I can never resist this Jiffy Mexican Cornbread with cream style corn, sour cream, and chilies because it bakes up incredibly moist, rich, and just spicy enough. It is the easy side dish that somehow steals the spotlight from dinner.

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I’m obsessed with this Jiffy Mexican Cornbread because it tastes like the shortcut knows what it’s doing. The Jiffy Corn Muffin Mix keeps things simple, but the cream style corn makes every bite rich, moist, and just sweet enough without going dessert-level.

I love how it lands somewhere between classic cornbread and something a little bolder, with that tender middle and golden edges I always go back for first. And the flavor has enough personality to stand up next to chili, tacos, barbecue, or whatever I’m piling on my plate.

But honestly? I’ll eat it straight from the pan.

Ingredients

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Jiffy mix keeps it easy, sweet, and classic, with that cozy cornbread vibe.
Cream style corn makes it super moist and gives little sweet pops.
Sour cream adds tang and keeps the crumb soft, not dry or sad.
Eggs help everything hold together, so each slice cuts nicely.
Melted butter brings rich flavor, while oil keeps it lighter and simple.
Green chiles add mild heat and a little Southwestern personality.
Cheddar is melty and familiar, but Pepper Jack gives it a kick.
Salt is optional, but it can make the cheesy corn flavor stand out.
Plus, it’s hearty enough for chili night or a casual potluck.
Basically, this is comfort food that doesn’t ask much from you.

Ingredient Quantities

1 (8.5 ounce) box Jiffy Corn Muffin Mix

1 (14 ounce) can cream style corn

1/2 cup sour cream

2 large eggs

1/2 cup (1 stick) unsalted butter, melted (or 1/3 cup vegetable oil as an alternative)

1 (4 ounce) can diced green chiles, drained

1 cup shredded cheddar cheese or shredded Pepper Jack for extra heat

1/4 teaspoon salt, optional

How to Make this

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1. Preheat oven to 375 degrees F and grease an 8×8 inch baking pan or spray with nonstick spray.

2. In a large bowl whisk together 2 large eggs, 1 (14 ounce) can cream style corn, and 1/2 cup sour cream until smooth.

3. Stir in 1/2 cup melted unsalted butter (or 1/3 cup vegetable oil) until combined.

4. Add 1 (
8.5 ounce) box Jiffy Corn Muffin Mix and 1/4 teaspoon salt if using; gently fold until just moistened.

5. Fold in 1 (4 ounce) can diced green chiles, drained, and 1 cup shredded cheddar or Pepper Jack cheese.

6. Pour batter into the prepared pan and spread evenly.

7. Bake 20 to 25 minutes or until the top is golden and a toothpick inserted in the center comes out with only a few moist crumbs.

8. Let cool 5 to 10 minutes, slice, and serve warm.

Equipment Needed

1. Oven
2. 8×8-inch baking pan or nonstick cooking spray
3. Large mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Can opener
8. Grater for cheese (or pre-shredded cheese)
9. Toothpick or cake tester and oven mitts

FAQ

Q: How long and at what temperature should I bake this cornbread? A: Preheat oven to 375°F. Pour batter into a greased 8×8 pan or 9-inch cast iron skillet and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.

Q: Can I make this in muffin tins instead of a pan? A: Yes. Fill a 12-cup muffin tin about two thirds full and bake 14 to 18 minutes at 375°F until tops are set and lightly browned.

Q: How can I make it spicier or milder? A: For more heat use shredded Pepper Jack and add an extra can of diced green chiles or a chopped jalapeño. To mellow it, use mild diced chiles and stick with cheddar.

Q: Can I substitute ingredients for dietary needs? A: For dairy-free, use dairy-free sour cream, plant based butter or oil, and dairy-free cheese. For egg replacements try two flax eggs, but texture will be slightly different.

Q: Can I prepare the batter ahead and refrigerate or freeze? A: Batter can be refrigerated up to 24 hours in a covered container. Do not freeze raw batter. Baked cornbread keeps refrigerated for up to 4 days and freezes well for up to 3 months; thaw and reheat in a 350°F oven.

Q: Do I need to drain the canned corn or green chiles? A: Drain the diced green chiles. Do not drain the cream style corn because the liquid helps the batter stay moist.

Easy Jiffy Mexican Cornbread Recipe Substitutions and Variations

Jiffy Corn Muffin Mix: use 1 cup cornmeal plus 1 cup all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt for a homemade cornbread base.
Cream style corn: substitute 1 cup whole kernel canned corn plus 1/4 cup milk or cream to approximate the moisture and texture.
Sour cream: swap for plain Greek yogurt in equal amount for tang and creaminess, or use full-fat buttermilk for a thinner, tangier batter.
Unsalted butter: replace with an equal amount of vegetable oil or melted coconut oil for a dairy-free option, or use melted ghee for a richer, nutty flavor.

Pro Tips

1. Don’t overmix the batter. Fold until just combined so the corn muffins stay tender and moist instead of dense; a few streaks of dry mix are fine and will finish mixing as you pour.

2. If you want a crispier top, use melted butter and brush a little extra on the surface 5 minutes before the end of baking. For a softer, more tender crumb, use the vegetable oil option.

3. Drain the green chiles well and pat them dry so they don’t add excess liquid that can make the center gummy. If using very moist canned corn, give it a quick drain too.

4. Let the pan rest about 5 to 10 minutes before cutting so the structure firms up. To reheat, cover slices loosely with foil and warm at 325 F for 8 to 10 minutes to revive that just-baked texture.