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,
Easy and tasty
Delicious! ????????
I first made this for a Halloween party to serve with chili. It was so delicious it was requested for Thanksgiving (making it now) it is moist, flavorful and so good. This is the only cornbread I will make in the future!
Excellent semi homemade cornbread recipe. Made it exactly as recipe states, it did take 30 minutes to be fully cooked and wasn’t crumbly hot or cold. Best semi homemade cornbread ever. Thank you.
Have you ever made a double batch in a 9x13? If so how long did you bake it?
Delicious cornbread! I have requests to make again!
What kind of oil?
Followed recipe as written. Had to bake 30 minutes to get a knife come out clean. The insides fell apart as one can was way too much corn. Would not make again .
Simple,great,love it!
Im at 35 min and still not cooked
This came out perfectly delicious! I prepared it as a side dish for filet mignon, collard greens and rice with gravy. My husband was impressed with the light sweetness. I loved that it wasn't dry. Thank you!
Ooh that meal sounds delicious. So glad our recipe was a hit!
I’m a 68 year old Grandfather that made this Cornbread to got with my Mom’s Halloween Chili recipe she made every year. It was so easy and delicious! A new addition to my annual Halloween dinner.
I'm so glad it worked for you, Doug! Thank you for your comment!
Used this recipe years and years ago. Loved it then love it now thanks for posting the recipe so I could make it again.
Hello, can this recipe be doubled? Thanks!
Thought it was for Muffins
I've been making corn bread this way for years! Super easy and folks just rave about it! Great add to a bowl of hot chili! Thanks for sharing the recipe!
So glad you love it! We do too.
One night I was pressed for time and prepared baked fish for dinner. I didn't want to go through the hassle of making hush puppies. I found your recipe and tried it - the family loved it!! It's now our "go-to" corn bread. Last time, I added green chilies and cracked pepper; also a big hit! I'm going to try some more of your recipes. Thanks for sharing!
So glad you love it as much as we do!
The finished product was very good, …however it took about a FULL HOUR to cook completely!
I added diced jalapeños to mine and yum!!!
So tender and yummy. Good with a meal, but better yet with honey as a dessert, or with cream for breakfast!
The ONLY way to make cornbread! I sprinkled some sugar and paprika on top before baking for a little extra pop
That sounds so good! I want to try that topping now!
This is the best of all the Jiffy & canned corn I’ve tried! I added about 1/4 cp of Blue agave to the mix and baked. Yum!