Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful 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.
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!
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.
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.
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.
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 perfection.
Jiffy Mexican Style Cornbread
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 8-½ 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.
Video
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
I made this tonight, and it was soooo gooood!
I have tried many different kinds of this same recipe. I added some more jalapeños and it turned out great!I will give this this to my family to enjoy
I also can some drained canned diced tomatoes, best cornbread ever, also top with cheese when baking, yummm
I followed the recipe exactly and it was delicious. Moist and tasty. I will keep this recipe!!
Sorry, I forgot to say they were baked at 375° for 12 minutes!
Hi Valerie,
I finally got around to making the Mexican Style cornbread as mini muffins. The covid lockdown cancelled the 2020 meetings as it did everything else. So I was going to make them for my Pinochle group today and then it was cancelled!! My husband is very appreciative as I made them today…finally. It made 18 mini muffins and 6 regular size. I used a small cookie scoop and it probably would have made 6-8 more mini’s. Bottom line, they are delicious and will now become a very welcome addition to my reputation as a great cook. (little brag there 😊). Thanks for your help with time and temperature.
This is seriously the BEST cornbread recipe! We enjoyed it with chili. We used Marie Callender’s cornbread mix instead of Jiffy’s and it turned out great! We also added sliced jalapeños on the top as a garnish. We will definitely make this recipe again!
This cornbread is AWESOME!!! Moist, flavorful, really corn inspired.