Mexican Cornbread Recipe (Jiffy)
This Mexican Cornbread made with Jiffy Corn Muffin Mix is an easy and delicious dish that’s perfect for serving alongside chili, soups, or any Tex-Mex meal. It’s moist, flavorful, and has just the right amount of spice and cheese.
Ingredients
- 1 box 8.5 oz Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- 1 can 4 oz diced green chilies (drained)
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 1 tsp cumin
- ¼ cup finely chopped onion optional
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 400°F (200°C)
- Grease or line a 9x9-inch baking dish with parchment paper
- In a large bowl, combine Jiffy Corn Muffin Mix, egg, milk, vegetable oil, diced green chilies, cheddar cheese, chili powder, cumin, and onion (if using)
- Mix until everything is well combined, but don’t overmix
- Pour the batter into the prepared baking dish and smooth the top
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean
- Let cool slightly before slicing and serving
Notes
- For extra spice, add a finely chopped jalapeño or a pinch of cayenne pepper to the batter
- This cornbread pairs well with a dollop of sour cream or a drizzle of honey
- Can be stored in an airtight container for up to 3 days