Jiffy Mexican Cornbread with Cream Style Corn

Three pieces of mexican cornbread stacked on top of each other, with one broken up a little.

4.47 from 28 votes

Jiffy Mexican Cornbread with Cream Style Corn

Kicked up Mexican Cornbread with peppers and cheddar cheese. It's moist and tender from sour cream and cream style corn, and both crowd-friendly and family-friendly.

Prep Time10

Cook Time35

Total Time45

Course: Bread

Cuisine: Mexican

Keyword: Jiffy Mexican Cornbread

Servings:

Calories: 249.9kcal

Author: Susan Pridmore

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.

Nutrition