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. Â
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
15 adjust servings
Quick and easy cornbread with a Mexican twist!
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.
Cornbread is one of my absolute favorite foods, and this Mexican cornbread looks wonderful.
Can this sit out overnight or does it need to be refrigerated?
There shouldn’t be any need to refrigerate the finished product. Just be sure it cover it well with foil or plastic wrap.
This was a delicious recipe. I used Pepper Jack and it was a perfect kick to the recipe.
Awesome, Chelsea! So glad you enjoyed it 🙂
can you make in advance and freeze?
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.
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!
Is the texture/taste different if you substitute the sour cream for Greek yogurt?
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!
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?
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!
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.
Can you make muffins instead?
This may be impossible, but what if I do not have creamed corn but just regular frozen corn?
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.
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.
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.
P.S. I’ve been cooking for 50+ years, and I still get excited at finding amazing recipes and flavors. Thanks for posting.
I’m getting ready to try this yummy recipe
Too sweet for my taste.
could you put kidney or white beans inthis recipe
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.
I made it and we love this recipe couldn’t get enough of it.
I’m so glad to hear this, Yolanda! Thanks for the feedback 🙂
Just made this recipe and the cornbread is delicious and very moist! Thanks Valerie!
That is fabulous, Liz! Thanks so much for your comment 🙂
could I put this together and refrigerate raw and bake next day?
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.