Jiffy Mexican Cornbread

Few things warm the heart like a pan of freshly baked cornbread. Now imagine that cornbread with a satisfying twist—moist, savory, and gently spicy. That’s precisely what you get with this Seriously Good Jiffy Mexican Cornbread You’ll Love. It transforms the classic Southern staple into a lively dish packed with a subtle kick of heat from peppers and the comforting sweetness of cornbread.

This recipe leans on the convenience of Jiffy corn muffin mix, a trusted favorite in many kitchens for its quick preparation and reliable results. By adding a few extra ingredients—like cream style corn, sour cream, and a dash of chili-inspired spices—you’ll boost both moisture and flavor. The end result is a side dish that’s perfect alongside hearty casseroles, bowls of chili, or a simple green salad.

You can think of this cornbread as an upgrade on the original mix—something that fits into a wide range of meals, whether it’s a cozy family dinner or a potluck with friends. Best of all, it doesn’t require advanced baking skills or specialty ingredients. If you’ve ever wondered how to give your cornbread more flair without spending hours in the kitchen, this recipe has you covered.

Ingredients

Essential Ingredients

1. Jiffy Corn Muffin Mix (1 box)
   
   • This small box is your base, delivering that classic cornbread taste without the need to measure flour, cornmeal, sugar, or baking powder separately.
     
   • Look for the standard Jiffy corn muffin mix packaging in the baking aisle.
     
2. Cream Style Corn (1 can, ~14.75 oz)
   
   • This provides extra moisture and a natural sweetness.
     
   • It also adds texture, preventing the cornbread from turning out too crumbly or dry.
     
3. Sour Cream (½ cup)
   
   • Sour cream introduces tangy richness and makes the final cornbread deliciously soft.
     
   • Some cooks like to use Greek yogurt in place of sour cream for a slightly lighter touch, but both yield a moist cornbread.
     
4. Eggs (1–2)
   
   • Binds everything together and helps with rising.
     
   • If you want a fluffier texture, use 2 eggs. If you prefer a more dense, hearty cornbread, stick to 1 egg.
     
5. Shredded Cheese (1 cup)
   
   • Cheddar, pepper jack, or a Mexican blend cheese all work well. Cheddar provides a mild punch, while pepper jack offers extra heat.
     
   • Adding cheese in the batter elevates the savory profile of your cornbread.
     
6. Green Chilies or Jalapeños (Optional, 1 can or 1–2 fresh peppers)
   
   • This is where the “Mexican” flair truly shines. Green chilies deliver gentle warmth, while fresh jalapeños bring a spicier kick.
     
   • Drain canned chilies before use, or remove seeds from fresh jalapeños if you prefer a milder taste.
     
7. Vegetable Oil or Melted Butter (2–3 tablespoons)
   
   • Ensures a tender crumb and adds subtle richness.
     
   • Can be swapped with extra virgin olive oil for a slightly fruitier flavor, or melted butter for added creaminess.
     
8. Milk (¼ cup, if needed)
   
   • If your batter appears too thick, a splash of milk loosens it. This step can depend on how much moisture your cream style corn and sour cream contribute.
     
9. Spices & Seasonings (to taste)
   
   • Salt and black pepper help balance flavors if needed.
     
   • A dash of chili powder or cumin amplifies the “Mexican cornbread” vibe.
     
   • Paprika or cayenne can also be sprinkled in for extra color or heat.
     

Optional Extras and Substitutions

• Ground Beef or Cooked Chorizo: For a heartier casserole approach, fold in cooked ground beef or chorizo. This transforms your cornbread into a filling main dish.
  
• Fresh Corn Kernels (½ cup): In addition to cream style corn, tossing in a handful of fresh or frozen kernels adds pops of sweetness and texture.
  
• Chopped Onion: Sauté diced onion before adding it to the batter for a caramelized note, especially if you’re pairing it with chili or a stew.
  
• Double the Recipe: If you’re feeding a crowd, two boxes of jiffy cornbread mix can easily be combined with proportionate extras. Just confirm your baking dish can accommodate the increase in volume.
  

By gathering these simple ingredients, you’ll create a savory cornbread that’s a notch above plain cornbread mix. Each component plays a role in building a flavorful, moist interior.

