Jiffy Mexican Cornbread Recipe with Creamed Corn and Cheese for a Quick Side Dish

Benefits and Advantages of jiffy mexican cornbread

The jiffy mexican cornbread recipe stands out for its simplicity and bold flavor profile, making it popular among home cooks, busy families, and anyone seeking a quick yet satisfying side dish. One of its primary advantages is the ease of preparation. With a short list of accessible ingredients and a straightforward mixing process, this recipe is approachable even for novice bakers.

This Mexican-style cornbread combines classic cornmeal with creamy and spicy elements such as cream-style corn, diced green chilies, and fresh jalapeños. The result is a moist, tender texture paired with a zesty kick that complements a wide range of meals from chili to grilled meats.

Here are some key benefits of this cornbread:

• Quick to prepare: The total time, including baking, is approximately 45 minutes, perfect for weeknight dinners.
• Versatility: It makes a flavorful side dish but also works great as a snack or party offering.
• Flavorful yet simple: Combines textures and tastes such as creamy corn, sharp cheddar cheese, and mild heat.
• Adaptable: It can be customized to suit various dietary needs, including dairy-free and less spicy versions.
• Nutritious components: Cornmeal contributes fiber and essential nutrients; eggs and cheese add protein.

Jiffy Mexican Cornbread is an excellent way to add a flavorful twist to traditional cornbread without complicating the cooking process.

Overall, this recipe is a reliable choice for those who want a delicious, crowd-pleasing, and easy-to-make cornbread that balances traditional ingredients with modern taste preferences. For more quick bread recipes that fit into a busy lifestyle, check out Quick Bread in 10 Minutes.

Essential Ingredients for jiffy mexican cornbread

The magic of jiffy mexican cornbread lies in its combination of simple ingredients that bring robust flavors and creamy textures together. Below is a detailed list of ingredients required to make this moist, cheesy, and subtly spicy cornbread:

• 2 large eggs
• 2 tablespoons vegetable oil or melted unsalted butter (choose butter for richer flavor)
• 1/2 cup sour cream (can substitute with plain yogurt at least 2% fat)
• 1 (14.75 ounce / approximately 415 grams) can cream-style corn (adjust quantity if using larger cans)
• 1 (4 ounce / 113 grams) can diced green chilies or 1/2 cup roasted Hatch chilies
• 1 cup freshly shredded sharp cheddar cheese (or Monterey Jack, Pepper Jack, Mexican blend cheese)
• 2 (8.5 ounce / approximately 240 grams each) boxes Jiffy Corn Muffin Mix
• 1 medium jalapeño, sliced or finely diced (optional; remove seeds and ribs for less heat)

Each ingredient plays a specific role:

1. Eggs: Provide structure and help bind the ingredients.
2. Vegetable oil/butter: Adds moisture and richness.
3. Sour cream: Contributes to the moist and tender crumb.
4. Cream-style corn: Adds sweetness and a soft creamy texture unique to this recipe.
5. Green chilies and jalapeño: Introduce mild heat and authentic Mexican flavors.
6. Cheese: Sharp cheddar melts beautifully, providing savory depth.
7. Jiffy Corn Muffin Mix: The base cornbread mix that simplifies the baking process.

Using freshly shredded cheese improves melting and flavor profile compared to pre-shredded varieties. The jalapeño is optional and can be adjusted or left out for a milder taste. This ingredient lineup keeps the recipe accessible while delivering authentic Mexican-inspired flavors.

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Dietary Substitutions to Customize Your jiffy mexican cornbread

This jiffy mexican cornbread recipe is versatile and easily adapted to various dietary preferences or restrictions without losing its essential character. Here are some thoughtful substitutions you can make:

For Vegan Options

• Replace eggs with flaxseed eggs or chia eggs (1 tablespoon ground seeds mixed with 3 tablespoons water per egg, let sit for 5 minutes).
• Use plant-based milks like almond, soy, or oat milk instead of dairy milk or sour cream.
• Swap butter for vegan butter alternatives, coconut oil, or olive oil to maintain moisture and richness.

For Gluten-Free Needs

• Use gluten-free baking mix instead of regular Jiffy Corn Muffin Mix to avoid gluten.
• Confirm that baking powder and other canned ingredients are certified gluten-free.

For Lower-Calorie or Heart-Healthy Versions

• Reduce added fat by using vegetable oil instead of butter or cutting back the amount.
• Use plain yogurt instead of sour cream to reduce calories and fat.
• Lower or omit jalapeño or green chilies if sodium intake or spice is a concern.
• Use low-sodium baking powder and reduce salt to control sodium levels.

Additional Adjustments

• If substituting canned cream-style corn with regular whole kernel corn, expect a chunkier texture; blend half the corn with a splash of milk to mimic creaminess.
• Mayonnaise can replace sour cream but may alter texture slightly, so use cautiously.

These substitutions help bring jiffy mexican cornbread within reach of most dietary requirements, making it a flexible recipe for family meals or gatherings.

By thoughtfully choosing ingredient swaps, you maintain the moist texture and zesty flavor while accommodating dietary restrictions, offering a homemade cornbread that everyone can savor.

