jiffy mix recipes

This easy Jiffy jalapeno cornbread is a tasty Mexican-inspired cornbread combining the convenience of Jiffy corn muffin mix with jalapenos and more! Mix everything up in one bowl and transfer it into a baking dish or cast-iron skillet for perfect cornbread in no time at all!

Jiffy Jalapeno Cornbread

17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))

eggs ((at room temperature))

buttermilk

sour cream

jalapenos

red bell pepper ((diced, about 1/2 a pepper))

butter ((1/2 stick, melted))

cheddar cheese ((optional, grated))

preheat

Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.

Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.

bake

Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.

This easy tamale pie always pleases. With a sweet cornbread layer and zesty, saucy chicken, it's delicious AND simple to make. 

Chicken Tamale Pie

milk

(15 oz) can cream-style corn

(8.5 oz) box cornbread/muffin mix,

(4 oz) can chopped green chiles

(10 oz) can red enchilada sauce

chicken breast,

taco seasoning

Monterey Jack cheese

Green onions, sliced, for topping

cilantro,

Sour cream,

salt and black pepper,

Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.

In a large bowl, whisk together the egg and the milk. Add the corn, muffin mix, and green chiles and stir to combine. Pour mixture into prepared pie plate.

Bake until cornbread has set, 20-30 minutes.

Using the handle end of a wooden spoon, poke holes sporadically across the cornbread, to allow the filling to drip down and flavor it.

Drizzle about a half cup of the enchilada sauce over the cornbread layer.

In a clean bowl, stir together the chicken, taco seasoning, the remaining enchilada sauce, and 1/4 cup of the cheese. Spoon mixture over the cornbread base.

Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes.

Let rest 5 minutes before serving. Top with green onion, cilantro, and sour cream, or your favorite toppings. Enjoy!

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Jiffy Jalapeno Cornbread

Chicken Tamale Pie

Top 2 jiffy mix recipes recipes from across the web

The most viewed jiffy mix recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jiffy Jalapeno Cornbread

Chicken Tamale Pie

The most viewed jiffy mix recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine