Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cost per Serving: $1
Calorie Count per Serving: 220 kcal
The first time I had Mexican cornbread, I knew it was something special. It was at a family potluck, and one bite of that cheesy, slightly spicy, and incredibly moist cornbread had me hooked. Ever since, I’ve been making my own version—using Jiffy mix as a shortcut.
This Jiffy Mexican Cornbread Recipe is the perfect blend of sweet and savory, packed with cheddar cheese, green chilies, and just the right amount of spice. It’s ridiculously easy to make, comes together in minutes, and pairs perfectly with chili, soups, or just a pat of butter.
Once you try it, you’ll never make plain cornbread again.
Ingredients you will need:
The exact ingredient amounts can be found below in the recipe card.
Jiffy Corn Muffin Mix: The ultimate shortcut to soft, slightly sweet cornbread with minimal effort. It gives you that classic cornbread texture without the need for measuring out cornmeal and flour.
Eggs: Essential for binding the batter together and keeping the cornbread fluffy. Room-temperature eggs work best here for even mixing.
Milk: Adds moisture and richness. Regular milk works great, but if you want a slight tang, swap in buttermilk—it deepens the flavor and makes the crumb extra tender.
Cheddar Cheese: Sharp cheddar melts beautifully into the cornbread, adding a rich, savory bite. If you’re feeling adventurous, try pepper jack for a little extra heat.
Green Chilies: Mild, smoky, and just spicy enough. These diced chilies blend seamlessly into the batter, adding warmth without overpowering the cornbread.
Creamed Corn: The secret to ultra-moist cornbread. It not only adds sweetness but also keeps every bite soft and tender. Don’t skip this ingredient—it makes all the difference.
Jalapeños (Optional): If you like a little extra kick, finely dice a fresh jalapeño or use pickled jalapeño slices for a tangy heat.
Butter: A little melted butter gives the cornbread a golden crust and a rich, buttery taste. Brushing some on top right after baking takes it over the top.
How to make Jiffy Mexican Cornbread Recipe
Step 1: Preheat the Oven & Prep the Skillet
Start by preheating your oven to 375°F. If you’re using a cast iron skillet, place it in the oven while it heats up—this helps create those perfectly crispy edges. If you’re using a baking dish, just grease it well with butter or cooking spray.
Step 2: Mix the Batter
In a large mixing bowl, crack the eggs and whisk them until smooth. Pour in the milk and give it another quick stir. Now, add the Jiffy corn muffin mix, stirring just until combined. It’s okay if the batter looks a little lumpy—overmixing will make the cornbread dense.
Step 3: Add the Good Stuff
Fold in the cheddar cheese, green chilies, and creamed corn. If you’re adding jalapeños, now’s the time. The batter should be thick but pourable.
Step 4: Bake Until Golden
Carefully remove the hot cast iron skillet from the oven (if using) and add a small pat of butter, swirling it around until melted. Pour in the batter, smoothing the top with a spatula. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Cool & Serve
Let the cornbread rest for at least 5 minutes before slicing. This helps it set and makes cutting easier. Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite chili.
Why You’ll Love This Jiffy Mexican Cornbread Recipe
This isn’t just any cornbread—it’s cheesy, moist, and packed with flavor. The creamed corn keeps every bite soft and tender, while the green chilies add just the right amount of warmth. And thanks to the Jiffy mix shortcut, you get all that deliciousness without the extra work.
It’s also incredibly versatile. Want more heat? Add jalapeños. Prefer it extra cheesy? Toss in some pepper jack. Need a crowd-pleasing side for chili or BBQ? This cornbread has you covered. Whether you’re serving it at a casual family dinner or a potluck, it always disappears fast.
Jiffy Mexican Cornbread Recipe Tips
Use a Cast Iron Skillet
If you want crispy edges and an even bake, a cast iron skillet is the way to go. Preheating it in the oven before adding the batter gives you that perfect golden crust. No skillet? A baking dish works just fine—just grease it well.
Don’t Overmix the Batter
Cornbread should be light and tender, not dense. Stir just until the ingredients are combined—it’s okay if there are a few lumps. Overmixing will make it tough.
Let It Rest Before Slicing
As tempting as it is to dig in right away, let the cornbread rest for at least 5 minutes after baking. This helps it set, making slicing easier (and keeping all that cheesy goodness inside).
Brush with Butter
For an extra boost of flavor, brush the top with melted butter as soon as it comes out of the oven. It adds a rich, buttery finish that takes it over the top.
Perfect Pairings
This cornbread is made to be served alongside something hearty. A big bowl of chili? Perfect. Smoked Ribeye Steak or BBQ chicken? Even better. It’s got just the right amount of sweetness and spice to balance out rich, smoky flavors.
If you’re keeping things simple, a pat of butter and a drizzle of honey can turn a slice into a snack on its own. And if you really want to level it up, serve it with a bowl of warm tortilla soup or a plate of smoky grilled steak—the flavors are a match made in heaven.
