Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese-Mexican style Eggless corn bread made easy by using a box of Jiffy corn muffin mix. This extremely moist cornbread has crisp golden edges and soft, fluffy center. Flavored with jalapenos and cheese, the cornbread is moist, sweet, savory and spicy and looks festive and attractive with a sprinkling of red peppers and jalapenos.
This Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese can be made vegan by using vegan cheese and substituting the sour cream with applesauce. I have tried with eggs many a times but always hesitated on trying the egg free version. But the Applesauce is a great substitute for eggs and made a really soft and moist cornbread.
I have also used Martha White Cornbread Mix and it does turn out just as good. Since Jiffy has a vegetarian version and is also the most widely available, I have made this recipe with Jiffy Corn Muffin mix. This recipe has been tried multiple times in my kitchen before being published. I have tried with the regular jiffy as well as the vegetarian variety and found no difference in taste or texture between the two. The color however in my opinion was bright yellow with the regular kind.
Some other recipes that are always cherished during Thanksgiving and Christmas are
Sweet and Spicy Cranberry Chutney with Indian Spices
Hashbrown Casserole-5 ingredient recipe
Cabbage Corn Jalapeno and Cream Cheese Casserole
Moving on to the recipe,shared the video link below-If you like this video and would like to keep seeing similar content from me, please share, and subscribe to Aanchal’s Food, Fitness, Beauty and More.
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese
Equipment
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1 mixing bowl
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1 rectangular baking pan 9*13
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1 measuring cups and spoons
Ingredients
- 2 8.5 oz 240 grams Jiffy Corn Muffin Mix
- 3 tbsp oil
- 1 14.75 oz 420 grams can Cream Style sweet Corn
- 8 oz 225 grams Apple sauce 2 individual servings of Applesauce
- 1 cup shredded Mexican cheese blend/Taco cheese use vegan cheese for a vegan option
- 1/2 cup sour cream Use Apple sauce for vegan option
- 1/4 cup pickled jalapenos gently squeeze out excess liquid and mash roughly with a fork
- 1 1/2 tsp minced green chilies/minced jalapenos omit for mild cornbread
- 2/3 cup Red pepper diced fine(save a few for sprinkling on top)
- Crushed Red pepper flakes and chopped jalapenos for topping
Instructions
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Preheat oven to 375 F
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Brush an 9*13 inch rectangular pan with oil and line the bottom with parchment paper
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In a bowl add oil,apple sauce,creamed corn,cheese,jalapeno,sour cream,minced green chilies and diced red pepper and mix well
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Add Jiffy Corn Muffin Mix and mix very gently to break up the big lumps-do not overmix, we want a lumpy batter
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Pour the batter into prepared pan
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Top with pepper flakes,chopped jalapenos and diced red pepper
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Bake for 30-35 minutes or till tooth pick comes out clean(For me it took 35 minutes,start checking at 30 minutes)
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Cool in pan for an hour and then cut into pieces
Video
Notes
Update- I have tried without the parchment paper, and the cornbread did not stick to the pan. I had no problems in removing the cornbread from the pan
Here is the step by step pictorial recipe-
Generously grease an eight inch square pan(if using half the recipe) or 9*13 rectangular pan and line bottom with parchment paper
Preheat oven at 375 F
In a bowl add oil,applesauce,creamed corn,sour cream and chesse
Add diced red peppers and jalapenos and mix well
Add Jiffy Corn muffin Mix and gently break big lumps and mix
Do not over mix as we want a lumpy batter
Pour batter into prepared pan
Top with pepper flakes, chopped jalapenos and diced red pepper
Bake for 30-35 minutes or till tooth pick comes out clean(For me it took 35 minutes)
Cool in pan for an hour and then cut into pieces
Note-Air fry the pieces to give them some crispness before serving
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Madhu kumar
I made this recipe for thanksgiving and everyone loved it. So soft and moist and crisp edges. Thanks for sharing this recipe
Aanchal Gupta
Thanks Madhu for sharing your feedback with. So glad your family enjoyed the cornbread.
Nishita
I made this cornbread first time yesterday and we all loved it. It was a blessing for me since this was eggless, finally I can enjoy cornbread. Thank you.
Aanchal Gupta
Thanks Nishita, so glad to hear you can finally enjoy cornbread. This recipe does turn out delicious and many readers who can’t eat eggs have loved this easy recipe.
Maya
Hi! I’m planning to make this recipe first time for my party tomorrow. Just wanted to know if I could make this in the morning to be served in the evening. Basically, can you please let me know if it is served warm or room temp? TIA
Aanchal Gupta
Hi, it can be made in the morning or day before. Cut into pieces and I like to warm in air fryer for just a few minutes before serving. That warms up the cornbread and also crisps up the bread. Can be served at room temperature. Do put few pieces in air fryer and warm. That’s preferable
Sabita
I can finally eat cornbread! Finally a recipe that doesn’t have eggs. My whole family loves this cornbread. I make it for thanksgiving and even just as an appetizer. I do heat in air fryer before serving. Becomes crisp and tastes so good
Aanchal Gupta
Thank you so much for sharing your experience. So many people have shared how they can finally enjoy cornbread without eggs. It has so much flavor and it’s so moist as well. I also like how it crisps up a bit when you air fry the pieces.