Jiffy Mexican Cornbread

Few foods deliver comfort as effortlessly as a warm slice of cornbread. But when you add in bold flavors like jalapeños, sweet corn, and cheese, you take it to a whole new level. This Jiffy Mexican Cornbread recipe is soft, savory, and slightly spicy—the perfect upgrade to the classic mix. It’s a quick side that feels special enough for guests yet simple enough for a weekday dinner.

Whether you’re serving chili, grilled meats, or a bowl of soup, this cornbread fits right in. Made with pantry staples and Jiffy mix as the base, this recipe will win over anyone who loves a little extra flair with their meal.

Ingredients

Essential Ingredients

• 1 box Jiffy Corn Muffin Mix
• 1 can (14.75 oz) cream-style corn
• 1/2 cup sour cream
• 1–2 eggs
• 1 cup shredded cheddar or Mexican blend cheese
• 1 can (4 oz) diced green chilies or 1–2 jalapeños, diced
• 2 tablespoons vegetable oil or melted butter
• Salt and black pepper, to taste
• 1/4 cup milk (optional, to adjust batter consistency)

Optional Extras and Substitutions

Want to mix things up? Try adding:

• Ground cooked chorizo or beef for a casserole-style bake
• Sautéed onions for a savory depth
• Fresh corn kernels for texture and natural sweetness
• Greek yogurt instead of sour cream for a lighter version
• Pepper jack cheese for a bit more heat
• Honey for a sweet-savory contrast

Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease an 8×8 or 9×9-inch baking dish, or preheat a cast iron skillet for crisp edges.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the cream-style corn, sour cream, eggs, oil, and green chilies or jalapeños. The mixture should be smooth and creamy.

Step 3: Stir in the Dry Ingredients

Fold in the Jiffy mix and shredded cheese. Stir gently until just combined. If the batter feels too thick, add a bit of milk.

Step 4: Adjust Seasoning

Taste a spoonful of the batter (if desired) and adjust seasoning with salt, pepper, or a pinch of cumin or chili powder for extra flavor.

Step 5: Fill the Baking Dish

Pour the batter into your prepared baking dish or hot skillet. Spread it evenly with a spatula.

Step 6: Bake to Perfection

Place on the center rack and bake for 20–25 minutes, or until golden and a toothpick comes out clean. Add 5 more minutes if using a deep dish.

Step 7: Let It Cool and Serve

Allow the cornbread to cool for 5–10 minutes before slicing. This helps it set and makes serving easier. Serve warm with butter or a drizzle of hot sauce.

Step 8: Storage Tips

Let leftovers cool completely. Store in an airtight container:

• Room temperature: up to 2 days
• Fridge: up to 5 days
• Freezer: up to 1 month (wrap slices individually)

Pro Tips and Variations

Pro Tips for Best Results

• Don’t overmix the batter to keep it tender
• Preheat your skillet for a crispy crust
• Let the cornbread rest before slicing for clean cuts
• Use high-quality cheese and fresh peppers for best flavor

Flavor Boosters

• Add honey for a touch of sweetness
• Mix in chopped bacon or sausage for extra richness
• Use smoked paprika for a hint of BBQ flavor

Texture Tweaks

• Add extra cheese on top before baking for a cheesy crust
• Use muffin tins for individual portions (bake 15–18 minutes)
• Mix in corn kernels for a pop of texture and color

Serving Suggestions

1. Pair with Comforting Chili

Cornbread and chili are a timeless combo. Let this slightly spicy bread soak up that hearty, stewed goodness.

2. Accompany Grilled or Roasted Meats

Serve with BBQ ribs, grilled chicken, or pork chops. It balances out smoky and savory flavors beautifully.

3. Sop Up Soups and Stews

Whether it’s tortilla soup or vegetable stew, this cornbread is the perfect sidekick to soak up every last spoonful.

4. Make It a Star in Potlucks or Buffets

Bring this to your next gathering—it disappears fast! Pair with casseroles, baked beans, or picnic salads.

5. Elevate a Simple Lunch

Serve with baked beans, a crisp salad, or even a warm bowl of tomato soup. It’s filling and flavorful.

6. Sweet-Savory Twist with Honey or Jam

Try spreading honey butter or pepper jelly on a warm slice. The mix of sweet and heat is divine.

9. Store and Reheat Properly

Wrap leftover slices tightly in foil or store them in an airtight container. To reheat, warm in a 300°F oven for about 10 minutes or microwave in short bursts with a damp paper towel over the top to prevent drying out. You can even slice and toast the leftovers in a skillet with a bit of butter for a crispy edge.

For longer storage, freeze individual portions wrapped in plastic and foil. Reheat from frozen by placing them directly in a warm oven or letting them thaw overnight in the refrigerator.

This way, your flavorful Mexican cornbread stays just as satisfying on the second day as it was fresh from the oven.Wrap leftovers well and reheat in the oven for the best texture. They’ll stay moist and delicious for days.

