This super easy Roasted Chile and Cheddar Cornbread is made possible by hacking a box of Jiffy Corn Muffin Mix into a semi-homemade recipe. Don't worry, it'll taste just like you made it from scratch despite just a 5 minute prep time.
This ridiculously simple recipe for cheese and roasted chile cornbread tastes legit, like something you would get in a tea towel lined basket at a restaurant. It is moist, but with a light crumb. It is packed to the gills with flavor. And you barely have to lift a finger to make it.
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Why I Love Jiffy Corn Muffin Mix
If you're looking for absolution for the sin of "cheating" in the kitchen, I'm here to offer my blessings. Don't get me wrong, I still love to make things completely from scratch. But when there are power players like Jiffy on the shelves, as a Grocery Addict, I'm basically obligated to get them.
If you're someone who digs a good store-bought hack, boxes of Jiffy Corn Muffin Mix should definitely be counted among your pantry staples. They're great to gussy up into killer cornbread, corn muffins, corn pancakes, corn casserole, and even chocolate chip cookies. Heck, Taste of Home has a list of 35 (!!!) recipes you can make with a box of Jiffy, and even that isn't comprehensive.
At just 50 cents a box (the price at our Aldi), there's basically no reason not to get some. I mean, honestly? I couldn't make the mix for any cheaper than I buy it in the box, and I love having a stash of things on hand to make my food life more interesting without much fuss. So go on and get you some Jiffy Corn Mix, folks. You deserve it.
Jiffy Cornbread Hacks
While you can certainly make the box mix just the way Jiffy intended, there are lots of easy tricks to make your cornbread taste totally homemade. And don't fret. It'll still get done in a JIFFY! (See what I did there?)
This roasted chile and cheddar cheese cornbread uses most of those hacks, including:
- Greasing the tin with bacon fat for a smoky flavor
- Adding greek yogurt (or sour cream) for moisture
- Subbing buttermilk for a tender crumb
- Adding flavor through mix-ins. I used a can of diced roasted green chiles and cheddar cheese, but there are SO MANY other options:
- Savory: bacon, ham, sausage, jalapeños, black beans, canned/frozen/fresh corn kernels, sautéed onions, scallions, different cheeses, spices, fresh herbs
- Sweet: dried or frozen fruit, jam, honey, nuts, citrus zest, chocolate chips
You can also easily change the size and shape of your cornbread to fit your mood. This time around, I baked mine in a loaf pan. I wanted thick cut cornbread, but was using only one box of mix since it's just Joe and I.
You can also opt to turn this same recipe into muffins (great for potlucks, packed lunches or group dinners). I also love pouring the mix directly on top of my chili and baking it in as a casserole in the dutch oven.
Ingredients and Substitutions
This easy cornbread recipe requires just a few ingredients. Here's everything you need:
A few notes to consider:
- Milk + Vinegar - While I make my own buttermilk by adding vinegar to milk, you can easily sub in buttermilk instead. I used apple cider vinegar for this recipe, but any kind of vinegar will do. You can also use lemon juice! Oh, and feel free to use a dairy free milk if you prefer.
- Egg - I actually used Egg Beaters for this recipe because I needed to use it up. You can also use a flax egg (1 tablespoon ground flax seed mixed with 3 tablespoon water) if you prefer.
- Greek Yogurt - I've pretty much stopped buying sour cream and using exclusively greek yogurt instead. It's healthier and more versatile, but feel free to use sour cream instead!
- Cheese and Chiles - I love this flavor combo, but jump down to the FAQs for more flavor options.
How to Make Chile Cheddar Cornbread
This recipe is so simple, I almost feel silly writing out the instructions.
Prepare your baking tin by greasing it. If possible, use bacon fat for extra flavor!
If you are making your own buttermilk (I always do because it's so easy), simply add the vinegar to the milk and stir. Let it sit for a few minutes to thicken and curdle.
Next, stir the boxed mix with the egg, buttermilk and greek yogurt. Stir until well combined and there are no pockets of dry mix throughout.
Fold in the cheese and peppers. Pour into a greased loaf tin and bake at 350F for about 25 minutes, or until a toothpick comes out clean.
Frequently Asked Questions:
Heck yeah you can! I'd recommend slicing it into squares before you do, though, so you can pop out just what you need when you have a hankering. Drizzled with a little Mike's Hot Honey and slathered with butter? It's a perfect grab and go breakfast!
Y'all, this mix can turn into just about whatever you want. While roasted green chiles and cheddar is a favorite flavor combo of mine, feel free to shake things up to your liking. Here are just a few options I could think of, but don't feel limited:
Savory: bacon, ham, sausage, jalapeños, black beans, canned/frozen/fresh corn kernels, sun dried tomatoes, sautéed onions, scallions, different cheeses, spices, fresh herbs
Sweet: dried or frozen fruit, jam, honey, nuts, citrus zest, chocolate chips
Mix and match to your heart's content! And holler at me in the comments if you come up with any genius mixes I should try.
First, I think you need to consider what shape you want your cornbread. I made this round in a loaf tin for nice, thick slices despite only making a single box's worth. You can also opt to turn them into muffins, thinner slices (in an 8x8 pan), or as a topping on a chili casserole.
Next, you should consider whether you're eating the cornbread as a snack or a meal. For something a little lighter, I recommend heating up a slice, slathering it with butter and drizzling it with Mike's Hot Honey. Otherwise, serve it alongside your favorite soup or chili recipe. Or with some BBQ. Or cheese. Or anything, really. It's delicious no matter what.
Need more ultra-fast recipe hacks? Check out these other recipes using store bought cheats:
- Peruvian Green Sauce
- Easiest Fruit Crumble
- Banana Apricot Upside Down Cake
- Sheet Pan Cauliflower Tikka Masala
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Roasted Green Chili and Cheddar Cornbread
Equipment
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 Egg
- ⅓ C Milk
- 1 teaspoon Vinegar any kind works, or lemon juice
- ⅓ C Greek Yogurt or sour cream
- 1 can Diced Green Chilis
- 1 C Cheddar Cheese shredded
- Bacon Fat for greasing pan
Instructions
- If you are making your own buttermilk (I always do because it's so easy), simply add the vinegar to the milk and stir. Let it sit for a few minutes to thicken and curdle.
- Next, stir the boxed mix with the egg, buttermilk and greek yogurt. Stir until well combined and there are no pockets of dry mix throughout.
- Fold in the cheese and peppers.
- Pour into a greased loaf tin (preferably greased with bacon fat for extra yummy flavor) and bake at 350F for about 25 minutes, or until a toothpick comes out clean.
Notes
- Savory: bacon, ham, sausage, jalapeños, black beans, canned/frozen/fresh corn kernels, sun dried tomatoes, sautéed onions, scallions, different cheeses, spices, fresh herbs
- Sweet: dried or frozen fruit, jam, honey, nuts, citrus zest, chocolate chips
Let's taco 'bout it.