This Mexican cornbread made with Jiffy Corn Muffin Mix is so good that everyone will think you made it from scratch! Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe!
Mexican Cornbread With Jiffy Mix
Talk about Mexican-inspired flavors, this cornbread has all the right flavors to make your mouth sing and your body dance! Not exaggerating here, I really may have been dancing around the kitchen after I tasted it.
The chiles give a lovely little kick of heat and the cream style corn makes this cornbread soft and extra moist.
How can I not mention that little crunch from the crispy cheese on top?
This kid friendly cornbread recipe with a kick is so incredibly good – it’s the perfect family recipe.
What Can You Add To Cornbread Mix?
This Mexican cornbread is all about adding a totally new flavor profile to the cornbread.
The canned green chiles and cheddar cheese make the most delicious flavor combination, and makes it perfect to serve with your favorite Mexican recipes.
Plus, the addition of sour cream keeps the cornbread super moist, which makes it so tasty.
If you’re looking for a simpler flavor profile and just want to make the best cornbread possible using a boxed mix, be sure to check out our recipe showing you How To Make Jiffy Cornbread Better – it’s seriously the best recipe you’ll ever try!
Some other savory flavor add-in combinations that taste great in cornbread are:
- Bacon and Green Onion
- Poultry Seasoning and Crumbled Sausage
- Corn and Fresh Herbs
Ingredients
For this recipe you’ll need Jiffy Corn Muffin Mix, eggs, vegetable oil, sour cream, cream style corn, canned green chiles, and cheddar cheese.
If you don’t have any sharp cheddar on hand, feel free to swap that for Monterey Jack cheese, Pepper Jack cheese, or a Mexican blend cheese.
Some people love to include meat in their jalapeno cornbread, so feel free to add in some cooked ground beef, crumbled sausage, or crumbled bacon if you’d like!
How To Make Jalapeno Cheddar Cornbread
Start by whisking together the eggs and oil. Then mix in the sour cream, cream style corn, and diced chiles. (See the recipe card below for the full printable instructions.)
Mix in the shredded cheddar cheese and then stir in the Jiffy Corn Muffin Mix until it’s just combined (don’t over mix – it should still look slightly lumpy).
Pour the batter into a greased baking dish or cast iron skillet, top with the remaining cheddar cheese and the optional jalapeno slices, then bake. You could also bake this in a muffin tin to make corn muffins. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Should I Add The Optional Jalapeno Slices On Top?
The jalapenos on top look so beautiful. Depending on how spicy your jalapeno is, the bites with them can be too spicy for kids though.
Here’s how you can test to see how spicy your jalapeno is. Just slice the top off and lightly lick a very small piece of it – you’ll know right away if you have a spicy or mild one.
If you want to include jalapeno slices but don’t want it to be too spicy, use the tip of a paring knife to remove the white part and the seeds from the center of the pepper rings before placing it on the cornbread.
What Goes Well With Mexican Cornbread?
Cornbread is a good side for beans, baked beans, enchiladas, your favorite greens, barbecued meat, and our super popular Chili con Carne recipe.
How To Store Jiffy Jalapeno Cornbread
To store cornbread, wrap the cooled cornbread in either plastic wrap or aluminum foil. Then store it in an airtight container in a dark place at room temperature for 1 – 2 days. If it develops an off smell or you notice any mold, throw it away because it has gone bad.
Even though you can store cornbread for 1 – 2 days, it really is best the day that it’s cooked though. If it’s at all possible, try to bake it the day you’ll use it. Plus, it’s so delicious that I really doubt you’ll have any leftovers!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
Jiffy Corn Muffin Mix Recipes
If you like this recipe, be sure to check out our other Jiffy Cornbread mix recipes!
- How To Make Jiffy Cornbread Better
- Mexican Cornbread Casserole
- Jiffy Cornbread Dressing
- Jiffy Cornbread with Creamed Corn
- Jiffy Corn Casserole
Side Dish Recipes
If you’re looking for more side dish ideas, be sure to check out these reader favorites:
- Mexican Chicken Salad
- Instant Pot Cilantro Lime Rice
- Air Fryer Jalapeno Poppers
- Cilantro Lime Slaw
- Old Fashioned Southern Green Beans
EASY Mexican Cornbread {with Jiffy Corn Muffin Mix}
Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe!
Ingredients
- 2 eggs
- 2 Tablespoons vegetable oil
- 1/2 cup sour cream
- 1 (14.75 ounce) can cream style corn
- 1 (4 ounce) can green chiles (I used the Old El Paso brand)
- 1 cup freshly shredded sharp cheddar cheese*
- 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
- 1 medium jalapeno (optional - for topping, sliced)**
Instructions
- Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
- In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
- Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it’s done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it’s done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.
Notes
*Freshly shredded cheese melts better than the kind that comes already shredded, so I’d recommend shredding it fresh from a block of cheddar if you can. If not, feel free to use what you have on hand - Mexican blend cheese would be a great substitution here!
**The jalapenos on top look so beautiful, but depending on how spicy your jalapeno is, the bites with them can be really spicy. You can test to see how spicy your jalapeno is by slicing the top off and lightly licking a very small piece of it. If you want to include jalapeno slices but don’t want it to be too spicy, use the tip of a paring knife to remove the white and seeds from the center of the pepper rings before placing it on the cornbread.
