Summer is here for most of us in the US.  It’s time to enjoy and share some of my favorite summer entertaining recipes like this Jalapeno Cornbread. The warm weather makes me want to grill out all summer long!  Am I the only one who feels this way?  Grilled meat is the best!  One challenge that comes with grilling is what to serve it with.  I recently hosted a Memorial Day BBQ and made this Jalapeno Cornbread and it was a hit!! This semi-homemade Jalapeno Cornbread is the best side dish that’s also filling.

I used a boxed mix, Jiffy to be exact and let me tell you why.  I made cornbread from the scratch a few years ago and I thought it was pretty good!  I served it up to my husband and he looks me right in the face and says to me “can you make cornbread like my mom used to make…from the box??”  Insert dead face emoji right here!  I was slightly insulted but got over it quickly and ever since then I’m been making it from the box and all is well because after all marriage is all about compromise.

Most times I make it straight from the box but sometimes I doctor it a bit to make it a bit more special.  I planted jalapenos this spring in my raised bed garden and have been cooking with it as much as I can and they are perfect for cornbread.  Jalapenos give it a great peppery flavor without the heat.  Jalapeno cornbread is a great side for anytime; it’s inexpensive and super easy to whip up so it makes the perfect summer or anytime side!  My jalapeno cornbread is moist because I added sour cream and melted butter– you will love this recipe even if you’re not a fan of cornbread.



  • 2-8.5 oz box Jiffy corn muffin mix
  • 2 Eggs
  • ½ cup sour cream
  • 2/3 cup Milk
  • 3 tbsp melted butter
  • ½ Jalapeno finely diced


  • Preheat oven to 400 degrees.
  • Mix all ingredients together in a bowl and pour into a 8 x8 baking pan that’s been greased with butter. Place into preheated oven and bake for 30 minutes or until golden brown.
  • Brush the top with butter before serving.
Author: Jehan Powell