A Mexican cornbread recipe from the JIFFY Mix website uses JIFFY Corn Muffin Mix as a crust topped with chili and cheddar cheese. For a more traditional cornbread with Mexican flavor, add diced jalapenos and red peppers to JIFFY Corn Muffin Mix.
To make the Mexican cornbread, start with 1 package of JIFFY Corn Muffin Mix and blend it with 1/4 cup flour, 1 egg, 1/4 cup of milk, 2 tablespoons of chili powder and 1 teaspoon of parsley flakes. Knead the dough on a floured surface 10 to 15 times, until it is soft. Put the dough in the bottom of a greased 13-by-9-inch baking pan, and press it to form an even crust. Top the crust with 1 15-ounce can of chili and 2 cups of shredded cheddar cheese. Bake it at 400 degrees Fahrenheit for 15 to 20 minutes.
To make jalapeno cornbread, combine 2 packages of JIFFY Corn Muffin Mix, 3 eggs, 3/4 cup of buttermilk and 1/2 cup of sour cream. Add 4 cored and diced jalapeno peppers, 1 small diced red pepper and 1/4 cup melted butter or margarine. Stir well. Pour into a greased 9-inch square baking pan or a preheated 10-inch cast-iron skillet, and bake for 25 to 30 minutes at 400 degrees.