The Best Jiffy Mexican Cornbread Recipe You’ll Make Again and Again

Why You’ll Absolutely Love This Jiffy Mexican Cornbread Recipe

Oh, sweet friend, let me tell you about this Jiffy Mexican Cornbread recipe! It’s more than just a recipe to me; it’s a warm hug from my kitchen. I remember the first time I whipped up a batch years ago, trying to find a quick, comforting side dish for taco night. The aroma of warm, sweet cornbread mingling with savory spices, a hint of jalapeño, and the richness of cheese filled the whole house, pulling everyone in. That first bite? Pure magic. Tender, slightly sweet, with little pockets of melty cheese and a gentle kick. It instantly became a family favorite, requested again and again.

This isn’t some fancy, complicated bake. This Mexican cornbread recipe is your answer to those nights when you crave something homemade and comforting but are short on time. Using humble Jiffy mix as a base makes it incredibly easy, yet the simple additions transform it into something truly special. It’s the perfect side for chili, soup, or those aforementioned tacos, bringing flavor and texture without the fuss. Ready to create some kitchen magic together? Let’s dive in!

Jiffy Mexican Cornbread Ingredients

Full Ingredient List

Gathering your ingredients is the first step to kitchen happiness! Here’s what you’ll need to make this delightful Jiffy Mexican cornbread:

• 2 boxes (8.5 ounces each) Jiffy Corn Muffin Mix
• 1 cup milk (whole milk or 2% for best results)
• 2 large eggs
• 1/2 cup sour cream (full-fat or light)
• 1 can (about 14.5 ounces) cream-style corn
• 1 can (about 10 ounces) Rotel diced tomatoes and green chilies, undrained
• 1 cup shredded Cheddar cheese (or a Mexican blend)
• 1/2 cup shredded Monterey Jack cheese (optional, but highly recommended for extra melty goodness)
• 1/4 cup diced jalapeño (fresh or canned, seeds removed for less heat, or leave some in if you dare!)
• Optional add-ins: 1/2 cup cooked and crumbled bacon or sausage, 1/4 cup diced onion, 1/2 teaspoon chili powder, 1/4 teaspoon cumin.

Garnishes/Serving Extras:

• Extra shredded cheese
• Dollop of sour cream or plain Greek yogurt
• Fresh cilantro, chopped
• Sliced green onions
• Butter or honey butter

Easy Ingredient Swaps & Simple Substitutions

Life happens, and sometimes you just don’t have everything on hand. Or maybe you’re baking for someone with specific dietary needs. Don’t worry, this Jiffy Mexican cornbread recipe is forgiving! Here are a few simple swaps:

• Dairy-Free: Use unsweetened non-dairy milk (like almond or soy) and dairy-free sour cream or plain dairy-free yogurt. You’ll also need a good dairy-free shredded cheese blend. The texture might be slightly different but still delicious!
• Spicy vs. Mild: If you love heat, use a spicier can of Rotel or add extra fresh jalapeño, leaving some seeds. For a milder version, drain and rinse the Rotel, use pickled jalapeños (which are milder), or omit the jalapeño entirely.
• Sour Cream Alternative: Plain Greek yogurt is a fantastic substitute for sour cream. It adds moisture and tanginess with less fat and more protein. Buttermilk is another option; use slightly less milk if using buttermilk.

Smart Shopping & Savvy Savings Tips

Making delicious food doesn’t have to break the bank! Here are a few tips for shopping smart and saving on your Jiffy Mexican cornbread ingredients:

• Buy Cheese in Blocks: Shredding your own cheese from a block is often cheaper than buying pre-shredded bags and melts better too!
• Stock up on Jiffy Mix: When Jiffy mix goes on sale, grab a few boxes. It lasts a long time and is a pantry staple for quick baking.
• Canned Goods Sales: Keep an eye out for sales on canned cream-style corn and Rotel tomatoes. Stock up when they’re cheap!
• Fresh Jalapeños: If you don’t use the whole jalapeño, dice and freeze the rest in a small freezer bag. Perfect for adding a kick to future dishes!

Quick Storage Tip: Opened cans of cream-style corn or Rotel should be transferred to an airtight container and stored in the fridge for up to 3-4 days if you have leftovers from another recipe (or accidentally open an extra can!).

