Jiffy Mexican Cornbread Recipe
Learn how to make a moist, flavorful Jiffy Mexican cornbread. This easy recipe combines Jiffy corn muffin mix, jalapeño peppers, chives, and sharp cheddar cheese for a quick side dish perfect for any event.
Equipment
- Mixing bowl
- 8-inch square or round baking dish
- Spoon or spatula
Ingredients
- 2 boxes of Jiffy Corn Muffin Mix
- 1 cup self-rising white cornmeal
- 1/2 cup self-rising flour
- 2 large eggs beaten
- 1/3 cup buttermilk
- 1 can 8 ounces creamed corn
- 1/4 cup milk
- 3/4 cup shredded cheddar cheese
- 2 diced jalapeños seeds optional
- 1/4 cup chopped chives optional
Instructions
- Preheat the oven to 375°F and grease a 9-inch square or 8-inch round baking dish.
- In a large mixing bowl, whisk together Jiffy corn muffin mix, cornmeal, and flour.
Add the wet ingredients:
- eggs, buttermilk, creamed corn, and milk. Stir until just combined.
- Gently fold in the cheddar cheese, jalapeños, and optional chives.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving.
Nutrition
Serving: 1slice 60gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1.5mg
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