to 3 months. Double wrap in foil or place in a freezer-safe container and then thaw in the fridge before reheating in the oven, microwave, or air fryer.
Recipe Notes
- Your jalapeño cornbread muffins will be JUMBO! You can fill even more than ¾ full as long as you’re careful not to fill them past 100%. They won’t bake too far past their fill line and even the ones more full do not bake or spillover in the oven. They bake with a nice dome on top.
- If you do not have a wire rack, the cornbread can cool off on a countertop. Just be sure to remove them from the muffin tin so as to not continue to bake the sides.
- When the smell of the cornbread gets very strong, you are probably 2-3 minutes from needing to take them out of the oven.
- If you prefer your muffins to be sweeter, add 2 tablespoons of honey.
- When it comes to the shredded cheese in this jalapeño cornbread muffin recipe, you can use any type you like, whether that’s a blend like me or just sharp cheddar cheese.
- You could also add a can of corn kernels to your cornbread mixture for added flavor.
- For a non-spicy and kid-friendly version, just omit the jalapeños and you have yourself some simple and delicious southern cornbread muffins.
Check out these other delicious cornbread recipes:
Homestyle Broccoli Cheese Cornbread Recipe
Cornbread Stuffed Bell Pepper Rings – National Cornbread Finalist Recipe!
Ingredients
- 2 boxes Jiffy cornbread mix 8.5-oz each
- 1 1/2 cups cheddar jack cheese blend
- 6 pieces cooked bacon, finely chopped
- 2 green jalapeños, finely chopped
- 2 large eggs
- 2/3 cup milk
- 1 block cream cheese, at room temperature 8 ounces
Instructions
- Preheat the oven to 400 degrees and evenly coat a jumbo muffin tin with cooking spray.
- In a large bowl, mix together all the ingredients until well combined. Continuously stir until the cornbread mixture is completely incorporated with all the ingredients. Be sure to stir out any lumps of ingredients so that the mixture is perfectly blended. The consistency will be thick and fluffy.2 boxes Jiffy cornbread mix, 1 1/2 cups cheddar jack cheese blend, 6 pieces cooked bacon, finely chopped, 2 green jalapeños, finely chopped, 2 large eggs, 2/3 cup milk, 1 block cream cheese, at room temperature
- Begin to fill the muffin tin with the cornbread mixture. Using a spoon, carefully fill each muffin cup ¾ full. See additional notes on this below.
- Place in the oven and bake for 18-20 minutes or until the tops of the cornbread muffins are golden brown.
- When cooking time is complete, carefully remove the cornbread muffins from the pan and let them cool on a wire rack for 5-10 minutes before serving.
Notes
- Your cornbread muffins will be JUMBO! You can fill even more than ¾ full as long as you're careful not to fill them past 100%. They won’t bake too far past their fill line and even the ones more full do not bake or spillover in the oven. They bake with a nice dome on top.
- If you do not have a wire rack, the cornbread can cool off on a countertop. Just be sure to remove them from the muffin tin so as to not continue to bake the sides.
- These are served great with butter.
- When the smell of the cornbread gets very strong, you are probably 2-3 minutes from needing to take them out of the oven.
We made these for ourNew Years Day dinner with hopping John , pork roast and all the fixins. Everyone LOVED them. I will definitely be making these again with the Jiffy Mix.
So happy to hear that Bev! and Happy New Year 🙂
I will be making these. Thanks for sharing
You are welcome! Hope you love em 🙂
I do not like Jiffy CornMix. Don’t like sweet cornbread. White Lily Cornbread Mix has the same ingredients as Jiffy. How much would I need to use? In other words, if you measure a box of Jiffy, how much would it be?
Since 8 ounces = 1 cup, I would say 2 &1/4 to 2 &1/2 Cups of White Lilly. I am thinking of making this myself, using White Lilly Cornbread Mix, however, I am going to make it in an iron skillet as whole cornbread and not muffins. Don’t know how it will turn out, but I’m going to do it this way. I’m sure it will be edible.
I hope we hear back about the White Lily Cornbread Mix instead of Jiffy as we do not like sweet cornbread either but I would love to try this recipe with something else that is not sweet. Anyone have any suggestions??
Brendid.com gives the recipe for homemade Jiffy mix, equal to one box. Using their recipe, minus the sugar, 1 cup, plus 1/2 Tbsp of the WL Cornbread Mix, plus 2 Tbsp vegetable oil would be equal to a box of Jiffy.
This recipe calls for 2 boxes, so that’s 2 cups plus 1 Tbsp of WL Cornbread Mix and 4 Tbsp vegetable oil.