#Mexican corn casserole without jiffy free

Top the batter with thin slices of fresh jalapeño pepper just before sliding into the oven.

Add sliced scallions (green onions) to the batter.

Add some frozen corn to the batter if you like more corn kernels in your cornbread.

It also mutes the flavor of the cheese, and the cheese doesn't melt quite as well. Pre-grated cheese is coated with a cellulose coating to keep the cheese from caking. Grate your own cheese if you have time.It's totally fine if it's a little lumpy. Only whisk it long enough to incorporate all of the ingredients. Visit the Hatch Chile Store to order your own. I keep a bag of pre-roasted Hatch chiles in the refrigerator and a couple in the freezer to make it easy to add to recipes such as this one, and scrambled eggs.This is a cornbread that really benefits from having the extra texture of whole corn kernels in the bread. The cream style corn adds moisture and corn kernels to the batter.Adding buttermilk to this skillet corn pudding does the same thing. The sour cream adds moisture to this Jiffy Mexican cornbread, and helps to make it super tender.To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase.

#Mexican corn casserole without jiffy free

(They offer free shipping, and their chilies are fantastic.)ĭisclosure: This post may contain affiliate links to products and foods I use in my kitchen. Green chilies - you can purchase these canned or purchase Hatch chilies already roasted and chopped from the Hatch Chile Store.Cheddar cheese - or use Monterey Jack, Pepper Jack, or a a package of Mexican blend cheese.

The Marie Callender's Cornbread package is twice the volume, so only use ½ of the package, or double all the other ingredients.

Jiffy Corn Muffin Mix - there's a vegetarian version that doesn't use lard, or you can also use Marie Callender's Corn Bread Mix.For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.įor the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post. The secret to faster and easier meals often lies in the ingredients. Kid friendly, although for younger children I recommend using less spicy peppers (see the Variations section).Nothing fancy that you have to hunt down in the grocery store. 5 minutes prep qualifies this Mexican cornbread recipe as easy.The flavors pop with the addition of roasted peppers and cheddar cheese.And you don't sacrifice a thing in the flavor, especially with a few additional ingredients. Making cornbread from scratch is pretty easy, but when you start with Jiffy Corn Muffin mix, it's a really easy cornbread recipe made with minimal effort. I even add cornbread as a topping to chili, a zucchini and corn casserole, and use it as one of the layers in this Vegetarian Tamale Pie. Jiffy Mexican Cornbread with Cream Style CornĬornbread is a perfect side dish to so many meals, and I have some favorites like this easy buttermilk cornbread and tomalito.So, check out this Table of Contents to see which sections of this post will help you the most. Want to make this recipe perfectly the first time? I want to help with that. Jump to Recipe I broke a little away from a piece to show how soft and moist this cornbread is. Thanks to both the sour cream and cream-style corn, this easy cornbread is incredibly moist and tender, and as much a Mexican cornbread casserole as it is a cornbread. And it's moist and flavorful, with just a little kick from some chilies. This Jiffy Mexican cornbread made with Jiffy Corn Muffin Mix tastes like homemade cornbread made from scratch, but is soooo easy.