I’m sharing my Easy Mexican Cornbread made with Jiffy mix, jalapeño, and cheddar for a pantry-friendly side with a clever twist.

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I never thought a box of Jiffy could turn into something this bold. With shredded sharp cheddar cheese and chopped pickled jalapeños the cornbread steals the spotlight at every plate.

It has a little kick, a cheesy pull, and people always ask for seconds. I’ve chased down tons of Jiffy Recipes and even bookmarked every Easy Mexican Cornbread With Jiffy I could find, yet this one still surprises me.

You wont believe how simple it tastes like something from your favorite taqueria. If you like rustic slightly messy, flavor first sides youll want to bring this to the table.

Ingredients

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Jiffy mix: mostly carbs, a little fiber, gives sweetness and quick structure to batter.
Cream style corn: juicy sweetness, adds moisture and tiny fiber with natural corn sugars.
Sharp cheddar: protein and fat, bold savory flavor, melts for gooey richness.
Pickled jalapeños: spicy tang, low calories, lots of flavor, can be high in sodium.
Green onions: fresh bite, some vitamins and fiber, give bright onion aroma.
Cilantro: bright citrusy-herb note, low calorie, adds freshness and tiny antioxidants.
Butter: adds rich fat and browning, high in saturated fat so use sparingly.

Ingredient Quantities

1 (8.5 oz) box Jiffy corn muffin mix

1 large egg

1/3 cup milk

1 (14.75 oz) can cream style corn

1 cup shredded sharp cheddar cheese

1/4 cup chopped pickled jalapeños, drained

1/4 cup sliced green onions (about 3)

2 tbsp chopped fresh cilantro, loosely packed

2 tbsp melted butter

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

How to Make this

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1. Preheat oven to 375°F and lightly grease an 8×8 inch baking pan or a 9-inch cast iron skillet; if you like crisp edges preheat the skillet in the oven for 5 minutes while you mix the batter.

2. In a large bowl whisk the egg and milk until smooth, then stir in the cream style corn and the 2 tablespoons melted butter.

3. Add the entire box of Jiffy corn muffin mix, the 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; fold together just until combined, dont overmix or it will get tough.

4. Gently fold in 1 cup shredded sharp cheddar, the drained 1/4 cup chopped pickled jalapeños, 1/4 cup sliced green onions and the 2 tablespoons chopped cilantro so the mix stays chunky and not uniform.

5. Pour the batter into your prepared pan or heated skillet and smooth the top with a spatula; if you want more melty cheese sprinkle a little extra cheddar on top.

6. Bake in the center of the oven for about 20 to 25 minutes, or until the top is golden and a toothpick in the center comes out with a few moist crumbs but not raw batter.

7. Let the cornbread cool in the pan for 8 to 10 minutes so it sets, then run a knife around the edges and slice into squares or wedges.

8. Serve warm with a little extra sliced green onion and cilantro on top if you have them; it’s great with butter, salsa or sour cream, and leftovers reheat nicely in a hot oven or toaster oven.

Equipment Needed

1. 8 x 8 inch baking pan or 9 inch cast iron skillet (preheat skillet for crisp edges if you like)
2. Large mixing bowl
3. Whisk or fork
4. Rubber spatula or wooden spoon for folding and smoothing the top
5. Measuring cups and spoons
6. Can opener and small strainer or slotted spoon to drain the jalapeños
7. Box grater for shredding cheddar or use pre shredded cheese
8. Knife and cutting board for the green onions and cilantro
9. Oven mitts and a toothpick or cake tester to check doneness

FAQ

Q: Can I use whole kernel corn or fresh corn instead of cream style corn?

A: Yes. For canned whole kernel, drain most of the liquid and stir in, or blend 1/4 cup to mimic creaminess. For fresh, cut kernels off the cob and pulse a few times in a food processor to make some creamy bits, then fold in. If you add too much liquid, bake a few minutes longer.

Q: How do I make it less spicy or way hotter?

A: To tame heat remove seeds and membranes from the pickled jalapeños or use fewer tablespoons. To crank it up add more jalapeños, a chopped serrano, or a pinch of cayenne or chipotle powder. Taste the peppers first, they vary a lot.

Q: Can I make this dairy free or use different cheese?

A: You can swap milk for unsweetened almond or oat milk and use vegan butter and dairy free shredded cheese. Texture will be slightly different, a bit less rich. For different cheese, Monterey Jack or Pepper Jack work great with the flavors.

Q: Why is my cornbread gummy in the middle?

A: Usually underbaked or too much liquid. Check with a toothpick, bake 5 to 10 minutes more if needed. Next time drain a bit of the cream corn or reduce milk by a tablespoon or two. Also don’t overmix the batter, stir until just combined.

Q: Can I make the batter ahead or freeze the finished cornbread?

