Jiffy Mexican Cornbread
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Jiffy Mexican Cornbread
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A quick and easy shortcut recipe that's full of flavor thanks to the creamed corn, jalapenos, chives, and cheese!
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Ingredients
- 1 (8.5 ounce) corn muffin mix Jiffy brand, package
- 1 large egg
- ½ cup milk
- 1 (8.25 ounce) cream-style corn canned
- 1 cup cheddar cheese or Pepper Jack cheese or Mexican cheese blend; grated
- 2 tablespoons chives chopped, or green onions
- 1 medium jalapeno pepper seeded and finely diced (about 3-4 tablespoons) (or sub with ¼ cup jarred sliced jalapenos that you pat dry and chop
Instructions
- Preheat oven to 400°F. Grease an 8-inch square baking dish with nonstick cooking spray. In a large mixing bowl, stir or whisk together all the ingredients.
- Transfer the batter to the prepared baking dish. Spread in an even layer.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Equipments used:
Notes
- You only need the small (8.25 ounce) can of creamed corn (also called "cream-style corn"). If you can't find the small can, purchase a regular 14.75 ounce can and just use about half of it in the recipe.
- You only need the small (8.25 ounce) can of creamed corn (also called "cream-style corn"). If you can't find the small can, purchase a regular 14.75 ounce can and just use about half of it in the recipe.
- To serve a larger group, double all of the ingredients (using the larger 14.75 ounce can of creamed corn) and bake the cornbread in a 13 x 9-inch baking dish. You'll likely need to increase the total baking time by 5-10 minutes as well. This cornbread isn't very spicy at all, so long as you remove the ribs and the seeds from the pepper. If you prefer a spicier Mexican cornbread, leave some of those seeds and ribs intact. You can also add extra jalapeño if you like!
- To serve a larger group, double all of the ingredients (using the larger 14.75 ounce can of creamed corn) and bake the cornbread in a 13 x 9-inch baking dish. You'll likely need to increase the total baking time by 5-10 minutes as well.
- This cornbread isn't very spicy at all, so long as you remove the ribs and the seeds from the pepper. If you prefer a spicier Mexican cornbread, leave some of those seeds and ribs intact. You can also add extra jalapeño if you like!
Nutrition Information
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Serving
1square
Calories
197kcal
(10%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
35mg
(12%)
Sodium
383mg
(16%)
Potassium
110mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
264IU
(5%)
Vitamin C
5mg
(6%)
Calcium
125mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 197kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 35mg | 12% |
| Sodium | 383mg | 16% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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