Imagine the aroma of freshly baked cornbread wafting through your kitchen, the golden top glistening with a light sheen of melted butter. Each slice reveals a vibrant mosaic of yellow corn kernels and green chilies nestled amidst the soft, fluffy bread.
This Mexican Cornbread is more than just a side dish; it’s a comforting embrace that brings warmth to any meal. I remember one chilly evening when unexpected guests arrived, and this recipe saved the day.
Its quick prep time and delightful flavors turned a potential dinner disaster into a cozy, memorable gathering.
Perfect for busy weeknights or leisurely Sunday suppers, this cornbread pairs beautifully with chili or a fresh salad. Its versatility and ease make it a go-to in my kitchen.
Ready? Let’s cook this delightful dish and bring a touch of Mexican warmth to your table!
Why You’ll Love It
- Delivers bold flavor with a mix of cheddar, corn, and green chilies.
- Uses pantry staples like Jiffy Mix and canned corn for convenience.
- Freezes beautifully, making it perfect for meal prep and leftovers.
- Offers a quick and easy preparation with just 10 minutes of prep time.
- Provides a versatile side dish that complements many Mexican meals.
Ingredients
- 2 boxes Jiffy Corn Muffin Mix — classic choice for quick preparation
- 2 large eggs — provides structure and richness
- 2/3 cup milk — adds moisture and binds ingredients
- 1 cup canned corn kernels drained — sweet bursts of flavor
- 1/2 cup canned diced green chilies drained — mild heat and tang
- 1 cup shredded cheddar cheese — adds creaminess and depth
- 1/4 cup melted butter — enhances richness and texture
Step-by-Step Method
Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This step guarantees that the oven reaches the desired temperature for even cooking as soon as your cornbread mixture is ready.
Proper preheating is essential for achieving a golden-brown crust and helps the cornbread bake evenly throughout.
Whisk the Wet Ingredients
In a mixing bowl, whisk together the Jiffy Corn Muffin Mix, eggs, and milk.
Mix until the ingredients are well combined and the batter is smooth. Whisking thoroughly guarantees that there are no lumps, which could affect the texture of your cornbread.
Combine the Add-ins
Stir in the corn kernels, diced green chilies, shredded cheddar cheese, and melted butter into the batter.
Mix until all ingredients are evenly distributed. Incorporating these add-ins will enhance the flavor and texture, giving your cornbread a delightful Mexican twist.
Prepare the Baking Dish
Grease a 9×9 inch baking dish to prevent the cornbread from sticking.
Pour the prepared batter into the dish, spreading it evenly. This guarantees uniform cooking and a consistent texture. A well-greased dish will also make it easier to serve the cornbread once baked.
Bake the Cornbread
Place the baking dish in the preheated oven.
Bake for 25 minutes or until the top is golden brown. Use a toothpick to check doneness; it should come out clean when inserted into the center. This step is essential for guaranteeing the cornbread is thoroughly cooked without being dry.
Rest Before Serving
Remove the cornbread from the oven and let it rest for 5 minutes.
Allowing it to rest helps the flavors meld together and makes it easier to cut. Resting also guarantees the cornbread maintains its shape when served.
After resting, cut into pieces and serve warm.
Ingredient Swaps
- For a dairy-free version, substitute the milk with almond milk or any other plant-based milk and use vegan cheddar cheese.
- Replace canned corn kernels with fresh or frozen corn if preferred.
- Use diced red or green bell peppers instead of green chilies for a milder flavor.
- Swap melted butter for a plant-based alternative to make the recipe vegan.
You Must Know
- Preheat Properly: Make certain to preheat your oven to 400°F (200°C) before you start mixing your ingredients to guarantee even baking and a perfect golden crust.
- Drain Ingredients: Thoroughly drain canned corn kernels and diced green chilies to avoid adding excess moisture to the batter, which can affect the texture of the cornbread.
- Mix Until Smooth: Whisk the Jiffy Corn Muffin Mix, eggs, and milk until smooth before adding other ingredients to ensure an even distribution and a consistent batter.
