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Loaded Jalapeno Cornbread

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Loaded jalapeno cornbread has cheese, bacon, and more packed inside. Using Jiffy cornbread mix makes it super simple to make, and all of the extra flavorful ingredients make it out of this world delicious.

Skillet of loaded cornbread topped with pepper rings and filled with cheese, bacon, and jalapenos.

Skillet cornbread gets kicked up a few notches with the addition of jalapenos, bacon, cheese, sour cream, and more. It is wonderful on its own and even better with butter and honey on top.

Cornbread is a perfect side to soups and chilis. Plain skillet cornbread or homemade corn muffins are a great option, but when you are looking for something extra special, this loaded cornbread recipe is the way to go.

Ingredients including butter, eggs, Jiffy corn muffin mix, bacon, peppers, sour cream, chives and more ready to be made into loaded cornbread.

Making Jiffy cornbread with jalapenos is one way to turn up the flavor, but this recipe takes it even further with more peppers, bacon, cheese, and more.

Making Loaded Cornbread with Jalapenos

I know there is a great debate about whether or not sugar belongs in cornbread. Where we are from, cornbread is a little bit sweet.

So, starting with a couple of boxes of Jiffy corn muffin mix adds that sweet note to this recipe. Adding a diced jalapeno adds a little bit of spice that plays so well against that slightly sweet background.

Bacon and cheddar add savory and salty notes, plus just a bit of smokey flavor. While the sour cream adds just a bit of tang and a rich moist texture to the final cornbread.

It all comes together to make one out of this world flavor combination. And this would be very good without doing anything past this.

But to take it up yet another level, there is a little trick in the baking process. Rather than pouring the batter into a cold skillet, you pour it into melted butter in a hot skillet

That gives the edges the crisp, buttery, golden texture that makes it even better. Now, when you bring all of these things together, you have an excellent side for chili or to serve with BBQ.

What can I use if I don’t have a cast iron skillet?

If you don’t have a 10-inch cast iron skillet, you can use a similarly sized oven safe skillet. You could also use an 8-inch square baking dish or a 9-inch cake pan.

Go ahead and preheat the pan with the butter like the recipe suggests, but you may need to add a couple of minutes to the bake time.

Tips and Tricks

For extra deliciousness, serve with pats of butter and a drizzle of honey.

For extra spice, leave some of the seeds and ribs in the jalapenos. Or replace some of the sweet peppers with more diced jalapenos.

Swap cheddar cheese for your favorite.  Pepper Jack, Colby Jack, or Monterey jack would be great options.

If you prefer less crispy sides, do not preheat the skillet before adding the batter.

If the top starts to brown too fast, cover loosely with aluminum foil.

Lifting slice of loaded cornbread out of cast iron skillet showing bits of pepper and bacon inside the finished bread.

Store cornbread in an airtight container in the fridge for 3-4 days or up to 3 months in the freezer.

To reheat, wrap in foil and bake for 8-10 minutes in a 350F oven. 

More Ways to Doctor Up Jiffy Corn Muffin Mix

If you like the idea of starting with a box of corn muffin mix and ending up with something different, there are plenty of fun ways to doctor up that little box of mix.

Corn casserole has been a favorite of our family’s for a long time. The Jiffy mix is mixed with corn, creamed corn, sour cream, and more to make a moist and delicious side dish.

Honey being drizzled over slice of loaded cornbread topped with a pat of butter.

You can also make cheesy corn casserole with green chilies for something a bit spicier. It is great served with BBQ ribs, BBQ chicken, or alongside your favorite Tex-Mex entrees.

Or for something different, try making jalapeno popper butter swim biscuits. They feature cheese and jalapenos in a buttery biscuit.

Did you make this recipe? Please leave a review in the recipe card.

Skillet filled with loaded cornbread with rings of jalapeno and sweet peppers baked on the top.

Loaded Jalapeno Cornbread

Servings: 12 Servings
Author: Carlee
Loaded jalapeno cornbread has cheese, bacon and more packed inside. Using Jiffy cornbread mix makes it super simple to make and all of the extra flavorful ingredients make it out of this world delicious.
4.84 from 12 ratings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 

  • ½ cup butter divided
  • cup milk
  • 2 large eggs
  • cup sour cream
  • 2 Tablespoons granulated sugar
  • 17 ounces Jiffy corn muffin mix 2 boxes
  • ½ cup mini sweet peppers seeded and diced
  • 1 jalapeno seeded and diced
  • ¾ cup shredded cheddar cheese
  • 4 slices bacon cooked and diced
  • 1 Tablespoon chives chopped

Instructions
 

  • Preheat oven to 400°F.
  • Preheat 10” cast iron in the oven.
  • Melt half of the stick of butter.
  • In a small mixing bowl, whisk together the melted butter, milk, eggs, sour cream, and sugar.
    ⅔ cup milk, 2 large eggs, ⅓ cup sour cream, 2 Tablespoons granulated sugar
  • Pour cornbread mix into a large mixing bowl. Make a well in the cornbread mix and stir in the wet ingredients (don’t overmix, it will be slightly lumpy).
    17 ounces Jiffy corn muffin mix
  • Fold in the rest of the ingredients.
    ½ cup mini sweet peppers, 1 jalapeno, ¾ cup shredded cheddar cheese, 4 slices bacon, 1 Tablespoon chives
  • Melt the other ½ of the stick of butter in the skillet – be careful it will be very hot.
  • Once butter turns a golden brown, pour batter into hot skillet and butter.
  • If desired, top with additional sliced peppers.
  • Bake 35 minutes until a toothpick comes out clean when inserted into the center.
  • Allow to cool for 10-15 min before slicing and serving.

Notes

For extra deliciousness, serve with pats of butter and a drizzle of honey.
For extra spice, leave the some of the seeds and ribs in the jalapenos.
Swap cheddar cheese for your favorite. 
You can use an 8” square baking dish or 9” round cake pan in place of a 10” cast iron skillet.
If you prefer less crispy sides, do not preheat the skillet before adding the batter.
If the top starts to brown too fast, cover loosely with aluminum foil.
Store cornbread in an airtight container in the fridge for 3-4 days or up to 3 months in the freezer.
To reheat, wrap in foil and bake for 8-10 minutes in a 350 oven. 

Nutrition

Serving: 1SliceCalories: 337kcalCarbohydrates: 32gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 66mgSodium: 502mgPotassium: 131mgFiber: 3gSugar: 12gVitamin A: 790IUVitamin C: 14mgCalcium: 104mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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