Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese
Mexican style Eggless corn bread made easy by using a box of Jiffy corn muffin mix.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 cornbread can be made vegan by using vegan cheese and substituting the sour cream with applesauce.For half the recipe,use square 8*8 pan and bake for 30 minutes, start checking at 25 minutes
Ingredients
- 2 8.5 oz/240 gms Jiffy Corn Muffin Mix
- 3 tbsp oil
- 1 14.75 oz/420 gms can Cream Style sweet Corn
- 8 oz/225 gms 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
- Preheat oven to 375 F
- Brush an 9*13 inch rectangular pan with oil and line the bottom with parchment paper
- In a bowl add oil,apple sauce,creamed corn,cheese,jalapeno,sour cream,minced green chilies and diced red pepper and mix well
- Add Jiffy Corn Muffin Mix and mix very gently to break up the big lumps-do not overmix, we want a lumpy batter
- Pour the 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,start checking at 30 minutes)
- Cool in pan for an hour and then cut into pieces
Notes
Can use Monterey Jack cheese or taco cheese instead of shredded Mexican cheese. This cornbread can be made vegan by substituting vegan cheese instead of cheese and applesauce instead of sour cream. The best way to bake cornbread is in a cast iron pan or a metal cake pan. Put some oil in the cast iron pan/metal pan and heat the cast iron pan in the oven so that both the pan and oil are hot. When you put your batter in this hot pan,it gives a very nice crisp crust all along the sides. I have made the corn bread with egg like this in a cast iron pan but not tried the egg free version in a cast iron pan. For eggless version I always prefer to use parchment paper at bottom,for easy release. I have also made half the quantity in an 8*8 pan. For half the recipe,use square 8*8 pan and bake for 30 minutes, start checking at 25 minutes.
Tried this recipe?Let us know how it was!