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    Home ยป Recipes ยป Vegetarian Recipes

    Slow Cooker Jalapeno Cornbread {With Jiffy}

    Modified: Oct 28, 2025 by Abeer Rizvi ยท This post may contain affiliate links ยท Leave a Comment

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    Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist, slightly sweet with a subtle spicy kick and full of creamed corn and cheddar cheese.

    Slice of Slow Cooker Mexican Jalapeno Cornbread With Jiffy Corn Mix on Silver Tray

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    This flavor packed recipe features jalapenos, corn, and cheese creating the perfect balance of heat, sweet, and salty. Making it the crockpot frees up the oven for other main dishes you may be serving. It also allows you to forget about it for a significant amount of time, making home cooked meals and busy schedules less of a problem. This Slow Cooker Cornbread Stuffing or Dressing is another delicious side featuring cornbread. If you are looking for a non-bread starchy side you should try these Slow Cooker Twice Baked Potatoes which compliments a similar flavor profile as the cornbread.

    Jump to:
    • How to make easy slow cooker cornbread recipe with Jiffy Mmix?
    • What to serve with Southern jalapeno cornbread?
    • Variations
    • Tips and techniques
    • Storage for hot water cornbread
    • More Slow Cooker Side Dishes
    • Recipe

    How to make easy slow cooker cornbread recipe with Jiffy Mmix?

    1. Add ingredients- Including corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk and mix.
    2. Grease and line crockpot- With oil or butter and spread parchment paper at the bottom.
    3. Spread batter- In the crockpot evenly.
    4. Cover and cook- Until an inserted toothpick in the center comes out clean.
    5. Loosen cornbread- When done, run a knife around the edges of the cornbread.

    What to serve with Southern jalapeno cornbread?

    This will pair perfectly with beef dishes such as:

    • Slow Cooker Black Eyed Peas (With Sausage And Ham)
    • Slow Cooker Stuffed Peppers
    • Slow Cooker Pot Roast
    • Slow Cooker Chili
    • Crockpot Sausage And Peppers

    These chicken recipes will also compliment the moist, tender cornbread excellently.

    • Slow Cooker BBQ Chicken Drumsticks (Legs)
    • Slow Cooker Chicken Drumsticks (Asian)
    • Slow Cooker Garlic Parmesan Wings
    • Slow Cooker Chicken Enchilada Soup
    • Slow Cooker Chicken Taco Soup
    • Slow Cooker Shredded Chicken
    • Slow Cooker Tandoori Chicken

    This bread is delicious to dip into creamy soups like the following:

    • Slow Cooker Carrot Soup
    • Slow Cooker Pumpkin Soup
    • Slow Cooker Butternut Squash Soup
    • Slow Cooker Cream Of Broccoli Soup
    • Slow Cooker Split Pea Soup
    • Slow Cooker Corn Chowder (Creamy)
    Stack of Hot Water Bread Slices on Silver Tray

    Variations

    • Try other cheeses- Such as pepper jack, a Mexican blend, or white cheddar cheese.
    • Add spices and herbs- Such as oregano, parsley, or thyme.
    • Drizzle some honey before serving- For an additional sweet note to balance the heat of the jalapenos.
    • Add bacon- For a salty and crispy addition.
    • Add scallions- For a light onion flavor to compliment the jalapenos and cheese.
    • Use green chilies- In place of jalapenos for a less spicy flavor.

    Tips and techniques

    • Liquid amount may vary- Because different brands of creamed corns have more water than others. Adjust the amount of milk depending on how thick or thin the batter is looking. You can add up to ยพ cup if needed, but always start with less. It's easier to fix thick rather than batter.
    • Cooking time may vary- Based on the brand of your slow cooker as well as how tightly it seals.
    • You must grease and line the crockpot- Because the cornbread will stick and be very difficult to remove from the crockpot.
    • Why is my cornbread dry and crumbly? Because it is either over-cooked, or there was not enough liquid added to the batter.
    • Why is it wet and soggy? Because either the cornbread is under-cooked or there is too much liquid.
    • Use full-fat ingredients- Because this provides the richest and best flavor.
    • Adjust amount of sugar- Add up to 2 tbsp. or omit it completely depending on your preference.
    • Fresh vs. canned jalapenos- I prefer fresh jalapenos, but you can use 1-2 tablespoon diced canned jalapenos, if you prefer.
    Stack of Easy Crockpot Jiffy Cornbread Slices- Closeup Shot

    Storage for hot water cornbread

    • Refrigerate- In a sealed container for up to 3 days.
    • Freeze- In a freezer safe container for up to 1 month.
    • Reheat- In the microwave.

    More Slow Cooker Side Dishes

    • Slow Cooker Creamy Brussels Sprouts
    • Slow Cooker Yellow Squash Casserole
    • Slow Cooker Scalloped Potatoes
    • Slow Cooker Candied Carrots
    • Slow Cooker Cauliflower Casserole
    • Slow Cooker Refried Beans
    • Slow Cooker Green Bean Casserole
    • Slow Cooker Cheesy Hashbrown Casserole
    • Slow Cooker Creamed Corn

    Recipe

    Slice of Slow Cooker Mexican Jalapeno Cornbread Served on Silver Tray

    Slow Cooker Jalapeno Cornbread

    Abeer Rizvi
    Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist. slightly sweet with a subtle spice and full of creamed corn and cheddar cheese.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 3 hours hrs 30 minutes mins
    Total Time 3 hours hrs 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 People
    Calories 644 kcal

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    Ingredients
      

    • 2 boxes Jiffy corn muffin mix
    • ยฝ cup Cheddar cheese Full fat, Shredded
    • 2 tablespoon Granulated sugar Optional
    • 2 Eggs Large, Lightly whisked
    • 1 can Cream style sweet corn 14.75 oz. can
    • 1 Jalapeno Washed, Patted dry, Deseeded, Finely chopped, Can replace with 1-2 tablespoon diced canned jalapenos
    • ยฝ cup Milk Whole or 2%, Can add up to ยพ cups if batter is not mixing properly or coming together

    Instructions
     

    • In a large mixing bowl, add corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk.
    • Mix until combined. The batter will be thick.
    • Grease inside of a 6 quart crockpot heavily with oil or butter and spread some parchment paper at the bottom.
    • Spread the batter in the crockpot as evenly as possible.
    • Cover and cool on High heat for for 2.5 to 3.5 hours or until an inserted toothpick in the center comes out clean. Timing may vary, based on the brand of your slow cooker as well as how tightly it seals.
    • When cook time is over, remove lid and run a knife around the edges of the cornbread

    Notes

    • Read all my tips above.
    • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

    Nutrition

    Calories: 644kcalCarbohydrates: 93gProtein: 16gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mgSodium: 1123mgPotassium: 250mgFiber: 8gSugar: 33gVitamin A: 511IUVitamin C: 4mgCalcium: 235mgIron: 4mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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