Jiffy Mexican Cornbread Recipe
This Jiffy Mexican Cornbread combines the simplicity of a boxed cornbread mix with the bold, savory flavors of Mexican cuisine. With the addition of jalapeños, cheese, and a hint of seasoning, this cornbread becomes a flavorful side dish perfect for chili, soups, or grilled meats. The recipe is quick and easy, utilizing Jiffy cornbread mix as the base, making it ideal for busy days when you want to enjoy a delicious homemade dish without much fuss.
Equipment
- 9x9-inch baking pan or cast iron skillet
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 box Jiffy Cornbread Mix
- 1 egg
- 1/3 cup milk
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños fresh or canned
- 1/4 cup chopped green onions optional
- 1/4 cup sour cream optional, for added moisture
- 1/2 tsp garlic powder optional
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Butter or grease a 9x9-inch baking pan or a cast iron skillet.
- Prepare the Batter: Whisk together the Jiffy cornbread mix, egg, milk, and melted butter in a large mixing bowl. Mix well until the mixture is fully incorporated.
- Flavour it Up: Mix in the shredded cheddar cheese, diced jalapeños, chopped green onions, and garlic powder (optional). Add salt and pepper to taste.
- Pour the Batter: Pour the prepared cornbread batter into the greased baking pan or skillet. Use a spatula to spread it evenly.
- Bake: Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for 5 minutes, then slice and serve.For extra flavour, top with a dollop of sour cream or additional shredded cheese if desired.
Notes
Customization: You can add cooked bacon bits, corn kernels, or even a pinch of chili powder for extra flavor. For a spicier kick, use hotter peppers like serrano or poblano peppers.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.
Make it Gluten-Free: If you need a gluten-free version, look for gluten-free cornbread mixes or use a homemade gluten-free cornbread recipe, replacing the Jiffy mix.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can also be frozen for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.
Make it Gluten-Free: If you need a gluten-free version, look for gluten-free cornbread mixes or use a homemade gluten-free cornbread recipe, replacing the Jiffy mix.