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Mexican Vegetarian Cheese Jiffy Cornbread Casserole

You’ll Love This Easy Mexican Vegetarian Cheese Jiffy Cornbread Casserole

A cheesy, satisfying, and meatless comfort dish made with Jiffy cornbread mix, corn, chilies, and lots of cheddar. Perfect for busy weeknights, potlucks, or family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 8
Calories 290 kcal

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix 8.5 oz
  • 1 can whole kernel corn drained (15 oz)
  • 1 can creamed corn 15 oz
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • ½ cup melted unsalted butter
  • 1 small can diced green chilies 4 oz
  • 2 large eggs
  • Salt and pepper to taste

Optional Add-Ins:

  • ½ cup black beans
  • ¼ cup diced jalapeños
  • ¼ cup chopped red bell pepper

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • In a large bowl, mix together the Jiffy mix, drained corn, creamed corn, sour cream, eggs, melted butter, cheddar cheese, and green chilies.
  • Stir until fully combined. Do not overmix.
  • Pour the mixture into the prepared baking dish and smooth the top evenly.
  • Bake for 40–45 minutes, or until the top is golden and the center is set.
  • Let cool for 10 minutes before slicing and serving.
Keyword cheesy cornbread bake, easy vegetarian recipes, Jiffy mix casserole, meatless comfort food, Mexican vegetarian cheese Jiffy cornbread casserole