Jiffy Mexican Cornbread Recipe
If you’re craving a cozy, flavorful side that’s both quick and guaranteed to win compliments, you have to make Jiffy Mexican Cornbread. Golden and fluffy with savory notes from cheddar, tangy sour cream, green chiles, and aromatic spices, this easy cornbread transforms a simple boxed mix into a fiesta of taste and texture. Whether you’re pairing it with chili, serving it alongside a barbecue, or snacking on a warm square with butter, the irresistible combination of simple prep and bold flavors makes Jiffy Mexican Cornbread a recipe you’ll reach for again and again.
Ingredients You’ll Need
This recipe is all about turning simple ingredients into something extraordinary. Each addition is essential, working together to create that perfect moist crumb, golden color, and cheesy, zesty pop in every bite.
- Jiffy cornbread mix (8.5 ounces): The ultimate shortcut that guarantees your cornbread comes out tender and just sweet enough.
- Milk (1/3 cup): Keeps the batter just the right consistency for a moist, perfectly baked crumb.
- Large egg (1): Acts as a binder and gives structure to the cornbread so it’s easy to slice.
- Shredded cheddar cheese (1 cup): Melts to create gooey pockets throughout, adding creamy sharpness and color.
- Sour cream (1/2 cup): Adds tenderness and a subtle tang that balances the savory flavors.
- Creamed corn (1 can, 8 ounces): Makes the bread extra moist and delivers tiny bursts of sweet corn in every bite.
- Diced green chiles (1 can, 4 ounces, drained): Brings a punch of mild heat and delicious Southwestern flavor.
- Chili powder (1/2 teaspoon): Warms everything up with earthy, smoky depth.
- Cumin (1/4 teaspoon): Adds a hint of nutty, peppery flavor that’s classic in Mexican-inspired dishes.
How to Make Jiffy Mexican Cornbread
Step 1: Preheat and Prepare Your Baking Dish
First, set your oven to 375°F (190°C) so it’s toasty hot by the time you’re ready to bake. While the oven’s heating up, generously grease an 8×8-inch baking dish. This prevents sticking and guarantees that the golden crust slides right onto your serving platter, no fuss.
Step 2: Mix the Classic Base
Grab a large mixing bowl and add your Jiffy cornbread mix, milk, and egg. Stir everything together just until combined. This step forms the backbone of your Jiffy Mexican Cornbread, so make sure you don’t overmix—gentle stirring keeps the crumb light and tender.
Step 3: Add the Cheesy Southwest Flavors
Now for the fun part. Fold in the shredded cheddar cheese, sour cream, creamed corn, diced green chiles, chili powder, and cumin. Mix until all the yummy additions are evenly distributed. You’ll notice the batter becomes lusciously thick and flecked with color—signs of good things to come!
Step 4: Pour, Spread, and Bake
Pour the batter into your prepared baking dish and smooth it out with a spatula, making sure it’s even for consistent baking. Slide it into your hot oven and bake for 25 to 30 minutes. The top should be golden brown and a toothpick inserted in the center will come out clean, with maybe a few moist crumbs.
Step 5: Let Cool and Slice
Once your kitchen smells incredible and the cornbread’s top is beautifully golden, remove it from the oven. Give it about 5 minutes to cool—this little rest helps the bread set, making it easier to slice into those perfect, satisfying squares. Enjoy them warm, while the cheese inside is melty and irresistible.
How to Serve Jiffy Mexican Cornbread
Garnishes
Sprinkle fresh chopped cilantro or sliced green onions on top, or dollop each square with a touch of sour cream or a drizzle of hot honey. For extra sparkle, add a pinch of flaky sea salt or a few colorful pickled jalapeño rings.
Side Dishes
Jiffy Mexican Cornbread shines next to classic chili, hearty soups, and cozy stews. It’s a natural fit with barbecued meats or grilled vegetables, and it’s fantastic alongside a crisp green salad for a lighter meal. Don’t be surprised if people reach for seconds (or thirds) no matter the pairing!
Creative Ways to Present
Cut your Jiffy Mexican Cornbread into mini bite-sized squares for party platters, or serve wedges with a bowl of spicy salsa for dunking. For brunch, pile fried eggs and avocado slices on top. You can even use thick slabs in place of sandwich bread for a seriously fun twist on a grilled cheese or breakfast sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Jiffy Mexican Cornbread keeps beautifully! Simply wrap the cooled pieces in foil or transfer them to an airtight container. Store in the fridge for up to 4 days. The texture stays moist, so it’s every bit as delicious the next day.
Freezing
If you want to stash some away, you’re in luck—this cornbread freezes like a dream. Place cooled squares in a freezer-safe bag or container, layering parchment paper between slices to prevent sticking. Freeze for up to 2 months and thaw overnight in the fridge when you’re ready for a cornbread fix.
Reheating
To revive that just-baked magic, pop individual slices in the microwave for 15–20 seconds, or warm a larger batch in a 300°F oven, covered with foil, until heated through. If you love a crisp edge, uncover for the last few minutes of reheating in the oven.
FAQs
Can I make Jiffy Mexican Cornbread in a muffin tin?
Absolutely! Just divide the batter evenly among greased or lined muffin cups, filling each about two-thirds full. Bake at the same temperature, but start checking for doneness around 15–18 minutes since muffins bake faster.
Is there a way to make it spicier?
If you’re a fan of extra heat, stir a chopped fresh jalapeño (seeds and all, for serious spice) into the batter, or add a pinch or two of cayenne pepper. Spice level is totally customizable!
Can I substitute other cheeses?
Yes! Monterey Jack, Pepper Jack, or a Mexican cheese blend work beautifully. Feel free to experiment with your favorites—just be sure they’re shredded and melt nicely.
What if I don’t have creamed corn?
You can substitute with the same amount of regular canned corn, drained, plus 1 tablespoon of melted butter for richness. The texture will be slightly different, but still deliciously moist and flavorful.
How do I keep my Jiffy Mexican Cornbread from sticking?
Greasing your baking dish thoroughly with cooking spray, butter, or shortening is key. For extra insurance, you can also line the bottom of the pan with parchment paper and then grease for easy removal.
Final Thoughts
Bringing people together around the table is always a little sweeter with a pan of Jiffy Mexican Cornbread fresh from the oven. Give it a try—you’ll love how easy it is to whip up and how quickly it disappears from the serving platter!
Print
Jiffy Mexican Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
This Jiffy Mexican Cornbread recipe is a delicious twist on classic cornbread, with added cheese, creamed corn, and green chiles for a flavorful kick. Perfect as a side dish for chili or barbecue!
Ingredients
Dry Ingredients:
- 1 box Jiffy cornbread mix (8.5 ounces)
Wet Ingredients:
- 1/3 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (8 ounces) creamed corn
- 1 can (4 ounces) diced green chiles, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix batter: In a large mixing bowl, combine Jiffy cornbread mix, milk, and egg. Stir in cheese, sour cream, creamed corn, green chiles, chili powder, and cumin until well blended.
- Bake: Pour batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool for 5 minutes before slicing and serving.
Notes
- For extra heat, add a diced jalapeño to the batter.
- This cornbread pairs perfectly with chili, soups, or barbecue.
- Leftovers can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
