Jiffy Mexican Cornbread Recipe: 5 Tasty Tips for Perfect Bake
Soft, cheesy, and slightly spicy, this Jiffy Mexican Cornbread recipe transforms classic mix into a vibrant, moist side dish. With green chiles, fresh cheese, and simple pantry staples, it’s a crave-worthy bake perfect for weeknights, potlucks, or Tex-Mex feasts.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6–8 servings 1x
- Category: Desserts & baked goods
- Cuisine: American (Mexican-inspired/Southwestern)
Ingredients
Scale
Base Ingredients (Per 1 Box of Jiffy Mix — Serves 6–8)
- 1 box Jiffy Corn Muffin Mix
- 2 large eggs
- ⅔ cup milk (or dairy-free alternative)
Flavor Boosters
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chiles (drained)
- 2 tablespoons chopped green onion
- Optional: ½ cup canned corn (well-drained)
Extra Pantry Helpers
- 1 tablespoon neutral oil (like avocado or canola) for the baking pan
- Optional: ½ teaspoon ground cumin or chili powder
Instructions
- Preheat the oven to 375°F and grease an 8×8-inch pan or a cast-iron skillet with oil.
- Let the eggs reach room temperature. Drain the chiles and corn, and shred the cheese.
- In a large bowl, mix Jiffy mix, eggs, and milk until just combined.
- Fold in the green onions, chiles, cheese, and, optionally, corn or chili powder.
- Let batter rest for 5 minutes.
- Pour batter into the prepared pan and spread evenly.
- Top with extra cheese or jalapeño slices if desired.
- Bake for 23–28 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let rest 10 minutes before slicing and serving.
Notes
Don’t overmix batter or overbake. Drain all canned ingredients well. Use fresh-shredded cheese for the best melt. Resting after baking improves the texture and slicing of the bread. Bake in a cast-iron pan for crispier edges. Easily adjust the add-ins for more or less heat.
Keywords: jiffy cornbread, mexican cornbread, cheesy, moist, easy, side dish