For the perfect meal, serve it with a bowl of creamy, flavorful soup like this Creamy Green Chili Chicken Soup. The rich, slightly spicy broth and tender chicken complement the cornbread’s cheesy, golden goodness—making it a match made in comfort food heaven.
Here are two must-have kitchen tools for making the perfect Jiffy Mexican Cornbread:
Must-have kitchen tools for making the perfect Jiffy Mexican Cornbread recipe:
- Cast Iron Skillet – For crispy edges and even baking, a cast iron skillet is the best way to get that golden crust. Check it out here.
- Box Grater – Freshly shredded cheese melts better and adds more flavor to your cornbread than pre-shredded cheese. Find it here.
When to Serve This Jiffy Mexican Cornbread Recipe
This is the kind of recipe you pull out when you need a crowd-pleaser. It’s perfect for potlucks, game days, and family gatherings—basically, any event where people will be hovering around the food table, sneaking extra bites.
It also makes a great weeknight side dish. Since it comes together in under 40 minutes, you can whip it up anytime you’re making chili, soup, or even just grilled chicken. And if you’re hosting a backyard BBQ, this cornbread belongs on the menu—it’s guaranteed to be one of the first things to disappear.
FAQ
Can I make this cornbread ahead of time?
Yes! Bake it as usual, let it cool completely, and store it in an airtight container at room temperature for up to two days. If you want that fresh-from-the-oven taste, warm it up in a 300°F oven for about 10 minutes before serving.
Can I freeze Jiffy Mexican Cornbread?
Absolutely. Slice it into portions, wrap them tightly in plastic wrap, and store in a freezer bag. When you’re ready to eat, reheat a slice in the oven or microwave until warm.
Can I make this without cheese?
You can, but it won’t be as rich or moist. If you skip the cheese, consider adding an extra tablespoon of butter or a little more creamed corn to keep the texture soft.
What if I don’t have green chilies?
No worries! You can swap them for diced fresh jalapeños for extra heat, or even chopped bell peppers if you prefer a milder flavor.
How do I make this cornbread spicier?
Easy—add an extra diced jalapeño (with seeds for extra kick), a pinch of cayenne pepper, or use pepper jack cheese instead of cheddar.
Can I use a different cornbread mix?
Yes! While Jiffy gives it that classic slightly sweet flavor, you can use any cornbread mix you like. Just be sure to check the package directions—some may need a little extra liquid.
Print
Jiffy Mexican Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Jiffy Mexican Cornbread is cheesy, moist, and packed with flavor. Made with green chilies, creamed corn, and sharp cheddar, it’s the perfect side for chili, BBQ, or soups. Thanks to the Jiffy mix shortcut, this cornbread comes together in minutes while still tasting homemade.
Ingredients
1 box (8.5 oz) Jiffy Corn Muffin Mix
2 large eggs (room temperature)
½ cup milk (or buttermilk for a richer flavor)
1 cup shredded cheddar cheese (or pepper jack for extra spice)
1 can (4 oz) diced green chilies (drained)
½ cup creamed corn
1 tablespoon melted butter (plus extra for greasing the pan)
1 small jalapeño, diced (optional, for extra heat)
Instructions
1. Preheat & Prep
Preheat your oven to 375°F. If using a cast iron skillet, place it in the oven while it heats up. Otherwise, grease a baking dish with butter or cooking spray.
2. Mix the Batter
In a large mixing bowl, whisk together the eggs and milk until smooth. Add the Jiffy mix and stir gently—don’t overmix! Fold in the cheese, green chilies, creamed corn, and jalapeños if using.
3. Bake Until Golden
If using a preheated cast iron skillet, carefully remove it from the oven and add a small pat of butter, letting it melt. Pour in the batter and smooth the top. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
4. Let It Rest & Serve
Allow the cornbread to cool for at least 5 minutes before slicing. Serve warm with butter, honey, or alongside your favorite chili or BBQ.
Notes
- For crispier edges, use a cast iron skillet and preheat it in the oven before adding the batter.
- Make it spicier by adding extra jalapeños or a pinch of cayenne pepper.
- For a fluffier texture, swap milk for buttermilk—it adds richness and depth.
- Leftovers? Store in an airtight container at room temperature for up to two days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Rise & Dine
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1Slice
- Calories: 220kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Jiffy Mexican Cornbread, easy cornbread recipe, cheesy cornbread, best Mexican cornbread, Jiffy cornbread with cheese and chilies, moist cornbread, homemade cornbread with green chilies
Jiffy Mexican Cornbread is one of those recipes that’s always a crowd-pleaser. It’s cheesy, slightly spicy, and incredibly easy to make, making it the perfect side dish for any meal. Once you try it, you’ll find yourself making it again and again.
What’s your favorite way to enjoy Mexican cornbread? Let me know in the comments!
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