While I do enjoy sweet cornbread, I have a weak spot for the savory version. I am specifically drawn to this Mexican cornbread recipe like a moth to a flame. Packed with corn, green chilies, jalapenos, and cheese, it gives the classic cornbread a lip-smacking Mexican twist. While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. No judging, please. Drooling yet? So am I, so let’s get cooking!
Mexican Cornbread (with Jiffy Mix)
It’s rich, moist, and so cheesy! It has four types of cheeses in it, so how can it not be? The green chilies and jalapenos complement the richness of the cornbread and give it just the perfect amount of spice. Fear not, for it won’t burn your tongue. Here’s the best part: this recipe comes together in just one bowl. It’s so easy, even non-bakers can pull it off.
Ingredients
Jiffy Cornbread Mix - Let’s not complicate things by making cornbread from scratch! You’ll add a bunch of fresh ingredients to the batter, so don’t worry, no one will notice you’re using a boxed mix. Diced Onion - For a pop of color and a nice bite and flavor.Mexican Blend Cheese - It’s a combination of four kinds of cheese – natural cheddar, Monterey Jack, queso asadero, and queso quesadilla. You can also use Pepper Jack or sharp cheddar.Creamed Corn - For more corn flavor, moisture, and a wonderful texture.Sour Cream - To make the cornbread ultra-moist. You can opt for light sour cream or Greek yogurt for a lighter cornbread.Eggs - To bind the ingredients together and give the cornbread structure.Green Chilies - For that punch of flavor.Oil - You’ll use vegetable oil, but melted butter works, too.Jalapeno Peppers - For a bit of heat. Removed the seeds and the ribs to tone down the spiciness. You can also use Anaheim peppers or chipped sweet bell peppers for a milder cornbread.
Tips for the Best Cornbread
Do not over-mix the batter. Stir in the cornbread mix just until the mixture is moistened. Otherwise, you won’t get that lovely cornbread consistency. If you want more heat to your cornbread, leave the jalapeno seeds and ribs on. Want a crispier crust? Take a tablespoon of oil and briefly heat it in a pan. Pour and spread it into the greased pan before adding the batter. This recipe calls for a 9×13-baking dish, but you can use other vessels, as well. Want cornbread muffins? Use a muffin tin. Want crispier edges? Use a 10-inch cast-iron skillet. Only got baking pans? Those will do! Whichever equipment you choose, be sure to grease it well. The oil or butter will add moisture to the cornbread and form a crisp crust around the edges. You’ll also want to adjust the baking time depending on the dish you’re using. Here’s a simple guide:
○ Loaf pan: 35 minutes ○ 8×8-inch pan: 25 minutes ○ Muffin tin: 15-20 minutes
Use the toothpick test to check for doneness. If a toothpick inserted into the center of the cornbread comes out clean, or with just a bit of moist crumbs sticking to it, it’s good to go. Do not let the cornbread cool in the pan. Let it sit in the pan for just 1 to 2 minutes before taking it out. If you don’t, the cornbread will continue to cook, causing it to dry out. Because this cornbread contains cheese and corn, you’ll need to store it in the fridge. Place Mexican cornbread in an air-tight container and refrigerate for up to 5 days.
Serving Tips
Loaded with corn, cheese, and jalapenos, Mexican cornbread pairs beautifully with tons of dishes. Here are some awesome ideas.
When it comes to southern comfort, nothing beats the combo of cornbread and chili. Green chili, in particular, tastes amazing with this cornbread. This is Mexican cornbread, after all, so go ahead and serve it with your favorite Mexican toppings. I’m talking guacamole, salsa, and sour cream. Be warned, though, your friends will surely ask for seconds! Looking for a meaty pair? Try bacon or sausage, because who doesn’t love breakfast for dinner?
Can I Freeze Mexican Cornbread?
You definitely can. I love doubling this recipe and freezing leftovers. That way, I get to enjoy my favorite cornbread any time a craving strikes. First things first: let the cornbread cool completely before you freeze. Store individual portions in freezer-safe bags. Be sure to squeeze out as much excess air as you can before sealing to prevent freezer burn. Label the bags accordingly, then freeze. Frozen cornbread will keep well for up to 2 months. To reheat, wrap the cornbread in aluminum foil and heat in a 350-degree Fahrenheit oven for 10 to 15 minutes, or until warmed through. Click on a star to rate it!
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