• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Holidays » Cinco de Mayo » Jiffy Mexican Style Cornbread

Jiffy Mexican Style Cornbread

By Valerie · May 4, 2015 · Updated May 27, 2020 92 Comments

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Mexican Style Cornbread with a cake-like texture.

Click HERE to sign up for your FREE email subscription and never miss a recipe!

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Jiffy Mexican Style Cornbread with a cake-like texture.

While I’m a huge fan of cornbread made from scratch (like my tried and true Rustic Sweet Cornbread), the packaged mixes will do in a pinch. Especially when you’ve got a big menu planned or when you just plain don’t feel like making the extra effort. Been there?

You can very easily punch up the flavor and texture of a packaged mix with some simple additions to create this super tasty Mexican version.

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Jiffy Mexican Style Cornbread with a cake-like texture.

The flavors make it perfect to go alongside pretty much any Mexican entree or serve it with some hearty soup and call it dinner. But, as far as I’m concerned, the best way to serve it is with a great big scoop of chili poured over the top. Add some shredded cheese and a little sour cream and I’m a happy mama.

Like many of the jazzed up Mexican style cornbread recipes out there, my recipe includes a can of creamed corn. For even more texture and corn-i-ness, I’ve also added some frozen corn. Sour cream adds amazing moisture and a flavor punch comes from diced green chiles and pepper Jack cheese.


Let’s do it!

Jiffy Mexican Style Cornbread

In a large bowl, combine 3 eggs, 3 tablespoons vegetable oil, 1 can of creamed corn, 1 small can of mild diced green chiles, 1/2 cup of sour cream, 1 cup shredded pepper Jack cheese, and 1/2 cup of frozen corn.

A few ingredient notes – I always use light sour cream in my recipes but regular will work just fine and you can substitute plain Greek yogurt if you’d like. I like the added punch from the pepper Jack but regular Monterey Jack is an option. The frozen corn adds a nice textural element to the cornbread and there is no need to thaw it – just throw it in straight from the freezer.

Jiffy Mexican Style Cornbread

After all the other ingredients have been combined well add two packages of Jiffy Corn Muffin Mix, gently combining the mixture with a wooden spoon. Avoid the temptation to over mix the batter – stir just until the dry mix is moistened. The batter may be a little lumpy and that’s just how we want it for the best end result.

Jiffy Mexican Style Cornbread

Transfer the batter to a 13″ x 9″ baking dish that you’ve coated with non-stick cooking spray and pop it in a pre-heated 375 oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Jiffy Mexican Style Cornbread with a cake-like texture.

It would be so incredibly corny for me to say that you could make this yummy cornbread in a jiffy. Thankfully, I have higher literary ideals than that. Ha!

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Mexican Style Cornbread with a cake-like texture.

Simple perfection.

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Jiffy Mexican Style Cornbread with a cake-like texture.

 

Cornbread with green chiles in a baking dish.

Jiffy Mexican Style Cornbread

Quick and easy cornbread with a Mexican twist!
3.99 from 61 votes
Print Pin Rate
Course: Bread, Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 15
Calories: 235kcal
Author: Valerie Brunmeier

Ingredients

  • 3 large eggs
  • 3 tablespoons vegetable oil
  • 14.75 ounce can cream style corn
  • ½ cup frozen yellow corn no need to thaw
  • ½ cup light sour cream or plain Greek yogurt
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • 4 ounce can diced green chiles drained
  • 2 8-1/2 ounce packages Jiffy Corn Muffin Mix

Instructions

  • Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
  • Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
  • Pour the mixture into the prepared baking dish and place it in the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 235kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 442mg | Potassium: 133mg | Fiber: 3g | Sugar: 8g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Categories: Breads, Cinco de Mayo, Holidays, Miscellaneous, Muffins and Quick Breads, Recipe, Side Dish

< Previous
Next >

You May Also Like...

A piece of cornbread on a blue plate. Rustic Sweet Cornbread with Honey Butter
A piece of garlic bread on a plate with spaghetti. Cheater Garlic Bread
A blueberry cornmeal muffin on a white plate. Blueberry Cornmeal Muffins
A baking sheet filled with dinner rolls. Sweet Potato Rolls

Reader Interactions

Latest Comments
Skip to Comment Form
  1. JapBanshee says

    April 5, 2021 at 2:57 pm

    5 stars
    OMG! Followed the directions as submitted and was treated to the best cornbread! It was so moist and had a subtle kick to it. I will be making this over and over again and whenever I want to, and not just for dinner. Honestly, it was like a dessert to me. Served the cornbread for Easter with crockpot cooked BBQ chicken. Please don’t add changes to the recipe. It’s delicious as is.

