Jiffy Mexican Cornbread
This easy, moist Mexican cornbread is loaded with peppers and chilies, made with Jiffy Corn Muffin Mix.
Ingredients
- 1 8.5 oz. pkg Jiffy Corn Muffin Mix
- ¼ cup diced red bell pepper
- ½ cup frozen corn; optional
- 1 jalapeno, finely minced or a can diced green chilies, drained
- 2 sliced green onion
- 1 cup sour cream
- ¼ cup butter, melted or vegetable oil
- 1 cup shredded Mexican blend cheese or Cheddar Cheese
- 3 eggs
- 1 teaspoon baking powder
- Cooking spray
Instructions
Directions for Jiffy Mexican Cornbread
- Preheat your oven (350°F) and spray a 9” square baking dish with cooking spray.
- Dice the red bell pepper, finely mince jalapeno (if using) and slice green onion.
- Whisk the eggs, then stir in the peppers, chilies, and onions.
- Add the remaining ingredients and mix until well combined.
- Pour the mixture into the prepared baking dish.
- Bake at 350°F for 40 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Nutrition Facts
Jiffy Mexican Cornbread
Amount per Serving
Calories
153
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.05
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
76
mg
25
%
Sodium
173
mg
8
%
Potassium
131
mg
4
%
Carbohydrates
5
g
2
%
Fiber
0.5
g
2
%
Sugar
0.5
g
1
%
Protein
6
g
12
%
Vitamin A
462
IU
9
%
Vitamin C
9
mg
11
%
Calcium
162
mg
16
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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