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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
- 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.
JapBanshee says
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.
Sierra says
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!
Tammy says
Hi, thanks for this awesome recipe, if I wanted to cut it in half do I just use half of all the ingredients?
Valerie says
Yes!
L Anderson says
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.
Julia says
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?
Valerie says
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.
GayLynn Plummer says
This is now a family favorite! Thank you again!
Stephanie Barrington says
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?
Valerie says
There is no cream cheese in the recipe.
Megan says
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.
Dora McCarty Lewis says
How should the Jiffy Mexican corn muffins be stored over night? Fridge or no need?
Valerie says
There’s no need to refrigerate the cornbread. Just cover with plastic wrap or foil.
Emily says
Have you made these as muffins?
Did know if they would together. Thanks
Valerie says
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.
Terri says
Instead of sour cream, can I use cream cheese?
Valerie says
The two have very different textures so I wouldn’t recommend it.