Nutrition Information:
Serving Size:
1/16Amount Per Serving: Calories: 213Total Fat: 9.7gCarbohydrates: 27.5gFiber: 1.1gSugar: 7.2gProtein: 4.6g
Nutrition information isn’t always accurate.
If you jalapenos and you love cornbread, you’ll love this easy Mexican cornbread recipe loaded with green chiles and cheddar cheese!
27 thoughts on “Jiffy Mexican Cornbread Recipe”
This was delicious!
Thanks, Katie! So happy to hear you liked this Mexican Cornbread made with Jiffy. -Alexa
I just made it for the first time and it looks delicious and the taste is excellent. Very good!
What do you do if you don’t have sour cream?
Hi Rachel, If you don’t have sour cream then plain yogurt (at least 2% fat) would be the best substitute. Hope that helps! -Alexa
What else???
Hi Monroe, Plain yogurt is the only really good 1:1 substitute for sour cream. You could use mayonnaise since it’s close in texture to sour cream, but it will make the cornbread heavier. I haven’t tested it with mayonnaise, so I can’t say for sure how it would work, but it should work out. Hope that helps! -Alexa
I made these with chopped picked jalapeños, amazing. And I also used a cupcake pan, which made them crispy all the way around and SOOO amazing. Cut the cooking time to about 10-15min.
do you drain the green chilies?
I am not the one that posted, but I drain the chilies and it turns out delicious!
No
I’ve made this twice love it and so does the family, great recipe.
I made this for my mom, who is in her 80’s and she liked it better than the recipe that she has been using for over 50 years! This recipe is so creamy with the perfect amount of spice from the green chilies and jalapeño! Thank you!
I absolutely love this recipe. You can get really creative and add other things like a can of diced fire roasted tomatoes or a can of Rotel. I serve with sour cream top. Absolutely a keeper. Made twice already.
Do u have to use creamed corn, or can I use regular?
Hi Barbara, Yes, you should be able to use regular corn instead of creamed corn in this recipe. Just keep in mind that creamed corn has a smoother texture that adds moisture to the cornbread. If you use regular corn, the cornbread will be slightly drier and have a chunkier texture from the whole corn kernels. If you want to mimic the texture of creamed corn, you can blend half of the regular corn with a bit of milk or cream before adding it to the recipe. Hope that helps! -Alexa
Cab I use butter instead of oil
Hi Portia, Yes, you can use butter instead of oil. It will have a richer flavor, more noticeable crust, and have a more dense texture. I prefer oil because it’s liquid at room temperature, so it makes the cornbread more moist. Both are great options though. Hope that helps and Happy Thanksgiving! -Alexa
Delicious. I didn’t have canned green chilies so I subbed with a large jalepeño which I charred directly on the gas stove burner then seeded, deveined and diced. I also added three thinly sliced scallions and 1/4 cup chopped cilantro. Highly recommend trying this recipe.
Skeptical. Used less cream style corn and 2 cans of green chilies. Not spicy but a little dense. Think I’ll omit a egg or less sour cream to make fluffy. Thanks. Fantastic recipe.
Baking in the oven as we speak! Update to come!
Great recipe. I will use again for sure. The only comment is it calls for making it in an 8 X 8 pan. I think that would be way too small, so I made mine in a 9 X 13. Came out perfect.
Hi! on your tip to use knife on jalapenos – I slice the stems and top off the jalapeno then cut the pepper in half lengthwise using a sharp knife, yes. BUT Then I switch to a cheap thin spoon to scoop out the white membranes and seeds. The metal on a 50c cheap spoon from a dollar store is thinner so a bit sharper than my good heavy Oneida flatwear. It slides right under that white membrane. The less you use a knife on a hot pepper the better: if you nick yourself trying to cut those small membranes out while working on hot peppers, believe me you will cry buckets! It burns and stings so bad! And a paring knife is sharp enough if you use it to scrape off the membranes, you will produce micro squirts of spicy hot juice up into the air – your eyes will hate you! Spoon doesn’t cut so much, so less juice squirt is released. Dollar store sells 2 spoons for $1 – check it out. {hubby took the 2nd spoon and sharpened the edges – I use that for grapefruit!}
I want to make 2 batches so I can do one your normal cornbread recipe and one this recipe?
I don’t need that much bread though, so would I just cut each recipe in half and still do in 8×8 pan for each one or..?
The recipes aren’t the same just this one with extra ingredients right where I could do one batch but split in half and add extra ingredients to half?
I made this yesterday and gave half to some friends along who were moving along with a meal of black beans and rice and fried chicken. I made 12 muffins and gave them 6. They were delicious!!! And my friends asked for the recipe too! 100% recommend !
I made these last night and thought they were really good. I’d put more sour cream next time. And, I like a little more kick to them so I added some Texas Pete hot sauce.
Only a couple of differences:
I used bacon grease instead of vegetable oil.
I did mixture of cheese sharp cheddar/jalapeno jack.
Mixed cut jalapeno into mixture.
I grease my skillet with bacon grease and brown cornmeal before putting in oven. Gives it a great crust.