How to Prepare the Perfect jiffy mexican cornbread: Step-by-Step Guide

Crafting the perfect jiffy mexican cornbread is simple when you follow these clear steps that balance flavor and texture for a tender, moist result.

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375-400°F (190-204°C). Lightly grease or butter an 8 x 8-inch (20 x 20 cm) baking dish or nonstick pan. Using a cast iron skillet is an excellent alternative that yields crisper edges and a rustic presentation.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, whisk together 2 large eggs and 2 tablespoons of vegetable oil or melted unsalted butter until smooth.
• Add 1/2 cup sour cream (or plain yogurt) and stir gently to combine.
• Incorporate 1 (14.75 ounce) can of cream-style corn and 1 (4 ounce) can of diced green chilies, mixing until evenly distributed.
• Fold in most of the 1 cup freshly shredded sharp cheddar cheese, saving some for topping if desired.

Step 3: Incorporate the Dry Ingredients

Gradually stir in 2 boxes (8.5 ounces each) of Jiffy Corn Muffin Mix just until the batter is wet but still slightly lumpy. Avoid overmixing to maintain a tender texture.

Step 4: Add Jalapeño for Heat (Optional)

Fold in sliced or finely diced jalapeño if you prefer a spicy cornbread. To reduce heat, remove the seeds and white membranes before adding. Alternatively, jalapeños may be placed on top as a garnish before baking.

Step 5: Transfer and Bake

Pour the batter into your prepared baking dish, spreading it evenly. Optionally, add extra cheese or jalapeño slices on top for visual appeal and an extra flavor boost.

Bake for 35-45 minutes at 375-400°F, or for 28-30 minutes if baking at the higher temperature. A toothpick inserted into the center should come out clean or with a few moist crumbs when done. If using muffin tins, bake for 17-22 minutes instead.

Step 6: Cool and Serve

Allow the cornbread to cool slightly before cutting into 16 pieces. Serve warm or at room temperature for best flavor and texture.

Pro tip: Letting the batter rest for 5-10 minutes before baking can improve the overall texture by allowing the ingredients to hydrate.

Using this step-by-step method ensures fluffy, moist cornbread with a crispy top, balancing cheesy richness and subtle heat. The recipe’s simplicity and flexibility make it perfect for busy cooks who want homemade flavor without fuss. For breakfast ideas with a similar comfort-food feel, try our Ultimate Breakfast Pizza recipe.

Advanced Tips and Variations

Jiffy Mexican Cornbread stands out for its moist texture and bold flavors, thanks to the combination of classic cornbread mix and zesty ingredients like cream-style corn, green chilies, and jalapeños. To get the best results and customize this dish to your liking, consider the following tips and creative variations.

Tips for Perfect Texture and Flavor

• Use a Cast Iron Skillet: Baking your cornbread in a cast iron skillet produces a wonderful crispy crust while maintaining a tender interior.
• Freshly Shredded Cheese: Opt for freshly shredded sharp cheddar or Mexican blend cheese instead of pre-shredded varieties. Fresh cheese melts better and delivers richer flavor.
• Avoid Overmixing: Stir the Jiffy Corn Muffin Mix into the wet ingredients just until combined. Overmixing can result in a dense, tough bread.
• Customize Jalapeño Heat: Remove seeds and white membranes in jalapeños to reduce spiciness. Alternatively, omit jalapeños entirely for a milder taste.
• Batter Resting Time: Letting the batter rest for 5 to 10 minutes before baking allows it to hydrate fully and improves the crumb texture.

Flavor Variations to Try

• Cheese Options: Swap sharp cheddar for pepper jack, Monterey Jack, or a Mexican blend to vary the flavor and spice level.
• Extra Ingredients: Fold in cooked bacon, diced roasted Hatch chilies, or chopped green onions for an added savory boost.
• Sweet Twist: Incorporate a tablespoon of honey or agave syrup to balance the savory heat with a touch of sweetness.
• Spice Enhancements: Add a pinch of cumin, smoked paprika, or chili powder to deepen the Mexican-inspired flavor profile.
• Texture Alternatives: Use whole kernel corn blended partly with milk to mimic the creaminess of creamed corn, creating a chunkier texture with moistness.

For a different presentation, try baking the batter in muffin tins at 400°F for 17-22 minutes, which results in easy-to-serve individual portions with slightly crisp edges.

These tips and adaptations help keep your Jiffy Mexican Cornbread versatile and exciting, ideal as a side dish or standalone snack. For ideas about similar quick breads, you might enjoy the Quick Bread in 10 Minutes recipe on my blog, which shares the focus on fast preparation and bold flavors.

How to Store Jiffy Mexican Cornbread: Best Practices

Proper storage ensures your jiffy mexican cornbread remains fresh and delicious even after baking. Here are the best practices for storing this moist, flavorful dish:

At Room Temperature

• Allow the cornbread to cool completely before wrapping it tightly in plastic wrap or aluminum foil.
• Keep it in an airtight container or resealable bag to prevent drying out.
• Consume within 1 to 2 days for optimal freshness and taste.

