Description
This Jiffy Mexican Cornbread Recipe is a flavorful twist on classic cornbread, packed with melted cheddar cheese, diced jalapeños, and green chilies. Its perfect balance of sweetness and spice makes it a versatile side dish for chili, barbecue, and Tex-Mex meals. With a moist, fluffy interior and a crispy golden crust, this easy-to-make cornbread is a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1–2 jalapeños, finely diced (adjust for spice preference)
- ½ cup diced green chilies
- ½ cup corn kernels (optional, for extra texture)
- 2 tablespoons melted butter
- ½ teaspoon salt (optional, especially if using unsalted butter)
Instructions
- Preheat the oven to 375°F (190°C). If using a cast iron skillet, place it in the oven while preheating to develop a crispier crust.
- Prepare the batter: In a large mixing bowl, whisk together the Jiffy Corn Muffin Mix, eggs, and milk until just combined. Avoid overmixing.
- Fold in mix-ins: Gently stir in the sour cream, shredded cheddar cheese, diced jalapeños, green chilies, and corn kernels until evenly distributed.
- Grease the baking dish: If using a cast iron skillet, carefully remove it from the oven and coat the bottom with melted butter. Otherwise, grease a standard baking dish with butter or cooking spray.
- Transfer the batter: Pour the mixture into the prepared dish or skillet, spreading it evenly.
- Bake: Place in the oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread rest for 5 to 10 minutes before slicing to allow for easier serving.
Notes
- For a milder version, replace jalapeños with bell peppers or omit them altogether.
- For extra cheesiness, use a combination of cheddar and Monterey Jack cheese.
- For a richer flavor, replace milk with buttermilk for added tanginess and moisture.
- To enhance crispiness, bake in a preheated cast iron skillet coated with butter before adding the batter.
- For a sweeter contrast, add 1 tablespoon of honey to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Tex-Mex, Southern
Nutrition
- Serving Size: 1 slice (⅛ of the recipe)
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Jiffy Mexican Cornbread Recipe, spicy cornbread, cheesy cornbread, easy cornbread, Tex-Mex side dish, cornbread with jalapeños, cornbread with cheese, moist cornbread recipe, Jiffy mix recipes