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 400°F (200°C). Different ovens vary, so consider using an oven thermometer to ensure accuracy.
   
2. Grease an 8×8 inch baking dish (or 9×9 inch if that’s what you have) with cooking spray or a thin layer of oil. If you prefer the rustic style of a cast iron skillet, preheat it in the oven for about 5 minutes after greasing, which helps produce crispy edges.
   

Step 2: Combine the Wet Ingredients

1. In a large mixing bowl, add:
   
   • 1 can of cream style corn
     
   • ½ cup sour cream
     
   • 2–3 tablespoons vegetable oil or melted butter (optional but adds moisture)
     
   • 1 can (4 oz) of diced green chilies or 1 small jalapeño, diced (if desired)
     
   • 1–2 eggs, based on how light or dense you want the cornbread
     
2. Whisk everything together until it’s nicely blended. The mixture should look creamy but not overly thick. If you’d like to add more heat, toss in ¼ teaspoon cayenne or a few slices of fresh jalapeño.
   

Step 3: Stir in the Dry Ingredients

1. Add your box of Jiffy corn muffin mix to the wet mixture.
   
2. If you prefer a cheesier version, include 1 cup of shredded cheddar cheese or a Mexican cheese blend.
   
3. Use a spatula or wooden spoon to fold the dry mix into the wet ingredients just until combined. Be careful not to overmix the ingredients, as this can result in a less tender, more tough texture in the final dish. The batter should remain slightly lumpy.
   

Note: If the batter feels too thick (more dough-like than pancake-like), stir in ¼ cup of milk. This ensures your cornbread bakes up moist rather than dense or dry.

Step 4: Adjust Seasoning

1. Sample the batter if you like. It’s safe to taste a small bit here to gauge salt and spice levels (keeping in mind there’s raw egg).
   
2. Season with salt and black pepper according to taste. If you want an extra savory kick, add a small pinch of cumin or chili powder.
   

Step 5: Fill the Baking Dish

1. Remove your preheated baking dish or cast iron skillet from the oven if using that method.
   
2. Carefully pour or spoon the batter into the hot pan. If your skillet is sizzling, you’ll get an instant crisp edge as the batter hits.
   
3. Spread the batter evenly with a spatula, smoothing out the top so it bakes uniformly.
   

Step 6: Bake to Perfection

1. Position the dish on the center rack of your preheated oven to ensure even baking.
   
2. Bake in the preheated oven for 20 to 25 minutes, or until the top of the dish develops a delicate, light golden-brown color. If you’re using an 8×8 inch pan, check around the 20-minute mark; a larger or deeper pan may need 5 extra minutes.
   
3. Use the toothpick test: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs (no raw batter), your Jiffy Mexican Cornbread is done.
   

Step 7: Let It Cool and Serve

1. Remove the dish from the oven and place it on a cooling rack or heat-safe surface.
   
2. Allow the cornbread to rest for about 5–10 minutes before slicing or serving. This resting time helps the crumb set, making it easier to cut clean squares or wedges.
   
3. Slice and serve warm. For additional flavor, top each piece with a pat of butter, shredded cheese, or a drizzle of hot sauce if you enjoy extra spice.
   

Step 8: Storage Tips

1. Cool the leftover cornbread completely before transferring it to an airtight container.
   
2. Store at room temperature for up to 2 days, or in the fridge for up to 5 days.
   
3. For longer storage, freeze slices individually wrapped in plastic wrap or aluminum foil. Thaw in the fridge or on the counter, then reheat in an oven or microwave for best results.
   

By following these straightforward steps, you’ll produce a lightly spiced, moist, and delicious cornbread that upgrades the classic Jiffy mix to a festive, savory side dish.

Pro Tips and Variations

Pro Tips for Best Results

1. Avoid Overmixing
   Gently fold the Jiffy corn muffin mix into the wet ingredients. Overmixing develops gluten, which can lead to dense or chewy cornbread instead of a tender, crumbly texture.
   
2. Preheat the Baking Dish
   If you’re using a cast iron skillet, slide it into the oven while it preheats. Pouring batter into a hot skillet jumpstarts cooking at the edges, creating a crisp outside.
   
