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
Scale
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.
