Description:
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.

Servings:
8 to 10 squares

Ingredients:

• 2 (8.5 oz) boxes Jiffy Corn Muffin Mix
• 1 (14.75 oz) can cream-style corn
• 1 (7 oz) can diced green chilies (drained)
• 2 large eggs
• 1/2 cup sour cream (for added moisture)
• 1/3 cup milk
• 1/2 cup shredded cheddar cheese (optional, for extra flavor)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or a cast-iron skillet.
2. In a large mixing bowl, combine the Jiffy Corn Muffin Mix, cream corn, and diced green chilies.
3. Add the eggs, sour cream, and milk to the bowl. Mix until just combined—don’t overmix.
4. If using, fold in the shredded cheddar cheese.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for about 10 minutes before slicing to help it firm up.

This recipe balances moisture from the cream corn and sour cream while maintaining a firm texture for easy slicing.