This zesty Mexican-style cornbread takes the classic Jiffy mix to new heights with the addition of cheese, chilies, and spices. It’s a quick and easy side dish that pairs perfectly with chili, soups, or your favorite Mexican meals.
Why You’ll Love This Recipe
This Mexican cornbread is a crowd-pleaser that comes together in minutes with minimal ingredients. The Jiffy mix provides a foolproof base while the additions transform it into something special. You’ll love the pockets of melted cheese and the subtle kick from the green chilies. It strikes the perfect balance between sweet and savory, with a moist texture that’s both cakey and crumbly. Best of all, it requires very little prep work but delivers impressive results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jiffy cornbread mix serves as the convenient foundation for this recipe, providing that classic cornbread texture and flavor without the fuss of measuring multiple dry ingredients.
Milk adds moisture and helps create a tender crumb in the finished cornbread. You can use any type you have on hand – whole, 2%, or even buttermilk for extra tang.
Egg acts as a binder, holding everything together and contributing to the structure of the cornbread while adding richness.
Cheddar cheese creates delicious pockets of melted goodness throughout the cornbread. It adds a savory element and wonderful texture contrast. Sharp cheddar provides the most flavor, but mild works well too.
Diced green chilies bring a mild heat and authentic Mexican flavor without overwhelming spiciness. They add moisture and a slight tanginess that balances the sweetness of the cornbread.
Sugar enhances the natural sweetness of the corn and helps achieve that beautiful golden crust. It’s just enough to complement the savory elements without making the cornbread dessert-like.
Chili powder contributes a warm, earthy flavor and subtle heat that reinforces the Mexican theme. It adds complexity without making the cornbread spicy.
Directions
- Preheat the oven to 400°F (200°C). Grease a baking dish or a cast iron skillet.
- In a large bowl, mix together the Jiffy cornbread mix, milk, egg, shredded cheese, green chilies, sugar, and chili powder.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.
Servings and Timing
This recipe yields 6 generous servings, making it perfect for a family meal. It takes just 5 minutes to prep and about 25 minutes to bake, for a total time of 30 minutes from start to finish. Each serving contains approximately 250 calories.
Variations
Spicy Mexican Cornbread: Add 1/4 cup diced jalapeños and substitute pepper jack cheese for the cheddar.
Southwest Cornbread: Add 1/4 cup corn kernels (fresh, frozen, or canned) and 2 tablespoons chopped red bell pepper.
Taco Cornbread: Mix in 1/2 cup of cooked, seasoned ground beef or turkey.
Vegetarian Fiesta Cornbread: Add 1/4 cup each of corn kernels and black beans, drained and rinsed.
Storage/Reheating
Counter Storage: Store cooled cornbread in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days.
Freezer: Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Reheating: For best results, reheat slices in a 350°F oven for 5-10 minutes or until warmed through. Individual slices can also be microwaved for 20-30 seconds, though this may slightly alter the texture.
Refreshing: To refresh cornbread that has dried out slightly, place a damp paper towel over it when reheating in the microwave, or brush the top with a little butter before reheating in the oven.
FAQs
Can I make this recipe without the Jiffy mix?
Yes, you can substitute the Jiffy mix with 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/3 cup sugar. You may need to adjust the milk to achieve the right batter consistency.
Is this cornbread spicy?
No, this version is mild. The green chilies and small amount of chili powder add flavor rather than heat. For a spicier version, add diced jalapeños or increase the chili powder.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter up to a day in advance and refrigerate it in a covered container. You can also bake it ahead and reheat when ready to serve.
What type of baking dish works best?
An 8×8 inch baking dish or a 9-inch cast iron skillet works perfectly. Cast iron creates a nice crust, but any oven-safe dish will work.
Can I use a different cheese?
Yes, you can substitute monterey jack, pepper jack, or a Mexican cheese blend for the cheddar. Each will bring a slightly different flavor profile.
How do I know when the cornbread is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few crumbs attached.
Can I make this recipe dairy-free?
Yes, use a non-dairy milk alternative and either omit the cheese or use a dairy-free cheese substitute.
My cornbread turned out dry. What went wrong?
Overbaking is the most common cause of dry cornbread. Check it a few minutes before the suggested baking time. Also, ensure you’re measuring ingredients accurately.
Can I add corn kernels to this recipe?
Absolutely! Adding 1/2 cup of fresh, frozen (thawed), or canned (drained) corn kernels adds texture and enhances the corn flavor.
Can I make muffins instead of a whole cornbread?
Yes, this batter works well for muffins. Fill greased or lined muffin cups about 2/3 full and reduce the baking time to 15-18 minutes.
Conclusion
This Jiffy Mexican Cornbread transforms a simple mix into something special with just a few additional ingredients. It’s the perfect accompaniment to chili, soups, or your favorite Mexican dishes, adding both flavor and substance to any meal. The beauty of this recipe lies in its versatility – you can easily adjust the heat level, add additional mix-ins, or modify it to suit your dietary preferences. Whether you’re serving it as a side dish for a weeknight dinner or bringing it to a potluck, this cornbread is sure to impress with its moist texture, cheesy goodness, and subtle kick.
Print
Jiffy Mexican Cornbread
A delicious and easy recipe for Jiffy Mexican cornbread featuring cheddar cheese, green chilies, and a hint of chili powder for a flavorful twist.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1/2 cup cheddar cheese, shredded
- 1/4 cup diced green chilies
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking dish or a cast iron skillet.
- In a large bowl, mix together the Jiffy cornbread mix, milk, egg, shredded cheese, green chilies, sugar, and chili powder.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.
Notes
- For a spicier kick, add finely diced jalapeños to the batter.
- Use a cast iron skillet for a crispier crust.
- Serve with butter or honey for added sweetness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
