There’s nothing quite like warm, cheesy cornbread fresh from the oven.
This easy recipe takes a classic Jiffy mix and elevates it with corn kernels, green chilies, and cheddar cheese for extra flavor and texture.
It’s quick to prepare, family-friendly, and perfect for any meal.
Why You’ll Love This Recipe
This cornbread is incredibly moist, thanks to corn and melted butter.
Green chilies add a gentle kick that balances the sweetness of the cornbread mix.
It only takes 10 minutes to prepare before baking.
The cheddar cheese gives every bite a rich, savory touch.
What You’ll Need (Ingredient Highlights)
Jiffy Corn Muffin Mix keeps the recipe simple while ensuring a fluffy base.
Canned corn kernels add pops of sweetness and texture.
Green chilies bring a mild heat that enhances flavor without overpowering.
Cheddar cheese melts into the batter, creating a cheesy, golden crust.
Melted butter provides richness and keeps the cornbread tender.
Pro Tips Before You Start
Use freshly shredded cheddar for the best melting quality.
Drain the canned corn and chilies well to avoid excess moisture.
Don’t overmix the batter; a few lumps are fine and help keep the texture light.
Grease your baking dish thoroughly so the cornbread releases easily.
Let the cornbread rest for a few minutes before slicing to hold its shape.
How to Make Cornbread Mix Recipes
Step 1 – Preheat the oven
Set your oven to 400°F (200°C) and grease a 9×9 inch baking dish.
Step 2 – Mix the base
Whisk the Jiffy Corn Muffin Mix, eggs, and milk together until smooth.
Step 3 – Add the extras
Stir in corn kernels, green chilies, cheddar cheese, and melted butter until combined.
Step 4 – Bake to golden perfection
Pour the batter into the prepared dish and spread evenly.
Bake for about 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 5 – Rest and serve
Cool for 5 minutes, then cut into squares and enjoy warm.
What to Serve Them With
Pair with chili for a hearty and comforting dinner.
Serve alongside barbecue dishes like pulled pork or ribs.
Enjoy as a snack with butter or honey.
Use as a side dish for soups and stews.
Variations / Substitutions
Swap cheddar with Monterey Jack or pepper jack for a spicier twist.
Add cooked bacon bits for a smoky, savory flavor.
Use fresh corn instead of canned for a crisp texture.
Replace green chilies with jalapeños if you prefer more heat.
Storage & Leftovers
Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4 days if you want it to last longer.
Warm slices in the oven or microwave before serving.
Freeze for up to 2 months; thaw and reheat before enjoying.
FAQs
Can I make this recipe without green chilies?
Yes, you can leave them out or replace them with extra corn.
Can I double the recipe for a larger crowd?
Absolutely, just use a larger baking dish and increase baking time slightly.
What if I don’t have Jiffy mix?
You can use another cornbread mix, though flavor and texture may vary.
How do I know when it’s done baking?
The top should be golden and a toothpick should come out clean.
Can I use fresh chilies instead of canned?
Yes, just chop them finely and use the same amount.
Is it possible to make this cornbread sweeter?
Add 2–3 tablespoons of sugar or honey to the batter.
What’s the best way to reheat cornbread?
Warm in the oven at 300°F for 10 minutes to restore texture.
Can I bake this in a cast-iron skillet?
Yes, it will give the cornbread a crisp, golden crust.
Can I make muffins instead of a full pan?
Yes, just divide into muffin tins and bake for 15–18 minutes.
Does this recipe work with gluten-free cornbread mix?
Yes, simply substitute a gluten-free mix in equal amounts.
Final Thoughts
This cheesy, flavorful cornbread is a quick and delicious twist on a pantry staple.
It’s versatile, pairs with countless meals, and is always a crowd-pleaser.
Whether served fresh out of the oven or reheated the next day, it’s sure to become a family favorite.