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Easy Jiffy Mexican Cornbread with Ro-tel

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This holiday season, add some spice to your cornbread with this easy Jiffy Mexican Cornbread, featuring Ro-tel in the mix.

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Easy Jiffy Mexican Cornbread with Ro-tel

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
Easy Jiffy Mexican Cornbread with Ro-tel

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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Easy Jiffy Mexican Cornbread with Ro-tel

Then, using a cake spatula, gently fold melted butter into the mix.

Easy Jiffy Mexican Cornbread with Ro-tel

Finally, gently fold in the whole kernel corn and Ro-tel.

Easy Jiffy Mexican Cornbread with 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.

Easy Jiffy Mexican Cornbread with Ro-tel

Bake 20-25 minutes until the cornbread begins to turn golden on top.

Easy Jiffy Mexican Cornbread with Ro-tel

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.

Yield: 20 servings

RO*TEL Cornbread with a Kick

RO*TEL Cornbread with a Kick

Delicious corn bread with a yummy RO*TEL kick!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

    1. Preheat your oven to 400 degrees and line a large 12x17 inch rimmed baking sheet with parchment paper.
    2. Next, mix together your corn muffin mix, eggs, and milk.
    3. Then, using a cake spatula, gently fold melted butter into the mix.
    4. Next, gently fold in the whole kernel corn and RO*TEL.
    5. Pour this mixture onto your rimmed baking sheet.
    6. Bake 20-25 minutes until the cornbread begins to turn golden on top.

Nutrition Information:

Yield:

20

Serving Size:

1 piece

Amount Per Serving: Calories: 230

Nutrition information isn’t always accurate.

Easy Jiffy Mexican Cornbread with Ro-tel

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