Jiffy Mexican Cornbread is the easiest! So moist and flavorful and packed with peppers, this is the perfect side for my hands down best ever Slow Cooker White chicken Chili recipe! All you need is a box of Jiffy Corn Muffin mix and a few ingredients and you have the best, savory cornbread that is budget-friendly too!
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You will need:
1 (8.5 oz.) pkg Jiffy Corn Muffin Mix
3 eggs
1 can diced green chilies, drained
¼ cup diced red bell pepper
2 sliced green onion
1 tsp baking powder
1 cup sour cream
¼ cup butter, melted
1 cup shredded Mexican blend cheese
Cooking spray
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Directions for Jiffy Mexican Cornbread:
Spray a 9” square baking dish with cooking spray.
Dice the red bell peppers and green onion.
Whisk the eggs and add the pepper, chilies and onions
Add the rest of the ingredients and mix until blended and thoroughly combined.
Pour mixture into the baking dish
Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean.
This Jiffy Mexican cornbread is so flavorful and everyone loves it! You’ll want to double the recipe because it will disappear fast!
Jiffy Mexican Cornbread
Easy moist Mexican Cornbread packed with peppers and chilies using a Jiffy Corn Muffin mix
Ingredients
- 1 pkg Jiffy Corn Muffin Mix
- 3 eggs
- 1 can diced green chilies, drained
- ¼ cup diced red bell pepper
- 2 sliced green onion
- 1 tsp baking powder
- 1 cup sour cream
- ¼ cup butter, melted
- 1 cup shredded Mexican blend cheese
Instructions
Spray a 9” square baking dish with cooking spray
Add the muffin mix and baking powder to a mixing bowl.
Add the rest of the ingredients and mix until blended and thoroughly combined.
Pour mixture into the baking dish and bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean.
