Description
A deliciously moist and flavorful Jiffy Cornbread with Creamed Corn recipe that combines convenience and homemade taste. The creamed corn adds richness and sweetness, transforming a simple mix into the ultimate comfort food side dish.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 2 large eggs
- 1/3 to 1/2 cup vegetable oil or melted butter
- 1/3 to 1 cup milk or buttermilk
- 1 can (14.75 oz) cream style corn
- 1/2 to 1 cup sour cream (optional)
- 2 tablespoons honey (optional)
- Optional additions: jalapeños, shredded cheese, green chiles, or whole kernel corn
Instructions
- Preheat oven to 350–400°F (175–204°C) and grease an 8×8-inch or 9×9-inch baking dish with butter or spray.
- In a large bowl, whisk together eggs and oil. Gradually add milk, whisking until smooth.
- Stir in cream-style corn and sour cream (if using) until well combined. Add honey if desired.
- Fold in the Jiffy mix and stir gently just until combined—do not overmix.
- Pour batter into prepared dish and spread evenly.
- Bake 20–45 minutes (depending on pan size) until golden brown and a toothpick comes out clean.
- Cool for 10 minutes before slicing and serving with honey butter or jam.
Notes
For a lighter version, replace half the oil with applesauce and use Greek yogurt instead of sour cream. For dairy-free, use almond milk and coconut oil. Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. Reheat in a 300°F oven or microwave for 20 seconds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 336mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cornbread, jiffy, creamed corn, comfort food, easy recipe, southern side