Home Recipes Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

If you’re looking for a savory side that everyone will love, you have to try this Mexican cornbread with Jiffy mix.

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.

Homemade Mexican Cornbread with Jalapeno and Jiffy Mix
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Jiffy Mix Mexican‌ ‌Cornbread‌ ‌Recipe

This incredible cornbread is rich, moist, and oh-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.

Mexican Cornbread Ingredients - Jiffy Cornbread Mix, Diced Onion, Cheese, Creamed Corn, Sour Cream, Eggs, Green Chilies, Oil, Jalapeno Peppers

Ingredients‌ ‌

This recipe starts with Jiffy cornbread mix. But you’ll need a few extras to make it spectacular!

  • 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 and Green‌ ‌Chilies – 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.
  • 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.
Closeup of stack of sliced Mexican cornbread on top of wooden board.

How to Make Mexican Cornbread with Jiffy Mix

This Mexican cornbread recipe is so easy, you’ll want to make it all the time! Just follow these simple steps.

1. Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9×13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌

2. Mix everything except the cornbread mix. In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌the onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ until‌ ‌well-blended.‌ ‌

3. Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mix. Do this gently, just until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌Then, pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.

4. Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌. Check it after 45 minutes, then bake until lightly brown and firm. The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌

This‌ ‌recipe‌ ‌calls‌ ‌for‌ ‌a‌ ‌9×13-inch casserole ‌dish,‌ ‌but‌ ‌you‌ ‌can‌ ‌use‌ ‌a muffin tin, a loaf pan, or a regular baking dish.

Just remember to adjust‌ ‌the‌ ‌baking‌ ‌time‌ ‌depending‌ ‌on‌ ‌the‌ ‌dish‌ ‌you’re‌ ‌using. Here’s a quick guide:

  • Loaf‌ ‌pan:‌ ‌35‌ ‌minutes‌ ‌
  • 8×8-inch‌ ‌pan:‌ ‌25‌ ‌minutes‌ ‌
  • Muffin‌ ‌tin:‌ ‌15-20‌ ‌minutes‌ ‌
Mexican Cornbread with Green Chilies and Jalapeno Peppers

Tips‌ ‌for‌ ‌the‌ ‌Best‌ ‌Cornbread‌ ‌

With these tried-and-true tricks, your cornbread will turn out perfect each time.

  • Go easy on the mixing.‌ ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mix‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌Otherwise,‌ ‌you‌ ‌won’t‌ ‌get‌ ‌that‌ ‌lovely‌ ‌cornbread‌ ‌consistency.‌ ‌ ‌
  • Add some more heat. If‌ ‌you‌ ‌want‌ ‌more‌ ‌heat‌ ‌for spicy ‌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.‌ ‌
  • Grease it up. 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.‌ ‌
  • Do the toothpick test. ‌If‌ ‌a‌ ‌toothpick‌ ‌inserted‌ ‌into‌ ‌the‌ ‌center‌ ‌of‌ ‌the‌ ‌cornbread‌ ‌comes‌ ‌out‌ ‌clean ‌or‌ ‌with‌ ‌just‌ ‌a‌ ‌few ‌moist‌ ‌crumbs‌, ‌it’s‌ ‌good‌ ‌to‌ ‌go.‌ ‌
  • Do‌ ‌not‌ ‌let‌ ‌the‌ ‌cornbread‌ ‌cool‌ ‌in‌ ‌the‌ ‌pan.‌ ‌Let‌ ‌it‌ ‌sit‌ ‌in‌ ‌the‌ ‌pan‌ ‌for‌ ‌1‌ ‌to‌ ‌2‌ ‌minutes‌ ‌before‌ ‌taking‌ ‌it‌ ‌out.‌ ‌If you don’t,‌ ‌the‌ ‌cornbread‌ ‌will‌ ‌continue‌ ‌to‌ ‌cook,‌ ‌causing‌ ‌it‌ ‌to‌ ‌dry‌ ‌out.‌ ‌
Stack of sliced Mexican cornbread.

What Goes with Mexican Cornbread?

Loaded‌ ‌with‌ ‌corn,‌ ‌cheese,‌ ‌and‌ ‌jalapenos,‌ ‌this Mexican‌ ‌cornbread‌ ‌recipe pairs‌ ‌beautifully‌ ‌with‌ ‌tons‌ ‌of‌‌ dishes.‌ ‌Here‌ ‌are‌ ‌some‌ ‌awesome‌ ‌ideas.‌ ‌

