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
Scale
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
