Spicy Creamy Green Chili Cornbread
This moist yet firm cornbread blends the classic Jiffy mix with creamy corn and zesty diced green chilies for a flavorful twist. Perfect as a side for chili, BBQ, or your favorite Tex-Mex dishes, it bakes up golden with a tender crumb that holds together beautifully. The addition of sour cream keeps it rich and moist without being too soft.
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or a cast-iron skillet.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix, cream corn, and diced green chilies.
- Add the eggs, sour cream, and milk to the bowl. Mix until just combined—don’t overmix.
- If using, fold in the shredded cheddar cheese.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for about 10 minutes before slicing to help it firm up.
Notes
This recipe balances moisture from the cream corn and sour cream while maintaining a firm texture for easy slicing.
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