Jiffy Mexican Cornbread

Olivia

Make the best Jiffy Mexican Cornbread with cheddar, green chilies, and creamed corn. Moist, flavorful, and easy to bake—perfect for any meal!

Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine American, Mexican

Servings 8 people

Calories 290 kcal

1 box 8.5 oz Jiffy Corn Muffin Mix – The base of this recipe, providing a slightly sweet and fluffy texture.
½ cup sour cream – Adds moisture and richness making the cornbread soft and tender.
½ cup creamed corn – Enhances the texture while boosting the sweet corn flavor.
2 large eggs – Helps bind the ingredients and creates a fluffier cornbread.
¼ cup milk – Keeps the batter smooth and helps achieve the right consistency.

1 cup shredded cheddar cheese – Adds a cheesy melty texture throughout the cornbread.
1 can 4 oz diced green chiles – Brings a mild heat and authentic Mexican flavor.
½ teaspoon salt – Enhances the overall taste and balances the sweetness.

1 small jalapeño diced – For extra spice.
½ teaspoon garlic powder – Adds a subtle savory depth.
½ teaspoon cumin – Brings a warm earthy note to the cornbread.
½ cup cooked and crumbled ground beef – Turns the dish into a hearty satisfying meal.
½ cup drained whole corn kernels – Provides extra texture and bursts of sweetness.
½ cup shredded Monterey Jack or Pepper Jack cheese – For more cheesiness with a hint of spice.

2 tablespoons melted butter – Brushed on top after baking for extra flavor.
1 tablespoon honey – A drizzle adds a slight sweetness that complements the spice.
Fresh chopped cilantro – For a fresh herby finish.

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or cast-iron skillet with butter or nonstick spray to prevent sticking and enhance flavor.

In a large mixing bowl, whisk together:
2 eggs
½ cup sour cream
½ cup creamed corn
¼ cup milk
Mix until smooth and well combined. This helps create a moist and tender texture in the finished cornbread.

Slowly stir in 1 box (8.5 oz) Jiffy Corn Muffin Mix, making sure to mix gently.
Add ½ teaspoon salt and any optional spices like garlic powder or cumin for extra flavor.
Stir until just combined. Avoid overmixing, as this can make the cornbread dense instead of fluffy.

Now, gently fold in:
1 cup shredded cheddar cheese
1 can (4 oz) diced green chiles
Optional: diced jalapeños, cooked ground beef, whole corn kernels, or extra cheese
Mix lightly until evenly distributed throughout the batter.

Pour the batter into your prepared baking dish or cast-iron skillet, spreading it evenly.
Bake 25-30 minutes, until golden and a toothpick comes out clean.
If using a cast-iron skillet, check for doneness at the 25-minute mark, as it may bake slightly faster.

Keyword cheesy cornbread, cornbread with green chilies, easy cornbread recipe, Jiffy cornbread mix, Jiffy Mexican Cornbread