Jiffy Mexican Cornbread

"This easy Jiffy Mexican cornbread recipe includes creamed corn, zesty jalapeño peppers, fresh chives, and sharp cheddar cheese for a moist, flavorful side dish that’s perfect with a warm bowl of chili! A Few Notes Before You Get Started: - You only need the small (8.25 ounce) can of creamed corn (also called “cream-style corn”). If you can’t find the small can, purchase a regular 14.75 ounce can and just use about half of it in the recipe. - To serve a larger group, double all of the ingredients (using the larger 14.75 ounce can of creamed corn) and bake the cornbread in a 13 x 9-inch baking dish. You’ll likely need to increase the total baking time by 5-10 minutes as well. - If you don’t have a fresh jalapeño pepper on hand, you can substitute with the jarred version. Just make sure that you pat the jarred slices dry with a paper towel and chop them into smaller pieces before mixing them into the batter. - This cornbread isn’t very spicy at all, so long as you remove the ribs and the seeds from the pepper. If you prefer a spicier Mexican cornbread, leave some of those seeds and ribs intact. You can also add extra jalapeño if you like!"

Preparation Time15 min

Cooking Time30 min

Cooking MethodOven

Cooking Vessel Size8 x 8 baking pan