A: Batter is best baked right away because leavening loses strength if it sits overnight, but you can chill it a few hours; let it warm 20 minutes before baking. Baked cornbread stores 3 days in the fridge, or freeze wrapped up to 2 months. Reheat in a 325 to 350 F oven until warmed through.

Q: My top browned too fast but center was still wet. What now?

A: Loosely tent foil over the pan and finish baking until a toothpick comes out clean. For next time lower the oven temp 25 degrees and add a few extra minutes of bake time so it cooks more evenly.

Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌ Recipe Substitutions and Variations

Jiffy corn muffin mix: swap for 1 cup self-rising cornmeal mix, or make your own by mixing 1 cup yellow cornmeal + 1/2 cup all-purpose flour + 1 tbsp sugar + 1 tsp baking powder. Either works fine, just expect a tiny texture change.
Cream style corn: use 1 can whole kernel corn, drained, then pulse a few seconds in a blender with 2 to 3 tbsp milk to get that creamy texture, or use 1 cup thawed frozen creamed corn or 1/2 cup sour cream for richness.
Shredded sharp cheddar: substitute Monterey Jack or Colby for milder flavor, or use Pepper Jack if you want extra kick. A mix of cheddar and mozzarella will melt creamier.
Pickled jalapeños: swap with 1 fresh jalapeño, seeded and minced (use less if you dont want much heat), or use a 4 oz can of mild chopped green chiles, or chopped pickled banana peppers for tang without as much heat.

Pro Tips

1) Let the batter sit 10 to 15 minutes before you bake it, it really helps the corn mix soak up the liquids so the cornbread is moister and less grainy. If it thickens too much just give it a quick stir.

2) Packaged pickled jalapenos vary a lot, taste one first and pull out some seeds if theyre too spicy or rinse them quick to tame the vinegary bite. Pat them dry on a paper towel so you dont add extra water to the batter.

3) For a nice browned top, put the finished pan under the broiler for 20 to 40 seconds at the end, watch it the whole time or it will burn. If you want crisp edges, a hot cast iron pan or a little extra butter around the sides helps a ton.

4) Want it richer or less crumbly the next day? Fold in 1 to 2 tablespoons of sour cream or plain Greek yogurt when you mix, it makes the texture creamier. Leftovers reheat best in a toaster oven at 350F for 6 to 10 minutes, or freeze slices wrapped tight in foil for up to 2 months.

Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌ Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Easy Mexican Cornbread made with Jiffy mix, jalapeño, and cheddar for a pantry-friendly side with a clever twist.

Servings

servings

Calories

259

kcal

Equipment: 1. 8 x 8 inch baking pan or 9 inch cast iron skillet (preheat skillet for crisp edges if you like)
2. Large mixing bowl
3. Whisk or fork
4. Rubber spatula or wooden spoon for folding and smoothing the top
5. Measuring cups and spoons
6. Can opener and small strainer or slotted spoon to drain the jalapeños
7. Box grater for shredding cheddar or use pre shredded cheese
8. Knife and cutting board for the green onions and cilantro
9. Oven mitts and a toothpick or cake tester to check doneness

Ingredients

1 (8.5 oz) box Jiffy corn muffin mix
1 large egg
1/3 cup milk
1 (14.75 oz) can cream style corn
1 cup shredded sharp cheddar cheese
1/4 cup chopped pickled jalapeños, drained
1/4 cup sliced green onions (about 3)
2 tbsp chopped fresh cilantro, loosely packed
2 tbsp melted butter
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Preheat oven to 375°F and lightly grease an 8×8 inch baking pan or a 9-inch cast iron skillet; if you like crisp edges preheat the skillet in the oven for 5 minutes while you mix the batter.
In a large bowl whisk the egg and milk until smooth, then stir in the cream style corn and the 2 tablespoons melted butter.
Add the entire box of Jiffy corn muffin mix, the 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; fold together just until combined, dont overmix or it will get tough.
Gently fold in 1 cup shredded sharp cheddar, the drained 1/4 cup chopped pickled jalapeños, 1/4 cup sliced green onions and the 2 tablespoons chopped cilantro so the mix stays chunky and not uniform.
Pour the batter into your prepared pan or heated skillet and smooth the top with a spatula; if you want more melty cheese sprinkle a little extra cheddar on top.
Bake in the center of the oven for about 20 to 25 minutes, or until the top is golden and a toothpick in the center comes out with a few moist crumbs but not raw batter.
Let the cornbread cool in the pan for 8 to 10 minutes so it sets, then run a knife around the edges and slice into squares or wedges.
Serve warm with a little extra sliced green onion and cilantro on top if you have them; it’s great with butter, salsa or sour cream, and leftovers reheat nicely in a hot oven or toaster oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.