3. Taste for Seasoning
   If you’re unsure about spice levels, cook a small spoonful of batter on a griddle or in a skillet first. This mini test helps you decide if more salt, peppers, or cheese is needed before baking the entire pan.
   
4. Let It Rest
   Fresh from the oven, cornbread can still be quite soft in the center. Letting it rest for 5–10 minutes helps the crumb set, making slices cleaner and more stable.
   
5. Use Fresh Ingredients
   Whether you’re adding jalapeños, green chilies, or shredded cheddar cheese, make sure they’re fresh and of good quality. This extra care amps up both flavor and texture.
   

Flavor Boosters

• Spicy Cornbread: Increase the heat by including extra jalapeños, more green chiles, or a dash of cayenne pepper in the batter.
  
• Cheesy Upgrade: Combine cheddar with pepper jack or Monterey jack cheese for a rich, gooey bite.
  
• Meaty Addition: For a heartier twist, stir in browned ground beef or cooked chorizo, turning your cornbread into a complete casserole meal.
  
• Sweet and Savory Blend: Add a spoonful of honey or brown sugar to the batter for a subtle sweetness that pairs well with the spice.
  
• Veggie Mix-Ins: Fold in roasted peppers, diced onions, or thawed corn kernels for added color, texture, and nutritional value.
  

Texture Tweaks

• Extra Moisture: Swap some milk for sour cream if you want an even silkier crumb.
  
• Crispy Top: Sprinkle a thin layer of shredded cheese on top in the last few minutes of baking to get a bubbly, lightly toasted finish.
  
• Cornbread Muffins: Portion the batter into a muffin tin for single-serving cornbread muffins. Adjust baking time to about 15–20 minutes.
  

With these pro tips and variations, you can customize your easy jiffy mexican cornbread to suit any craving—be it extra spicy, extra cheesy, or extra hearty.

Serving Suggestions

Wondering how to best enjoy your Jiffy Mexican Cornbread? This savory side dish pairs effortlessly with hearty main courses, lighter soups, or even as a snack on its own. Its slight spice and rich flavor let it shine in many culinary contexts. Here are some ways to make the most of it:

1. Pair with Comforting Chili

One of the most iconic combinations is chili and cornbread. Serve a warm bowl of beef chili, turkey chili, or vegetarian chili, and place a generous square of Mexican cornbread on the side. The sweet-meets-spicy contrast makes for a hearty, comforting meal. Break pieces of cornbread into your chili for a pleasant crumbly texture that soaks up the stewed flavors.

2. Accompany Grilled or Roasted Meats

From smoky barbecue to roasted chicken, Jiffy Mexican Cornbread is a quick side that rounds out a meat-focused meal. The subtle jalapeño or green chile heat can complement bold, savory marinades or rubs. Serve it with:

• BBQ ribs
  
• Roasted or fried chicken
  
• Steak fajitas for a Tex-Mex touch
  

3. Sop Up Soups and Stews

Due to its moist crumb and mild spice, this cornbread works wonders as a “dunker” in hearty soups or stews:

• Tortilla soup: The cornbread’s sweetness and heat align beautifully with the tangy, spiced broth.
  
• Bean soup or lentil stew: Adds a welcoming contrast to legume-based dishes that are high in protein but often need a hint of sweetness.
  

4. Make It a Star in Potlucks or Buffets

Offer it alongside:

• Slow-cooker barbecue
  
• Creamy casseroles (like a cheesy chicken casserole or baked mac and cheese)
  
• Fresh salads for a lighter contrast
  

5. Elevate a Simple Lunch

Turn a standard lunch into something special by pairing Mexican cornbread with:

• Salad and avocado: Crumble the cornbread on top or eat it alongside a crisp green salad with avocado slices.
  
• Baked beans: The sweet-savory combination appeals to both kids and adults.
  

6. Sweet-Savory Twist with Honey or Jam

Even though we call this savory cornbread, it goes beautifully with sweet spreads, especially if you like nuanced flavor layers. Drizzle warm honey or hot pepper jam on top for a delightful mix of sweet, spicy, and tangy. This approach is great for brunch or a midday snack.

9. Store and Reheat Properly

If you plan to enjoy your Mexican cornbread over multiple meals, store the leftover squares in an airtight container. Warm them for a few minutes in the oven or microwave to revive the soft interior and lightly crisp edges before serving again. They’ll remain tasty for a couple of days, making mealtime a snap.

