If you are craving a dish that brings together comfort, savory heat, and cheesy goodness in one glorious bite, look no further than the Jiffy Mexican Cornbread Recipe. This cornbread is far from ordinary — it’s a delightful twist on a classic, loaded with cream-style corn, diced green chilies, and sharp cheddar that melt together perfectly to create a moist, slightly spicy treat. Whether you’re cooking for a family dinner or a festive gathering, this recipe is a guaranteed crowd-pleaser that’s quick to make and leaves everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and heartwarming flavors. Each ingredient plays an essential role, whether it’s adding moisture, richness, or a subtle kick of spice to your cornbread.
- Jiffy corn muffin mix: The easy base that brings classic cornbread texture and flavor, making this recipe super straightforward.
- Sour cream: Adds creaminess and keeps the cornbread moist and tender.
- Milk: Helps create the right batter consistency for a fluffy crumb.
- Large eggs: Bind all the ingredients together while adding richness.
- Shredded cheddar cheese: Brings that melty, savory depth that makes every slice irresistible.
- Cream-style corn: Provides natural sweetness and wields a creamy texture that elevates the dish.
- Diced green chilies (drained): Deliver a mild, zesty heat and a pop of color.
- Chopped onion (optional): Adds a subtle crunch and savory background note.
- Chili powder (optional): For a little extra warmth and a smoky layer of flavor.
How to Make Jiffy Mexican Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a cast iron skillet. Using a cast iron skillet is ideal for a crispy crust that perfectly contrasts with the soft interior, but a baking dish works just as well for an evenly baked cornbread.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sour cream, milk, and eggs until the mixture is smooth and well combined. This creates a creamy base to ensure your cornbread won’t be dry or dense but delightfully moist.
Step 3: Combine Dry and Flavor Ingredients
Add the Jiffy corn muffin mix, cream-style corn, diced green chilies, shredded cheddar cheese, and chopped onion if you’re using it. Stir gently until just combined. Be careful not to overmix, as that could toughen the texture and reduce the lightness that makes this cornbread so lovable.
Step 4: Bake to Golden Perfection
Pour the batter into your prepared pan and spread it evenly with a spatula. Place it in the oven for 30 to 35 minutes. You’ll know it’s done when the top is a beautiful golden color and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing.
How to Serve Jiffy Mexican Cornbread Recipe
Garnishes
Imagine a warm slice of this cornbread topped with a pat of melting butter or a drizzle of honey — irresistible! For an extra burst of freshness, sprinkle chopped cilantro or a dollop of sour cream on top. It adds a cool balance to the cornbread’s tender crumb and slight heat.
Side Dishes
This cornbread pairs wonderfully with many meals. It’s a fantastic companion to chili, providing a sweet and cheesy counterpoint to spicy stews. You can also serve it alongside BBQ ribs, grilled chicken, or even a hearty bowl of soup to soak up every last flavorful drop.
Creative Ways to Present
Think outside the box by turning this cornbread into a base for savory bread pudding or crumble it over a taco bar as a crunchy topping. You can even cut it into cubes for cornbread croutons in salads and soups — a playful twist that brings a Tex-Mex vibe to your table.
Make Ahead and Storage
Storing Leftovers
If you have leftover Jiffy Mexican Cornbread Recipe, store it in an airtight container in the refrigerator. It will keep beautifully for up to three days, giving you plenty of time to enjoy its flavors without worry.
Freezing
This cornbread freezes very well too. Wrap individual slices or the whole batch tightly in plastic wrap and place in a freezer-safe bag. It lasts about 2 to 3 months frozen and makes for a quick snack or side anytime you crave a bit of cheesy, spicy cornbread.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 10 minutes or microwave for shorter bursts until warm. For that fresh-baked crispiness, the oven is definitely the winner, reviving the golden crust and melty cheese perfectly.
FAQs
Can I make this Jiffy Mexican Cornbread Recipe spicier?
Absolutely! Adding chopped jalapeños or swapping cheddar for pepper jack cheese kicks up the heat beautifully. You can also increase the chili powder to suit your spice preference.
Is there a dairy-free version of this recipe?
You can substitute the sour cream and milk with plant-based alternatives like vegan sour cream and almond or oat milk. Use a dairy-free cheese to keep that cheesy flavor without dairy, although texture might vary slightly.
Can I use fresh corn instead of canned cream-style corn?
Yes, fresh corn works great. You’ll want to either blend some of the kernels to create a creamy texture or add a bit of cream or milk to mimic cream-style corn’s moisture and sweetness.
What if I don’t have Jiffy corn muffin mix?
You could try making a homemade cornbread mix with cornmeal, flour, baking powder, and sugar, but the convenient Jiffy mix is part of the magic in this recipe. It ensures consistent texture and flavor every time.
How do I prevent the cornbread from sticking to the pan?
Make sure to grease your baking dish or skillet well with butter or non-stick spray. Letting the cornbread cool slightly before removing it also helps keep it intact without tearing.
Final Thoughts
There’s nothing quite like the joy of pulling a warm, cheesy, and slightly spicy cornbread from the oven, especially when it’s as easy and delicious as this Jiffy Mexican Cornbread Recipe. Perfectly combining convenience and flavor, it’s a recipe you’ll want to keep close for weeknight dinners, potlucks, and cozy weekends alike. Give it a try, and soon enough, it will become your go-to dish that everyone raves about!
Print
Jiffy Mexican Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 slices
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Jiffy Mexican Cornbread is a moist and flavorful side dish made with a classic Jiffy corn muffin mix enhanced by sour cream, cream-style corn, diced green chilies, and shredded cheddar cheese. Baked to golden perfection, this cheesy cornbread brings a delightful Tex-Mex twist that’s perfect alongside chili, soups, or BBQ.
Ingredients
Main Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1/2 cup sour cream
- 1/3 cup milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 (15 oz) can cream-style corn
- 1 (4 oz) can diced green chilies, drained
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon chili powder (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or cast iron skillet to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the sour cream, milk, and eggs until the mixture is smooth and well blended.
- Mix Dry and Additional Ingredients: Add the Jiffy corn muffin mix, cream-style corn, diced green chilies, shredded cheddar cheese, and chopped onion if using. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Pour Batter: Pour the combined batter into the prepared baking dish, spreading it evenly for uniform baking.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into 9 pieces and serving warm.
Notes
- For extra heat, add chopped jalapeños or substitute pepper jack cheese for cheddar.
- This cornbread pairs beautifully with chili, soups, or BBQ dishes.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave before serving.
