Mexican cornbread w/ jiffy

 EASY MEXICAN CORNBREAD 

With Jiffy 

INGREDIENTS

• 2 boxes Jiffy Corn Muffin Mix– It HAS to be Jiffy!  You won’t get the same results with other brands.
• 2 eggs- Large
• 1 can creamed corn– I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc)
• 1 can mild chopped green chiles – Use the 4.5 oz size can. I prefer Old El Paso chopped green chiles because they are a bit more crushed so they really incorporate the flavor well.
• 1/4 cup chopped jarred jalapeños (optional)- To prep these, drain the jalapeño slices and then chop them.  If you chop them more finely it will distribute the flavor a bit more,or if you leave them larger you will get spicier bites.
• Preheat oven to 350˚F.
• In a large bowl, mix all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don’t over mix.
• Spread in the dish of your choice and bake according to the directions for your choice below.  You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized.  I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins.
• Cook time guide:
• Cornbread should be cooked until the center is set and a toothpick comes out clean. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it!
• My biggest piece of advice is that you don’t want to over cook the cornbread.  Over cooking will result in a much more dry cornbread with a more dull flavor.  Here are a few tips on making sure to get the perfect cook:
• If you touch the pan and it jiggles, it isn’t close and probably needs at least 10 more minutes
• I like to watch the center. If it is shiny it probably isn’t ready yet.
• Once you think it is done, use a toothpick.  Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done!
• 1- 8×8 square pan- 40-50 minutes
• 1- 8 in round- 40-50 minutes
• 1- 11×7 rectangle dish- 35-40 minutes
• 12 corn muffins- 15-20 minutes