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!
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.
CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!
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.
Michele @ Flavor Mosaic says
Cornbread is one of my absolute favorite foods, and this Mexican cornbread looks wonderful.
Rikki says
Can this sit out overnight or does it need to be refrigerated?
Valerie says
There shouldn’t be any need to refrigerate the finished product. Just be sure it cover it well with foil or plastic wrap.
Chelsea says
This was a delicious recipe. I used Pepper Jack and it was a perfect kick to the recipe.
Valerie says
Awesome, Chelsea! So glad you enjoyed it 🙂
Natasha says
can you make in advance and freeze?
Valerie says
Yes, I do believe this would freeze well. Be sure to wrap it well in aluminum foil or plastic wrap and then place it in a sealed plastic freezer storage bag for best results.
Kathy says
It was soooo good! I made a double batch today for a large lunch group. There wasn’t much left! Living in Louisiana, we like things a bit more “kicky”. I used diced jalapenos instead of the chilies. BIG Hit!!! And a keeper recipe!
Thanks so much, Valerie!
Devon says
Is the texture/taste different if you substitute the sour cream for Greek yogurt?
Valerie says
I don’t think there is any noticeable difference in texture and I frequently sub one for the other, depending on what’s in my fridge at the moment!
Christine P says
I made this for a group dinner and it was a big hit! Everyone had seconds! I must admit the flavor was better than any cornbread I have ever had. My only problem was it fell apart like crazy! I followed the directions to the letter. I even cooked it a little longer and the edges were brown, so I think it was long enough. I cut out a corner to sample and it was perfect, but all the inside pieces were so loose they fell apart. What could I do to firm it up so it could be cut in nice presentable squares?
Valerie says
I’ve not ever experienced this, Christine. I’m wondering it it just needed to sit and cool a bit? If you used all the same ingredients called for, I just can’t imagine what would have caused that but I’m glad you enjoyed it!
Nicki says
It could be related to the altitude of where you live. Of course I don’t know where that is. But it’s just a thought.
Sarah says
Can you make muffins instead?
Nancy ganser says
Can you make muffins instead
Valerie says
I’m sure this recipe would bake up just fine in a muffin tin. I’d be inclined to follow the Jiffy package directions for the muffin baking time but check them by inserting a toothpick in the center and when it comes out clean you can pull them out of the oven.
Stacey Hyde says
This may be impossible, but what if I do not have creamed corn but just regular frozen corn?
Valerie says
I believe you could but I don’t think the bread would end up as moist without the can of creamed corn. Let me know how it works out if you try it.
Wayne says
I made this with just frozen sweet corn. Used about a cup and added 2/3 cup of milk per the box recipe. Turned out great.
Juliette says
This is excellent cornbread. I decided to make it at the last minute, so I had to improvise. There are only two of us, so I cut everything in half, but went to one large egg. No creamed or frozen corn on hand, so I used a 1/2 can of drained whole kernel corn. I used regular sour cream, extra green chiles and a Mexi-cheese blend. It looked a bit dry, so I added about 1/3 cup milk. it was PERFECT! I will use the creamed corn next time for the moisture it needs. OMG! for a very quick cornbread, this was amazing.
Valerie says
I love it when you can make a recipe work with what you’ve got on hand! I’m so glad to hear you loved it, Juliette! Definitely try it again with the creamed corn. It adds moisture and a nice texture to the bread as well.
Juliette says
P.S. I’ve been cooking for 50+ years, and I still get excited at finding amazing recipes and flavors. Thanks for posting.
Cindy says
I’m getting ready to try this yummy recipe
Mary Hill says
Too sweet for my taste.
Tonia says
could you put kidney or white beans inthis recipe
Valerie says
I don’t think the addition of beans would help this recipe and I’m not quite sure what it might do to the texture of the cornbread. I think it would be best to prepare it as directed and serve it with beans on the side.
Yolanda says
I made it and we love this recipe couldn’t get enough of it.
Valerie says
I’m so glad to hear this, Yolanda! Thanks for the feedback 🙂
liz chalmers says
Just made this recipe and the cornbread is delicious and very moist! Thanks Valerie!
Valerie says
That is fabulous, Liz! Thanks so much for your comment 🙂
Carol sigel says
could I put this together and refrigerate raw and bake next day?
