How to make Jiffy cornbread with creamed corn. This cornbread is so easy, super delicious, and moist! You'll love it!
I am so excited to share today's recipe with you guys! My Grandma Kresge is a brilliant cook. We are talking about a wizard in the kitchen. (I swear, she could make dog food taste gourmet.) One of her talents is kicking up boring store-bought mixes. She taught me how to turn a basic Jiffy corn muffin mix into the best cornbread you have ever had. What she told me is that you can add a can of creamed corn to a Jiffy mix. It needs to be creamed corn (which is also known by other names, such as cream-style sweet corn) to make the Jiffy cornbread more moist.
Starting with a mix from the store is that it takes a lot of the work out of the process. You can whip this up in no time, so you'll have plenty of time left to soak in everyone's praise and happy compliments for the rest of the night!
We love this cornbread. If you're looking for other side dish ideas, you might check out our Hamburger Baked Beans, The Best Broccoli Seasoning Ever, or Grandma's Homemade Crescent Rolls. Or, browse all of our side dish recipes.
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Jiffy Cornbread with Creamed Corn
Bust out a mixing bowl and an 8x8 Baking Dish
Ingredients
- Jiffy corn muffin mix
- eggs
- milk
- oil
- creamed corn (14.5 oz)
Instructions
Before you start: preheat the oven to 350 degrees Fahrenheit and grease an 8x8 baking dish with cooking spray or butter.
- Pour cornbread muffin mix into a mixing bowl.
- Add eggs, milk, oil, and a can of creamed corn.
- Mix all ingredients well.
- Bake for 20-30 minutes or until the top is golden brown and starts to crack. If you live at a higher elevation the bake time will be longer, more like 40-50 minutes.
Here is what your cornbread may look like right when it comes out of the oven! It should be a light golden brown, and cracking a bit on top. Trust me, the inside will be all moist deliciousness!
We love this cornbread with hearty comfort food meals like Taco Soup or Slow-Cooker Chili. Sometimes we just have cornbread and salad for dinner! It really is so versatile.
This cornbread is amazing with a glass of milk and some honey butter as dessert, too!
FAQ
Is cream-style sweet corn the same as creamed corn?
Yes. Cream-style sweet corn is just another name for creamed corn.
How to reheat cornbread?
I like to reheat mine in the microwave for 7-10 seconds.
If you make this super moist Jiffy cornbread with creamed corn, please leave a comment and a positive review. They mean a lot to us!
Jiffy Cornbread with Creamed Corn
Video
Equipment
- 1 8x8 Baking Dish
Ingredients
- 1 8.5 Jiffy cornbread muffin mix
- 2 Eggs
- ⅛ Cup Milk
- ¼ Cup Oil
- 1 Can Creamed Corn 14.75 oz
Instructions
- Preheat the oven to 350 degrees fahrenheit and grease an 8x8 baking dish with cooking spray or butter.
- Pour cornbread muffin mix into a mixing bowl.
- Add eggs, milk, oil, and a can of creamed corn. Mix well.
- Bake for 20-30 minutes or until the top is golden brown and starts to crack. If you live at a higher elevation the bake time will be more like 40-50 minutes.
- Serve with whipped honey butter or hot honey butter.
- Enjoy!
Notes
Nutrition
xo,
Betty Matiska
We love this recyy
Rita
This was just like Grandma's but so much easier! Thanks for sharing.
Diane V
WOW!! This recipe is a game changer! It's amazing, thank you. The perfect texture.
Sha
I highly recommend this bread! It's so easy and super moist!
Tonya
What size can of corn?
Jessica
15.25 oz.
Nans
I was disappointed it never seem to really get Firm like a cornbread and I cooked it for 40 minutes instead of the 20 because at 20 minutes the center was still soggy.
I’ve been wanting to try it for a long time as I love
Jiffy corn bread mix
Don’t get me wrong it’s still edible but it’s very wet and I keep it in the refrigerator
Jessica
I am so sorry about this!! It is funny because one of us lives at sea level and one of us in the mountains and the cook time is so different for each of us we need to update the recipe with better cook times so thank you for this reminder. The creamed corn does make this bread very moist but you probably did need to just cook it longer. Again SO sorry about this that is our bad.
Marie G.
I made this recipe tonight but tweaked it a bit! I added chopped jalapeños and shredded cheese. I had to cook it a bit longer but it turned out amazing!! Thanks for a great recipe!
Jessica
So so glad you loved it!
Tammy Nelson
Just the way I remember it tasting as a little girl at Grandma house! I even made sausage soup to go with it. Family very happy. Thanks for sharing!
CMG
I have many a time. Excellent. ONLY WAY TO EAT CREAMED CORN!
Linda
Made this, but after 35 minutes, it had not even begun to set up or cook. I turned oven up to 400 for additional 20 minutes, and it finally got done. It's very moist, cake-like, and very good. Just beware that you may need to adjust as you go.
Doris Byrd
Corn muffin mix
1/2 stick of butter
1 small sour cream
1 small can cream corn
1 small can whole kernel corn
2 eggs
A little salt
This is the best!,,
Patti
I can’t find my 8x8 pans so can I use a 9x12 because I’m doubling it.
Ann
The bake time for this is definitely like an hour. I don't know what planet 20 minutes came from
Ed.
U
Ed.
Your right mine took 55 min.to be perfect.
Craig
What size can of creamed corn?
8.5oz or 14.75oz
Sarah
14.75 oz is the size, thank you for asking. I will add that clarification to the recipe!
Olivia
Love this cornbread! It was so easy to make and turned out perfectly!! Thank you for sharing this recipe!
Jade
They came out fluffy and moist! It was great with honey butter. Easy and delicious side dish in 20mins.
Jessica
So glad you liked it!
Kara
So easy, but so moist and delicious. We loved it with honey butter!
Kim Bickmore
So yummy!
Jessica
So glad you loved it!
Melissa McArthur
This is so flavorful and perfection with honey butter!
Anya
I used a Jiffy mix for this and it turned out very soggy :( do you mean 2 eggs total? (The one from the recipe and one extra?) I think the creamed corn plus oil plus half liquid is too much...
Sarah + Jessica
Yes, two eggs TOTAL. Mine has never been soggy, I’m sorry!
Carolyn J Baker
You probably needed to bake it a bit longer. I have been making this for years and soggy has never happened to me! Good luch next time!