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
Scale
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.
