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Mexican Cornbread (with Jiffy mix)

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This easy Mexican Cornbread recipe is the best cornbread recipe I’ve ever tried! With spicy green chilis and delicious cheese, you’ll never settle for plain cornbread mix again!

A plate with Cornbread

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One of my very favorite meals to make is chili. I love experimenting with new recipes and variations and I always, always, always make cornbread on the side. Like my chili, I like to experiment with my cornbread recipes. My latest creation is not your run of the mill Southern cornbread, no way. This Cheesy Spicy Mexican Cornbread is full of spices, cheese and packed with flavor. It truly is an absolute winner!

close up of Cornbread in baking pan with one piece missing

Why I love this recipe

This is regular old cornbread on steroids. It mixes up in one bowl injust minutes!

The Mexican cornbread starts with that Jiffy Cornbread Mix we all know and love, but then it’s jam-packed with cheese and corn and a little extra spice in the form of Rotel tomatoes with chilis. Because it is so buttery and moist, you don’t have to worry about dry crumbling cornbread here.


  • Jiffy cornbread mix
  • eggs
  • melted butter
  • milk
  • 10 oz can Rotel Diced Tomatoes and Green Chiles
  • corn
  • shredded Mexican cheese

Step by step

It’s almost too easy to list out step by step!

  1. Mix all ingredients in a bowl.
  2. Transfer the batter to an 8 by 8 inch pan (grease or spray with nonstick spray first!)
  3. Bake for 30 minutes and serve!


This is a fun recipe to experiment with, it’s hard to mess it up!

  • Make it in a tray or as muffins, just cut the baking time if you’re using a muffin tin instead of a baking dish. (Take them out when golden brown and a toothpick in the middle comes out dry.)
  • Adjust the spice of the bread by adding chopped jalapeños or varying the spice of the Rotel you add to the Jiffy mix.
  • Change up the cheese-cheddar cheese, colby jack, or pepper jack cheese would all be great options!
  • To up make this Mexican cornbread a meal on its own, simply add a protein like black beans, cooked ground sausage or ground beef (maybe even add in some taco seasoning!)
  • Use a cast iron skillet instead of a baking dish (watch for doneness.)
  • Substitute buttermilk for the milk in the recipe.
  • Use cream style corn instead of regular corn.

Serving suggestions

Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. You could also serve it on New Year’s Day with Hoppin’ John and collards for good luck.

It’s perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It’s also delicious topped with green onion for a little extra color and flavor!


Leftovers: If you’ll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.

Freeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. You can freeze this cornbread up to two months.

Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. Heat at 350 degrees until warmed through.

cornbread square on white plate

Here are some other meals that would go perfectly with this cornbread recipe:

If you try this recipe please comment and rate it below, I love hearing from you!

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three pieces of stacked jalapeno cheddar cornbread on white plate

Cheesy Spicy Mexican Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.4 from 5 reviews

  • Author: Melissa
  • Total Time: 40 minutes
  • Yield: 16 1x


An easy recipe for cheesy Mexican cornbread using cornbread mix! Made with tomatoes, chilis, plenty of cheese, and corn, it’s moist, delicious, and just spicy enough to add a kick!


Units Scale
  • 2 boxes Jiffy cornbread mix
  • 2 eggs
  • 1/2 cup butter, melted
  • 2/3 cup milk
  • 10 ounce can Rotel (do not drain)
  • 1 cup corn (canned and drained or frozen and thawed)
  • 1 1/2 cup shredded Mexican cheese


  1. Preheat oven to 350 degrees.
  2. Spray an 8 by 8 inch pan with nonstick spray.
  3. In a large bowl combine all ingredients and stir well to blend.
  4. Pour into prepared pan.
  5. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: bread
  • Method: baking
  • Cuisine: mexican


  • Serving Size: 1/16th
  • Calories: 128
  • Sugar: 1.2 g
  • Sodium: 178.7 mg
  • Fat: 10.1 g
  • Carbohydrates: 5.3 g
  • Protein: 4.4 g
  • Cholesterol: 48.2 mg

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  1. This was really tasty but I had to bake it for about 50 minutes to get it done. This is weird because my oven usually cooks fast.

  2. Excellent recipe! I did drain my tomatoes into my measuring cup and added milk to make 2/3 cup because I was concerned by the reviews. But ultimately it would have only added 1/4 cup of liquid. I will definitely use this recipe again and I won’t drain the tomatoes this time.

  3. The Rotel in the video appears to be drained??? I know the recipe & several comments say NOT to drain and people complained that it didn’t bake up correctly, just trying to figure if I want to chance this.

  4. There is something very wrong with this recipe. After mixing the batter, the first thing I thought was odd was it seemed there was a lot of batter for a 8×8 pan. The next problem was the cornbread wasn’t even the slightest bit done after the 30 minutes. What followed next was I set the timer for another 30 minutes; still not done. Another 30 minutes; still not done. I literally had to flip it on a plate and microwave it…then flip it over again and nuke it some more! I tested the temperature of my oven and it read 350 degrees. I check that I read the recipe correctly and didn’t accidently double an ingredient. I followed the recipe to a T! I will definitely not be making this recipe again.

    1. Norma Beck…exactly…wish I had read the comments first. Such a waste of time! I ended up dumping mine in the trash. Do not use this RECIPE!!!

      1. Hi Jackie, as I asked above, did you change anything about the recipe or can you let me know if your batter looked like mine in the video. This is a very old to this site recipe that I make myself quite often and I’ve never had this experience. I’d really love to try to troubleshoot what in the world could have gone wrong.

  5. I made this tonight. It was delicious!! My husband, also, loved it!! We had meatloaf, pinto beans, & cooked cabbage to go with it. Yummy, yummy!!

  6. I have mine in the oven right now… as I looked back on coat time I saw where if you double the recipe you need to use a 12 x 13 x 9. The recipe calls for 8 x 8. There’s no way about eight could hold this recipe because it has two boxes in it already so I am very confused about that

    1. Hey, I had to make a small, (4” x 4”) extra pan of cornbread, also. It was a bit too much for my 7” x 9” casserole dish.

  7. Why are there sooooooo many advertisements intermingled with your recipe when I go to print it? It is so off putting when I can’t afford to waste ink for something I am not interested in buying in the first place, have to skip over to get to different parts of the recipe for another and makes me want to tell my friends not to bother with stopping at your site for recipes lastly. I will just move on. I could write it down, but with today’s technology and the numerous recipe sites…why should I? Please consider your readers and the dynamics of all…not just those who can carelessly spend spend spend. Thanks for your consideration in this and too bad because this is an awesome recipe.

    1. I agree. I couldn’t copy and paste without spending a bunch of time getting the layout such that the final print was less than 3 pages. I’ll go to blogs and websites that are more considerate of the reader/user.

      1. Rotel not sold everywhere?!? Oh, the humanity!! I did not know that either!! I love the Rotel— even though I have to use mild!! (My mouth is very sensitive!! LOL)

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