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Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

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Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

This Easy Mexican Cornbread recipe is special because it’s simple and full of Mexican flavors. It uses a Jiffy Cornbread Mix to make things easier. It will surely be well-loved by your family. It includes cream style corn and green chiles for moisture and a bit of heat.

Sour cream and cheddar cheese make it moist and tasty. Putting crispy cheese on top adds a fun crunch. And, you can mix in things like bacon or green onion to make it your own. This cornbread is great for kids and makes meals more fun.

Exact Ingredients You’ll Need

Let’s start with making a tasty Mexican Cornbread. You’ll need ingredients for Mexican Cornbread. This means two boxes of Jiffy Corn Muffin Mix as a base. Also, eggs and vegetable oil are must-haves.

To make it moist and yummy, add sour cream, cream style corn, and diced green chiles. Old El Paso makes great ones.

Cheese adds a lot here. Try sharp cheddar for a tangy taste. Or go for cheeses like Monterey Jack, Pepper Jack, or a blend.

Want more flavor? Think about adding jalapeno. Jalapeno slices make it look good and add a hot taste. Scoop out the seeds and white part for less heat. ♦️

Step-by-Step Instructions

Making Mexican Cornbread with Jiffy Mix is not hard. It’s fun for everyone who loves to bake. First, heat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Then, grease an 8×8 inch baking dish well. This will help the cornbread bake evenly. Plus, it will be easier to clean up later.

Get ready to mix your ingredients. In a big bowl, beat the eggs and vegetable oil. Add the sour cream, cream style corn, diced chiles, and most of the cheese. Save some cheese to sprinkle on top later. Mix everything together well.

After that, add the Jiffy Corn Muffin Mix. Gently mix it in. You don’t want to over mix. Too much mixing makes the cornbread heavy. A few lumps are okay. They make the cornbread fluffy. Pour the mixture into the greased dish.

For a spicy touch, put jalapeno slices on top. Now, it’s baking time. Put the dish in the oven and bake for 40-45 minutes. Check it with a toothpick. It’s ready when the toothpick comes out almost clean.

Be careful not to bake it too long. It could become dry. Watch it closely in the last few minutes to make sure it bakes perfectly. After it’s done, let it cool. This makes cutting the cornbread into neat squares easier.

Tips & Tricks

Want to make the perfect cornbread texture? Use freshly-shredded cheese. It melts better, adding more flavor and texture.

When dealing with jalapenos, be smart. Test their heat before using them. If they’re too hot, remove the seeds and inside to make them milder.

Don’t mix the batter too much or your cornbread will be heavy. A few clumps are good. They make the cornbread light and fluffy. Let the cornbread cool a bit before cutting. This makes for nicer, cleaner slices.

Cornbread goes well with many dishes. Try it with chili, BBQ, or enchiladas for a tasty meal.

Serving Suggestions

Mexican Cornbread is great with many meals. It goes well with beans, baked beans, and enchiladas. It can be served with greens or at a barbecue. The sweet and spicy taste adds a nice twist to your dish.

This cornbread is also perfect with chili. It makes each bite better. It’s good for potlucks or holidays because everyone loves it. It makes dishes better, adding warmth and flavor to what you cook.

How to Store

Keep your Mexican Cornbread fresh with some easy steps for storing. First, let it cool. Then, wrap it tightly with plastic wrap or foil. Next, put it in an airtight container and keep it at room temperature. This way, it will stay fresh for 1-2 days. After that, it might not be as moist or tasty.

For even longer freshness, use the refrigerator. Wrap the cornbread in plastic wrap to keep air out. Add foil or use a freezer-safe container. If you want to keep it longer, freeze it. Properly wrapped cornbread lasts up to 3 months in the freezer. This wrapping method prevents freezer burn and keeps it delicious.

When you’re ready to eat your stored cornbread, thaw it at room temperature. Or, reheat it in an oven or microwave. This brings back its flavors and feels like it’s fresh. Do a quick smell check first. If it smells bad or looks moldy, throw it out. Following these tips lets you enjoy Mexican Cornbread whenever you want.

Remember, storing your Mexican Cornbread well keeps it tasty and fresh. This means it stays as a perfect addition to your meals any time you fancy it.

jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.