What ingredients can I add to Jiffy Mexican cornbread to boost its flavor?

You can enhance Jiffy Mexican cornbread by folding in canned green chiles and shredded cheddar cheese for extra zest and richness. Sour cream helps keep the cornbread moist and tender. Other tasty additions include cooked bacon, green onions, crumbled sausage with poultry seasoning, or fresh herbs mixed with corn kernels. Adjust the mix-ins based on your taste preference to create a savory, flavorful bread.

How can I adjust the spiciness if I don’t want the jalapeño too hot?

To reduce heat from jalapeños, remove the white ribs and seeds before chopping or placing slices on top. This lowers the spicy oils and makes the flavor milder. If you want to test the pepper’s heat, slice a small piece and taste it carefully. For less spice overall, consider substituting with canned green chiles for a gentle kick instead.

What’s the best way to store and reheat leftover Mexican cornbread?

Store cooled cornbread wrapped tightly in plastic wrap or foil at room temperature for 1-2 days, or keep it refrigerated for up to 1 week. For longer storage, freeze it in an airtight container for up to 3 months. To reheat, warm individual slices in the microwave for 15-30 seconds or cover the whole pan loosely with foil and heat in a 350°F oven for 5-10 minutes until warmed through.

Can I bake Jiffy Mexican cornbread as muffins instead of a casserole?

Yes, you can bake the batter in a standard muffin tin at 400°F for about 17-22 minutes. Because the batter is moist and thick, check doneness by inserting a toothpick in the center—if it comes out clean, they’re ready. Muffins will have a slightly different texture than the casserole-style cornbread but make convenient individual servings.

What’s the difference between using creamed corn and regular corn in this recipe?

Creamed corn adds moisture and a smooth texture to Mexican cornbread, making it tender and creamy. Using regular corn kernels results in a chunkier texture and can make the bread slightly drier. To mimic creamed corn, blend half of the regular corn with milk or cream before adding to the batter. This substitution offers similar moisture and flavor without changing the recipe significantly.

Jiffy Mexican Cornbread Recipe with Cheese and Creamed Corn

Name: jiffy mexican cornbread
Prep time: PT-486660H14M57S
Cook time: PT-486660H4M57S
Total time: PT-486660H4M57S
Cuisine: Mexican-American
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)

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.

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)

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