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–+ servings
jiffy mix cornbread recipe

Mexican Cornbread with Jiffy Mix

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Side
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9x9-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 9x9 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

For added flavor, you can include a handful of diced jalapeños for a spicy kick or a sprinkle of fresh cilantro on top for a fresh finish. If you prefer a more moist cornbread, consider adding a few tablespoons of sour cream to the batter.
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