Heat the pan and coat with oil. Heat the oil in a large skillet over medium-high heat. …. Add the meat to the hot pan and break into large pieces. Add the meat to the center of the hot pan. …. …
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Made with Jiffy corn muffin mix, sour cream, Old El Paso salsa, cream-style corn, and sharp cheddar cheese, this cornbread is packed with flavor. It’s the perfect side dish for any Mexican-themed meal. Try using a different type of cheese, such as pepper Jack or Monterey Jack, for an extra cheesy flavor.
Mexican Cornbread made with “JIFFY” Corn Muffin Mix. Bakes into a golden, delicious muffin or sweet cornbread. Preheat oven to 400°F. Grease a 13” x 9” pan. Combine muffin mix, flour, egg, milk, chili powder and parsley flakes.
Combine 16 ounces of Jiffy Corn muffin mix, ⅔ cup milk, and 2 large eggs in a large mixing bowl. Then, add 15 ounces of creamed corn and 15 ounces sweet corn, and stir until incorporated. Pour half the corn batter into a greased 9x13-inch baking dish.
In a large mixing bowl, add 17 ounces of Jiffy corn muffin mix, 3 large eggs, ¾ cup buttermilk, ½ cup sour cream, 4 ounces diced jalapeños, ¼ cup diced red bell pepper, ¼ cup butter, and 1 cup grated cheddar cheese ( optional ). Mix well and transfer the batter into the prepared pan or cast-iron skillet. Then, bake.