jiffy mexican cornbread recipe
Discover the best Jiffy Mexican Cornbread recipe—a quick, cheesy, and flavorful side dish that's perfect for any meal or gathering!
Ingredients
Basic Ingredients:
- 1 box Jiffy Corn Muffin Mix – The classic base that makes this recipe so easy.
- Two large eggs: These act as a binder to hold the ingredients together while imparting a velvety richness to the dish.
- ½ cup milk – Keeps the texture soft and moist.
Flavor Boosters:
- 1 cup shredded cheese cheddar, Mexican blend, or pepper jack – Melts beautifully into the batter for that irresistible cheesy bite.
- 1 can 14.75 oz creamed corn – Adds moisture and a naturally sweet corn flavor.
- 1 can 4 oz diced green chilies or jalapeños – Adds a touch of heat and depth. Adjust based on your spice preference.
- ¼ cup sour cream or mayonnaise optional – For an ultra-moist and tender crumb.
Optional Add-Ins:
- 2 tablespoons melted butter – For added richness and a golden finish.
- ¼ cup chopped green onions or sautéed diced onion – Great if you want an extra pop of savory flavor.
- Dash of hot sauce – If you're feeling bold!
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C) to get it nice and hot for baking your cornbread.
Prepare the Baking Dish
- Lightly grease a 9x9-inch baking dish or a cast-iron skillet with butter or cooking spray. The choice of dish will affect the texture: a skillet gives you crispy edges, while a baking dish gives you a softer, thicker crumb.
Mix the Wet Ingredients
- In a large mixing bowl, vigorously blend the eggs and milk until smooth and fully incorporated.
- Stir in the creamed corn and sour cream (or mayonnaise, for extra richness). This step ensures your cornbread stays moist and flavorful.
Prepare the Dry Ingredients
- In a separate bowl, combine the Jiffy Corn Muffin Mix with the shredded cheese and diced green chilies (or jalapeños). These ingredients will add tons of flavor and create a cheesy, spicy cornbread.
Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the wet ingredients, stirring gently with a spoon or spatula. Be careful not to overmix—this will help keep your cornbread light and fluffy.
Pour the Batter
- Transfer the cornbread batter into your greased baking dish or skillet. Use a spatula to spread it out evenly, making sure the batter is level.
Bake the Cornbread
- Put the dish in the oven and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean
- If using a skillet, start checking around 20-25 minutes since the heat is more intense and it may bake faster.
Cool and Serve
- Once baked, remove the cornbread from the oven and let it cool for about 5-10 minutes. Allowing it to cool for a few minutes helps it firm up, making it simpler to slice and serve.
Notes
This Jiffy Mexican Cornbread is quick, flavorful, and perfect for both weeknight dinners and festive gatherings. Rich with cheese, pops of jalapeño, and tender corn, it’s a cozy classic that belongs in your recipe box.