What is the difference between vegetarian Jiffy mix and regular Jiffy mix?

The main difference lies in the fat source. Traditional Jiffy Corn Muffin Mix contains lard , which is an animal fat and therefore not suitable for vegetarians. In contrast, Vegetarian Jiffy Mix swaps lard with vegetable shortening , making it a better choice for those following a vegetarian or plant-based diet. Both versions taste similar and produce the same fluffy, moist texture when baked.

How to improve a box of Jiffy cornbread?

If you're using Jiffy mix straight from the box (whether traditional or vegetarian), there are easy ways to elevate the flavor and texture: Add 1 tbsp of honey or maple syrup to enhance sweetness. Stir in corn kernels or shredded cheddar cheese for extra body. Use buttermilk or plant-based milk with vinegar for a richer batter. For more moisture, fold in sour cream or Greek yogurt . These add-ins not only boost flavor but also complement the savory elements of the Mexican vegetarian cheese Jiffy corn bread casserole .

Why does Jiffy Cornbread say vegetarian?

The “vegetarian” label on the Jiffy mix package signals that no animal-derived ingredients are used—especially no lard , which is a key concern for many vegetarians. This makes it safe for plant-based eaters, lacto-vegetarians, and anyone avoiding animal fats for health or ethical reasons.( Mexican vegetarian cheese Jiffy corn bread casserole )

What are the ingredients in Jiffy vegetarian cornbread?

The ingredients in Vegetarian Jiffy Corn Muffin Mix typically include: Wheat flour Cornmeal Sugar Baking powder Vegetable shortening (usually soybean-based) Salt Always check the label, as formulations can vary slightly over time. But the key takeaway? No animal fat. This makes it an ideal topping for vegetarian casseroles like the one featured in this recipe.

Mexican Vegetarian Cheese Jiffy Corn Bread Casserole

Name: Mexican Vegetarian Cheese Jiffy Corn Bread Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 oz Cheddar grated, optional; 15 oz Black Beans canned, low sodium; 15 oz Pinto Beans canned, low sodium; 20 oz Rotel canned, of desired heat; 8 oz corn prepped; 1 tbsp Avocado Oil; 1 Onion medium; 1 Green Bell Pepper; 4 oz Mushrooms; 1 Zucchini small; 2 tsp Sea Salt; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Cumin ground; 1 tsp Paprika ground; 1 tsp Chili Powder; ¼ tsp Cayenne Pepper; 1 cup All-purpose Flour or gluten free flour; 1 cup Yellow Cornflour; ⅓ cup Honey; 1 tsp Salt; 4 tsp Baking Powder; ⅓ cup Avocado Oil; 2 Eggs large; 1 ½ cup Milk; Cilantro fresh; Red Enchilada Sauce; Avocado or Guacamole

Ingredients

Scale

4 oz Cheddar grated, optional
15 oz Black Beans canned, low sodium
15 oz Pinto Beans canned, low sodium
20 oz Rotel canned, of desired heat
8 oz corn prepped
1 tbsp Avocado Oil

FAJITA VEGGIES (of choice, here is what I used)

1 Onion medium
1 Green Bell Pepper
4 oz Mushrooms
1 Zucchini small

MEXICAN SEASONING

2 tsp Sea Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin ground
1 tsp Paprika ground
1 tsp Chili Powder
¼ tsp Cayenne Pepper

CORNBREAD

1 cup All-purpose Flour or gluten free flour
1 cup Yellow Cornflour
⅓ cup Honey
1 tsp Salt
4 tsp Baking Powder
⅓ cup Avocado Oil
2 Eggs large
1 ½ cup Milk

OPTIONAL TOPPINGS

Cilantro fresh
Red Enchilada Sauce
Avocado or Guacamole

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Instructions

Preheat your oven to 400°F (200°C).

Grease a 13×9-inch casserole dish and set it aside.

Heat a large skillet over medium-high heat with a splash of avocado oil.

Add the fajita vegetables to the skillet, starting with the ones that take longer to cook. Sauté until they begin to soften.

Stir in the cooked corn, beans, seasonings, and Rotel tomatoes. Cook until everything is heated through and fragrant.

Transfer the veggie and bean mixture to the prepared casserole dish, spreading it evenly to cover about two-thirds of the dish. If you have any leftovers, save them for burritos or a Mexican scramble later!

In a large bowl, mix together the dry cornbread ingredients. Create a well in the center and pour in the wet ingredients. Stir until just combined and smooth, making sure there are no lumps.

Pour the cornbread batter carefully over the veggie mixture, smoothing it out evenly.

Sprinkle half of the grated cheese evenly over the top.

Bake for 20 minutes, then remove the casserole from the oven and sprinkle on the remaining cheese.

Return the casserole to the oven and bake until a toothpick inserted in the center comes out clean and the top is golden brown—about 10 more minutes.

(Optional) Drizzle tomato enchilada sauce in a zig-zag pattern over the casserole.

Let cool slightly, then cut into 8 slices. Serve with fresh cilantro and/or avocado if desired. Enjoy!

Notes

Use the vegetarian Jiffy Cornbread mix for a meat-free, fluffy topping.

Customize spice levels by adjusting the amount of chili powder or Rotel tomatoes used.

For a gluten-free version, substitute regular flour with a 1:1 gluten-free baking mix.

Dairy-free? Swap cheddar cheese for your favorite plant-based cheese alternative.

Prep ahead by assembling the casserole in advance and refrigerating before baking.

Author: Sarah
Prep Time: 15minutes
Cook Time: 15minutes
Category: Dinner
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 8 servings
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 10g
Carbohydrates: 38g
Fiber: 8g
Protein: 21g