The Essential Equipment for This Recipe

You don’t need a professional kitchen for this Jiffy Mexican cornbread! A few basic items will get you started:

• Large Mixing Bowl: You’ll need plenty of space to combine all those lovely ingredients without making a mess.
• Measuring Cups and Spoons: Accuracy matters in baking, even with a mix!
• Can Opener: For the corn and Rotel.
• Cutting Board and Knife: For dicing the jalapeño.
• Spatula or Wooden Spoon: For mixing.
• 9×13 inch Baking Pan: A standard size perfect for getting nice slices. A cast iron skillet (10-inch or 12-inch) also works beautifully and can give you a crispier edge. Cast iron requires preheating and potentially a bit more grease, but oh, the crust is worth it!
• Oven Mitts: Safety first when dealing with a hot oven!

How to Make Jiffy Mexican Cornbread: Step-by-Step Instructions

Alright, let’s get baking! This part is wonderfully simple.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking pan (or your cast iron skillet) generously with butter, shortening, or cooking spray. Make sure you get the sides and corners!
2. Combine Wet Ingredients: In your large mixing bowl, whisk together the milk, eggs, and sour cream until well combined and smooth.
3. Add Canned Goods: Stir in the cream-style corn and the undrained can of Rotel diced tomatoes and green chilies. Mix until everything is incorporated. Don’t drain the Rotel; that liquid adds precious moisture and flavor!
4. Introduce the Mix: Add both boxes of Jiffy Corn Muffin Mix to the wet ingredients. Stir just until the dry mix is moistened. Be careful not to overmix! A few lumps are totally okay; overmixing develops gluten and can result in tough cornbread.
5. Stir in the Goodies: Gently fold in the shredded cheeses and diced jalapeño. If using any optional add-ins like bacon, sausage, or onion, add them now too. Stir just enough to distribute them evenly throughout the batter.
6. Pour and Spread: Pour the batter into your prepared baking pan or skillet. Spread it out evenly using your spatula.
7. Bake: Place the pan in the preheated oven. Bake for 35-45 minutes, or until the top is golden brown, and a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary depending on your oven and pan (cast iron might take a little longer).
8. Cool (a little!): Let the cornbread cool in the pan for about 10-15 minutes before cutting and serving. This allows it to set up nicely. It’s best served warm!

Prep time: 10-15 minutes
Cook time: 35-45 minutes

Expert Insights: Tips, Tricks, and Culinary Hacks for Success

Want to take your Jiffy Mexican Cornbread from great to absolutely phenomenal? Here are a few of my favorite tips and tricks I’ve learned over the years:

• Don’t Overmix the Batter: This is probably the most important tip for any cornbread. Mix only until the dry ingredients are just combined with the wet. Lumps are fine! Overmixing develops gluten, leading to tough, dense cornbread instead of that lovely tender crumb we’re after.
• Grease Your Pan Generously: Seriously, don’t be shy with the butter or spray. This ensures your cornbread doesn’t stick and gives you those perfect, slightly crispy edges. If using cast iron, make sure it’s well-seasoned and greased.
• Room Temperature Ingredients: While not strictly necessary for this quick recipe, using room-temperature eggs and milk can help them incorporate more smoothly into the batter, leading to a slightly more even texture.
• Cheese Power-Up: For an extra cheesy punch, sprinkle a little extra shredded cheese over the top of the batter *before* baking. It creates a beautiful cheesy crust.
• Test for Doneness: Ovens can be finicky! Always test your cornbread with a toothpick or skewer inserted into the center. If it comes out clean (maybe with a few moist crumbs, but no wet batter), it’s done. If it comes out wet, give it a few more minutes and test again.
• Insider Hack: To intensify the savory flavors, gently sauté the diced jalapeño and any optional diced onion in a little butter or oil before adding them to the batter. This softens them and brings out their sweetness, reducing the raw bite.

Recipe Swaps & Variations for Jiffy Mexican Cornbread

This Jiffy Mexican cornbread is a fantastic base for creativity! Here are some ways to change it up:

• Gluten-Free: You can swap the Jiffy Corn Muffin Mix for a certified gluten-free cornbread mix. Ensure all other ingredients (like cheeses and sour cream) are also gluten-free.
• Spice Level: Ramp up the heat by using ‘Hot’ Rotel or adding a pinch of cayenne pepper or a dash of hot sauce to the batter. For milder, stick to ‘Mild’ Rotel and remove all jalapeño seeds and membranes, or omit entirely.
• Add Protein: Stir in 1/2 to 1 cup of cooked and crumbled sausage, ground beef, shredded chicken, or even black beans for a heartier, almost meal-in-one version.
• Veggie Boost: Add 1/4 cup finely diced bell pepper, 1/4 cup frozen or canned corn kernels (in addition to the cream-style), or a couple of tablespoons of chopped fresh cilantro directly into the batter.
• Cheese Variations: Swap Cheddar and Monterey Jack for pepper Jack (for more heat), Colby Jack, or even a smoked Gouda for a different flavor profile.

