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.

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 8 people

Calories 210 kcal

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.

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.

Preheat your oven to 400°F (200°C). Grease an 8x8 or 9x9 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.

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.

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.

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

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

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.

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.

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.

Keyword easy cornbread, jiffy mexican cornbread, spicy cornbread