jiffy cornbread recipe with creamed corn
The Best jiffy cornbread recipe with creamed corn
What I really appreciate about this recipe is how versatile it is. It works just as well with a bowl of chili as it does alongside grilled chicken or even as a quick snack on its own. Plus, it’s a great way to get a little extra fiber and whole grains into our meals without anyone complaining. The Jiffy mix keeps things simple, but the creamed corn gives it a homemade touch that makes it feel special. It’s one of those dishes that’s comforting without being heavy, and it’s become a staple in our house because it’s just so reliable.
Jiffy Cornbread with Creamed Corn
A moist and flavorful cornbread made with Jiffy mix and creamed corn for extra richness. Perfect as a side dish for chili, barbecue, or a comforting meal on its own.
🥘Ingredients
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1 (14.75 oz) can creamed corn
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup melted butter (or vegetable oil)
- 1 large egg
- 1 cup shredded cheddar cheese (optional)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish. -
2
In a large mixing bowl, combine the Jiffy Corn Muffin Mix, creamed corn, sour cream, melted butter, and egg. Stir until just combined (do not overmix). -
3
Fold in the shredded cheddar cheese (if using) until evenly distributed. -
4
Pour the batter into the prepared baking dish and spread it evenly. -
5
Bake for 20-25 minutes, 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 and serving.
🔧Equipment
- Mixing bowl
- 9×9-inch baking dish
- Whisk
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Jiffy Cornbread with Creamed Corn Works
❓ Frequently Asked Questions About Jiffy Cornbread with Creamed Corn
1. Can I use regular corn instead of creamed corn in the Jiffy cornbread recipe?
Yes, you can substitute regular corn for creamed corn, but the texture and sweetness will differ. Creamed corn adds moisture and a slightly sweeter, creamier consistency. If using regular corn, consider blending it slightly or adding a tablespoon of sugar and a splash of milk to mimic the creamed corn’s texture.
2. Why is my cornbread too dense or dry?
Overmixing the batter or using too much flour can make cornbread dense. For best results, gently fold the ingredients until just combined. If your cornbread turns out dry, it may have baked too long—check for doneness a few minutes before the recommended time. Adding an extra egg or a bit more creamed corn can also help retain moisture.
3. Can I make this recipe ahead of time?
Yes! You can prepare the batter up to 24 hours in advance and store it in the fridge. Let it sit at room temperature for 15–20 minutes before baking. Alternatively, bake the cornbread ahead, cool it completely, and reheat it in the oven at 350°F (175°C) for 10–15 minutes before serving.
4. What can I add to the cornbread for extra flavor?
Popular additions include shredded cheddar cheese, diced jalapeños, or crispy bacon bits for a savory twist. For a sweeter version, mix in honey, brown sugar, or a teaspoon of cinnamon. You can also fold in fresh herbs like chives or thyme for a subtle herbal note.
5. How do I store leftover cornbread, and how long does it last?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds or in the oven at 350°F (175°C) for 10 minutes.
