If you’re searching for the most irresistible, comfort-laden side dish to accompany everything from chili to barbecue, let me introduce you to Jiffy Mexican Cornbread. This cheesy, moist, and slightly spicy cornbread is ridiculously easy to make thanks to the classic Jiffy mix, but it gets a major flavor upgrade from vibrant add-ins like green chilies, cream-style corn, and sharp cheddar. Every slice is golden, tender, and bursting with classic Mexican-American flair, making it an instant crowd-pleaser that is guaranteed to disappear fast at your next meal.
Ingredients You’ll Need
This Jiffy Mexican Cornbread shines because of just a handful of accessible ingredients, each adding an important touch—whether it’s rich moisture, cheesy goodness, or an irresistible layer of flavor. Here’s how they come together for perfect results:
- Jiffy corn muffin mix (8.5 oz box): The classic shortcut for that tender, sweet base—unmatched simplicity and flavor.
- Sour cream (1/2 cup): Infuses every bite with moisture and a rich tanginess for soft, melt-in-your-mouth cornbread.
- Milk (1/3 cup): Helps create a smooth batter and keeps the crumb light.
- Eggs (2 large): Adds essential structure for a flawless, sliceable loaf.
- Shredded cheddar cheese (1 cup): Loads up the cornbread with ooey gooey, melty pockets of flavor.
- Cream-style corn (1 15 oz can): Delivers extra moisture, sweetness, and those lovely bits of real corn.
- Diced green chilies (1 4 oz can, drained): Introduces subtle heat and a burst of Southwestern character.
- Chopped onion (1/2 cup, optional): Adds savory depth and a tiny bit of crunch—try it for extra oomph.
- Chili powder (1/2 teaspoon, optional): A touch of spice that brings all the flavors together with one dash.
How to Make Jiffy Mexican Cornbread
Step 1: Prepare the Oven and Pan
Start by cranking your oven up to 375°F (190°C)—this high heat will give your Jiffy Mexican Cornbread those golden edges and a perfectly baked center. Lightly grease an 8×8-inch baking dish or a cast iron skillet for that old-fashioned touch and effortless cleanup.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the sour cream, milk, and eggs until the mixture is smooth and creamy. This step ensures your cornbread comes out rich and ultra-moist with every bite—no dry corners here!
Step 3: Add the Cornbread Base and Mix-Ins
To your wet ingredients, add the entire box of Jiffy mix, cream-style corn, drained green chilies, shredded cheddar cheese, and, if you’re feeling adventurous, the chopped onions and chili powder. Stir everything together just until blended; overmixing will make your cornbread tough, so stop as soon as there are no more dry patches.
Step 4: Pour and Bake
Pour the luscious batter into your prepared baking dish, spreading it out evenly for a level bake. Slide it into the oven and bake for 30 to 35 minutes—watch for a golden top and that telltale clean toothpick in the center. The aroma will be pure anticipation!
Step 5: Cool and Slice
Let your Jiffy Mexican Cornbread cool for a few minutes after baking. This makes it easier to slice (without crumbling) and allows the flavors to settle beautifully. Serve warm and watch the smiles follow!
How to Serve Jiffy Mexican Cornbread
Garnishes
Bring out the best in your Jiffy Mexican Cornbread by finishing each square with a flourish. Sprinkle extra shredded cheddar, a handful of chopped fresh cilantro, or a few thin slices of jalapeño on top just before you serve. A dollop of sour cream or a drizzle of honey is also fantastic for adding a new dimension to each bite.
Side Dishes
This cornbread begs to be paired with hearty, comforting mains. Serve alongside spicy chili, slow-cooked beef stew, or your favorite barbecue proteins. It’s also a star at potlucks and holiday tables, especially when perched next to a big bowl of creamy beans or vegetables.
Creative Ways to Present
Think outside the typical cornbread square! Try baking your Jiffy Mexican Cornbread in muffin tins for individual servings, cutting into cute wedges for appetizer platters, or topping each portion with salsa and avocado for a festive twist. However you serve it, this dish is bound to start conversations.
Make Ahead and Storage
Storing Leftovers
Keep leftover Jiffy Mexican Cornbread fresh by storing slices in an airtight container in the refrigerator. It’ll stay moist and flavorful for up to three days, ready for a quick snack or side anytime cravings strike.
Freezing
You can absolutely freeze this cornbread! Wrap cooled slices individually in plastic wrap, then place them in a zip-top bag or freezer-safe container. It’ll keep its wonderful taste and texture for up to two months—perfect for make-ahead meal planning or sudden hunger emergencies.
Reheating
To reheat a slice of Jiffy Mexican Cornbread, pop it in the microwave for 10-15 seconds for a quick fix, or warm it in a 350°F oven wrapped in foil for about 5 minutes to revive its just-baked taste and softness. It’ll be just as delicious as day one!
FAQs
Can I make Jiffy Mexican Cornbread without the green chilies?
Absolutely! If you want a milder flavor, simply leave out the green chilies. You’ll still get a cheesy, corn-rich cornbread that’s moist and tummy-warming—you can also replace them with chopped bell peppers for extra color.
What’s the best cheese to use for this recipe?
Sharp cheddar is classic for Jiffy Mexican Cornbread, offering a bold, melty finish, but feel free to experiment with Monterey Jack, pepper jack for more spice, or even a Mexican cheese blend if you’re feeling adventurous.
Can I double the recipe for a larger crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch dish. You may need to add about 5 extra minutes to the baking time, so watch for that golden top and toothpick test as your guide.
Is there a way to make this cornbread gluten-free?
The standard Jiffy mix contains wheat, so you’ll need a gluten-free corn muffin mix as a substitute. Pair it with the remaining ingredients and follow the same directions for excellent results.
How can I make the cornbread even spicier?
If you crave extra heat, toss in diced jalapeños or swap in pepper jack cheese for extra kick. A little hot sauce stirred into the batter or drizzled on top also does wonders.
Final Thoughts
Once you bake this Jiffy Mexican Cornbread, it’ll become a trusty favorite in your kitchen. I can’t wait for you to share it at your next dinner or cozy night in—because nothing brings people to the table faster than the promise of cheesy, golden, flavor-packed cornbread straight from the oven. Enjoy every bite!
