Description
This Jiffy Mexican cornbread recipe is packed with bold flavors, featuring cheddar cheese, jalapeños, and creamed corn. It’s incredibly moist, cheesy, and slightly spicy, making it the perfect side dish for chili, barbecue, or soups. With just a few simple ingredients, you’ll have a homemade-style cornbread that’s both quick and delicious!
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 large egg
- ½ cup milk
- ½ cup sour cream
- 1 can (8 oz) creamed corn
- ½ cup shredded cheddar cheese
- 1 small jalapeño, finely diced (optional)
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
Instructions
1️⃣ Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet for a crispier crust.
2️⃣ Mix the Jiffy cornbread mix, egg, and milk in a large bowl until just combined. Avoid overmixing to keep the texture soft.
3️⃣ Add the sour cream, creamed corn, shredded cheese, diced jalapeños, salt, and garlic powder. Stir gently until well combined.
4️⃣ Pour the batter into the prepared baking dish, spreading it evenly.
5️⃣ Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6️⃣ Let cool for about 5-10 minutes before slicing and serving warm.
Notes
- Want it spicier? Add an extra jalapeño or a pinch of cayenne pepper.
- Prefer a sweeter touch? Mix in 1-2 tablespoons of honey for a hint of sweetness.
- What happens if you add an extra egg to cornbread? It becomes fluffier and softer. If you like a cake-like texture, try using two eggs instead of one.
- Storage tip: Wrap leftovers in foil and store at room temperature for 2 days or refrigerate for up to a week.