Easy Jiffy Mexican Cornbread with Ro-tel
This holiday season, add some spice to your cornbread with this easy Jiffy Mexican Cornbread, featuring Ro-tel in the mix.
Here in the South, no holiday is complete without cornbread. My husband makes the best cornbread- it is more of a corn cake if we are being honest- it is delicious! We wanted to see what happened if we added some Ro-tel to our usual recipe. The results were definitely surprising. My husband said that the cornbread tastes like our usual at first until those slightly spicy notes hit you at the end, it’s not too spicy, but it adds a nice little extra something to the cornbread.
To make this cornbread here’s what you’ll need-
- (3) 8.5 oz. boxes of Jiffy corn muffin mix
- eggs & milk from instructions on the back of the box (x3 for all 3 boxes)
- 1/2 cup butter, melted
- (2) 10 oz. cans of Ro-tel, drained well
- (2) 15 oz. cans of whole kernel corn
To make it, start by preheating your oven to 400 degrees and lining a large 12×17 inch rimmed baking sheet with parchment paper.
Next, mix together your corn muffin mix, eggs, and milk.
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Then, using a cake spatula, gently fold melted butter into the mix.
Finally, gently fold in the whole kernel corn and Ro-tel.
Pour this mixture onto your rimmed baking sheet. This makes a whole lot of cornbread, which is great if you love cornbread, or if you are entertaining for the holidays.
Bake 20-25 minutes until the cornbread begins to turn golden on top.
We always think of RO*TEL when we are planning on making dips and things like that, but we really enjoyed it in this easy Jiffy Mexican Cornbread.
For a printable version of this recipe, see below.
RO*TEL Cornbread with a Kick
Delicious corn bread with a yummy RO*TEL kick!
Ingredients
- 3 8.5 oz. boxes of corn muffin mix
- eggs & milk from instructions on the back of the box x3 for all 3 boxes
- 1/2 cup butter melted
- 2 10 oz. cans of RO*TEL, drained well
- 2 15 oz. cans of whole kernel corn
Instructions
- Preheat your oven to 400 degrees and line a large 12x17 inch rimmed baking sheet with parchment paper.
- Next, mix together your corn muffin mix, eggs, and milk.
- Then, using a cake spatula, gently fold melted butter into the mix.
- Next, gently fold in the whole kernel corn and RO*TEL.
- Pour this mixture onto your rimmed baking sheet.
- Bake 20-25 minutes until the cornbread begins to turn golden on top.
Nutrition Information:
Yield:
20Serving Size:
1 pieceAmount Per Serving: Calories: 230
Nutrition information isn’t always accurate.
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You might also like these fun recipes-
Best Ever Chili Recipe + Iron Skillet Cornbread
You might also enjoy this Cheesy Zuchinni Cornbread from our friends at Who Needs a Cape.
Have been wanting to make this recipe for quite awhile- finally had time & ingredients in the same place and it would fit well with the main course– so, today was the day. No way the two of us could eat such a large sheet of cornbread- so I decided to make 1/3 of the recipe and cooked it in a preheated 10″ caste iron skillet. (I did goof on measuring the 1/3 can of Ro*tel– almost all of it fell into the pan after draining the can- but a couple extra minutes in the oven solved that, luckily).
The verdict– my wife and I both loved it & will make it again. For dessert had a second slice with butter & honey. Nice treat! Thank you for an easy & forgiving recipe.
Thank you so much for the kind feedback!