This Easy Mexican Cornbread recipe is soft, tender, and delicious! With only a few ingredients, it is as easy to make as it is delicious. You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 12pieces
Calories: 116kcal
Ingredients
2boxes Jiffy Corn Muffin Mix
2eggs
1can cream style sweet corn
4½ozmild chopped green chilescanned
¼cupjarred jalapeño sliceschopped (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 8x8 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.
Notes
Baking options:
1- 8x8 square pan- 40-50 minutes
1- 8 in round- 40-50 minutes
1- 11x7 rectangle dish- 35-40 minutes
12 corn muffins- 15-20 minutes
To store:Leftover Easy Mexican Cornbread can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.