The Jiffy Mexican cornbread recipe includes 1 package of Jiffy brand corn muffin mix, flour, an egg, milk, chili powder, parsley flakes, a can of chili and cheddar cheese. The recipe makes 12 to 15 servings and cooks for 15 to 20 minutes.
To make Jiffy Mexican cornbread, begin by combining 1 package of Jiffy brand corn muffin mix, 1/4 cup of flour, 1 egg, 2 tablespoons of chili powder, 1/4 cup of milk and 1 teaspoon of parsley flakes into a bowl. Blend the mixture thoroughly, and knead out the dough onto a floured surface. Once the dough is easy to handle, press it into the bottom of a greased 13-inch by 9-inch baking pan. Pour a 15-ounce can of chili over the top of the dough, and top with 2 cups of shredded cheddar cheese.
Bake for 15 to 20 minutes in a preheated oven at 400 degrees Fahrenheit. Remove the baking pan from the oven, allow the cornbread to stand for 10 minutes, and then cut into squares and serve.
Jiffy also offers a variety of other cornbread-based recipes, including Jiffy Corn Dog Muffins, Jiffy Corn Fritters, Jiffy Cornbread Stuffing, Fresh Blueberry Corn Muffins and Jiffy Cornmeal Shortcakes.