Jiffy Mexican Cornbread

Jiffy Mexican Cornbread is super easy to make! It’s incredibly moist, full of flavor, and packed with peppers, making it the perfect side dish for my hands-down best-ever Chicken Tortilla Soup. All you need is a box of Jiffy Corn Muffin Mix and a few simple ingredients, and you'll have the most delicious, savory cornbread that’s also budget-friendly!

Jiffy Mexican Cornbread is super easy to make! It’s incredibly moist, full of flavor, and packed with peppers, making it the perfect side dish for my hands-down best-ever Chicken Tortilla Soup. All you need is a box of Jiffy Corn Muffin Mix and a few simple ingredients, and you'll have the most delicious, savory cornbread that’s also budget-friendly!

Ingredients

• 1 (8.5 oz.) pkg Jiffy Corn Muffin Mix
• ¼ cup diced red bell pepper
• ½ cup frozen corn (optional)
• 1 jalapeno, finely minced or a can diced green chilies, drained
• 2 sliced green onion
• 1 cup sour cream
• ¼ cup butter, melted or vegetable oil
• 1 cup shredded Mexican blend cheese or Cheddar Cheese
• 3 eggs
• 1 teaspoon baking powder
• Cooking spray

Directions for Jiffy Mexican Cornbread

1. Preheat your oven (350°F) and spray a 9” square baking dish with cooking spray.
2. Dice the red bell pepper, finely mince jalapeno (if using) and slice green onion.
3. Whisk the eggs, then stir in the peppers, chilies, and onions.
4. Add the remaining ingredients and mix until well combined.
5. Pour the mixture into the prepared baking dish.
6. Bake at 350°F for 40 minutes, or until a toothpick inserted into the center comes out clean.

This Jiffy Mexican Cornbread is packed with flavor, and everyone loves it! You’ll definitely want to double the recipe - it disappears quickly!

More Mexican Recipes

Jiffy Mexican Cornbread

Jyoti Behrani

This easy, moist Mexican cornbread is loaded with peppers and chilies, made with Jiffy Corn Muffin Mix.

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Print Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Mexican

Servings 9

Calories 153 kcal

Ingredients

  

1x2x3x

• ▢ 1 8.5 oz. pkg Jiffy Corn Muffin Mix
• ▢ ¼ cup diced red bell pepper
• ▢ ½ cup frozen corn; optional
• ▢ 1 jalapeno, finely minced or a can diced green chilies, drained
• ▢ 2 sliced green onion
• ▢ 1 cup sour cream
• ▢ ¼ cup butter, melted or vegetable oil
• ▢ 1 cup shredded Mexican blend cheese or Cheddar Cheese
• ▢ 3 eggs
• ▢ 1 teaspoon baking powder
• ▢ Cooking spray

Instructions

 

Directions for Jiffy Mexican Cornbread

• Preheat your oven (350°F) and spray a 9” square baking dish with cooking spray.
• Dice the red bell pepper, finely mince jalapeno (if using) and slice green onion.
• Whisk the eggs, then stir in the peppers, chilies, and onions.
• Add the remaining ingredients and mix until well combined.
• Pour the mixture into the prepared baking dish.
• Bake at 350°F for 40 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

Nutrition Facts

Jiffy Mexican Cornbread

Amount per Serving

Calories

153

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.05

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

4

g

Cholesterol

 

76

mg

25

%

Sodium

 

173

mg

8

%

Potassium

 

131

mg

4

%

Carbohydrates

 

5

g

2

%

Fiber

 

0.5

g

2

%

Sugar

 

0.5

g

1

%

Protein

 

6

g

12

%

Vitamin A

 

462

IU

9

%

Vitamin C

 

9

mg

11

%

Calcium

 

162

mg

16

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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