Simple ingredients dress up Jiffy Corn Muffin Mix to create this super moist and flavorful Mexican Cornbread. This fast and easy cornbread recipe is a real crowd-pleaser!
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I’ve made this Mexican Cornbread countless times and each and every time, I’m shocked by just how delicious it is. The simple recipe turns store-bought corn muffin mix into the most flavorful cornbread with a fluffy, cake-like texture.
It’s an excellent choice to serve at a summer potluck, a holiday buffet, or with a bowl of chili for a simple, delicious dinner. And, I guarantee it will go over like gangbusters!
Easy Mexican Cornbread Recipe
While I’m a huge fan of cornbread made from scratch like my tried and true Rustic Sweet Cornbread, Jiffy Mexican Cornbread is a no-sweat recipe that takes just minutes to put together.
No mixer is needed. Just a mixing bowl, a spoon, and a short list of easy to stock ingredients. It’s perfect for those busy times when you have a big menu planned.
This is one of my favorite shortcut recipes of all time.
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 standards than that. Sometimes.
Ingredients for Jiffy Mexican Cornbread
- Corn muffin mix – You’ll need two boxes of Jiffy Corn Muffin Mix. This is an exceptionally inexpensive boxed mix that has stood the test of time. It’s the only boxed mix I use for my Cornbread Stuffing.
- Eggs
- Vegetable oil
- Canned creamed corn – Cream-style corn helps create the cake-like texture and adds great corn flavor.
- Frozen yellow corn – It adds a nice textural element to the cornbread and even more corn flavor. There is no need to thaw it, just add it straight from the freezer.
- Sour cream – I always use light sour cream but you can use regular or even substitute or plain Greek yogurt, if you’d like.
- Shredded cheese – I like to use Monterey Jack cheese or pepper Jack, for a little kick. Sharp cheddar cheese would also be delicious.
- Diced green chiles – A small can of diced green chiles adds amazing flavor.
How to Make Mexican Cornbread
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- In a large bowl, 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 Mix to the wet ingredients and stir just until moistened. The batter will be slightly lumpy.
- Pour the mixture into a baking dish that you’ve coated with nonstick spray.
- Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Avoid the temptation to overmix the batter. The batter will be a little lumpy and that’s just how we want it for the best end result.
For clean cut slices, allow the cornbread to cool for 15 to 20 minutes before slicing.
I actually prefer diving right in and serving slightly messy, perfectly fluffy slices of this yummy cornbread warm from the oven.
This recipe is a long-time reader favorite. Scroll down to the comments section to read lots of helpful reader tips!
Storage Tips
Cover the completely cooled Mexican Cornbread with aluminum foil or plastic wrap and store at room temperature for 2 to 3 days. If possible, transfer to an airtight container to keep it fresh even longer. The cornbread can be stored in the refrigerator or frozen for longer storage.
To freeze, wrap the corn bread in plastic wrap to help prevent freezer burn then wrap tightly in foil or transfer it to a freezer safe container. Freeze for up to 3 months.
Serving Suggestions
We love this cornbread smothered with chili, shredded cheese, and a little sour cream. It’s also my favorite cornbread to serve with authentic BBQ fare and it’s an easy way to make a hearty bowl of soup or stew a complete meal.
Serve any of the recipes below with a fluffy slice of this cheesy Mexican Cornbread for a delicious meal.
- Turkey Chili (a family favorite!)
- Smoked Pork Tenderloin
- Smoky Chili Braised Beef (Carne Guisada)
- White Chicken Chili
- Crock Pot Chile Verde
- BBQ Country Style Ribs
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Mexican Cornbread
Video
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 sour cream (light or regular), or plain Greek yogurt
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 4 ounce can diced green chiles, drained
- 17 ounces Jiffy Corn Muffin Mix, (two 8.5 ounce packages)
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 bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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.
Like this? Please rate & comment below!
This post was originally published on May 4, 2015. It has been updated with new text and images.
Too sweet for my taste.
I’m getting ready to try this yummy recipe
Super easy, and can feed a lot!
P.S. I’ve been cooking for 50+ years, and I still get excited at finding amazing recipes and flavors. Thanks for posting.
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.
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.
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.
Can you make muffins instead?
Can you make muffins instead
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.
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.
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!
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.
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 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.
Cornbread is one of my absolute favorite foods, and this Mexican cornbread looks wonderful.