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!
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Can Opener
- 1 Cutting Board
- 1 Knife
- 1 Spatula or Wooden Spoon
- 1 9x13 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 9x13 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.