  • Homemade chili. When‌ ‌it‌ ‌comes‌ ‌to‌ ‌Southern‌ ‌comfort,‌ ‌nothing‌ ‌beats‌ ‌this classic combination. The cornbread soaks up all the delicious chili juices.
  • Guacamole and all the fixings. This‌ ‌is‌ ‌a spicy cornbread recipe,‌ ‌after‌ ‌all,‌ ‌so‌ ‌go‌ ‌ahead‌ ‌and‌ ‌serve‌ ‌it‌ ‌with‌ ‌your‌ ‌favorite‌ ‌Mexican‌ ‌toppings.‌ ‌
  • Bacon‌ ‌or‌ ‌sausage. Who‌ ‌doesn’t‌ ‌love‌ ‌breakfast‌ ‌for‌ ‌dinner?‌ ‌
  • Mexican cornbread casserole. Simply bake your cornbread over leftover chili in a baking dish for the ultimate treat!
  • Taco soup. This tasty taco soup is a match made in heaven for cornbread. Dunk it right in and devour it!
Homemade Mexican Cornbread with Chili Stacked

Storing and Freezing

Whether you have leftovers or doubled the recipe, this cornbread stores and freezes really well.

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To store. Place the cooled cornbread in an air-tight container or wrap it in aluminum foil. Then, pop it in the fridge for 3-4 days.

To freeze. Let‌ ‌the‌ ‌cornbread‌ ‌cool‌ ‌completely‌ and 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.‌ ‌

Also, label‌ ‌the‌ ‌bags‌ ‌so you don’t keep them for more than 2 months.

To reheat. Thaw frozen cornbread on a wire rack at room temp. Then, wrap‌ ‌it in‌ ‌aluminum‌ ‌foil‌ ‌and‌ ‌heat‌ ‌a‌t ‌350°F ‌for‌ ‌10‌ to‌ ‌15‌ ‌minutes,‌ ‌or‌ ‌until‌ ‌warmed‌ ‌through.‌ ‌

Frequently Asked Questions

Can I bake Mexican cornbread in a cast-iron skillet?

Yes! Use a 10-inch ovenproof pan for skillet cornbread. Ensure it’s thoroughly buttered to prevent sticking.

Why is my Mexican cornbread crumbly?

Chances are, you either over-mixed the batter or baked it for too long.

Be sure to stir just until the ingredients are combined, and take it out of the oven in time.

Why didn’t my cornbread rise?

The key is to use self-rising flour and self-rising cornmeal, otherwise, it will not rise properly.

More Cornbread Recipes To Try

Albers Cornbread
White Lily Cornbread
Microwave Cornbread
Marie Callender’s Cornbread

Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

Course: SidesCuisine: Mexican, American


Prep time


Cooking time





This Mexican cornbread with Jiffy mix could not be any easier! Make it today for a savory side dish the entire family will flip for.


  • 2 (8.5 ounce) boxes Jiffy‌ ‌cornbread‌ ‌mix‌ ‌

  • 1 small onion,‌ ‌diced‌ ‌finely‌ ‌

  • 2 cups Mexican‌ ‌blend‌ ‌cheese‌ ‌

  • 1 (15 ounce) can creamed‌ ‌corn‌ ‌ ‌

  • 1 1/2 cups sour‌ ‌cream‌ ‌

  • 4 eggs,‌ ‌beaten‌ ‌

  • 1 (4 ounce) can green‌ ‌chilies,‌ ‌diced‌ ‌

  • 1/3 cup ‌ ‌oil‌ ‌

  • 4 jalapeno‌ ‌peppers,‌ ‌seeded‌ ‌and‌ ‌diced‌ ‌


  • ‌Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9×13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌
  • ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
  • ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mixes‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌
  • ‌Pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.‌ ‌
  • ‌Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌ ‌or‌ ‌until‌ ‌cornbread‌ ‌is‌ ‌lightly‌ ‌brown.‌ ‌The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌
  • ‌Serve‌ ‌warm.‌ ‌Enjoy!‌


  • Don’t overmix the batter. Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mix‌ ‌just‌ ‌until‌ ‌moistened.‌ ‌Otherwise,‌ ‌you‌ ‌won’t‌ ‌get‌ ‌that‌ ‌lovely‌ ‌cornbread‌ ‌consistency.‌ ‌ ‌
  • For 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.‌
  • To make muffins: Spray or line a muffin tin with paper liners, fill them about 3/4 full and bake for 17-20 minutes at 400°F.


  • Calories: 270kcal
  • Carbohydrates: 22g
  • Protein: 8g
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 68mg
  • Sodium: 448mg
  • Potassium: 75mg
  • Fiber: 1g
  • Sugar: 5g
  • Calcium: 223mg
  • Iron: 1mg
Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Mexican‌ ‌Cornbread‌ ‌(with‌ ‌Jiffy‌ ‌Mix)‌”

  1. I’ve made this in a cast-iron a couple of times and it is delicious. Have you ever made it as muffins? I was wondering what the difference would be in cook time.

    • Hi Tasha!
      Yes, this works well for muffins!
      To make muffins: Spray or line a muffin tin with paper liners, fill them about 3/4 full and bake for 17-20 minutes at 400°F.
      You should get 12-16 depending on the size of your pan 🙂


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