jiffy cornbread recipe with corn
The Best jiffy cornbread recipe with corn
What I love most about this recipe is how versatile it is. It’s just as good for a weeknight dinner as it is for a holiday spread, and it pairs with pretty much anything—soups, stews, grilled meats, or even just a smear of honey for a quick snack. Plus, it’s made with simple ingredients you probably already have in your pantry, so there’s no last-minute grocery run required. The added corn gives it a little extra fiber and a natural sweetness, making it a slightly healthier option than plain cornbread. It’s comfort food without the guilt, and that’s a win in my book.
Jiffy Cornbread with Corn
A quick and easy cornbread recipe made with Jiffy mix and sweet corn for extra texture and flavor. Perfect as a side dish for soups, chili, or barbecue.
🥘Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 cup whole kernel corn (fresh, canned, or frozen)
- 1/3 cup milk
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tbsp honey or sugar (optional, for sweetness)
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line a muffin tin with paper liners. -
2
In a mixing bowl, combine the Jiffy Corn Muffin Mix, milk, egg, melted butter, and honey (if using). Stir until just combined—do not overmix. -
3
Fold in the corn kernels until evenly distributed throughout the batter. -
4
Pour the batter into the prepared baking dish or divide evenly among muffin cups (fill each about 2/3 full). -
5
Bake for 20-25 minutes (15-18 minutes for muffins) or until the top is golden brown and a toothpick inserted into the center comes out clean. -
6
Let the cornbread cool for 5 minutes before slicing or serving. Enjoy warm!
🔧Equipment
- Mixing bowl
- 8×8-inch baking dish or muffin tin
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Jiffy Cornbread with Corn Works
❓ Frequently Asked Questions About Jiffy Cornbread with Corn
1. Can I use fresh corn instead of canned or frozen corn in the Jiffy cornbread recipe?
Yes, you can use fresh corn! Simply cut the kernels off 1-2 ears of corn (about 1 cup) and sauté them lightly for a few minutes to soften before adding them to the batter. Fresh corn adds a sweeter, more vibrant flavor compared to canned or frozen.
2. Why is my cornbread with corn too dense or dry?
Cornbread can turn out dense or dry if overmixed or baked too long. To avoid this, gently fold the corn into the batter just until combined and bake only until a toothpick comes out clean (usually 15-20 minutes). Adding an extra tablespoon of milk or buttermilk can also help keep it moist.
3. Can I make this recipe gluten-free?
Yes! Replace the Jiffy mix with a gluten-free cornbread mix or a homemade blend of cornmeal, gluten-free flour, baking powder, and sugar. Ensure all other ingredients (like canned corn) are certified gluten-free to avoid cross-contamination.
4. How do I store leftover cornbread with corn, and how long does it last?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in the microwave or oven (covered with foil) to restore moisture.
5. Can I add other ingredients like cheese, jalapeños, or bacon to this recipe?
Absolutely! Customize your cornbread by folding in ½ cup of shredded cheddar, diced jalapeños, or cooked crumbled bacon before baking. For extra richness, top the batter with cheese or a drizzle of honey butter before baking. Just avoid overloading the batter to maintain the right texture.
