Easy Jiffy Mexican cornbread with green chiles and canned whole kernel corn is the best side dish with chili, meatloaf or soup. The best Jiffy cornbread ever. If you fell in love with our Jiffy hush puppies recipe you are going to love this hack too.

jiffy mexican cornbread
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I love Jiffy recipes! That little blue box is good as is but it is great amped up with additional ingredients inside. If you’re looking for the easiest cornbread recipe that tastes amazing, this is it y’all. Just one of many easy side dishes we have shared on our site this month. (affiliate links present)

Mexican Cornbread Jiffy

If you’re from the South I bet you have tried this popular side all sorts of ways. From cornbread salad, to Jiffy cornbread in cast iron skillet and more, there are so many ways beyond just muffins. One thing all of these have in common is they start with this little blue and white box.

How you take it from good to great is all about the add ins though right? It’s just like any other cake mix recipe. Bake as the box directs you to or add other flavors and textures so it is no longer “normal”. We may be typical but our family is far from normal.

Mexican Cornbread jiffy

Take them all out, dice them up fine and just add a few if you want a milder version. A bit of a combination is great if you ask us. Add a little can like we did here with a drizzle of honey when it’s done. OH WOW. This is what you’ll need:

Ingredients

  1. Jiffy corn muffin mix
  2. Eggs added at room temperature
  3. Milk, whole or 2% is best
  4. Butter salted is best
  5. Canned whole kernel corn, not creamed corn
  6. Add ins;
    1. seasonings of choice but salt and pepper is a minimum
    2. could add 1/2 cup cheddar cheese or pepper jack cheese
    3. diced green chilies

Equipment Needed

You’re going to use a 11×7 baking dish and large mixing bowl to make this. Use a little non stick cooking spray inside the pan so it slides out. If you use a smaller dish it will take a bit longer baking time to cook all the way thru in the middle so just keep that in mind.

Variations

When you think of this bread do you think about it being sweet, savory, spicy or a combination of all three? Great thing about this is you can customize it to your liking. When it comes to smoked chiles you can buy them fresh and roast them yourselves, or get them canned. Fresh will be VERY hot if any membrane and/or seeds are left.

What are ingredients in Jiffy corn muffin mix?

There aren’t exact measurements on the back but yellow corn meal, wheat flour, sugar, lard, baking soda and a bit of salt are the basics. It is so cheap I don’t feel it necessary to make a copycat version.

A glass bowl with Jiffy corn muffin mix, two eggs, and a liquid mixture sits ready to create Jiffy Mexican Cornbread, surrounded by a cracked egg and milk on the table.

How to Make Mexican Cornbread with Jiffy Mix

  • First you want to preheat the oven to 350 degrees F. Open and drain your can of corn kernels. Set aside.
  • In a bowl whisk together the corn muffin mix, eggs, and melted butter. Then add milk and fold together until well incorporated.
  • Fold in the can of chiles, corn kernels, and sprinkle in a touch of salt and pepper.
  • Spray inside of 11×7 pan with non stick cooking spray lightly, or rub insides with vegetable oil on a paper towel.
  • Pour batter inside. Bake for 35-40 minutes or until the edges are lightly browned and toothpick inserted into the center comes out clean. Do not over-bake or it will dry out.
Mexican Cornbread

Some like to make this more of a main dish with protein in the dish as well. If you wanted to try this you’d need 1 more step before pouring this batter into the pan. Bake as directed below and then when you did in you have both taco meat and a favorite Southern side dish.

Can you add ground beef?

  • First you’d want to add your ground turkey, beef or chicken into a pan on the stovetop with just a bit of olive oil.
  • Once most of the pink is gone add 1/4 cup of beef broth into the mix + 1 pouch of taco seasoning.
  • Stir to combine and meat is coated well.
  • Cook for 2 more minutes and then remove from heat.
    • some like to fold in 1/2 cup of sour cream at this time too
  • Pour this into the bottom of your rectangular baking dish and spread out on to the bottom.
  • Then follow the rest of the steps below as you make the batter for the bread and pouring it on top.

This makes more of a layered dish like we did in our Jiffy tamale pie recipe or cornbread sloppy joe casserole.