- Grease Your Dish: Use a greased 9×9 inch baking dish to prevent the cornbread from sticking and ensure easy removal once baked.
- Test with a Toothpick: To check for doneness, insert a toothpick into the center of the cornbread. If it comes out clean, your cornbread is ready to be removed from the oven.
Serving Tips
- Pair with chili or soup for a hearty meal.
- Serve alongside grilled meats for a barbecue.
- Top with sour cream and diced tomatoes for extra flavor.
- Garnish with fresh cilantro for a vibrant touch.
- Enjoy with a side of salsa or guacamole.
Storage & Make-Ahead
Mexican Cornbread with Jiffy Mix can be stored in an airtight container in the refrigerator for up to 3-4 days.
It also freezes well. Wrap tightly and freeze for up to 2 months.
To make ahead, prepare the batter and refrigerate overnight. Then bake fresh the next day.
Reheating
To gently reheat Mexican cornbread, use a microwave with a damp paper towel.
An oven at 300°F for 10 minutes.
Or a stovetop skillet with a lid on low heat.
Traditional Mexican Culinary Influence
Although cornbread mightn’t be the first dish that springs to mind when you think of traditional Mexican cuisine, its roots are deeply intertwined with the country’s rich culinary heritage.
Imagine the vibrant markets of Mexico, where corn, or “maíz,” reigns supreme. It’s a staple, deeply woven into the fabric of daily life and history.
When I first made Mexican cornbread with Jiffy mix, I felt connected to this ancient tradition. The corn’s natural sweetness, combined with flavorful additions like green chilies and cheddar, delivers a taste of Mexico’s culinary soul.
I love how each bite tells a story of native Mexican ingredients, merging history with modern convenience, creating a dish that’s both familiar and excitingly new.
Final Thoughts
Why not give this delicious Mexican Cornbread recipe a try and make it your own?
Feel free to add your favorite ingredients for a personalized touch!
Frequently Asked Questions
Can I Substitute Fresh Corn for Canned Corn Kernels?
Absolutely, you can use fresh corn instead of canned! I’d recommend cutting the kernels off the cob and giving them a quick sauté for extra flavor. It’ll add a delightful, fresh crunch to your cornbread. Enjoy!
How Can I Make the Cornbread Gluten-Free?
You can make it gluten-free by swapping the Jiffy mix with a gluten-free cornbread mix. I promise it’ll still taste amazing! Add your usual ingredients, bake, and enjoy a delicious gluten-free twist on the classic recipe.
Is It Possible to Use a Different Type of Cheese?
Absolutely, you can swap cheddar for any cheese you fancy! I adore using pepper jack for a spicy twist or Monterey Jack for something milder. Experiment and let your taste buds guide you to deliciousness!
What Can Be Used as a Substitute for Eggs?
For egg substitutes, I love using applesauce or mashed bananas for a hint of sweetness. You can also try yogurt or a flaxseed-water mix. Each option adds a unique twist, letting you experiment with flavors!
Can This Recipe Be Cooked in a Cast Iron Skillet?
Absolutely, you can use a cast iron skillet! I love the way it gives cornbread a beautiful, crispy edge. Just make sure to preheat the skillet before adding the batter for best results. Enjoy baking!
Mexican Cornbread with Jiffy Mix
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9×9-inch baking dish
- 1 Oven mitt
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 box Jiffy Corn Muffin Mix
- 2 large eggs
- 2/3 cup milk
- 1 cup canned corn kernels drained
- 1/2 cup canned diced green chilies drained
- 1 cup shredded cheddar cheese
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together the Jiffy Corn Muffin Mix, eggs, and milk until smooth.
- Stir in the corn kernels, diced green chilies, shredded cheddar cheese, and melted butter until evenly combined.
- Pour the mixture into a greased 9×9 inch baking dish, spreading it evenly.
- Bake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it rest for 5 minutes before cutting and serving.
Notes
