4.78 from 9 votes
Jiffy Mexican Style Cornbread
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Quick and easy cornbread with a Mexican twist!
Servings: 15
  • 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
  1. Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 375 degrees.
  2. 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.
  3. 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.