Grandma's Jiffy Cornbread with Creamed Corn
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,
My daughter made this (at altitude in Denver) with melted butter instead of oil and baked at 40 minutes and it was the best cornbread we've ever had. And we typically aren't cornbread people, but this got polished off by all!!!!! DELICIOUS!
What size can do you use for creamed corn?
Thank you
I use a 14.75 oz can of creamed corn. I'm sorry it wasn't more specific - to be honest I didn't know that creamed corn was sold in any other size can. I am updating the recipe card with this info now!
I made it with 2 boxes of jiffy corn bread mix with one can of creamed corn & 3 tbsp sugar 1/2 cup sour cream & 1/2 cup half & half . Baked 45 minutes at 400 degrees
so you made a completely 100% different recipe…very useful information lol
Hey thats the recipe i now use lol its the combonation of recipes and honestly thats what you need when reading online recipes....the reviews and tweaks! This is the Second time making her suggestion and i had to find it by reading the comments from various recipes. I love it and im thankful its here! If you dont then mind ya bizzz and make the recipe as is. Funny of you to take the time to comment what you did lol THANKS JOYCE
Delicious! Just like Momma use to make
Thanks for the simple recipe, but was not super fond of it.
This is my all-time favorite when cormbread is a possible side dish.
Made it for tonight's dinner, it compliments the hearty pot of chili!
Love this yummy & easy recipe!
Charity L.
Spring Valley, OH
I'm so glad you enjoy it! Thank you for letting us know!
I didn't click on the creamed corn link before making it. Didn't realize it called for a small can of creamed corn. It came out fine. Just needed longer baking time. Suggest adding the word small to creamed corn in the list of ingredients. Thanks!
I use a 14.5 oz can of creamed corn. I'm sorry it wasn't more specific - to be honest I didn't know that creamed corn was sold in any other size can. I am updating the recipe card with this info now!
Can you double this in a 9x13? Temp
And time?
can you make this into muffin size>
So……. Really wish you had put the correct measurements in the ingredients list. To make people research in more than one place to get exact measurements was kind of disappointing. An 8.25 0z can of creamed corn is considered smaller than normal.
My husband hated cornbread until we tried this recipe. He now asks for cornbread, but only if I use your recipe!!
Thank you for sharing it
This is the best! Thanks for letting us know.
Love this recipe! I don't make cornbread any other way.
Made it, with a few tweaks. Used a large can of creamed corn (14.75 oz), 1 egg, splash of oil, and water that rinsed down the corn can (no milk). While doing this I was heating some bacon fat in an oven-safe 10" frying pan so when I poured in the mix it sizzled - and it stayed on the stove while I washed out the mixing bowl. Then put the pan into a (325-)350-ish oven, where I had some chicken thighs roasting and 35 minutes later took the cornbread out: delicious! Thanks for sharing.
No, it's me again, just wanted to add that this came out with the density of a moist chewy brownie, rather than a cake-like one; the hubs loved it!
This was so good that I made 2 batches. I substituted oil with mayo and the milk with buttermilk
Yay! so glad you loved it!
This recipe is perfect!!!
Hi! What size can of creamed corn do you use?
I wondered that too. When I clicked on the link, it showed a 8.8 oz can. I had a 14.5 oz so I used half.
I use a 14.5 oz can of creamed corn. I'm sorry it wasn't more specific - to be honest I didn't know that creamed corn was sold in any other size can. I am updating the recipe card with this info now!
I did exactly as recipe said. Baked 30 m 350. It's like a soupy mess. Now cooking 15 more m.
This cornbread recipe was a hit for Thanksgiving!! it was moist and delicious! It added a special touch to the jiffy cornbread. Now I am looking forward to trying it with chili. Thank you so much!!!
Added 2 eggs and if still was like corn pudding. Everyone LOVED it and it was one of the first dishes eaten up at Thanksgiving
Easy and delicious for Thanksgiving. I highly recommend this yummy cornbread recipe. Was looking for something interesting to do with my box of Jiffy cornbread, and this was perfect!