This Mexican Cornbread is a moist, cheesy, and flavorful side made with cream-style corn, frozen corn, shredded cheese, and diced green chiles. Easy to prepare in one bowl, it combines classic cornbread with a southwestern twist, perfect for serving with chili, soups, tacos, or barbecue. Ready in just over 30 minutes, this cornbread is ideal for weeknight dinners, potlucks, or family meals, and can be baked ahead or frozen for later.

Ingredients

3 large eggs
3 tablespoons vegetable oil
14.75-ounce can cream-style corn
½ cup frozen yellow corn (no need to thaw)
½ cup sour cream (light or regular) 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 your 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 together until fully combined.
Stir in the cream-style corn, frozen corn, sour cream (or Greek yogurt), shredded cheese, and diced green chiles. Mix until evenly combined.
Add the Jiffy Corn Muffin Mix and stir just until the batter is moistened; it’s okay if the mixture is slightly lumpy.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing and serving.

Why You’ll Love This Recipe

This Mexican Cornbread is moist, cheesy, and full of flavor from sweet corn and green chiles. It’s a perfect side for chili, soups, tacos, or a southwestern-inspired dinner. Easy to make in one dish, it’s also a crowd-pleaser for family gatherings or potlucks.

Tips

Use Pepper Jack cheese for a mild kick or Monterey Jack for a milder flavor.
Don’t overmix the batter; slight lumps will keep the cornbread tender.
Grease the baking dish well to prevent sticking and ensure easy slicing.

Variations and Substitutions

Dairy-Free: Substitute sour cream with dairy-free yogurt and use a dairy-free cheese alternative.
Spicy: Add 1 diced jalapeño or ½ teaspoon chili powder for extra heat.
Corn: Fresh corn kernels can replace frozen corn if in season.
Mix-Ins: Add cooked bacon, sautéed onions, or chopped cilantro for extra flavor.

FAQs

Can I make this ahead of time?
Yes, prepare the batter and refrigerate for up to 24 hours before baking.

Can I freeze it?
Yes, baked cornbread can be wrapped tightly and frozen for up to 3 months. Reheat in the oven before serving.

Can I use another cornbread mix?
Any standard corn muffin mix can work; adjust baking time as needed.

Serving

Serve warm as a side with chili, soups, stews, tacos, or barbecue. It pairs well with butter or a drizzle of honey for added sweetness.

Suggestions

For a family-friendly version, omit spicy chiles or use mild green chiles.
Slice into squares for potlucks or picnics.
Add a topping of shredded cheese in the last 5 minutes of baking for a melty, golden top.