If you’re longing for a quick, cheesy, and irresistibly moist addition to your favorite Tex-Mex meals, look no further than Jiffy Mexican Cornbread. This recipe is the perfect harmony of fluffy cornbread texture, lively green chiles, golden, sweet corn, and melty cheddar, all wrapped into the simplest baking method you could dream up. Whether you’re feeding a hungry crowd or spicing up an ordinary weeknight dinner, this easy side is always a hit—with just the right amount of heat, creaminess, and pure comfort in every square.
Ingredients You’ll Need
Let’s talk simplicity: every ingredient in this dish is there for a reason, and you’ll notice the difference with every bite! These everyday staples combine for a result that’s both flavorful and delightfully satisfying. Here’s how each one helps Jiffy Mexican Cornbread shine at your table.
- Jiffy corn muffin mix: The foundation for a light, slightly sweet cornbread with the signature golden crumb.
- Large egg: Binds everything together and keeps the bread beautifully tender.
- Milk: Adds moisture for that perfectly soft, cohesive texture.
- Shredded cheddar cheese: Brings gooey pockets of richness and a boost of bold, savory flavor.
- Canned corn (drained): Adds bursts of sweetness and pops of color in every slice.
- Canned diced green chiles (drained): Offer gentle, tangy heat that brightens up the whole pan without overpowering it.
- Sour cream: The secret ingredient for dreamy moistness and a slight tang that sets this cornbread apart.
- Garlic powder (optional): For those who crave a hint of savory depth, a dash takes the flavor up a notch.
How to Make Jiffy Mexican Cornbread
Step 1: Preheat and Prep
Begin by heating your oven to 400°F—this high temperature is key for that golden, lightly crisp top. Grease an 8×8-inch baking dish or, for even more flavor, a cast-iron skillet. This helps your Jiffy Mexican Cornbread lift out effortlessly and gives those irresistible crispy corners.
Step 2: Mix the Batter
In a medium bowl, combine the Jiffy corn muffin mix, large egg, milk, cheddar cheese, corn, green chiles, sour cream, and garlic powder if you’re using it. Stir together just until everything is combined and you don’t see any more dry mix—avoid overmixing, as this keeps the cornbread light and airy.
Step 3: Pour and Smooth
Transfer the batter into your prepared baking dish or skillet. Use a spatula to gently spread it into an even layer—don’t worry if it’s a bit rustic! That’s part of what makes homemade Jiffy Mexican Cornbread so inviting.
Step 4: Bake to Perfection
Slide your dish into the oven and bake for 20–25 minutes. You’re looking for a cornbread that’s golden on top and springs back lightly when pressed. Test with a toothpick in the center: if it comes out clean, it’s ready. Let it cool for a few minutes before slicing, so it holds together and those flavors can settle.
How to Serve Jiffy Mexican Cornbread
Garnishes
When your warm Jiffy Mexican Cornbread emerges from the oven, let it shine even more with a few simple garnishes. A sprinkle of extra cheddar, a bit of chopped cilantro, or even a few fresh jalapeño slices will add color and flair. For extra indulgence, try a pat of butter melting over each piece right before serving.
Side Dishes
This cornbread is so versatile! Serve it alongside savory chili or a big bowl of soup to soak up all those flavors. It’s also delicious paired with grilled meats, Tex-Mex casseroles, or even a fresh salad for balance. Jiffy Mexican Cornbread takes your sides from simple to spectacular.
Creative Ways to Present
Move beyond the basics and turn Jiffy Mexican Cornbread into something special! Try baking individual muffins for lunchboxes, layering squares into chili casseroles, or topping servings with a dollop of sour cream and a sprinkle of hot sauce. Leftovers? Cube them up as the most flavorful croutons for your next salad or taco bowl.
Make Ahead and Storage
Storing Leftovers
Any leftover Jiffy Mexican Cornbread can be wrapped tightly in plastic or transferred to an airtight container. It keeps well at room temperature for up to two days, or in the fridge for up to five. The flavors only seem to get better as they mingle!
Freezing
Want to extend the life of your batch? Jiffy Mexican Cornbread freezes beautifully. Wrap individual squares or the whole pan in foil and freeze in a ziptop bag for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
For that freshly-baked taste, reheat slices in a low oven (about 325°F) for 7–10 minutes, or until warmed through. If you’re in a hurry, a quick zap in the microwave will do, but cover with a damp paper towel to preserve moisture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh or even thawed frozen corn adds wonderful texture to Jiffy Mexican Cornbread. Just make sure to measure about 1/2 cup and pat dry before adding so the batter doesn’t get too wet.
Is this recipe spicy?
The green chiles provide a mild, bright heat that most people find quite gentle. If you’re looking for more of a kick, feel free to stir in some diced fresh jalapeños or a pinch of cayenne.
Can I double this recipe?
Yes! For bigger gatherings, double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time; just check for that golden top and a clean toothpick.
Can I make Jiffy Mexican Cornbread gluten-free?
Yes, simply substitute a gluten-free corn muffin mix and make sure your other ingredients (like the chiles and corn) are certified gluten-free. The rest of the process stays exactly the same!
What’s the best way to keep it from drying out?
The addition of sour cream already helps lock in moisture, but wrapping cooled squares in foil or storing in an airtight container will keep your Jiffy Mexican Cornbread tender for days. Reheat gently and avoid overbaking for the best texture.
Final Thoughts
Trust me, once you’ve made this Jiffy Mexican Cornbread, you’ll never look at boxed mixes the same way again. It’s warm, cheesy, packed with personality, and so easy you can make it any day of the week. Bake up a pan, share the love, and watch it disappear!
Print
Jiffy Mexican Cornbread Recipe
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Jiffy Mexican Cornbread is a delicious and easy-to-make side dish with a Tex-Mex twist. Cheesy, slightly spicy, and incredibly flavorful, this cornbread is perfect for pairing with chili, soup, or any Mexican-inspired meal.
Ingredients
Jiffy Mexican Cornbread:
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned corn (drained)
- 1/2 cup canned diced green chiles (drained)
- 1/4 cup sour cream
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Grease an 8×8-inch baking dish or cast-iron skillet.
- Mix the ingredients: In a medium bowl, combine the Jiffy mix, egg, milk, cheddar cheese, corn, green chiles, sour cream, and garlic powder if using. Stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- Add cooked crumbled bacon, jalapeños, or taco seasoning for extra flavor.
- This cornbread pairs perfectly with chili, soup, or Tex-Mex dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
