Serve this Cast Iron Green Chili Cornbread with your favorite fall soup! Use Jiffy mix to make a quick and easy cornbread.
Jazz Up a box of Jiffy Cornbread
This green chili cornbread uses two boxes of Jiffy as the base to make the perfect fluffy and delicious cornbread. Starting from scratch isn’t always easy, so I made this recipe to add a little pizzazz to the box.
The diced green chiles and corn kernels will add a little extra fun flavor and texture to this amazing side dish. Melt some butter then cook this jiffy cornbread in a cast iron skillet to get a fluffy middle with crisp golden brown edges.
What Could you pair with this green chile cornbread?
My favorite way to eat this is with chili. I like to dip the cornbread into the chili for max flavor. I also really love it with soups or stews.
Sometimes I will even eat it straight out of the cast iron skillet – add a little warm butter or cheese on top and enjoy!
Here are some of my favorite soups to serve with this green chili cornbread:
- Liquid Measuring cup
- 10″ cast iron skillet
- Spatula or large spoon for stirring
- Mixing bowls
- Jiffy corn muffin mix
- Diced green chiles – any kind of diced hatch green chile will work
- Sweet corn kernels
- Unsalted butter
Although Jiffy is my preferred brand of boxed cornbread any brand will work. Each box of Jiffy corn muffin box is 8.5oz so you will need to make sure you have 17oz of cornbread mix for this recipe.
What is the ideal cornbread texture?
In my opinion, cornbread is best when it is moist, cake-like, and airy. This cast iron green chili cornbread recipe really gets that texture right.
Too dense or too crumbly and the cornbread is hard to eat! The added elements like diced green chiles and corn add to the texture perfectly.
How to make this Cast Iron Green Chili Cornbread
Step 1: Preheat and mix cornbread batter
To begin, preheat the oven. Then, in large bowl whisk the eggs and milk together thoroughly.
Whisk in the two packs of Jiffy box mix into the wet ingredients. Drain the canned corn. Finally, fold in the diced green chiles and corn kernels.
Step 2: Heat your cast Iron and melt butter
Then, heat a well seasoned cast iron skillet over medium-low heat. Add the butter to the skillet.
Once it’s melted, remove the skillet from the heat and pour the batter in on top of the melted butter in the hot skillet.
Step 3: Bake cornbread in cast iron skillet
Place the skillet in the oven and bake for until the cornbread is baked through and starting to brown on top. Allow it to cool completely and cut and enjoy!
Storage and reheating
Allow the cornbread to cool completely. Then, store this jiffy cornbread in an airtight container in the fridge.
If you want to reheat a slice, reheat it in the oven or toaster oven.
Check out these other Great Side Dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 eggs
- 2/3 cup milk
- 2 boxes Jiffy corn muffin mix
- 4oz can diced green chiles
- 1 cup sweet corn kernels
- 2 tbsp unsalted butter
- Preheat oven to 400F. Mix eggs and milk together in a large mixing bowl. Mix in the 2 boxes of Jiffy mix. Fold in the diced chiles and corn kernels and set batter to the side.
- Heat a well seasoned 10″ cast iron skillet over medium low heat. Place the butter in the skillet. Once the butter is melted, remove the skillet from the heat and pour the batter into the warm skillet with melted butter
- Place the skillet in the oven to bake at 400F for 25 -30 minutes or until the cornbread is baked through and starting to brown on top. Allow to cool slightly and cut into 10 slices.
Store in an airtight container in the refrigerator. Reheat in the oven or toaster oven.