If you’re craving a quick, flavorful treat that brings together all the festive charm of the Southwest, this Jiffy Mexican Cornbread Recipe is exactly what you need. With its moist, cheesy texture and just the right kick from green chilies and chili powder, this cornbread elevates the humble Jiffy mix into something truly special. Perfect for weeknight dinners or weekend gatherings, it’s a simple way to add a burst of color, spice, and comfort to your table.
Ingredients You’ll Need
The magic of this Jiffy Mexican Cornbread Recipe lies in its simplicity and how each ingredient contributes to the final masterpiece. Each element plays a crucial role, from the creamy milk to balance the mix, the sharp cheddar adding rich flavor, to the subtle heat from diced green chilies and chili powder.
- Jiffy cornbread mix: The classic base that provides a tender, slightly sweet foundation for the bread.
- Milk (1/4 cup): Adds moisture for a soft, cake-like crumb.
- Egg (1): Binds everything together and helps the bread rise beautifully.
- Cheddar cheese, shredded (1/2 cup): Adds a savory richness and gooey texture that melts into each bite.
- Diced green chilies (1/4 cup): Brings in a mild heat and vibrant flavor that wakes up the palate.
- Sugar (1 tablespoon): Enhances the cornbread’s natural sweetness and balances the spices.
- Chili powder (1/4 teaspoon): Infuses a warm, smoky undertone that complements the chilies perfectly.
How to Make Jiffy Mexican Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 400°F (200°C). Greasing your baking dish or a trusty cast iron skillet is key here—it ensures a crispy, golden bottom crust that contrasts beautifully with the tender interior.
Step 2: Mix the Ingredients
Grab a large bowl and toss in the Jiffy cornbread mix, followed by the milk and egg. Then sprinkle in shredded cheddar, diced green chilies, sugar, and chili powder. Stir everything together gently until just combined—overmixing can make the bread tough, and we’re aiming for soft, fluffy bites packed with flavor.
Step 3: Pour and Spread the Batter
Once your mix is smooth and ready, pour it into your prepared dish or skillet. Use a spatula to spread it evenly, ensuring the cornbread bakes uniformly glorious across the top and edges.
Step 4: Bake to Perfection
Slide your pan into the oven and bake for 20 to 25 minutes. Keep an eye out for that classic golden brown crust. The best test is the toothpick method—insert it into the center, and when it emerges clean, your cornbread is perfectly baked and ready to come out.
Step 5: Cool and Enjoy
Let the cornbread cool for a few minutes after baking; this settles the structure and makes slicing easier. From here, it’s ready to share, savor, and enjoy.
How to Serve Jiffy Mexican Cornbread Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a dollop of cool sour cream can elevate this cornbread even further. For a spicy twist, drizzle a bit of salsa or top with sliced jalapeños to add a fresh, zesty contrast to the cheesy warmth.
Side Dishes
This cornbread is a star sidekick for hearty soups, chilis, and barbecue dishes. It pairs wonderfully with smoky pulled pork or a big bowl of black bean soup. Its slightly spicy, sweet character complements a variety of savory meals with ease.
Creative Ways to Present
Fancy switching things up? Turn your Jiffy Mexican Cornbread Recipe into savory muffins for easy portioning, or layer it in a casserole with beans and queso for a layered Mexican-inspired bake. It’s fun to experiment and find new ways to enjoy this classic goodie.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover cornbread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days or can be refrigerated for about a week without drying out.
Freezing
Want to save it for later? Wrap the cornbread individually or in portions with foil and store it in a freezer-safe bag. Frozen cornbread stays fresh for up to two months, so you can enjoy this delightful recipe anytime you want a quick snack or side.
Reheating
When you’re ready for more, reheat cornbread in a 350°F oven for about 10 minutes until warm and slightly crisp on the edges. You can also microwave slices for 20 to 30 seconds, but the oven method brings back that delightful crunch.
FAQs
Can I make this Jiffy Mexican Cornbread Recipe without cheese?
Absolutely! While cheese adds richness and gooey texture, you can omit it for a dairy-free version or if you prefer a milder flavor. Consider adding a bit more corn or extra chilies to keep it flavorful.
What type of green chilies should I use?
Canned mild diced green chilies work perfectly here. They add gentle heat and moisture without overpowering the dish. You can adjust the amount based on your heat preference.
Can I use buttermilk instead of regular milk?
Yes, buttermilk is a fantastic substitute that adds extra tanginess and tenderness to your cornbread. If you use buttermilk, you might want to reduce or omit the sugar slightly to balance flavors.
Is this recipe gluten-free?
The traditional Jiffy cornbread mix contains wheat flour, so it is not gluten-free. However, gluten-free cornbread mixes are available in stores and could be swapped in to make a gluten-free version.
How spicy is this Jiffy Mexican Cornbread Recipe?
This cornbread carries a mild heat with a subtle smoky undertone from the chili powder and green chilies. You can easily adjust the spice level by increasing or decreasing the amount of chili powder or adding jalapeños for extra kick.
Final Thoughts
There is something truly comforting about a warm slice of homemade cornbread, and this Jiffy Mexican Cornbread Recipe brings that comfort with a flavorful southwestern twist. It’s easy, quick, and guaranteed to become a staple in your kitchen. So go ahead, give this recipe a try—your taste buds will thank you!
Print
Jiffy Mexican Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Description
A quick and easy Jiffy Mexican Cornbread recipe that combines classic cornbread mix with cheddar cheese, green chilies, and a hint of chili powder for a flavorful, savory twist. Perfect as a side dish for Mexican meals or a comforting snack.
Ingredients
Dry Ingredients
- 1 box Jiffy cornbread mix
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
Wet Ingredients
- 1/4 cup milk
- 1 egg
Add-ins
- 1/2 cup cheddar cheese, shredded
- 1/4 cup diced green chilies
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a baking dish or cast iron skillet to prevent sticking.
- Mix Ingredients: In a large bowl, combine the Jiffy cornbread mix, milk, egg, shredded cheddar cheese, diced green chilies, sugar, and chili powder. Stir until all ingredients are evenly incorporated.
- Prepare for Baking: Pour the batter into the greased baking dish or skillet and spread it out evenly for consistent baking.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before cutting and serving to enhance the flavors and texture.
Notes
- The cornbread can be served alongside chili, tacos, or your favorite Mexican dishes.
- For extra heat, add finely chopped jalapeños or more chili powder.
- If cast iron is unavailable, any oven-safe baking dish will work.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
- Use reduced-fat cheese to lower fat content if desired.
