This Jiffy Mexican cornbread made with Jiffy Corn Muffin Mix tastes like homemade cornbread made from scratch, but is soooo easy. And it's moist and flavorful, with just a little kick from some chilies.
Thanks to both the sour cream and cream-style corn, this easy cornbread is incredibly moist and tender, and as much a Mexican cornbread casserole as it is a cornbread.
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Cornbread is a perfect side dish to so many meals, and I have some favorites like this easy buttermilk cornbread and tomalito. I even add cornbread as a topping to chili, a zucchini and corn casserole, and use it as one of the layers in this Vegetarian Tamale Pie.
Making cornbread from scratch is pretty easy, but when you start with Jiffy Corn Muffin mix, it's a really easy cornbread recipe made with minimal effort. Jiffy is a great foundation for a lot of recipes, such as a corn casserole or these Jiffy Hush Puppies. And you don't sacrifice a thing in the flavor, especially with a few additional ingredients.
❤️ Why you'll love this recipe
- The flavors pop with the addition of roasted peppers and cheddar cheese.
- 5 minutes prep qualifies this Mexican cornbread recipe as easy.
- It uses simple ingredients. Nothing fancy that you have to hunt down in the grocery store.
- Crowd pleaser for pot-lucks.
- Kid friendly, although for younger children I recommend using less spicy peppers (see the Variations section).
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Jiffy Corn Muffin Mix - there's a vegetarian version that doesn't use lard, or you can also use Marie Callender's Corn Bread Mix. The Marie Callender's Cornbread package is twice the volume, so only use ½ of the package, or double all the other ingredients.
- Eggs
- Unsalted butter
- Sour Cream
- Cream Style Corn
- Cheddar cheese - or use Monterey Jack, Pepper Jack, or a a package of Mexican blend cheese.
- Green chilies - you can purchase these canned or purchase Hatch chilies already roasted and chopped from the Hatch Chile Store. (They offer free shipping, and their chilies are fantastic.)
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
👩🍳 Why This Recipe Works
- The sour cream adds moisture to this Jiffy Mexican cornbread, and helps to make it super tender. Adding buttermilk to this southwestern corn casserole with Jiffy Mix does the same thing.
- The cream style corn adds moisture and corn kernels to the batter. This is a cornbread that really benefits from having the extra texture of whole corn kernels in the bread.
⏰ Tip to Simplify and Save Time
- I keep a bag of pre-roasted Hatch chiles in the refrigerator and a couple in the freezer to make it easy to add to recipes such as this one, and scrambled eggs. Visit the Hatch Chile Store to order your own. (This is not a sponsored post. I'm just a fan.)
👩🍳 Preparation Tips
- Don't over-mix the batter. Only whisk it long enough to incorporate all of the ingredients. It's totally fine if it's a little lumpy.
- Grate your own cheese if you have time. Pre-grated cheese is coated with a cellulose coating to keep the cheese from caking. It also mutes the flavor of the cheese, and the cheese doesn't melt quite as well.
💡Ideas for Possible Variations
- Add some frozen corn to the batter if you like more corn kernels in your cornbread.
- Add sliced scallions (green onions) to the batter.
- Top the batter with thin slices of fresh jalapeño pepper just before sliding into the oven.
- Eliminate the roasted chiles, or substitute pickled jalapeño peppers, or finely chopped fresh jalapeños.
- If you have little more time, dice half of a red bell pepper, and sauté in a little olive oil until softened, and fold into the batter. Or purchase a jar or roasted red peppers, and dice one of the peppers in the jar, enough to make ½ cup.
- Use Monterey Jack cheese or Pepper Jack cheese in place of the cheddar cheese. You can also use pre-grated Mexican blend cheese, although I prefer to grate my own cheese (see the above Preparation Tips section.)
🎯 Storage Tips
Cool the Jiffy Mexican Cornbread completely. There are 3 storage options that work well:
- Cover with plastic wrap and keep on the counter for 2 days.
- Slice into serving pieces, transfer to an airtight container, and keep in the refrigerator for 5 - 6 days.
- Freeze for up to 3 months in an airtight container. I like to wrap each piece in plastic before arranging in an airtight container to prevent freezer burn. This also makes it easier if you only want to thaw a few pieces at a time.
🤷♀️ FAQ
Can I use a different pan to make this Mexican cornbread?
- You can also bake this casserole in a cast iron skillet. It may bake a little faster in the skillet, so be sure to check for doneness after 25 minutes.
- I have not made this recipe in a muffin tin. If you try this, I recommend checking for doneness at 15 minutes. As mentioned above, this is a very moist cornbread, and almost like a Mexican cornbread casserole, so it may not lend itself to cornbread muffins.
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Jiffy Mexican Cornbread with Cream Style Corn
Ingredients
- 8.5 ounce box of Jiffy Corn Muffin Mix purchase the vegetarian product so that it's lard-free (see Ingredient Notes in the post)
- 2 large eggs
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 cup sour cream
- 1 cup cream style corn
- ½ cup green chiles (see Ingredient Notes in the post)
- ¾ cup shredded cheddar cheese (see Ingredient Notes in the post for alternatives)
Instructions
- Preheat the oven to 375°F, and butter an 8” x 8” casserole dish.
- In a large mixing bowl, whisk eggs until frothy. Slowly whisk in the melted butter until combined. Add the sour cream, cream style corn and green chiles, and stir with a wooden spoon until combined.
- Stir in Jiffy mix until blended. Fold in the shredded cheese.
- Pour the cornbread batter into the prepared casserole and bake for 35-40 minutes, or until cornbread is set and golden brown on top.Test the cornbread by inserting a knife or toothpick into the center. It should come out clean.
- Allow to cool for 10 minutes before slicing into individual slices. Serve warm or at room temperature.
Jennifer R
Great recipe! I didn’t have yummy hatch chilis so I used pickled jalapeños. I also substituted bacon grease for the butter and added some crumbled up bacon as well. The cornbread was moist and delicious! Definitely a “keeper” recipe according to my husband.
The Wimpy Vegetarian
Yay!! I'm so happy you and your husband liked it! My husband would love your adjustments with bacon!!
Mike
Can I double this recipe and put it in a 8x10 pan? If so, how long do you think for the baking time?
Susan Pridmore
You can double the recipe, but I think an 8 X 10 baking dish would be too small. I recommend a 9 X 13 baking dish. The baking time would definitely be longer, but since I haven't done this myself, I'm not sure exactly how long. I would check it at 1 hour to see how done it is, and gauge additional time based on that. Hope this helps!