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Simple ingredients dress up packaged corn muffin mix to create this super moist and flavorful Mexican Style Cornbread with a cake-like texture.
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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.
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Jiffy Mexican Style Cornbread
Ingredients
- 3 large eggs
- 3 tablespoons vegetable oil
- 1 14 or 15 ounce can cream style corn
- 1/2 cup frozen yellow corn no need to thaw
- 1/2 cup light sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 1 small can diced green chiles drained
- 2 8-1/2 ounce packages Jiffy Corn Muffin Mix
Instructions
- Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 375 degrees.
- Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add Jiffy Corn Muffin Mix and stir just till moistened. Batter will be slightly lumpy.
- Pour mixture into the prepared baking dish and place in the oven. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Lisa D. says
This was some of the best cornbread I’ve ever made. Thank you!
Kimberly Fisher-Burns says
Thank you for this recipe, just likes some of the others I did not have creamed corn, so I used frozen corn shaved off the cob no jalepenos so I used crushed red pepper flakes and sharp cheddar cheese. The flavor and moisture in bread was fantastic. Great recipe.
Pat says
My sister in love made this for a super bowl party. It was so moist and delicious! Awesome recipe. We all loved it!
Bettina West says
This was a hit!! So moist and flavorful. Thanks so much for the recipe.
Corina says
Has anyone tried reheating the cornbread? If so, any good advice?
Renee says
I made this last night. However, I didn’t have any sour cream, so I used a half can of evaporated milk instead. I also added some scallions and red bell peppers. It was wonderfully delicious! Thanks for your recipe!
Sherry says
In even now no sour cream but when comes out I’m adding cheese on top yummy
Victoria Brake says
I substitute the frozen corn for a can of Mexicorn for color & taste. I also use Co-Jack cheese & add a couple of finely chopped Jalapeno peppers. I have baked this in the small rectangle muffin pans, so they come out as tiny loaves. Made my own whipped honey butter to slather on these loaves for parties. Yummers
Robin Boyd says
I would love to make this, however I don’t like sour cream or yogurt, can you make this without those 2 ingredients?
Tara M Ray says
When doubling the recipe, would you add additional time and/or same size pan?
Valerie says
You’d definitely need a larger pan and most likely additional time. Without additional testing I couldn’t give you an exact baking time.
Crissy says
This is so delicious! Thanks so much for sharing! I’m wondering if I can substitute salsa for the chilies and the corn – my family loves the cornbread but not the whole pieces of corn. Do I need to consider the amount of liquid in the salsa? Thanks for your help!
Valerie says
Hi Crissy. I can’t say for sure how that would work out since I’ve never tested it. If you do try it, be sure to let me know how it turns out.