Easy & Cheesy Jiffy Mexican Cornbread Recipe
This easy and flavorful Jiffy Mexican Cornbread recipe takes classic cornbread to the next level with cheese, jalapeños, and green chilies. It's simple to make, incredibly moist, and the perfect side dish for chili, soups, or BBQ.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Fork
- 1 Measuring Cups and Spoons
- 1 Spatula or Wooden Spoon
- 1 8x8 inch Baking Pan or 9-inch Round Pan Or a cast iron skillet
- 1 Oven
Ingredients
- 1 box Jiffy Corn Muffin Mix 8.5 oz
- 2 large Eggs
- 1/3 cup Milk whole or 2%
- 1/3 cup Vegetable Oil or melted butter
- 1 cup Shredded Cheddar Cheese or Mexican blend
- 1/2 cup Diced Canned Green Chilies drained
- 1/4 cup Pickled Jalapeño Slices diced, adjust to taste
- 1/2 cup Frozen Corn Kernels thawed, optional
- 1/4 teaspoon Salt optional
- 1/4 teaspoon Black Pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8x8 inch or 9-inch round baking pan (or cast iron skillet) well with butter, oil, or cooking spray. Dust lightly with flour or cornmeal if desired.
- In a large mixing bowl, whisk together the eggs, milk, and vegetable oil (or melted butter) until well combined.
- Stir in the shredded cheese, diced green chilies, diced pickled jalapeños, and thawed corn kernels (if using) into the wet ingredients. Add salt and pepper if using. Stir to distribute evenly.
- Add the entire box of Jiffy Corn Muffin Mix to the bowl with the wet ingredients and flavor additions.
- Using a spatula or wooden spoon, gently stir the ingredients together just until the dry mix is moistened. Do not overmix! Overmixing can result in tough cornbread. A few small lumps are okay.
- Pour the batter evenly into your prepared baking pan. Spread it gently if needed.
- Place the pan in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should start to pull away slightly.
- Remove the cornbread from the oven and let it cool in the pan for at least 10-15 minutes before slicing. Serve warm!
Notes
- The Secret to Moist Cornbread: The added cheese, oil, and wet ingredients are key to keeping this cornbread wonderfully moist.
- Common Pitfall: Overmixing! Mix only until the dry ingredients are just combined.
- Get a Great Crust: Preheat your pan before adding the batter.
- Perfect Slicing: Allow the cornbread to cool slightly in the pan before cutting.