Jiffy Mexican Cornbread

Try this quick Jiffy Mexican Cornbread with gooey cheese, zesty peppers, and sweet cream corn—it's rich, moist, and pairs with just about anything.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Calories 210 kcal

Ingredients

  

Main Ingredients:

• Jiffy Corn Muffin Mix (1 box): The base of the recipe, offering classic cornbread flavor without needing to measure separate dry ingredients.
• Cream Style Corn (1 can, ~14.75 oz): Adds moisture, sweetness, and prevents dryness.
• Sour Cream (½ cup): Makes the cornbread soft and rich. Greek yogurt can be used instead for a lighter version.
• Eggs (1–2): Helps bind the batter. Use 2 eggs for fluffier bread, or 1 for a denser result.
• Shredded Cheese (1 cup): Enhances flavor. Try cheddar, pepper jack, or a Mexican blend for different levels of heat and richness.
• Green Chilies or Jalapeños (optional): Adds spice. Use canned chilies for mild heat, or fresh jalapeños (seeded for less spice).
• Vegetable Oil or Melted Butter (2–3 tbsp): Keeps the cornbread tender. Olive oil or melted butter can be used for different flavor profiles.
• Milk (¼ cup, if needed): Only add if the batter is too thick due to other moisture-heavy ingredients.
• Spices (to taste): Salt and pepper for balance, plus optional chili powder, cumin, paprika, or cayenne for extra flavor and color.

Optional Add-ins:

• Ground Beef or Chorizo: Mix in cooked meat to make it a full meal.
• Fresh Corn Kernels (½ cup): Adds extra texture and sweetness.
• Chopped Onion: Sauté before adding for a deeper, caramelized flavor.
• Double Batch Option: Easily double the recipe by using 2 boxes of mix and increasing other ingredients, as long as your baking dish is big enough.

Instructions

 

Step 1: Get the Oven and Pan Ready

• Preheat your oven to 400°F (200°C). Grease an 8×8 or 9×9 inch baking dish—or a cast iron skillet if you prefer—for a crispier edge. If using a skillet, heat it in the oven for about 5 minutes after greasing.

Step 2: Mix the Wet Ingredients

• In a big bowl, combine the cream-style corn, sour cream, oil or butter (for extra moisture), diced chilies or jalapeño (optional), and 1–2 eggs depending on how light or dense you want the bread. Whisk until smooth and creamy. Add spices like cayenne if you like it spicy.

Step 3: Add the Dry Ingredients

• Pour in the box of Jiffy mix and optional shredded cheese. Gently fold everything together with a spoon or spatula. Don’t overmix. If it’s too thick, add a bit of milk to loosen the batter.

Step 4: Adjust the Flavor

• Taste a little batter to check for seasoning. Add salt, pepper, and other spices like cumin or chili powder if needed.

Step 5: Pour Into Pan

• Carefully pour the batter into your greased (and preheated if using skillet) pan. Spread it out evenly with a spatula.

Step 6: Bake It

• Bake in the center of the oven for about 20–25 minutes, until the top is lightly golden and a toothpick comes out clean. Check sooner if using a smaller pan.

Step 7: Let It Rest

• Take it out of the oven and let it cool for 5–10 minutes before cutting. Serve warm, topped with butter, cheese, or hot sauce if desired.

Step 8: Storing Leftovers

• Let it cool fully, then store in an airtight container. It stays fresh for 2 days at room temperature or up to 5 days in the fridge. For longer storage, freeze slices individually and reheat when needed.

Notes

Nutrition Information (Per Serving)

• Calories: 210 kcal

• Total Fat: 9g

• Saturated Fat: 3.5g

• Protein: 5g

• Carbohydrates: 26g

• Fiber: 1g

• Sugar: 5g

• Sodium: 520mg

Keyword easy cornbread, jiffy mexican cornbread, spicy cornbread

Conclusion

This Jiffy Mexican Cornbread takes everything you love about traditional cornbread and kicks it up a notch. From creamy corn to melted cheese and spicy peppers, it checks all the boxes for a memorable side dish. Quick, flavorful, and endlessly versatile—you’ll be making it on repeat.

FAQs

What to eat with Mexican Cornbread Jiffy?

It pairs perfectly with chili, BBQ, soups, casseroles, and even simple salads.

Do you need eggs for Jiffy cornbread?

Yes, they help bind the ingredients and create a fluffy texture.

What’s the difference between cornbread and muffins?

Cornbread is often savory and baked in a dish; muffins are sweeter and individually portioned.

Can I freeze Mexican cornbread?

Absolutely. Slice and wrap individually, then thaw and reheat when ready to eat.

Why is my Mexican cornbread crumbly?

This can happen from overbaking or not enough moisture. Be sure to use sour cream and cream-style corn to keep it soft.