This Jiffy Mexican Cornbread is the perfect twist on a classic comfort food. It’s sweet, spicy, cheesy, and full of flavor in every bite. With tender corn muffin mix, melty cheese, and a kick of jalapeño heat, this easy cornbread goes great with chili, barbecue, or on its own with butter. You will love how easy this recipe is!
We eat a lot of soup and chili in our house, especially during the cooler months — and in Georgia, we don’t have many of those! And while I’m partial to my favorite Southern Buttermilk Cornbread, I like to mix it up sometimes with a spicier cornbread, like this version with jalapenos.
This cornbread is so good with all the chili, like my reader-favorite Chili Without Beans, my easy homemade Classic Chili (similar to Wendy’s chili), or my White Chicken Chili. Since there are usually only the two of use, one batch makes enough to last us for a while. You can find my freezing tips below the recipe card.
Testing results for Jiffy Mexican cornbread recipe
- We’ve made this cornbread using pepper jack cheese and plain Cheddar. The pepper jack ups the spice level in a good way, but I usually stick with extra sharp Cheddar to keep it more kid-friendly.
- We found that heating the dish in the oven while the oven is pre-heating gives a little crispy edge around the bread.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Jiffy Corn Muffin Mix: We stick with regular Jiffy mix, but you can use any mix that’s the same size. I would stay away from added flavors though.
Cream-style sweet corn: You need this for moisture and texture.
Milk: Whole milk or buttermilk is best.
Pin this now to save it for laterHow to make Jiffy Mexican cornbread
- Get ready, this recipe is super hard: Mix all the ingredients in a bowl, pour the batter into the prepared baking dish, and bake. That’s it!
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Jiffy Mexican Cornbread Recipe
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 14 ounces canned cream-style sweet corn
- 1 cup pepper jack cheese or cheddar cheese
- 4.5 ounces canned mild chopped green chiles, undrained
- ¼ cup chopped red bell pepper
- ⅛ cup whole milk
- 2 large eggs
- 1-3 jalapeños, diced
- 2 teaspoons honey
Instructions
- Preheat oven to 350˚F.
- In a bowl, mix all the ingredients together just until combined.
- Transfer the batter to a greased 8×8 or 9×9 baking dish.
- Bake for 50-60 minutes or until a toothpick comes out clean or with just a few crumbs. When the cornbread starts getting brown, you can loosely place a piece of aluminum foil on top.
Nutrition
Questions and tips
Storage
Store the cornbread in an airtight container for up to 3 days.
Preheat your baking dish while the oven preheats to get crispier edges.
