Mexican cornbread from Allrecipes.com and Rachel Ray's Mexican Meat-zza are some spicy Mexican recipes that use Jiffy cornbread mix. The Mexican cornbread recipe makes a good side dish for many meals while the deep dish pizza mix is a meal all by itself.
Make the Mexican Meat-zza deep dish pizza by mixing 2 of the 8 1/2 ounce boxes of Jiffy cornbread mix with 2 eggs, 4 tablespoons of melted butter, 1 1/2 cups of milk and 1 cup of frozen corn kernels in a bowl. Pour the mixture into a lightly greased, large non-stick skillet with an oven-safe handle. Place the skillet in the oven and bake it for 12 to 15 minutes at 400 F until it is light golden in color.
In another skillet, brown 1 pound of ground beef with 2 tablespoons of olive oil. Add 1 small finely chopped onion, 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of cayenne pepper and salt to taste. Stir the meat mixture and cook for five minutes more.
Remove the cornbread skillet from the oven and top it with the meat mixture. Add 1/2 cup of chopped red bell peppers, a 2 1/2 ounce can of sliced and drained chilies or jalapenos, 2 chopped scallions, 2 seeded and diced tomatoes, and 2 tablespoons of sliced green olives. Cover the top with 2 1/2 cups of shredded cheddar or Monterey Jack cheese and return to the oven until the cheese melts.
For Mexican cornbread, mix a box of Jiffy cornbread according to the instructions and add an 8-ounce can of cream style corn, 1 cup of shredded Monterey Jack cheese and a drained 4-ounce can of sliced green chili peppers. Bake at 400 F until golden brown.