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
Scale
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.
