Jiffy Mexican Cornbread Recipe
Mexican Cornbread: This recipe enhances Jiffy Corn Muffin Mix with simple, flavorful ingredients to create a moist, cheesy, and slightly spicy cornbread. It’s a versatile side dish, perfect for BBQs, holiday meals, or alongside soups and chili.
Equipment
- 13x9-inch baking dish
- Mixing bowl
- Wooden spoon or spatula
- Nonstick cooking spray
- Measuring cups and spoons
Ingredients
For the Cornbread:
- 2 boxes of Jiffy Corn Muffin Mix
- 3 large eggs
- 3 tablespoons vegetable oil
- 14.75 oz can cream-style corn
- ½ cup frozen yellow corn no need to thaw
- ½ cup sour cream light or regular or plain Greek yogurt
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 4 oz can diced green chiles drained
Optional Add-Ins:
- Extra cheese for a cheesier top
- 1 tablespoon jalapeño pickle juice for an extra kick
Instructions
- Prepare Your Baking Dish
- Start by coating a 13x9-inch baking dish with nonstick cooking spray. This ensures your cornbread won't stick and makes cleanup a breeze.
- Preheat the Oven
- Set your oven to 375°F (190°C) and let it preheat while you mix your ingredients.
- Mix the Wet Ingredients
- In a large mixing bowl, beat the eggs and vegetable oil together with a wooden spoon until well combined. This forms the base of your batter.
- Add the Creamed Corn and Corn
- Stir in the cream-style corn and frozen yellow corn directly from the freezer. These ingredients add moisture and a delightful sweetness to your cornbread.
- Incorporate Sour Cream and Cheese
- Next, add the sour cream and shredded cheese to the mixture. The sour cream brings a creamy texture, while the cheese melts into gooey pockets of flavor.
- Mix in the Green Chiles
- Fold in the diced green chiles for that authentic Mexican kick. If you love a bit more heat, feel free to add a tablespoon of jalapeño pickle juice at this stage.
- Combine with Jiffy Mix
- Finally, add the Jiffy Corn Muffin Mix to the bowl. Stir just until the mix is moistened—be careful not to overmix. A few lumps are perfectly fine and will keep your cornbread light and fluffy.
- Bake to Perfection
- Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let It Cool
- Allow the cornbread to cool in the dish for about 15-20 minutes before slicing. This helps it set and makes for cleaner cuts.
- Serve and Enjoy!
- Slice your Mexican Cornbread Recipe with Jiffy and serve it warm. It's perfect alongside chili, BBQ, or your favorite Mexican dishes. For an extra touch, top with a pat of butter or a sprinkle of additional cheese.
Notes
- Texture: The batter should remain slightly lumpy to ensure a light, fluffy texture. Avoid overmixing.
- Substitutions: Use plain Greek yogurt instead of sour cream for a tangier flavor.
- Cheese Options: Monterey Jack, pepper Jack, or sharp cheddar work well.
- Storage: Store at room temperature for 2–3 days or freeze for up to 3 months by wrapping tightly in plastic wrap and foil.