Refrigeration

• For longer storage, place the wrapped cornbread in the refrigerator inside an airtight container.
• It stays good for up to 1 week without losing moisture or flavor.

Freezing for Extended Storage

1. Slice the cornbread into individual portions for ease of use.
2. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container.
3. Frozen cornbread can be stored for up to 3 months without significant quality loss.
4. To reheat, warm slices in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave for 30-60 seconds.

Following these storage guidelines helps you enjoy the distinctive taste and moist texture of your cornbread even days after baking. If you want to try other easy baked treats with a delicious twist, check out the Gooey Cinnamon Cream Cheese Muffins recipe featuring rich flavors and quick prep on my blog.

Nutritional Value of Jiffy Mexican Cornbread

Understanding the nutritional profile of jiffy mexican cornbread can help you enjoy it mindfully as part of a balanced diet. Below is a summary of its approximate nutritional values per serving when the recipe is divided into 16 pieces.

This nutrient-friendly side dish balances carbohydrates and protein with a moderate fat content, making it satisfying and suitable for many meal plans. Adjust ingredients like oil, cheese, or chilies to further tailor the nutrition profile to your preferences and needs.

FAQs: Frequently Asked Questions About Jiffy Mexican Cornbread

jiffy mexican cornbread

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 43-65 minutes
• Yield: 16 servings
• Diet: Vegetarian

Print Recipe

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Description

🌽 This Jiffy Mexican Cornbread recipe is a quick and easy way to enjoy a moist, flavorful side with a zesty kick.
🧀 Perfect for adding a cheesy, spicy twist to classic cornbread, making it a crowd-pleaser at any meal.

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Ingredients

– 2 large eggs

– 2 tablespoons vegetable oil or melted unsalted butter (choose butter for richer flavor)

– 1/2 cup sour cream (can substitute with plain yogurt at least 2% fat)

– 1 (14.75 ounce / approximately 415 grams) can cream-style corn (adjust quantity if using larger cans)

– 1 (4 ounce / 113 grams) can diced green chilies or 1/2 cup roasted Hatch chilies

– 1 cup freshly shredded sharp cheddar cheese (or Monterey Jack, Pepper Jack, Mexican blend cheese)

– 2 (8.5 ounce / approximately 240 grams each) boxes Jiffy Corn Muffin Mix

– 1 medium jalapeño, sliced or finely diced (optional; remove seeds and ribs for less heat)

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Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375-400°F (190-204°C). Lightly grease or butter an 8 x 8-inch (20 x 20 cm) baking dish or nonstick pan. Using a cast iron skillet is an excellent alternative that yields crisper edges and a rustic presentation.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, whisk together 2 large eggs and 2 tablespoons of vegetable oil or melted unsalted butter until smooth.
• Add 1/2 cup sour cream (or plain yogurt) and stir gently to combine.
• Incorporate 1 (14.75 ounce) can of cream-style corn and 1 (4 ounce) can of diced green chilies, mixing until evenly distributed.
• Fold in most of the 1 cup freshly shredded sharp cheddar cheese, saving some for topping if desired.

Step 3: Incorporate the Dry Ingredients

Gradually stir in 2 boxes (8.5 ounces each) of Jiffy Corn Muffin Mix just until the batter is wet but still slightly lumpy. Avoid overmixing to maintain a tender texture.

Step 4: Add Jalapeño for Heat (Optional)

Fold in sliced or finely diced jalapeño if you prefer a spicy cornbread. To reduce heat, remove the seeds and white membranes before adding. Alternatively, jalapeños may be placed on top as a garnish before baking.

Step 5: Transfer and Bake

Pour the batter into your prepared baking dish, spreading it evenly. Optionally, add extra cheese or jalapeño slices on top for visual appeal and an extra flavor boost.

Bake for 35-45 minutes at 375-400°F, or for 28-30 minutes if baking at the higher temperature. A toothpick inserted into the center should come out clean or with a few moist crumbs when done. If using muffin tins, bake for 17-22 minutes instead.

Step 6: Cool and Serve

Allow the cornbread to cool slightly before cutting into 16 pieces. Serve warm or at room temperature for best flavor and texture.

Notes

🧀 Use freshly shredded cheese for better melting and enhanced flavor.
🌶️ Adjust the jalapeño heat by removing seeds and membranes or omit for milder taste.
🍶 Substitute sour cream with plain yogurt or mayonnaise for a different texture and flavor.

• Prep Time: 10 minutes
• Resting Time: 5-10 minutes
• Cook Time: 28-45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 piece (1/16 of the recipe)
• Calories: 197-250 kcal
• Sugar: 6.8-7.2 g
• Sodium: 380-410 mg
• Fat: 9-15 g
• Saturated Fat: Varies depending on butter or oil used, approx 3-7 g
• Unsaturated Fat: Varies depending on oil or butter, approx 3-8 g
• Trans Fat: 0 g
• Carbohydrates: 25-27.5 g
• Fiber: 1.1-2 g
• Protein: 4.6-6 g
• Cholesterol: 40-55 mg

Keywords: Jiffy Mexican Cornbread, Creamed Corn, Cheese Cornbread, Quick Side Dish