A couple of weeks ago I challenged myself to make some corn muffins from scratch that were as good as or better than what I get from the Jiffy Cornbread Mix but unfortunately I did not succeed. I will keep trying but until then, I will use the tried and true Jiffy Mix! Anyway, on their site they have all sorts of great recipe variations that you can do if making cornbread from the mix or from scratch. I saw this one for Mexican Corn Bake and I was inspired by the addition of chili powder to the cornbread mix. The resulting cornbread has a nice spicy kick with a little sweetness from frozen corn kernels and a cheesy topping. I usually make corn muffins but decided to do it in a large glass casserole dish this time. I think I prefer muffins because they cook more uniformly and you don’t have to mess with cutting squares. Your call. Either way, it tastes great!
BTW, I’ve been dropping a square into my Taco Soup and eating them together… it’s fantastic!
Chili Cheese Cornbread
Chili Cheese Cornbread
- 2 boxes Corn bread/muffin mix ($0.84)
- 2 large eggs ($0.24)
- 2/3 cup milk ($0.22)
- 3 tbsp chili powder ($0.15)
- 1 cup frozen corn kernels ($0.32)
- 1 cup shredded cheddar ($0.99)
- Preheat your oven to 400 degrees. Take one cup of frozen corn kernels out of the freezer and allow them to begin thawing.
- Empty the contents of two boxes of cornbread mix into a large bowl. Thoroughly mix 3 Tbsp of chili powder into the dry mix.
- Mix the eggs, milk and corn kernels into the dry cornbread mix. Do not over stir, just mix until the ingredients are combined. Let the mixture sit for 4-5 minutes.
- Pour the mix into a large glass casserole or muffin tin (both coated with non-stick spray). Sprinkle one cup of shredded cheese on top and bake for 20-25 minutes. The chili powder will make the muffins/bread appear much more brown on top than usual so use a toothpick to test the doneness (a toothpick inserted in the middle should come out clean, not with raw goo on it).
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
Mix the chili powder into the dry mix before adding the wet ingredients. Here is the raw mixture… see how red/orange the chili powder makes it?
Pour into a large casserole or muffin tin and bake at 400 degrees for 20-25 minutes.
This cornbread sounds and tastes a lot more sinful than it really is. The addition of chili powder gives it all of the flavor of a bowl of chili without the added calories or fat. You can bypass the cheese topping, use skim milk (as I did) and use only one or no yolk if you’d like. If you use no yolks, add a third egg white to make up for the volume. Adding the corn kernels not only adds flavor and sweetness but also extra fiber!