If you love cornbread with a little extra kick and creamy goodness, this Jiffy Mexican Cornbread Recipe is about to become your new best friend in the kitchen. Combining the simplicity of Jiffy corn muffin mix with the rich textures of sour cream, cheddar cheese, and green chilies, this cornbread bursts with flavor in every bite. It’s easy to whip up, perfect for weeknight dinners or casual get-togethers, and offers a perfect balance of cheesy, spicy, and sweet notes that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Jiffy Mexican Cornbread Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays a vital role in creating that moist texture, vibrant flavor, and perfect golden color you crave.
- Jiffy corn muffin mix: The simple base that gives the cornbread its classic, tender crumb.
- Sour cream: Adds moisture and a slight tang to keep the cornbread wonderfully soft.
- Milk: Helps bring the batter together while contributing to the light texture.
- Eggs: Bind the ingredients and add richness to the mix.
- Shredded cheddar cheese: Melts throughout for that irresistible cheesy flavor and gooey texture.
- Cream-style corn: Adds sweetness and moisture, making the cornbread tender and flavorful.
- Diced green chilies: Provide just the right amount of subtle heat and a pop of color.
- Chopped onion (optional): Brings a mild savory depth when included.
- Chili powder (optional): Enhances the mild spice and Mexican flair of the dish.
How to Make Jiffy Mexican Cornbread Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a cast iron skillet to ensure the cornbread bakes evenly and doesn’t stick. This simple prep step sets the stage for perfect browning and easy serving.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sour cream, milk, and eggs until the mixture becomes smooth and creamy. This combination is key because it infuses the batter with moisture and richness that balances the corn muffin mix perfectly.
Step 3: Combine the Dry and Flavorful Ingredients
Add the Jiffy corn muffin mix to your wet ingredients along with the cream-style corn, diced green chilies, shredded cheddar cheese, and optional chopped onion and chili powder. Stir gently just until everything is incorporated–overmixing can make the cornbread dense, so keep the batter light and fluffy.
Step 4: Bake to Golden Perfection
Pour the batter into your prepared baking dish, spreading it evenly for uniform cooking. Place it in the oven and bake for 30 to 35 minutes, until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing to let all those flavors settle in.
How to Serve Jiffy Mexican Cornbread Recipe
Garnishes
Sprinkle extra shredded cheddar or fresh chopped cilantro on top before serving to add a burst of color and freshness. A dollop of sour cream or a drizzle of melted butter also elevates the experience with creamy richness that melts in your mouth.
Side Dishes
This cornbread is a superstar alongside hearty bowls of chili, spicy stews, or smoky barbecued meats. The cheesy, slightly spicy profile complements robust dishes wonderfully, making your meal feel complete and comforting.
Creative Ways to Present
For an extra fun twist, try serving individual portions in mini cast iron skillets or ramekins. You can also top your slices with sliced jalapeños or a spoonful of guacamole for a festive, party-ready side everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover cornbread tightly in plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it easy to enjoy without any waste.
Freezing
You can freeze slices wrapped individually in foil or plastic wrap, then placed in a freezer-safe bag for up to 2 months. Freeze in portions that make reheating simple and quick.
Reheating
To bring leftovers back to life, warm your cornbread in the oven at 350°F (175°C) for about 10 to 15 minutes or microwave gently until heated through. This helps restore the suppleness and ooey-gooey cheese goodness just like fresh.
FAQs
Can I make this Jiffy Mexican Cornbread Recipe vegan?
While the original recipe includes eggs, sour cream, and cheddar, you can substitute with plant-based alternatives like vegan sour cream, non-dairy milk, and vegan cheese to make a tasty vegan-friendly version.
What can I add to make it spicier?
Try adding chopped jalapeños or swapping the green chilies for hotter varieties. Incorporating a pinch more chili powder or cayenne pepper can also up the heat without overwhelming the flavors.
Is it possible to use fresh corn instead of canned cream-style corn?
Absolutely! Fresh corn kernels can add a delightful texture and sweetness, but you might want to add a bit of cream or milk to maintain the moistness provided by cream-style corn.
Can I use a different type of cheese?
Cheddar is classic here, but Monterey Jack or Pepper Jack cheese are excellent alternatives that complement the Mexican flavors beautifully, especially if you want a little extra spice from the cheese itself.
How do I make sure the cornbread turns out moist?
The secret lies in not overmixing the batter and using the sour cream and cream-style corn as moisture anchors. Also, be sure to bake just until a toothpick comes out clean to avoid drying out your cornbread.
Final Thoughts
I can’t encourage you enough to try this Jiffy Mexican Cornbread Recipe if you’re looking for a quick, flavorful, and satisfying twist on classic cornbread. It’s packed with cheesy, spicy goodness and perfect for any meal that could use a little heartwarming comfort on the side. Trust me, once you make it, it’ll become one of your go-to recipes, just like it did for me!
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 cheesy, flavorful twist on classic cornbread, enhanced with cream-style corn, diced green chilies, and shredded cheddar cheese. Perfectly baked to a golden top, this moist and savory dish makes an excellent side for chili, soups, or BBQ and is simple to prepare in under an hour.
Ingredients
Base Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1/2 cup sour cream
- 1/3 cup milk
- 2 large eggs
Add-ins
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or cast iron skillet to ensure the cornbread does not stick.
- Mix Wet Ingredients: In a large bowl, whisk together the sour cream, milk, and eggs until the mixture is smooth and uniform, which provides a creamy base for the batter.
- Combine Dry and Wet Ingredients: Add the Jiffy corn muffin mix, cream-style corn, diced green chilies, shredded cheddar cheese, and chopped onion (if using) to the wet mixture. Stir gently until just combined to avoid overmixing, which can make the cornbread tough.
- Transfer to Baking Dish: Pour the batter evenly into the prepared baking dish and spread it out to ensure uniform thickness.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly in the baking dish before slicing into 9 pieces and serving warm.
Notes
- For a spicier kick, add chopped jalapeños or swap cheddar cheese with pepper jack.
- This cornbread pairs wonderfully with chili, soups, or BBQ dishes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave for best results.
