This easy Jiffy Mexican cornbread is a flavorful twist on the classic box mix, baked with jalapeños, cheddar cheese, and creamed corn for a moist, slightly spicy side that’s perfect for chili season.
For even more cornbread recipes, try this Jiffy cornbread with creamed corn and this cast iron cornbread. They’re delicious alongside Texas chili, cowboy chili, or any of our other soup, stew, and chili recipes!
Table of Contents
Before You Get Started
- Use the small (8.25 ounce) can of creamed corn. The extra moisture is key, but too much can make it gummy.
- Control the spice level. Remove the jalapeno seeds and ribs for a mild flavor, or leave them intact for extra heat.
- Avoid overbaking. Check early at about 28 minutes for a soft, moist crumb.
- Use a preheated 8-inch cast-iron skillet (optional) for crisp, golden edges. If you do this, you can reduce the baking time slightly.
How to Make Jiffy Mexican Cornbread
Step 1: Mix the Ingredients
Combine the Jiffy mix, egg, milk, creamed corn, cheese, chives, and jalapeños.
** Quick Note: If using jarred jalapeños instead of fresh, pat them dry before chopping to avoid excess moisture.
** Pro Tip: Use buttermilk instead of regular milk for extra richness.
Step 2: Rest and Pour
Pour the mixture into a greased 8-inch square pan.
** Pro Tip: Let the batter rest for 5-10 minutes before baking if you have the time. This allows the leavening agents to activate and incorporate more air.
** Quick Note: Preheating the pan (or a cast iron skillet) gives a crisp crust without drying the inside.
Step 3: Bake Until Golden
Bake at 400°F for about 28-30 minutes, until a toothpick comes out clean.
** Pro Tip: Tent loosely with foil during the last few minutes if the top browns too quickly.
Cool slightly before slicing.
Variations and Serving Ideas
- Mild version: Substitute green chiles for jalapeños.
- Extra heat: Add more jalapeños (and keep seeds and ribs intact) or use Pepper Jack cheese.
- Different cheeses: Monterey Jack or Colby Jack both melt beautifully.
- Muffins: Bake in a muffin tin for 17-22 minutes.
- Serving ideas: Serve warm with beef chili, cowboy chili, taco soup, slow cooker chicken tortilla soup, or BBQ mains.
Storage, Freezing & Reheating
- To Store: Keep at room temp for 1-2 days or refrigerate up to 1 week.
- To Freeze: Wrap tightly and freeze for up to 3 months.
- To Reheat: Microwave individual pieces for 15-30 seconds or warm a full pan at 350°F for 5-10 minutes (loosely covered).
Frequently Asked Questions
How do I keep Jiffy cornbread moist?
Use creamed corn for moisture and avoid overbaking.
Can I make this less spicy?
Remove jalapeño seeds and ribs, or swap in mild green chiles.
Can I bake it in a skillet?
Yes; preheat an 8-inch cast iron skillet in the oven first for a crisp crust.
Can I double the recipe?
Yes. Double all of the ingredients, bake in a 13×9-inch dish, and add 5-10 minutes to the bake time.
What goes well with Mexican cornbread?
Chili, soups, BBQ, or taco-inspired dishes are all great options.
Related Recipes
Jiffy Mexican Cornbread
Equipment
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.
Notes
- Use small (8.25 ounce) can of creamed corn; too much adds excess moisture.
- Swap jalapeños for green chiles for a mild version.
- Rest batter 5-10 minutes before baking.
- Bake 28-30 minutes, checking early to prevent dryness.
- For crisp edges, preheat skillet or use metal pan.
- Cool slightly before slicing for clean squares.
- Store up to 1 week in fridge or freeze up to 3 months.
Nutrition
Originally published in September, 2024, this post was updated in November, 2025.
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