Jiffy Mexican Cornbread with Cream Style Corn

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

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.

Course Bread

Cuisine Mexican

Keyword Jiffy Mexican Cornbread

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 249.9kcal

Author Susan Pridmore

Ingredients

2 (8.5 ounce) boxes 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 cooled melted butter until combined.
Whisk in the sour cream, followed by the cream style corn, and green chiles. For a soft, moist texture, whisk in each ingredient individually before adding the next. (See the video of making the batter.)
Stir in both boxes of Jiffy mix only until blended using a wooden spoon. Don't over-mix. 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.

Video

Nutrition