Mexican cornbread is a delicious, moist, and flavorful twist on traditional cornbread. This Jiffy Mexican Cornbread Recipe is easy to make, packed with bold flavors, and perfect for any occasion. Whether you’re serving it alongside chili, barbecue, or as a standalone snack, this cornbread will steal the show.
Why You’ll Love This Recipe
- Quick and Easy – Uses Jiffy Corn Muffin Mix for a fast and simple recipe.
- Moist and Flavorful – Packed with cheese, jalapeños, and corn.
- Perfect Side Dish – Pairs well with soups, stews, and grilled meats.
- Customizable – Can be made spicier or milder based on your preference.
- Family Favorite – A dish that pleases both kids and adults alike.
Ingredients for Jiffy Mexican Cornbread
To achieve the perfect blend of sweet and spicy, you will need:
Basic Ingredients:
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 2 large eggs
- ½ cup buttermilk (for extra moisture and richness)
- ½ cup sour cream (creates a tender texture)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup whole kernel corn (drained if canned)
- 1 small onion, finely chopped
- 1-2 jalapeños, diced (remove seeds for less heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter (melted)
Optional Ingredients for Extra Flavor:
- 1 teaspoon cumin – Adds warmth and depth to the flavor.
- ½ teaspoon smoked paprika – Brings a smoky essence.
- 1 tablespoon honey – Enhances the slight sweetness of cornbread.
- ½ teaspoon garlic powder – For an extra savory touch.
- Cooked and crumbled bacon or chorizo – To add more texture and protein.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish with butter or non-stick spray for a crispy crust.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together eggs, buttermilk, sour cream, and melted butter until well combined.
3. Add the Dry Ingredients
Gradually stir in the Jiffy Corn Muffin Mix, salt, and black pepper. Mix gently until the batter is just combined—do not overmix to keep the cornbread tender.
4. Fold in the Add-Ins
Carefully fold in shredded cheese, corn, chopped onions, and diced jalapeños to distribute evenly throughout the batter.
5. Bake to Perfection
Pour the batter into the prepared skillet or baking dish. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Serve and Enjoy
Let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter, honey, or even a drizzle of hot sauce for extra flavor.
Tips for the Best Jiffy Mexican Cornbread
- Use a Cast-Iron Skillet – This creates the perfect crispy edges and even baking.
- Enhance the Flavor – Add a pinch of cumin or smoked paprika for a smoky touch.
- Make it Extra Moist – Substitute cream-style corn for whole kernel corn for a softer texture.
- Add Protein – Mix in crumbled cooked bacon or chorizo for a heartier dish.
- Customize the Heat Level – Adjust the jalapeños or swap them with green chilies for a milder taste.
- Let it Rest – Allow the cornbread to cool slightly before cutting to help it set and maintain its structure.
What to Serve with Jiffy Mexican Cornbread
This cornbread pairs beautifully with:
- Chili – A warm bowl of spicy beef chili
- BBQ – Ribs, pulled pork, or grilled chicken
- Soups & Stews – Hearty vegetable or bean soups
- Salads – A crisp green salad with a tangy dressing
- Mexican Dishes – Enchiladas, tacos, or tamale pie
Variations of Mexican Cornbread
1. Sweet and Spicy Mexican Cornbread
If you enjoy a balance of sweetness and heat, try adding 1 tablespoon of honey or maple syrup to the batter.
2. Extra Cheesy Mexican Cornbread
For cheese lovers, mix in 1½ cups of cheese instead of just one. Try using a blend of cheddar, Monterey Jack, and pepper jack for extra flavor.
3. Gluten-Free Mexican Cornbread
To make a gluten-free version, substitute gluten-free cornbread mix for Jiffy and ensure all other ingredients are gluten-free.
4. Vegan Mexican Cornbread
For a vegan-friendly recipe:
- Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Use dairy-free sour cream and cheese.
- Substitute almond milk or oat milk for buttermilk.
How to Store and Reheat
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap slices in plastic wrap and store in a zip-top bag for up to 3 months.
Reheating Instructions
- Oven: Reheat at 300°F (150°C) for 10 minutes.
- Microwave: Heat for 30 seconds per slice.
- Air Fryer: Reheat at 350°F (175°C) for 3-4 minutes for a crispy texture.
Jiffy Mexican Cornbread Recipe
Jiffy Mexican Cornbread is a moist, cheesy, and slightly spicy twist on classic cornbread. Made with Jiffy Corn Muffin Mix, cheddar cheese, jalapeños, and corn, it’s the perfect savory side dish for chili, BBQ, or soups. Quick, easy, and packed with flavor!
- Total Time: 40 mins
- Yield: 8 servings 1x
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 2 large eggs
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup whole kernel corn (drained if canned)
- 1 small onion, finely chopped
- 1–2 jalapeños, diced (remove seeds for less heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
Instructions
1️⃣ Preheat the Oven – Set to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
2️⃣ Mix Wet Ingredients – In a large bowl, whisk together eggs, buttermilk, sour cream, and melted butter until smooth.
3️⃣ Add Dry Ingredients – Stir in Jiffy Corn Muffin Mix, salt, and black pepper. Mix gently until just combined—do not overmix.
4️⃣ Fold in Add-Ins – Gently fold in shredded cheese, corn, chopped onions, and diced jalapeños until evenly distributed.
5️⃣ Bake – Pour the batter into the prepared skillet or dish. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6️⃣ Cool & Serve – Let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter, honey, or a drizzle of hot sauce!
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 slice (based on an 8-9 inch skillet or baking dish)
Frequently Asked Questions
1. Can I Make This Cornbread Without Jiffy Mix?
Yes! You can make a homemade version by mixing 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, and ⅓ cup vegetable oil.
2. Can I Make This Cornbread Gluten-Free?
Yes! Use a gluten-free cornbread mix or substitute the Jiffy mix with gluten-free flour and cornmeal.
3. How Can I Make It Less Sweet?
Reduce the sweetness by using unsweetened cornmeal mix or cutting back on added sugar.
4. What Can I Use Instead of Buttermilk?
You can substitute regular milk with 1 tablespoon vinegar or lemon juice mixed in.
5. Can I Make Mini Cornbread Muffins?
Absolutely! Pour batter into a greased muffin tin and bake at 375°F for 15-18 minutes.
Final Thoughts
This Jiffy Mexican Cornbread recipe is a delicious, easy-to-make dish that adds a bold twist to traditional cornbread. Whether you serve it as a side dish or enjoy it on its own, this moist, cheesy, and slightly spicy cornbread will become a family favorite!