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Jiffy Mexican Cornbread
A quick and easy shortcut recipe that's full of flavor thanks to the creamed corn, jalapenos, chives, and cheese!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 9 people
Calories: 197 kcal
Course:
Side Dish
Cuisine:
American , Mexican
Ingredients
- 1 (8.5 ounce) Package Jiffy Corn Muffin Mix
- 1 large egg
- ½ cup milk
- 1 (8.25 ounce) can cream-style corn
- 1 cup grated sharp cheddar cheese, Pepper Jack cheese, or Mexican cheese blend
- 2 tablespoons Chopped fresh chives or green onions
- 1 medium jalapeño 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.
Cup of Yum
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
Serving
1square
Calories
197kcal
(10%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
35mg
(12%)
Sodium
383mg
(16%)
Potassium
110mg
(3%)
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
% 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.