Zesty Mexican Cornbread with Jiffy Mix
This flavorful Mexican cornbread is a delightful twist on the classic recipe, incorporating Jiffy cornbread mix for a quick and easy bake.
Equipment
- Mixing Bowls
- Whisk
- Spoon or Spatula
- 9x13-inch baking dish
- Oven
Ingredients
- 2 boxes Jiffy Corn Muffin Mix (each 8.5 oz / 240 g)
- 2 large eggs
- 1 cup milk (or buttermilk for extra richness)
- 1 cup shredded cheddar cheese
- 1/2 cup canned diced jalapeños (drained)
- 1/4 cup fresh chopped cilantro (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, add the Jiffy cornbread mix.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Stir the wet mixture into the dry ingredients until just combined.
- Fold in the shredded cheese, diced jalapeños, and chopped cilantro.
- Pour the batter into a greased 9x13-inch baking dish, spreading evenly.
- Cook in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing. Drizzle with honey or serve with butter if desired.
Notes
Consider adding 1/4 cup of sour cream for moisture. Adjust heat by modifying jalapeños. Store leftovers in an airtight container.