Description
This Jiffy Mexican Cornbread recipe is a quick and flavorful twist on traditional cornbread, combining a boxed mix with shredded cheddar cheese, diced green chilies, and a hint of chili powder for a savory, slightly spicy side dish perfect for any meal.
Ingredients
Scale
Dry Ingredients
- 1 box Jiffy cornbread mix
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
Wet Ingredients
- 1/4 cup milk
- 1 egg
Add-ins
- 1/2 cup cheddar cheese, shredded
- 1/4 cup diced green chilies
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Grease a baking dish or cast iron skillet to prevent sticking and ensure even cooking.
- Mix Ingredients: In a large bowl, combine the Jiffy cornbread mix, milk, egg, shredded cheddar cheese, diced green chilies, sugar, and chili powder. Stir gently until all ingredients are just blended, avoiding overmixing to keep the cornbread tender.
- Pour Batter: Pour the batter into the greased baking dish or skillet and spread it evenly for uniform baking.
- Bake: Bake in the preheated oven for 20-25 minutes. The cornbread is done when the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing and serving to let it set and enhance the flavors.
Notes
- For extra kick, add more diced green chilies or jalapeños to the batter.
- Using a cast iron skillet helps achieve a crispy crust on the bottom.
- Substitute milk with buttermilk for a richer flavor and moist texture.
- Serve warm with butter or honey for added sweetness.
