Total Time
Prep 5 mins
Cook 20 mins

This easy to make cornbread is kicked up a notch with great southwestern flavors.

Ingredients Nutrition

  • 1 (8 1/2 ounce) package Jiffy corn muffin mix
  • 1 (11 ounce) can mexicorn, drained
  • 1 (4 ounce) can canned diced green chiles
  • 2 tablespoons milk
  • 1 egg
  • 12 cup sharp cheddar cheese, shredded


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined.
  3. Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top.
  4. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.