The Ultimate Mexican Cornbread Recipe Using Jiffy
A quick and easy Mexican cornbread recipe using Jiffy, packed with savory flavors from jalapeños, creamed corn, and cheese. Perfect as a side dish for breakfast, lunch, or dinner!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 box Jiffy cornbread mix
- 1 can (15 oz) creamed corn
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup sour cream
- 1 cup diced jalapeños (fresh or pickled)
- Optional: ½ cup chopped green chilies or diced bell peppers
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine Jiffy mix, creamed corn, eggs, and sour cream. Stir until smooth. Fold in cheese and jalapeños.
- Pour Batter: Transfer batter to the prepared baking dish, spreading it evenly.
- Bake: Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
- Cool and Serve: Let cool for 10 minutes before slicing. Serve warm.
Notes
- For a spicier kick, add diced habanero peppers.
- Store leftovers in an airtight container in the fridge for up to one week.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mexican cornbread recipe using jiffy