Want a crispier crust? Take a tablespoon of oil and briefly heat it in a pan. Pour and spread it into the greased pan before adding the batter. .If you want more heat to your cornbread, leave the jalapeno seeds and ribs on. .Otherwise, you won’t get that lovely cornbread consistency. .Do not over-mix the batter. Stir in the cornbread mix just until the mixture is moistened. .You can also use Anaheim peppers or chipped sweet bell peppers for a milder cornbread. Removed the seeds and the ribs to tone down the spiciness. Jalapeno Peppers - For a bit of heat.Oil - You’ll use vegetable oil, but melted butter works, too.Green Chilies - For that punch of flavor.
Eggs - To bind the ingredients together and give the cornbread structure.You can opt for light sour cream or Greek yogurt for a lighter cornbread. Sour Cream - To make the cornbread ultra-moist.Creamed Corn - For more corn flavor, moisture, and a wonderful texture.You can also use Pepper Jack or sharp cheddar. Mexican Blend Cheese - It’s a combination of four kinds of cheese – natural cheddar, Monterey Jack, queso asadero, and queso quesadilla.Diced Onion - For a pop of color and a nice bite and flavor.Jiffy Cornbread Mix - Let’s not complicate things by making cornbread from scratch! You’ll add a bunch of fresh ingredients to the batter, so don’t worry, no one will notice you’re using a boxed mix.It’s so easy, even non-bakers can pull it off. Here’s the best part: this recipe comes together in just one bowl. The green chilies and jalapenos complement the richness of the cornbread and give it just the perfect amount of spice. It’s rich, moist, and so cheesy! It has four types of cheeses in it, so how can it not be?
No judging, please.ĭrooling yet? So am I, so let’s get cooking! Mexican Cornbread (with Jiffy Mix) While it can feed a crowd, I still make it a point to double the recipe because one whole batch is just for me. Packed with corn, green chilies, jalapenos, and cheese, it gives the classic cornbread a lip-smacking Mexican twist.
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