Valerie says
I think it would work just fine. Just be sure to let it sit out for a bit to take the chill off before you bake it. It will most likely need a longer baking time.
Becky says
I didn’t see an answer to the muffin question. Can they be successfully made into muffins instead of in one pan?
Ursula Dickerson says
Yes they can ☺
Laura says
This was the best that I have ever made. I sprinkled pepper jack over top half way through cooking and had a nice brown top. So so good.
Valerie says
Fantastic, Laura! A little more cheese could never hurt 🙂
Valerie says
I would like to know is there a different between using green chili in a can then fresh jalapeno
Valerie says
There is a difference in both the flavor and texture. I think the canned chiles are best for this recipe unless you saute the jalapeno first to soften it.
Diane Picasso says
Hi, I made this tonight and it was super delicious! I used a mix if cheese, didn’t put the frozen corn, added about 2 tblsp organic milk, added 1 fresh jalapeño, and a little from a can of diced hot jalapeños. It was perfect on spicy, perfect on moist, and cut them into nice squares. Thank you for your recipe! I will definitely make it again for our next family gathering. My husband loved it too.
Sal says
I made this mexican cornbread for the first time on xmas eve, and everyone asked for seconds! Thanks for sharing this recipe!
CruisinDarryl says
I love this recipe. I use this all the time for a topping for wiener & chili (or baked bean) casserole. I just used it for a pulled pork mexican casserole thingy. It seeps down a little bit into the dish but you still have that tasty cornbread as well.
William Carr says
It is a tasty and easy recipe but other than corn and a hint of flavor from chiles it lacks the seasoning that would characterize it as Mexican.
sylvia says
what if you were to add a little taco seasoning?
Alice Hunter says
I use sniffy corn bread mix all the time and I have made up recipes using it. I would like to know if I could USE whole kernel corn by using my food processor. I have a lot of whole kernel corn
Patricia Howell says
Holy crud, this is YUMMY! I have made this recipe a couple of times and now I am asked to bring it to every gathering we go to. I used full fat sour cream and the pepperjack cheese and it was perfect. It is so yummy with just enough of a kick. I only had canned corn so used that drained and it worked great. I truly love this recipe and everyone I have made it for does too. Thanks for this one!
Joan says
We had this last night with Chili. I only used the creamed corn, no whole kernel corn and it tasted amazing. Thanks for a quick and easy recipe, Valerie!
Valerie says
You got it, Joan!
Jessica L. says
I made this last night and baaaabyyyy!!! So good. I made a few adjustments based on what I had on hand. I only had one box of jiffy so I cut everything in half. I only had canned corn (drained) and I added some sweet onions and a little sugar to the mix. I also added a lil flour. I always do that when marking jiffy to make it a little more cake/bread like. It was so good. Had with my turkey chili that I usually dress up sour cream cheese and green onions or chips or elbow noodles BUT that cornbread was so good I didn’t need any toppings on my chili ! It was amazing !!! Thank you so much for this recipe
Rhonda says
I have made this recipe many times, and everyone who ate it loved it. You can eat it alone or with a big pot of brown beans. Actually I have eaten it with just about any meal I fix. Love it!
Rhonda Phelps says
Leftovers? What leftovers? I never had any leftovers! I am taking two pans to my church chili cook-off. Bet I come home empty handed again, too! 😂
Teresa says
Can you add hamburger meat to this or do you have a recipe that has hamburger meat added?
Corinne says
Has anyone baked this in an iron skillet??
Tesee says
You can bake this in a cast iron skillet but you need to heat your skillet in the oven while the oven is preheating, otherwise it won’t heat quick enough to cook your cornbread properly.
Becky says
I did, it’s good.
Becky says
My husband loves this! I use chopped jalapeño peppers and a hot cheese blend I get at Kroger’s. He likes it HOT! Has to have it at least ice a month!
Erica Meadows says
Do you drain the cream corn? I saw you drain the chilies but wasn’t sure about the corn.
Valerie says
There’s no need to drain the creamed corn.
Debbie says
Have you ever made this in a loaf pan? Wondering what adjustments would need to be made to cooking time.
Jess says
do you have this receipt using one box of jiffy.?it’s just the two of us here:)
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.
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.
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?
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
Sherry says
In even now no sour cream but when comes out I’m adding cheese on top yummy