Go Back
–+ servings
logo

Jiffy Mexican Cornbread Recipe

A cheesy, slightly spicy Jiffy Mexican Cornbread that’s moist, flavorful, and ready to steal the show at any meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 9 slices
Calories: 110kcal
Author: Lucy Brewer

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.
    A bowl contains eggs, shredded cheese, chopped red and green peppers, cornmeal, and seasonings, with various small bowls and ingredients arranged nearby on a white surface.
  • Transfer the batter to a greased 8x8 or 9x9 baking dish.
    A square baking dish filled with unbaked cornbread batter mixed with chopped vegetables, surrounded by small bowls and baking ingredients on a white surface.
  • 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.
    A baked Jiffy Mexican cornbread in a square dish, surrounded by small bowls containing milk, ingredients, and eggs on a white surface.
QR Code linking back to recipe