Description
This delicious Jiffy Mexican Cornbread is a quick and easy side dish perfect for adding a spicy twist to your meals. Made with Jiffy cornbread mix, cheddar cheese, green chilies, and a touch of chili powder, it bakes into a moist, flavorful cornbread that pairs wonderfully with Mexican dishes or can be enjoyed on its own.
Ingredients
Scale
Ingredients
- 1 box Jiffy cornbread mix
- 1/4 cup milk
- 1 egg
- 1/2 cup cheddar cheese, shredded
- 1/4 cup diced green chilies
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a baking dish or cast iron skillet to prevent sticking and help with even baking.
- Mix Ingredients: In a large bowl, combine the Jiffy cornbread mix, milk, egg, shredded cheddar cheese, diced green chilies, sugar, and chili powder. Mix well until all ingredients are thoroughly blended into a smooth batter.
- Prepare to Bake: Pour the batter into the greased baking dish or skillet. Spread it evenly to ensure uniform cooking and a consistent texture throughout.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes. The cornbread is done when the top is 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. This modest cooling time helps it set and makes it easier to cut.
Notes
- For a spicier kick, add chopped jalapeños instead of green chilies or increase the chili powder slightly.
- Use a cast iron skillet for a crispier crust and more even heat distribution.
- Leftovers can be reheated in the oven or microwave and stored in an airtight container for up to 3 days.
- Substitute milk with a dairy-free alternative to make this recipe lactose-free.
