Jiffy Mexican Cornbread: A Simple, Flavorful Recipe

This recipe elevates the classic Jiffy cornbread mix with a zesty Mexican twist, creating a delicious side dish or even a satisfying meal on its own. It's quick, easy, and perfect for weeknight dinners or casual gatherings.

Ingredients You'll Need:

• 1 box Jiffy Corn Muffin Mix (8.5 oz)
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 (4 oz) can diced green chilies, undrained
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

Instructions for a Delicious Jiffy Mexican Cornbread:

1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a muffin tin. If using a muffin tin, lightly grease each cup.

2. Combine Wet Ingredients: In a large bowl, whisk together the milk, oil, and egg until well blended.

3. Add Dry Ingredients: Add the Jiffy corn muffin mix, chili powder, and cumin to the wet ingredients. Gently stir until just combined; don't overmix. Overmixing can result in a tough cornbread.

4. Incorporate the Flavor Boosters: Stir in the undrained diced green chilies, cheddar cheese, and green onions. The liquid from the chilies adds moisture and flavor.

5. Bake to Perfection: Pour the batter into the prepared baking pan or muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For muffins, reduce baking time to 15-18 minutes.

6. Cool & Serve: Let the cornbread cool slightly before cutting and serving.

Tips for the Best Jiffy Mexican Cornbread:

• Spice it up: Adjust the amount of chili powder and cumin to your preferred spice level. Add a pinch of cayenne pepper for extra heat.
• Cheese variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican blend.
• Add some veggies: Include other vegetables like corn kernels, diced bell peppers, or jalapenos for added texture and flavor.
• Make it a meal: Top your Jiffy Mexican cornbread with your favorite chili, stew, or soup for a hearty and flavorful meal.
• Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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