Jiffy cornbread with creamed corn is a box of corn muffin mix turned into a tender, golden pan of cornbread with a sweet corn flavor all the way through. It bakes in an 8×8 dish, cuts into neat squares, and is the side you want next to a pot of chili, beans or ribs.
How to make creamed corn cornbread with Jiffy: stir one box of Jiffy mix with 2 eggs, a splash of milk, 1/4 cup oil and a can of creamed corn, then bake at 350°F for 20 to 30 minutes, until the top is golden brown and starts to crack.
Why You’ll Love It
- 5 minutes of prep. One bowl, one spoon, no mixer.
- Five ingredients, most of them already in the pantry.
- Sliceable, not spoonable. It holds its shape in squares, so it’s easy to serve and pack.
- Ready in about 25 minutes, so it can bake while the chili simmers.
Ingredient Notes
Jiffy cornbread muffin mix. One 8.5-ounce box. The recipe is built around that size, so keep to one box for the 8×8 dish.
Creamed corn. One 14.75-ounce can, added with all its liquid. Don’t drain it; the creamy part is what goes into the batter. Cream style corn and creamed corn are the same thing on the shelf.
Milk and oil. Just 1/8 cup of milk (2 tablespoons) and 1/4 cup of any neutral cooking oil.
Eggs. Two, straight into the bowl with everything else.
Ingredients
- 1 box Jiffy cornbread muffin mix (8.5 ounces)
- 2 eggs
- 1/8 cup milk
- 1/4 cup oil
- 1 can creamed corn (14.75 ounces)
How to Make Jiffy Cornbread with Creamed Corn
1. Heat the oven. Preheat the oven to 350°F and grease an 8×8-inch baking dish with cooking spray or butter.
2. Mix the batter. Pour the cornbread muffin mix into a mixing bowl. Add the eggs, milk, oil and the can of creamed corn. Mix well, but do not over mix.
3. Bake. Pour the batter into the dish and bake for 20 to 30 minutes, until the top is golden brown and starts to crack. At a higher elevation, the bake time is more like 40 to 50 minutes.
4. Serve. Serve with whipped honey butter or hot honey butter.
Which Add-Ins Change the Bake Time
This plain batter of mix, eggs, milk, oil and creamed corn is the quick one. It bakes into a light, sliceable cornbread with a golden, cracked top in 20 to 30 minutes at 350°F.
The moment you start adding things, the timing changes: sour cream, extra eggs or a second box of mix call for a hotter oven, a longer bake, or both. Add whole kernel corn, butter and sour cream and you’ve moved into spoonable corn casserole, which is a different side altogether. Here’s how the common add-ins change things:
| What’s in the batter | Dish | Oven | Bake time |
|---|---|---|---|
| 1 box mix, 2 eggs, milk, oil, creamed corn | 8×8 | 350°F | 20 to 30 minutes |
| 2 boxes mix, plus 1/2 cup sour cream and 2 tablespoons honey | 8×8 | 400°F | 40 to 45 minutes |
| 1 box mix, 3 eggs, 1/2 cup oil, 1 cup sour cream | 12×9 or 10×10 | 400°F | 25 to 30 minutes |
| Plus whole kernel corn, a stick of butter and 1 cup sour cream | 8×8 or 9×9 | 350°F | 45 to 60 minutes |
The dish size matters too: the same batter in a smaller dish needs longer than it would in a larger one. Whatever you add, go by the look of the top and the toothpick, not only the timer.
Tips for Success
Why is my cornbread dense and tough?
It was mixed too long. Once the mix is wet and no dry pockets are left, put the spoon down.
Why is the middle still wet?
It needs a few more minutes. Push a toothpick into the center: if it comes out clean, the cornbread is done; if it’s a bit wet, give it a few more minutes and check again.
Why is it taking so long to bake?
At a higher elevation, the 20 to 30 minutes stretches to more like 40 to 50 minutes. Start checking at the usual time and keep going until the top is golden and cracked.
Variations
- Sour cream and honey: for a bigger, sweeter pan, use 2 boxes of mix with 1/2 cup sour cream and 2 tablespoons honey, and bake at 400°F for 40 to 45 minutes. It cuts into 16 pieces.
- Extra rich: use 3 eggs, 1/2 cup oil and 1 cup sour cream with one box of mix, bake in a 12×9 or 10×10 dish at 400°F for 25 to 30 minutes, then let it rest 20 minutes before cutting.
Storage & Reheating
Once it has cooled, cover the cornbread or move it to a shallow covered container. USDA FSIS says leftovers should go in the fridge within 2 hours and keep there 3 to 4 days. Warm leftovers to 165°F before serving.
What to Serve With It
Cornbread belongs next to a bowl of chili, so start with Wendy’s chili. It’s just as good with a pot of slow cooker 15 bean soup or crock pot ham and beans, and it fills out a plate of slow cooker root beer BBQ pork ribs. For more corn on the table, add a basket of corn nuggets.
Frequently Asked Questions
Can I add cream style corn to Jiffy cornbread mix?
Yes, that’s exactly what this recipe does. One 14.75-ounce can goes into one 8.5-ounce box of mix with 2 eggs, 1/8 cup milk and 1/4 cup oil.
Is this the same as corn casserole?
No. This bakes into cornbread you can slice. If you want the soft, spoonable kind with whole kernels, make this easy creamy corn casserole instead.
What do I serve on top?
Whipped honey butter or hot honey butter, spread on while the squares are still warm.
Final Notes
Grease the corners of the dish well so the first square comes out clean. If you try it with chili or beans, tell me in the comments what you paired it with.
Jiffy Cornbread with Creamed Corn
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Ingredients
- 1 box Jiffy cornbread muffin mix 8.5 ounces
- 2 eggs
- 1/8 cup milk
- 1/4 cup oil
- 1 can creamed corn 14.75 ounces
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish with cooking spray or butter.
- Pour the cornbread muffin mix into a mixing bowl. Add the eggs, milk, oil and the can of creamed corn. Mix well, but do not over mix.
- Pour the batter into the dish and bake for 20 to 30 minutes, until the top is golden brown and starts to crack. At a higher elevation, the bake time is more like 40 to 50 minutes.
- Serve with whipped honey butter or hot honey butter.
Notes
Nutrition
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