What’s the difference between vegetarian and regular Jiffy cornbread mix?

Vegetarian Jiffy cornbread mix uses vegetable shortening instead of lard, making it suitable for vegetarians. The taste and texture remain nearly identical, so you get that classic Jiffy flavor without animal fat. Always check the box for the vegetarian label to be sure.

What temperature do you cook a corn casserole at?

Bake your Mexican vegetarian cheese Jiffy corn bread casserole at 350°F. This temperature ensures even cooking, giving you a golden crust and a fluffy interior. Use an oven thermometer to confirm accuracy for best results.

Why does Jiffy Cornbread say vegetarian?

Jiffy labels some mixes as vegetarian to indicate they’re free of animal-derived ingredients like lard. This makes the mix accessible to vegetarians while keeping the same beloved cornbread taste.

What goes with cornbread vegetarian?

Pair your Mexican cornbread casserole with fresh salads, like Guacamole, salsa, or sour cream also make great toppings.

How is vegetarian cornbread different?

Vegetarian cornbread, like Jiffy’s version, swaps lard for plant-based fats. The flavor and texture are nearly the same, but it’s vegetarian-friendly, perfect for inclusive meals.

What food goes with Mexican cornbread?

Mexican cornbread casserole shines with dishes like black bean soup, grilled veggies, or a tangy coleslaw.

Mexican Vegetarian Cheese Jiffy Corn Bread Casserole You’ll Love

Name: Mexican Vegetarian Cheese Jiffy Corn Bread Casserole You’ll Love
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 box vegetarian Jiffy cornbread mix; 1 can (14.75 oz) cream-style corn; 1 can (15 oz) whole kernel corn, drained; 1 cup sour cream; 1/2 cup unsalted butter, melted; 2 large eggs; 1 can (4 oz) diced green chiles; 1 tsp smoked paprika; 1/2 tsp cumin; 2 cups shredded cheddar cheese, divided; 2 tbsp fresh cilantro, chopped (optional)

Mexican Vegetarian Cheese Jiffy Corn Bread Casserole You’ll Love

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A cheesy, spicy Mexican vegetarian cheese Jiffy cornbread casserole, perfect for dinners or potlucks.

Author: Myra L. Dennis
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Side Dish, Main Dish
Method: Baking
Cuisine: Mexican, Southern
Diet: Vegetarian

Ingredients

Scale

1 box vegetarian Jiffy cornbread mix

1 can (14.75 oz) cream-style corn

1 can (15 oz) whole kernel corn, drained

1 cup sour cream

1/2 cup unsalted butter, melted

2 large eggs

1 can (4 oz) diced green chiles

1 tsp smoked paprika

1/2 tsp cumin

2 cups shredded cheddar cheese, divided

2 tbsp fresh cilantro, chopped (optional)

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, mix Jiffy cornbread mix, cream-style corn, whole kernel corn, sour cream, melted butter, and eggs until smooth.

3. Stir in green chiles, smoked paprika, cumin, and 1 cup cheddar cheese.

4. Pour batter into the prepared dish and spread evenly.

5. Sprinkle remaining 1 cup cheddar cheese on top.

6. Bake for 35–40 minutes until golden and a toothpick comes out clean.

7. Let cool for 10 minutes, garnish with cilantro if desired, and serve warm.

Notes

For extra heat, add diced jalapeños.

Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Find it online: https://www.snazzyfood.com/mexican-vegetarian-cheese-jiffy-corn-bread-casserole/