    Reply
  2. Sierra says

    April 3, 2021 at 8:58 pm

    5 stars
    I’ve been struggling to make good cornbread since moving from sea level to the mountains a few years ago. This was fantastic!! An absolute keeper. Notes: I did more eyeballing than measuring, used a Mexican blend cheese, and two 8oz cans of creamed corn, so it’s malleable to what you’ve got already. Thank you for this recipe!

    Reply
  3. Tammy says

    March 28, 2021 at 5:58 pm

    Hi, thanks for this awesome recipe, if I wanted to cut it in half do I just use half of all the ingredients?

    Reply
    • Valerie says

      March 29, 2021 at 7:24 pm

      Yes!

      Reply
  4. L Anderson says

    January 31, 2021 at 4:20 pm

    5 stars
    Wow this was awesome! Halved the recipe except green chilis, went with 2 eggs. It was delish!! Thumbs up from everyone. Not dry and crumbly.

    Reply
  5. Julia says

    January 15, 2021 at 12:09 pm

    I do not have cream corn only frozen, can I just add more frozen corn and increase the sour cream? Also, should I adjust the bake time if I want to make muffins?

    Reply
    • Valerie says

      January 17, 2021 at 9:49 am

      I really can’t say if that would work without further testing. I’d recommend waiting to try this until you have all the required ingredients. For muffins, I would assume they would take about half the time to bake, so probably 15 to 20 minutes.

      Reply
  6. GayLynn Plummer says

    January 3, 2021 at 2:07 pm

    This is now a family favorite! Thank you again!

    Reply
  7. Stephanie Barrington says

    January 2, 2021 at 7:19 am

    This sounds great, but I was thinking taco meat was also in it. Plus, my husband don’t like cream cheese, is there an alternative?

    Reply
    • Valerie says

      January 2, 2021 at 4:45 pm

      There is no cream cheese in the recipe.

      Reply
  8. Megan says

    January 1, 2021 at 3:52 pm

    5 stars
    So so so delicious! I have made this a few times now and it will be one of my recipes I use for the rest of my life! I also add a little bit of chopped up fresh jalapeño. I use a bit more cheese than the recipe calls for and I also top the cornbread with a layer of cheese as well.

    Reply
  9. Dora McCarty Lewis says

    December 31, 2020 at 5:17 pm

    How should the Jiffy Mexican corn muffins be stored over night? Fridge or no need?

    Reply
    • Valerie says

      January 21, 2021 at 9:39 am

      There’s no need to refrigerate the cornbread. Just cover with plastic wrap or foil.

      Reply
  10. Emily says

    December 13, 2020 at 10:50 am

    Have you made these as muffins?
    Did know if they would together. Thanks

    Reply
    • Valerie says

      January 27, 2021 at 12:48 pm

      I haven’t but I’m confident it would work well. Just spray your muffin cups, fill about 3/4 full and check them after about 15 minutes. They may take a little longer but without testing I can’t give an exact amount.

      Reply
  11. Terri says

    December 1, 2020 at 2:33 pm

    Instead of sour cream, can I use cream cheese?

    Reply
    • Valerie says

      December 3, 2020 at 9:23 am

      The two have very different textures so I wouldn’t recommend it.

      Reply
« Older Comments

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Spring Favorites

A side view of the Lemon Raspberry Bundt Cake with a slice missing revealing the center.
A Napa Almond Chicken Salad Sandwich sliced in half and stacked on a plate with grapes.
A mug filled with ham and bean soup.
Cheesecake bars with blueberries stacked on a plate.
A glazed cookie stacked on top of another with a bite missing.
A skillet filled with a creamy sauce and slices of cooked chicken.
A skillet filled with orzo, chicken, grape tomatoes, and slices of lemon.
Slices of frosted Carrot Zucchini Bread on a white platter.

Mexican Favorites

A closeup of a carnitas taco.
A skillet filled with Mexican rice, cilantro and slices of lime.
A spatula lifts a piece of casserole from a baking dish.
A smothered burrito topped with sour cream on a plate with rice.
A small white bowl filled with tomatillo avocado salsa.
A white serving plate with two Chipotle Pork Street Tacos with halved avocados in the background.
A skillet filled with white rice, cilantro and lime slices.
Crock-Pot Chicken Tacos

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.