Description
Simple ingredients dress up Jiffy Corn Muffin Mix to create this super moist and flavorful Mexican Cornbread. A quick and easy side dish that’s always a hit!
Ingredients
- 3 large eggs
- 3 tablespoons vegetable oil
- 14.75 ounce can cream-style corn
- 1/2 cup frozen yellow corn (no need to thaw)
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 4 ounce can diced green chiles, drained
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 ounce packages)
Instructions
- Preheat the oven to 375°F (190°C) and coat a 13×9-inch baking dish with nonstick cooking spray.
- In a large bowl, beat the eggs and vegetable oil with a wooden spoon until well combined.
- Add the cream-style corn, frozen corn, sour cream (or Greek yogurt), shredded cheese, and diced green chiles. Stir until well combined.
- Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
- Use either light or regular sour cream depending on your preference.
- Plain Greek yogurt is a great substitute for sour cream.
- Add diced jalapeños for extra heat.
- Leftovers can be stored in an airtight container and reheated.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 235
- Sugar: 8g
- Sodium: 442mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 43mg
