Description
This easy Jiffy Mexican Cornbread combines sweet and savory corn muffin mix with cheddar cheese, cream-style corn, jalapeños, and sour cream for a moist, tender cornbread with a mild Mexican-inspired kick. It’s perfect alongside chili, soups, stews, grilled meats, or as a warm snack.
Ingredients
Scale
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
- 2 large eggs
- ⅔ cup milk or buttermilk
- 1 cup cream-style corn
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 jalapeños, seeded and finely diced, or ½ cup canned green chiles
- ¼ tsp salt
- ¼ tsp black pepper
- Butter or oil, for greasing the pan
- Optional: ¼ tsp cayenne pepper or red pepper flakes for extra heat
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8-inch or 9-inch baking dish, cast-iron skillet, or muffin tin with butter or oil.
- In a large bowl, combine the Jiffy corn muffin mix, eggs, and milk or buttermilk. Stir gently until just combined.
- Fold in the cream-style corn, shredded cheddar cheese, sour cream, and diced jalapeños or green chiles. Add salt, pepper, and optional cayenne or red pepper flakes. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Begin checking around 20 minutes, especially when using a cast-iron skillet.
- Let the cornbread cool for a few minutes before slicing. Serve warm with butter, fresh herbs, salsa, or your favorite meal.
Notes
- Use buttermilk for a slightly tangier flavor and extra-tender texture.
- Cream-style corn and sour cream help keep the cornbread moist and prevent it from becoming too crumbly.
- For a spicier version, add extra jalapeños, serrano peppers, cayenne, or red pepper flakes.
- For a cheesier version, increase the cheddar or replace some of it with Monterey Jack.
- Avoid overmixing the batter, as this can make the cornbread tough.
- Jiffy Corn Muffin Mix contains wheat, so this recipe is not gluten-free unless you use a gluten-free corn muffin mix.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Reheat individual slices in the microwave or oven before serving.
- Nutrition values are approximate and can vary depending on the brand and optional ingredients used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 slice
- Calories: 225 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: Jiffy Mexican cornbread, Mexican cornbread, Jiffy cornbread, jalapeño cheddar cornbread, cheesy cornbread, easy cornbread recipe,