Jiffy Mexican Cornbread
This Jiffy Mexican Cornbread is a cheesy, moist, and slightly spicy twist on classic cornbread. Made with Jiffy Corn Muffin Mix, jalapeños, cheddar cheese, and corn, this easy-to-make dish is perfect as a side for chili, BBQ, or a comforting snack.
Equipment
- Mixing bowl – For combining ingredients.
- Whisk or spatula – To mix the batter evenly.
- Measuring cups and spoons – For accurate ingredient portions.
- 9-inch baking dish or cast-iron skillet – For baking the cornbread.
- Oven – Preheated to 375°F (190°C) for baking.
- Toothpick – To check for doneness.
- Knife or spatula – For slicing and serving.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup canned whole kernel corn (drained) or creamed corn
- ¼ cup diced jalapeños or green chilies
- ½ cup sour cream
- 1 tbsp melted butter (optional, for extra richness)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch baking dish or cast-iron skillet.Mix ingredients – In a large bowl, combine the Jiffy mix, eggs, milk, sour cream, and melted butter. Stir until just combined.Fold in add-ins – Gently mix in shredded cheese, corn, and jalapeños. Avoid over-mixing.Pour batter into the greased baking dish, spreading it evenly.Bake for 25-30 minutes or until golden brown. A toothpick inserted in the center should come out clean.Let cool for 5 minutes before slicing and serving.
Notes
- For extra moisture: Add an additional ¼ cup of sour cream or a tablespoon of melted butter to the batter.
- Spice level adjustment: If you prefer a milder taste, use diced green chilies instead of jalapeños. For extra heat, add a pinch of cayenne pepper or more jalapeños.
- Cheese variations: Try using Monterey Jack, Pepper Jack, or a Mexican cheese blend for different flavor profiles.
- Crispy edges: For a crispier crust, bake the cornbread in a preheated cast-iron skillet instead of a baking dish.
- Sweet cornbread option: Add 1-2 tablespoons of honey or sugar for a touch of sweetness.
- Storage tips: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven at 350°F (175°C) for the best texture.