Description
A quick and delicious Jiffy Mexican Cornbread recipe combining the classic Jiffy mix with cheddar cheese, diced green chilies, and a hint of chili powder for a flavorful twist. Perfect as a side for Mexican dishes or enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 1 box Jiffy cornbread mix
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
Wet Ingredients
- 1/4 cup milk
- 1 egg
Add-ins
- 1/2 cup cheddar cheese, shredded
- 1/4 cup diced green chilies
Instructions
- Preheat and prepare: Preheat the oven to 400°F (200°C). Lightly grease a baking dish or a cast iron skillet to prevent sticking and ensure even cooking.
- Mix ingredients: In a large bowl, combine the Jiffy cornbread mix, milk, egg, shredded cheddar cheese, diced green chilies, sugar, and chili powder. Stir until all ingredients are well incorporated, forming a smooth batter.
- Pour batter: Pour the prepared batter evenly into the greased baking dish or skillet, spreading it out to ensure uniform thickness for consistent baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Remove from the oven and allow the cornbread to cool slightly for a few minutes before slicing and serving warm.
Notes
- For extra spice, add more diced chilies or a pinch of cayenne pepper.
- Use a cast iron skillet for a crispier crust.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat in the oven or microwave before serving.
