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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: 12 slices
Calories: 86kcal
Author: Lucy Brewer

Ingredients

  • 2 boxes Jiffy Corn Muffin Mix
  • 14.5 ounces canned creamed corn
  • 1 cup pepper jack cheese or cheddar cheese
  • 4.5 ounces canned mild chopped green chiles, undrained
  • ½ cup chopped red bell pepper
  • ¼ cup whole milk
  • 2 large eggs
  • 1-3 jalapeños, diced
  • 2 teaspoons honey

Instructions

  • Preheat oven to 350 degrees 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 9-x-13-inch 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 25-30 minutes or until a toothpick comes out clean or with just a few crumbs. If the cornbread starts getting too 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.

Notes

You can also bake this cornbread in a 9x9 or 8x8 dish, but you will need to bake it 50-60 minutes. 
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