Hey there! If you’re here, you’re probably craving something cozy with a kick, jiffy mexican cornbread recipe to be exact, and I can’t blame you. I remember the first time I baked this at my cozy NYC apartment; the spicy aroma filled the whole place and felt like a mini fiesta. It’s quick enough for a weeknight dinner but exciting enough for weekend gatherings.
This jiffy mexican cornbread recipe is your new must-try: cornmeal from a Jiffy mix, zesty jalapeños, sweet corn, and melty cheese all come together in perfect harmony. Think spicy, slightly sweet, a little savory, but oh so delicious. Let’s dive in!
Table of contents
- Why This Recipe Works (and Feels Like Chatting Over Chopped Veggies!)
- How to Make this Jiffy Mexican Cornbread
- Pro Tips for Success (Let’s Make This Cornbread Amazing!)
- Variants of the Recipe (Because Everyone Likes Options!)
- FAQs (Let’s Tackle Your Cornbread Questions!)
- Wrap It Up with Some Cornbread Love
Why This Recipe Works (and Feels Like Chatting Over Chopped Veggies!)
- Speedy shortcut: Jiffy mix gives you that classic cornbread texture in no time.
- Flavor injection: Jalapeños, corn kernels, and cheese turn basic into bold.
- Customizable: Make it vegan by swapping dairy for plant-based milk and cheese, or gluten‑free by choosing a GF Jiffy mix.
- Textural play: Corn adds crunch, cheese adds creaminess, every bite’s exciting.
- Kid‑friendly adaption: Swap jalapeños for mild green chiles or even bell pepper, still fun, less heat.
How to Make this Jiffy Mexican Cornbread
Jiffy Mexican Cornbread Recipe
8
servings10
minutes25
minutes220
kcalA spicy‑sweet, cheesy cornbread perfect for weeknight meals or gathering sides.
Keep the screen of your device on
Ingredients
1 box Jiffy Corn Muffin Mix (7.5 oz)
1 large egg
0.3 cup whole milk (or plant-based milk)
0.5 cup canned sweet corn kernels, drained
1 jalapeño, seeded and finely chopped
0.5 cup shredded cheddar cheese, plus extra for topping
1 tsp chili powder (optional)
0.125 cup melted butter (equivalent to 2 tablespoons)
Directions
- Preheat & prep (10 min) – Bake at 400°F (200°C). Grease an 8″ square pan or cast-iron skillet.
- Mix base (5 min) – Whisk Jiffy mix, egg, milk, and butter until small lumps disappear.
- Add flavor (2 min) – Stir in corn, jalapeño, cheese, and chili powder.
- Pour & smooth (1 min) – Pour into pan, smooth with a spatula.
- Bake (20–25 min) – Cornbread bakes until golden and toothpick comes out clean from center.
- Optional cheesy top (2 min) – Scatter extra cheese in last 5 mins of bake.
- Cool & slice (5 min) – Let it rest before slicing to avoid crumbling.
Notes
- Don’t over‑mix, light texture.
- Rotate the pan for even bake.
- Customize heat with jalapeño amount or swap cheese as desired.
Nutrition Facts
- Fat: 11g
- Cholesterol: 35mg
- Sodium: 400mg
- Carbohydrates: 24g
- Protein: 5g
Did you make this recipe?
Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster
Like this recipe?
Follow @therecipemasterblog on Pinterest
Follow us on Facebook!
Follow The Recipe Master on Facebook
Pro Tips for Success (Let’s Make This Cornbread Amazing!)
Okay, so you’ve got your ingredients lined up and you’re ready to bake, awesome! Before you dive in, let me share a few of my tried-and-true tips that’ll help you get that perfect golden crust, gooey cheese pull, and just the right kick of spice. These little nuggets of wisdom come from lots of test batches (and maybe a few oops moments), so you’re in good hands!
- Handle jalapeños like a pro: If you’re not into spicy surprises, wear gloves while chopping and remove all the seeds. Want more heat? Leave a few in!
- Cheese it up: I love using a cheddar-jack blend, it melts beautifully and adds a slightly creamy bite. Mix half into the batter, and sprinkle the rest on top near the end for that dreamy melted crown.
- Avoid dry cornbread: A couple tablespoons of sour cream or Greek yogurt mixed into the batter keeps things moist and tender.
- Even baking = even deliciousness: Rotate your pan halfway through the bake if your oven has hot spots (mine totally does!).
- Don’t overmix: Stir just until the batter comes together. Overmixing can make it dense and chewy, nobody wants that.
Variants of the Recipe (Because Everyone Likes Options!)
One of the best things about this Jiffy Mexican Cornbread recipe is how flexible it is. Whether you’re cooking for picky eaters, dietary needs, or just want to mix things up, there’s a version here for you. Think of this as your cornbread playground, play around and make it your own!
- Vegan Version
Skip the egg, use plant-based milk and vegan cheese, and sub in vegan butter. You’ll still get all that tasty, moist cornbread goodness without any animal products. - Gluten-Free Version
Grab a gluten-free cornbread or muffin mix and you’re good to go. Just be sure to double-check your cheese and any added spices for hidden gluten. - Southwest Style
Want to dial up the Tex-Mex vibes? Add in a handful of black beans, chopped green chiles, or even some diced red bell pepper for extra color and flavor. - Herby and Fresh
Stir in some fresh chopped cilantro, green onions, or even a little parsley. These add a pop of freshness that balances the richness of the cheese. - Bacon-Cheddar Dream
Crumbled bacon takes this to the next level. It adds a smoky, salty crunch that pairs beautifully with the sweet corn and spicy jalapeño.
Let your taste buds be the guide here, this recipe loves a good remix!
FAQs (Let’s Tackle Your Cornbread Questions!)
Totally! While Jiffy has that classic sweetness and texture we all know, feel free to use your favorite brand or even homemade cornbread mix. Just follow the box instructions for egg and milk amounts, it’ll still turn out delicious.
No worries! Just remove all the seeds and ribs from the jalapeño, or swap it out for mild green chiles or diced bell peppers. You’ll still get that nice pop of flavor without the fiery kick.
Absolutely! Just grab a gluten-free cornbread mix (there are quite a few great ones out there), and make sure your other ingredients are labeled gluten-free. The taste and texture will still be awesome.
Heck yes! If you’re a cheese lover like me, go wild. Just sprinkle a little extra on top during the last few minutes of baking to avoid burning. You’ll end up with an even cheesier, gooier bite.
No cast iron? No problem! An 8″ square baking dish or even a muffin tin will work just fine. Just keep an eye on the bake time, muffins usually take about 15 minutes.
Definitely! Bake it the day before, then reheat it in the oven before serving so it’s nice and warm. It also freezes really well, just wrap slices tightly and pop them in the freezer for later. Perfect for stress-free entertaining!
Wrap It Up with Some Cornbread Love
And that’s the beauty of this Jiffy Mexican Cornbread recipe, easy, flavorful, and the kind of side that turns any meal into something special. If you’re on a cornbread kick, don’t miss the classic Jiffy Cornbread Recipe for a simple staple you can dress up or down.
Craving a hearty main to pair it with? Try this comforting Chicken and Dressing Recipe or spice things up with a bold Beef Brisket Chili.
And if you’re feeling adventurous, why not start a Sourdough Starter or explore global flavor with this savory Chopped Almonds Asian Sauce?
Thanks for baking along, can’t wait to see what you try next!
Leave a Reply