Can you bake in a muffin tin?

If you wanted to cook this faster you could use a muffin tin instead. Use the timing on the back of the box for that. I used to do this often when my girls were smaller because it was easier for them to pick up. When I’m being kinda’ lazy I will do it this way anyway so I don’t have to slice it.

What do you serve with Mexican Cornbread?

Well the obvious would be 5 ingredient Crockpot chili, we do this a few times a month. You can crumble it on top and then you get both in each bite or serve them separately. Everyone is different, if your husband is like mine and the rule is no mixing of food (eye roll) then no crumbling for you. ๐Ÿ˜‰

Glass dish with Jiffy Mexican Cornbread. Nearby are cans and a box of corn muffin mix on the countertop.
How do you save leftover cornbread so it doesn’t dry out?

You will want to let it cool completely before saving. If you have quite a bit you could leave in the pan and cover with plastic wrap or aluminum foil. Only a few pieces left? Slide them into a baggie and suck the air out or wrap in foil and leave on the countertop. Heat for just 30 seconds in the microwave with a bit of butter on top to moisten up. Enjoy within 2 days for best results and texture.

I have a printable recipe card at the bottom of this post. You can jump to recipe below and get started making your own pan of Jiffy cornbread mix bread yourself.

Easy Mexican Cornbread

Alternatively you can cook as Crockpot cornbread

Jiffy Mexican Cornbread
Two pieces of Jiffy Mexican Cornbread stacked, drizzled with honey on a white plate.
5 from 3 votes

Jiffy Mexican Cornbread

By The Typical Mom
Jiffy Mexican cornbread with green chiles and canned whole kernel corn, without creamed corn is the best side dish with chili.
Prep: 10 minutes
Cook: 35 minutes
Servings: 10
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Equipment

  • 1 11×7 baking dish
  • 1 Bowl

Ingredients 

  • 2 boxes Jiffy corn muffin mix
  • 2 eggs
  • 2/3 c milk, whole or 2% is best
  • 7 oz green chiles
  • 15 oz corn, drained
  • 2 tbsp butter, melted
  • 1 pinch salt and pepper

Instructions 

  • Preheat oven to 350 degrees F. Open and drain can of corn kernels. Set aside.
  • In a large bowl whisk together the cornbread mix, eggs, and melted butter. Then add the milk and fold together until well incorporated.
  • Fold in the can of diced chiles and corn kernels, sprinkle in a touch of salt and pepper.
  • Spray inside of 11×7 pan with non stick cooking spray lightly. Pour batter inside. Bake for 35-40 minutes or until the edges are lightly browned and toothpick inserted into the center comes out clean. Do not overbake or it will dry out.
  • Remove pan and set on cooling rack, slices better when cooled.

Video

Nutrition

Serving: 2oz, Calories: 290kcal, Carbohydrates: 45g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 504mg, Potassium: 181mg, Fiber: 5g, Sugar: 13g, Vitamin A: 311IU, Vitamin C: 5mg, Calcium: 53mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Mexican
Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!
Jiffy Cornbread with canned corn

About The Typical Mom

Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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11 Comments

  1. If youโ€™re double this what size pan do I use and how long to bake if I. Triple it same two questions

    1. I haven’t done that so would just be a guess. I don’t have a much larger pan with a large lip beyond a 9×13 either so unsure. I do have a very large sheet pan with a 1.5″ lip so that may work for double?

  2. If I double the Mexican cornbread what size pan do I use and how long do I bake

    Also what if I triple it pan size and baking how long

  3. Can I use a skillet to make this as Mexican cornbread stovetop? Or, is it oven-bake only?

    1. The bottom would get too dark on the stovetop by the time the middle baked. I would only do in oven

  4. THE MEXI CORNBREAD TURNED OUT VERY GOOD IM ENTERING IT IN A CHILI CORNBREAD COOKOFF AT CHURCH THIS MORNING ILL LET YOU KNOW HOW IT GOES

  5. I made this except I used the mexicorn and the green chilies and also added some fresh jalapeรฑo and a sprinkle of cumin.. This is my go to recipe.

  6. This cornbread was delicious! Even my husband like this recipe and he isnโ€™t a fan of cornbread.