Key takeaway: There’s no shortage of ways to enjoy easy jiffy mexican cornbread. Whether placed at the center of a casual weeknight meal or used as a hearty side for holiday feasts, its adaptable nature means you’ll never get bored.

Conclusion

This Jiffy Mexican Cornbread blends convenience with bold flavor. By enhancing a standard cornbread mix with cream style corn, sour cream, and diced chilies, you get a moist, savory side that pairs well with everything from chili to grilled meats. The entire process takes minimal effort, making it an ideal addition to a hectic weeknight or last-minute potluck.

Whether you’re feeding a crowd or craving something warm and filling for dinner, this cornbread suits many scenarios. Its subtle kick—courtesy of peppers—and tender crumb set it apart from ordinary boxed mixes. In short, it’s a quick, budget-friendly way to elevate everyday meals. Once you’ve baked a batch, you’ll see why it stands out as a reliable, go-to recipe. If you’re seeking a fuss-free side that packs plenty of flavor, Jiffy Mexican Cornbread is your answer.

Jiffy Mexican Cornbread

Emily

Make this easy Jiffy Mexican Cornbread with peppers, cheese, and cream style corn. It’s moist, flavorful, and perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Calories 210 kcal

Ingredients

  

Essential Ingredients

• Jiffy Corn Muffin Mix 1 box
• This small box is your base delivering that classic cornbread taste without the need to measure flour, cornmeal, sugar, or baking powder separately.
• Look for the standard Jiffy corn muffin mix packaging in the baking aisle.
• Cream Style Corn 1 can, ~14.75 oz
• This provides extra moisture and a natural sweetness.
• It also adds texture preventing the cornbread from turning out too crumbly or dry.
• Sour Cream ½ cup
• Sour cream introduces tangy richness and makes the final cornbread deliciously soft.
• Some cooks like to use Greek yogurt in place of sour cream for a slightly lighter touch but both yield a moist cornbread.
• Eggs 1–2
• Binds everything together and helps with rising.
• If you want a fluffier texture use 2 eggs. If you prefer a more dense, hearty cornbread, stick to 1 egg.
• Shredded Cheese 1 cup
• Cheddar pepper jack, or a Mexican blend cheese all work well. Cheddar provides a mild punch, while pepper jack offers extra heat.
• Adding cheese in the batter elevates the savory profile of your cornbread.
• Green Chilies or Jalapeños Optional, 1 can or 1–2 fresh peppers
• This is where the “Mexican” flair truly shines. Green chilies deliver gentle warmth while fresh jalapeños bring a spicier kick.
• Drain canned chilies before use or remove seeds from fresh jalapeños if you prefer a milder taste.
• Vegetable Oil or Melted Butter 2–3 tablespoons
• Ensures a tender crumb and adds subtle richness.
• Can be swapped with extra virgin olive oil for a slightly fruitier flavor or melted butter for added creaminess.
• Milk ¼ cup, if needed
• If your batter appears too thick a splash of milk loosens it. This step can depend on how much moisture your cream style corn and sour cream contribute.
• Spices & Seasonings to taste
• Salt and black pepper help balance flavors if needed.
• A dash of chili powder or cumin amplifies the “Mexican cornbread” vibe.
• Paprika or cayenne can also be sprinkled in for extra color or heat.

Optional Extras and Substitutions

• Ground Beef or Cooked Chorizo: For a heartier casserole approach fold in cooked ground beef or chorizo. This transforms your cornbread into a filling main dish.
• Fresh Corn Kernels ½ cup: In addition to cream style corn, tossing in a handful of fresh or frozen kernels adds pops of sweetness and texture.
• Chopped Onion: Sauté diced onion before adding it to the batter for a caramelized note especially if you’re pairing it with chili or a stew.
• Double the Recipe: If you’re feeding a crowd two boxes of jiffy cornbread mix can easily be combined with proportionate extras. Just confirm your baking dish can accommodate the increase in volume.