Perfect Pairings: What to Serve with Jiffy Mexican Cornbread

This Jiffy Mexican cornbread is a versatile star! Here are some ideas for what to serve alongside it:

• Chili and Soups: This is a classic pairing for a reason! It’s the perfect accompaniment to a hearty bowl of beef chili, white chicken chili, black bean soup, or even a simple vegetable soup. The cornbread is ideal for crumbling on top or dipping.
• Tacos, Enchiladas, and Fajitas: Lean into the “Mexican” aspect! It’s a delightful alternative to rice and beans, adding a touch of sweetness and crumbly texture to your favorite Mexican-inspired meals.
• BBQ: Pulled pork, ribs, or BBQ chicken are all fantastic with a slice of warm Mexican cornbread. The sweet and savory notes complement smoky BBQ flavors beautifully.
• Breakfast or Brunch: Yes, seriously! Try serving a slice with scrambled eggs, bacon, and a side of salsa for a delicious morning twist.
• Plating Tip: Serve warm slices with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and maybe a drizzle of honey if you like that sweet and savory mix. For chili, place a square right in the bowl!

Storing Your Jiffy Mexican Cornbread

If you happen to have any leftovers (a rare occurrence in my house!), here’s how to store this delicious Mexican cornbread to keep it fresh.

• At Room Temperature: Leftover cornbread can be stored in an airtight container or wrapped tightly in plastic wrap on the counter for 1-2 days, especially if your kitchen isn’t too warm.
• In the Refrigerator: For longer storage, place cooled cornbread in an airtight container or wrap well and store in the fridge for up to 4-5 days. The texture might change slightly, becoming a bit more firm.
• Freezing: Cornbread freezes beautifully! Allow it to cool completely. Wrap individual slices or the whole block tightly in plastic wrap, then place in a freezer-safe bag or container. It will last in the freezer for up to 2-3 months. Thaw at room temperature or gently reheat.
• Reheating: The best way to reheat is in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes until warmed through. Microwaving is quick but can sometimes make it a little rubbery; heat in short bursts if using the microwave.
• Spoilage: Like any baked good, watch for mold or a strange odor, which indicates it’s time to discard it.
• Leftover Hack: Crumble leftover cornbread over chili the next day, or warm it up and serve alongside fried chicken!

Printable Recipe Card

The Best Jiffy Mexican Cornbread Recipe You’ll Make Again and Again

This easy Jiffy Mexican Cornbread recipe is a true family favorite! Using simple ingredients like Jiffy mix, cream-style corn, and Rotel, it comes together quickly for a moist, cheesy, and slightly spicy cornbread that’s perfect with chili, soup, or any Mexican-inspired meal. It’s warm, comforting, and wonderfully forgiving – truly a cherished recipe you’ll want to make again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Bread, Side Dish

Cuisine American, Mexican

Servings 12 slices

Calories 300 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Measuring Cups and Spoons
• 1 Can Opener
• 1 Cutting Board
• 1 Knife
• 1 Spatula or Wooden Spoon
• 1 9×13 inch Baking Pan Alternatively, a 10 or 12-inch cast iron skillet can be used for a crispier edge.
• 1 Oven Mitts

Ingredients

  

• 2 boxes Jiffy Corn Muffin Mix 8.5 ounces each
• 1 cup milk whole milk or 2%
• 2 large eggs
• 1/2 cup sour cream full-fat or light, or plain Greek yogurt
• 1 can cream-style corn about 14.5 ounces
• 1 can Rotel diced tomatoes and green chilies about 10 ounces, undrained
• 1 cup shredded Cheddar cheese or a Mexican blend
• 1/2 cup shredded Monterey Jack cheese optional
• 1/4 cup diced jalapeño fresh or canned, seeds removed for less heat

Instructions

 

• Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking pan (or your cast iron skillet) generously with butter, shortening, or cooking spray. Make sure you get the sides and corners!
• In your large mixing bowl, whisk together the milk, eggs, and sour cream until well combined and smooth.
• Stir in the cream-style corn and the undrained can of Rotel diced tomatoes and green chilies. Mix until everything is incorporated. Don’t drain the Rotel; that liquid adds precious moisture and flavor!
• Add both boxes of Jiffy Corn Muffin Mix to the wet ingredients. Stir just until the dry mix is moistened. Be careful not to overmix! A few lumps are totally okay; overmixing develops gluten and can result in tough cornbread.
• Gently fold in the shredded cheeses and diced jalapeño. If using any optional add-ins like bacon, sausage, or onion, add them now too. Stir just enough to distribute them evenly throughout the batter.
• Pour the batter into your prepared baking pan or skillet. Spread it out evenly using your spatula.
• Place the pan in the preheated oven. Bake for 35-45 minutes, or until the top is golden brown, and a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary depending on your oven and pan (cast iron might take a little longer).
• Let the cornbread cool in the pan for about 10-15 minutes before cutting and serving. This allows it to set up nicely. It’s best served warm!

Notes

Don’t overmix the batter for tender cornbread. Grease your pan generously to prevent sticking and create nice edges. Using room temperature ingredients can help with texture. For extra cheesy flavor, sprinkle additional cheese on top before baking. Always test for doneness with a toothpick.

Store cooled leftovers in an airtight container at room temperature for 1-2 days, or in the fridge for 4-5 days. It freezes well for up to 2-3 months. Reheat in the oven or toaster oven for best results.

Keyword cheesy cornbread, comfort food, cornbread, easy recipe, jiffy mix, mexican cornbread, quick bread, ro tel, spicy cornbread

Nutrition Breakdown: Calories, Protein, Fats & More

While I don’t usually obsess over numbers when it comes to comfort food, here’s an estimated nutritional breakdown per serving (assuming 12 servings per pan). Remember, this is just an estimate!

• Calories: ~280-320
• Protein: ~7-9g
• Fat: ~15-18g
• Saturated Fat: ~7-9g
• Carbohydrates: ~28-32g
• Sugar: ~8-10g
• Sodium: ~400-500mg

Disclaimer: Nutrition data is an estimate based on average values and may vary significantly depending on specific ingredients, measurements, and optional additions used.

Recipe FAQ

Got questions? You’re not alone! Here are some common questions I get asked about this Jiffy Mexican Cornbread recipe:

• Can I use a different size pan? Yes, but you may need to adjust the baking time. A smaller, thicker pan might need longer, while a larger, thinner pan will bake faster. Keep an eye on it and test for doneness.
• What if I don’t have cream-style corn? Cream-style corn adds moisture and a subtle sweetness. You could try substituting with a can of drained whole kernel corn mixed with about 1/4 cup of milk and 1 tablespoon of cornstarch, heated briefly on the stove until slightly thickened, but the texture won’t be quite the same. It’s really worth getting cream-style corn for this recipe!
• Can I add actual corn kernels? Absolutely! Many versions include a can of drained corn kernels in addition to the creamed corn. This adds a lovely pop of texture.
• Why is my cornbread dry or crumbly? This is often due to overmixing the batter or baking for too long. Stick to mixing until just combined and test for doneness with a toothpick at the earliest recommended time.
• Can I make this ahead of time? You can mix the dry and wet ingredients separately a day in advance and store them in the fridge. Combine them just before baking. Baking the whole dish ahead is fine, but it’s truly best served warm and fresh from the oven.
• Is Jiffy mix gluten-free? No, traditional Jiffy Corn Muffin Mix contains wheat flour. You would need to use a specific certified gluten-free cornbread mix for a GF version.

Happy Cooking & Share Your Results!

There you have it, my friend! Your very own batch of incredibly easy, wonderfully flavorful Jiffy Mexican Cornbread. I truly hope you love making and sharing this recipe as much as I do. It’s comfort food at its finest, simple yet satisfying. Remember, where every bite tells a story – and this one is a warm, cheesy, slightly spicy tale of kitchen ease and deliciousness.

I can’t wait to see your creations! Please leave a comment below and tell me how it turned out for you. Did you add any fun variations? What did you serve it with? Sharing your experiences makes this cooking community so special. And if you snap a photo, be sure to share it on social media! Tag me on Instagram or share it on Pinterest so I can see your masterpiece!

What’s your favorite memory associated with cornbread? And what’s the first thing you’re going to pair this amazing Jiffy Mexican Cornbread with?