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
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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.
This post was originally published on May 4, 2015. It has been updated with new text and images.
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What happens if you forgot the vegetable oil!?
I think the texture will be off and it will be very dry.
This was some of the best cornbread I’ve ever made. Thank you!
Thank you for this recipe, just likes some of the others I did not have creamed corn, so I used frozen corn shaved off the cob no jalepenos so I used crushed red pepper flakes and sharp cheddar cheese. The flavor and moisture in bread was fantastic. Great recipe.
My sister in love made this for a super bowl party. It was so moist and delicious! Awesome recipe. We all loved it!
This was a hit!! So moist and flavorful. Thanks so much for the recipe.
Has anyone tried reheating the cornbread? If so, any good advice?
I made this last night. However, I didn’t have any sour cream, so I used a half can of evaporated milk instead. I also added some scallions and red bell peppers. It was wonderfully delicious! Thanks for your recipe!
In even now no sour cream but when comes out I’m adding cheese on top yummy
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
I would love to make this, however I don’t like sour cream or yogurt, can you make this without those 2 ingredients?
When doubling the recipe, would you add additional time and/or same size pan?
You’d definitely need a larger pan and most likely additional time. Without additional testing I couldn’t give you an exact baking time.
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!
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.