Instructions

 

Step 1: Preheat and Prep

• Preheat your oven to 400°F (200°C). Different ovens vary, so consider using an oven thermometer to ensure accuracy.
• Grease an 8×8 inch baking dish (or 9×9 inch if that’s what you have) with cooking spray or a thin layer of oil. If you prefer the rustic style of a cast iron skillet, preheat it in the oven for about 5 minutes after greasing, which helps produce crispy edges.

Step 2: Combine the Wet Ingredients

• In a large mixing bowl, add:
• 1 can of cream style corn
• ½ cup sour cream
• 2–3 tablespoons vegetable oil or melted butter (optional but adds moisture)
• 1 can (4 oz) of diced green chilies or 1 small jalapeño, diced (if desired)
• 1–2 eggs, based on how light or dense you want the cornbread
• Whisk everything together until it’s nicely blended. The mixture should look creamy but not overly thick. If you’d like to add more heat, toss in ¼ teaspoon cayenne or a few slices of fresh jalapeño.

Step 3: Stir in the Dry Ingredients

• Add your box of Jiffy corn muffin mix to the wet mixture.
• If you prefer a cheesier version, include 1 cup of shredded cheddar cheese or a Mexican cheese blend.
• Use a spatula or wooden spoon to fold the dry mix into the wet ingredients just until combined. Be careful not to overmix the ingredients, as this can result in a less tender, more tough texture in the final dish. The batter should remain slightly lumpy.
• Note: If the batter feels too thick (more dough-like than pancake-like), stir in ¼ cup of milk. This ensures your cornbread bakes up moist rather than dense or dry.

Step 4: Adjust Seasoning

• Sample the batter if you like. It’s safe to taste a small bit here to gauge salt and spice levels (keeping in mind there’s raw egg).
• Season with salt and black pepper according to taste. If you want an extra savory kick, add a small pinch of cumin or chili powder.

Step 5: Fill the Baking Dish

• Remove your preheated baking dish or cast iron skillet from the oven if using that method.
• Carefully pour or spoon the batter into the hot pan. If your skillet is sizzling, you’ll get an instant crisp edge as the batter hits.
• Spread the batter evenly with a spatula, smoothing out the top so it bakes uniformly.

Step 6: Bake to Perfection

• Position the dish on the center rack of your preheated oven to ensure even baking.
• Bake in the preheated oven for 20 to 25 minutes, or until the top of the dish develops a delicate, light golden-brown color. If you’re using an 8×8 inch pan, check around the 20-minute mark; a larger or deeper pan may need 5 extra minutes.
• Use the toothpick test: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs (no raw batter), your Jiffy Mexican Cornbread is done.

Step 7: Let It Cool and Serve

• Remove the dish from the oven and place it on a cooling rack or heat-safe surface.
• Allow the cornbread to rest for about 5–10 minutes before slicing or serving. This resting time helps the crumb set, making it easier to cut clean squares or wedges.
• Slice and serve warm. For additional flavor, top each piece with a pat of butter, shredded cheese, or a drizzle of hot sauce if you enjoy extra spice.

Step 8: Storage Tips

• Cool the leftover cornbread completely before transferring it to an airtight container.
• Store at room temperature for up to 2 days, or in the fridge for up to 5 days.
• For longer storage, freeze slices individually wrapped in plastic wrap or aluminum foil. Thaw in the fridge or on the counter, then reheat in an oven or microwave for best results.

Notes

Nutrition Information (Per Serving)

• Calories: 210 kcal
  

• Total Fat: 9g
  

• Saturated Fat: 3.5g
  

• Protein: 5g
  

• Carbohydrates: 26g
  

• Fiber: 1g
  

• Sugar: 5g
  

• Sodium: 520mg

 

Keyword easy cornbread, jiffy mexican cornbread, spicy cornbread

FAQs

Below are answers to some of the most common questions about making this Jiffy Mexican Cornbread. Whether you’re a first-time baker or a seasoned home cook, these tips will help ensure your cornbread turns out flavorful, moist, and crowd-pleasing.

These answers should guide you in perfecting your Jiffy Mexican Cornbread. Whether you’re serving it with chili, swapping out eggs, or preserving leftovers for future meals, you’ll find this dish versatile and dependable for busy weeknights or special occasions alike. If you have more questions about cornbread baking or want to share your own tips, feel free to leave a comment or tag us when you make this recipe.