This Easy Mexican Cornbread is soft, thick and mouthwateringly delicious! It uses green chiles to perfectly compliment the sweetness of the corn and add a little Mexican flavor without being overwhelming. It is absolutely perfect to go with a big bowl of chili or as side dish to barbecue!
Most cornbread is easy to pass on, but when cornbread is really, really good, it is pretty much irresistible to me. Let me just cut to the chase. This Mexican Cornbread recipe is irresistible.
This corn bread isn’t dry or overly crumbly, but instead is so moist, tender and soft. The recipe is a bit different in that it doesn’t use liquid. There is no oil or water, just 4 (or 5) simple ingredients: Jiffy Cornbread mix, creamed corn, eggs, and green chilis. Jalapeños are an an optional addition if you want it to have a little kick, but I usually make it without since my kids love it with just the green chiles.
Recipe Notes
The beautiful thing about this recipe is that it is EASY! Cornbread is simple to make and by knowing a few little tips, you will be thrilled that your cornbread comes out perfect every time.
This cornbread is quick and easy recipe using Jiffy cornbread mix. If you are looking for a cornbread that is homemade made from scratch, try my Skillet Buttermilk Cornbread recipe here.
Make sure to find the FULL printable recipe card at the bottom of this post.
Easy Mexican Cornbread Ingredients
- Jiffy Corn Muffin Mix– It HAS to be Jiffy! You won’t get the same results with other brands.
- Eggs
- Creamed corn– I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc)
- Mild chopped green chiles – Use the 4.5 oz size can. I prefer Old El Paso chopped green chiles because they are a bit more crushed so they really incorporate the flavor well.
- Chopped jarred jalapeños (optional)- To prep these, drain the jalapeño slices and then chop them. If you chop them more finely it will distribute the flavor a bit more, or if you leave them larger you will get spicier bites.
Recipe Step by Step
Preheat the oven. Then add all ingredients to a mixing bowl.
Stir all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don’t over mix.
Spread in the dish of your choice and bake according to the directions for your choice below. You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized.
Once done, remove and cool, then slice into squares and enjoy!
What Can I Bake Mexican Cornbread in?
This Easy Mexican Cornbread can be made in your favorite way. This will make your choice of the following:
- 1- 8×8 square pan (usually cut into 9 pieces)
- 1- 8 in round (usually cut into 8 pieces)
- 1- 11×7 rectangle dish (usually cut into 12 pieces)
- 12 corn muffins
My personal favorites are the 11×7 (I use the 2 qt pyrex) and the 12 muffins (or sometimes I do a pan of mini muffins because my kids love it!) I will detail out the cooking time for each in the recipe below.
How long to cook cornbread
Cornbread should be cooked until the center is set and a toothpick comes out clean. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it!
My biggest piece of advice is that you don’t want to over cook the cornbread. Over cooking will result in a much more dry cornbread with a more dull flavor. Here are a few tips on making sure to get the perfect cook:
- If you touch the pan and it jiggles, it isn’t close and probably needs at least 10 more minutes
- I like to watch the center. If it is shiny it probably isn’t ready yet.
- Once you think it is done, use a toothpick. Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done!
With those tips in mind you can use this guideline for how long to cook the cornbread based on what type of dish you bake it in.
- 1- 8×8 square pan- 40-50 minutes
- 1- 8 in round- 40-50 minutes
- 1- 11×7 rectangle dish- 35-40 minutes
- 12 corn muffins- 15-20 minutes
How to serve Easy Mexican Cornbread?
This recipe can be made and either served right from the muffin tin or sliced up in as big or small of slices as you like. I love butter so I have to slice mine in half and add some to melt right in, but this cornbread is so moist and has so much flavor that you don’t have to use butter if you want to keep it a bit lighter.
A fun tip is that if you use a plastic knife to slice the Easy Mexican Cornbread, then it won’t stick nearly as much and cuts much more cleanly while warm.
I love to serve the cornbread with a variety of things. Since my kids love it so much it is always an easy addition to almost any meal. Some of my favorites include:
- Southwest Chicken Chili
- Green Chile Chicken
- Hawaiian Barbecue Chicken Sandwiches
- Buffalo Chicken Chili
- Avocado Smothered Chicken
I really hope that you enjoy this as much as we do! It is such an easy side and the best part is the whole family gets excited to see it and cleans their plates for it.
If you get a chance to make it, I would love it if you would take a moment to leave me a note. It just makes my day to know people are making my recipes.
Or snap a photo and tag me on Instagram @easyfamilyrecipes so I can see what you are cooking! And before you go… don’t forget to sign up for my Hungry Email Club for more easy recipes and dinner inspiration!
Easy Mexican Cornbread
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 2 eggs
- 1 can cream style sweet corn
- 4½ oz mild chopped green chiles, canned
- ¼ cup jarred jalapeño slices, chopped (optional)
Instructions
- Preheat oven to 350˚F.
- In a large bowl, mix all ingredients together until everything is combined and just moistened.
- Spread in an 8×8 inch square baking dish and bake for 40-50 minutes.
- Cornbread should be cooked until the center is set and a toothpick comes out clean. Avoid overcooking for the best flavor.
Recipe Notes
- 1- 8×8 square pan- 40-50 minutes
- 1- 8 in round- 40-50 minutes
- 1- 11×7 rectangle dish- 35-40 minutes
- 12 corn muffins- 15-20 minutes
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