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.

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.

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.

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.

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.

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.

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.

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.