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
Scale
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
