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,
Amanda
Still learning how to really prep my own Thanksgiving dinners, timing is always something I get nervous with. Is this something that will taste as good if I made it the night before or is it a must to make it same day?
Carol
Thankyou for sharing. A recipe without sour cream. Easy to make, tasted awesome. You are appreciated. I must see what else you have.
Taylor
This is my new go to cornbread recipe! So delicious and moist. My husband raves about too! A super simple meal idea with it is to make some sloppy Joe mix and put it on top of a slice, great leftovers too!
Jessica
Oooh I love that thanks for sharing! And so glad you love the recipe :)
Steffi
Big hit with family
Sarah
We love to hear it! Thanks for letting us know!
May
Instead of greasing the baking dish, can I use parchment paper?
Thank you.
Jessica
Yes absolutely!
Margif
Delicious! So moist.
Rusty
Can I double for a 9 x 13 pan
Tara
Delicious! Any changes if I wanted to cook it in a cast iron pan?
Jessica
Nope! So glad you love it!
Steve S
This was delicious!
I did add some Cayenne pepper to add a little kick but followed the recipe otherwise. Mine took a little longer to cook, about 40 minutes. It came out almost as a casserole so i may try reducing the oil next time or using a little melted butter.
Jessica
Good to know! Thanks Steve
Michelle
I had corn bread made with creamed corn about ten years ago in a restaurant and have been trying ever since to replicate it at home. I've come close, but it never was quite the same. Finally, I've found my recipe. This is so much simpler than what I was trying before since this one starts with a boxed mix. I did have to cook it about ten minutes longer to get that nice brown cracked crust, but the inside is moist and delicious! I'm going to have to find a hiding place so this doesn't get gobbled up by everyone else in our house before I get my fill!
Jessica
You just made our day Michelle!! SO glad you loved it as much as we do!
Jessica Pohlmann
Such an easy and delicious recipe! We loved it and will be making cornbread using this method from now on, thank you so much!
Jessica
You are so welcome!
Jen Lemme
Any suggestions for pan size and cooking time for doubling the recipe?
Michelle
This was delicious,
Size of creamed corn can not mentioned, used the smaller 8.25 oz can since it was only one box.
Came out perfect.
Put two forkfuls of diced jalapeño, nice!
It needed a bit more cook time, and I used a glass 8x8.
I am not known for my culinary prowess, but this is def a confidence boost!
And it was so easy!
Sarah
So glad you liked it! I love adding diced jalapeño!
Alicia.
If you double the recipe and cook in 9/13 pan, how long do you bake it??
Mary
Great recipe, easy to follow. Made great muffins, and I doubled the recipe and only added 3 eggs instead of 2 for each both. Came out moist and creamy. This will be my go to recipe for corn muffins. Thank you
Jessica
You are so welcome! SO glad you loved it.
Lois
Made with sour cream instead of milk. Added some cayenne pepper for flavor. Next time will use butter instead of oil.
Rebecca M Newberry
Im looking for a cream corn ,sour cream and corn bread recipe could you help me
Bishop Joel Marcus Johnson
We've really enjoyed this recipe for years. One thing, though - we live at sea level (Chesapeake Bay) and find our baking time is about 35-40 minutes 'til the toothpick comes out clean. We enjoy it even when under-baked, like Charleston spoonbread. Mostly, we enjoy a liberal slice in a soup bowl, our household favorite French fusion chili served over it. Yummm! Peace be with you!
Chantal
What size can of creamed corn please?
Jessica
14.05 ounces!
Sonia Antoinette Johnson
I can't wait to make this tomorrow with fried cabbage.