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!
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
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Mexican 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 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.
Video
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.
This post was originally published on May 4, 2015. It has been updated with new text and images.
do you have this receipt using one box of jiffy.?it’s just the two of us here:)
I made this last night and my husband and I loved it. I halved it and put in greased 8×8 and baked 30 min-perfect. In hindsight, will probably not 1/2 it next time because I halved everything…did 1 1/2 eggs, 1/2 can cream corn, and 1/2 can small green chilies. Oh, and I didn’t put the regular corn in it as I did not have on hand, but everything else was 1/2.
Have you ever made this in a loaf pan? Wondering what adjustments would need to be made to cooking time.
Do you drain the cream corn? I saw you drain the chilies but wasn’t sure about the corn.
There’s no need to drain the creamed corn.
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!
Has anyone baked this in an iron skillet??
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.
I did, it’s good.
Can you add hamburger meat to this or do you have a recipe that has hamburger meat added?
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! ?
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!
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
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!
You got it, Joan!
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!
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