Yahoo Lifestyle The Tex-Mex Way to Make Jiffy Cornbread Mix 10x Better
The year 2025 has so far been TOUGH. To connect with the world in such disconnected times, it's been all the more fun to explore unique culturally-specific ways to upgrade convenience foods like boxed cake mixes, boxed brownies and boxed Jiffy cornbread. Baked goods made from the box take many different forms, depending on who makes them.
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The British move is to add brewed black tea in place of water, ricotta cheese provides that Italian touch and matcha in boxed cake mix lends Japanese bakery vibes. My latest favorite boxed mix hack is Jiffy cornbread mix upgraded in the Tex-Mex manner. To make Jiffy cornbread better, make it taste like Mexican street corn by adding canned corned, cheese and jalapeños.
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What is Elotes?
Grilled Mexican street corn, or elotes, is a street snack you can find all over parts of Mexico and the United States. Preparations can vary, but a typical elote (pronounced: eh-loh-teh) is made by grilling sweet cob then dressing the cob in mayo, cheese, chili powder and lime juice. Elotes are a must-try eat. But if you ask chef Ernest Servantes, owner of the Burnt Bean Co. Barbecue restaurant in South Central Texas, elotes are begging to be turned into a Jiffy cornbread pudding.
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Why Make Elotes Street Corn Pudding with Jiffy Cornbread Mix
The NYTCooking recipe for street corn in cornbread pudding form comes from Servantes, who serves the side dish at Bean Co. Barbecue as an ode to the elotes corn pudding he grew up eating in Texas. The combination makes so much sense. Elotes have creaminess, cheese, heat and lots and lots of corn. What more does a corn pudding need? Plus those elements are easy to throw into a mix of boxed cornbread mix. Soon, you can have a stunning casserole that according to Servantes tastes like "if "Mexican street corn and cornbread had a baby."
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How to Make Elotes Street Corn Pudding with Jiffy Cornbread Mix
You can get the full recipe on NYT Cooking but to make it, you'll need a box of Jiffy cornbread mix, jalapēnos, canned cream corn, canned sweet corn, melted salted butter, sugar, eggs, sour cream and milk. For toppings, you will want to grab crema, Tajín and queso fresco from your local Mexican grocery store.
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Roast the jalapēnos until slightly roasted, about 20 minutes or so. Let cool and dice. Mix the cornbread mix, canned corns, melted butter, eggs, sour cream and diced jalapenos until just combined. Pour into a baking pan or casserole dish. Bake for at 350° for about 55-65 minutes. The color of the casserole should be golden brown and the center should be gently set. Top with the crema, Tajín and queso fresco.
I find it nearly impossible to pass up an ordinary cornbread pudding. But one that tastes like grilled street corn kissed with sweet, heat and cheese? It's incredible and so easy to throw together.
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