There’s nothing quite like the aroma of freshly baked jiffy cornbread with cream corn wafting through the house. Picture this: golden, fluffy bread that practically begs to be slathered with butter. As you take that first bite, the sweetness of the corn dances on your taste buds, creating a delightful explosion of flavor.
I remember the first time I made this recipe for a family gathering. My cousins, who usually stick to their kale salads and quinoa bowls, practically elbowed each other out of the way for seconds. It turned into a battle for the last slice, and let me tell you, it was worth every crumb! Whether it’s a cozy Sunday dinner or a barbecue with friends, this jiffy cornbread will steal the show.
Why You'll Love This Recipe
- This easy jiffy cornbread with cream corn is not only quick to prepare but also incredibly flavorful
- The vibrant golden color makes it visually appealing and a perfect side dish
- Its sweet and savory profile complements any meal beautifully
- Ideal for gatherings, potlucks, or just as a comfort food treat at home
My friends still rave about how this cornbread stole the spotlight at our last get-together.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Jiffy Corn Muffin Mix: This mix is the heart of your cornbread; it’s quick and delivers consistent results every time.
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Creamed Corn: Adds moisture and sweetness; choose high-quality canned creamed corn for best flavor.
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Eggs: Two large eggs help bind everything together; they also add richness to your cornbread.
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Milk: Use whole milk for creaminess or feel free to substitute with buttermilk for extra tang.
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Sugar: A couple of tablespoons enhance sweetness; adjust according to your taste preference.
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Butter: Melted butter gives a rich flavor; don’t skimp on this crucial ingredient!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking dish with cooking spray for easy release.
Mix Dry Ingredients: In a large bowl, combine Jiffy corn muffin mix and sugar. Whisk them together until combined; no lumps allowed here!
Add Wet Ingredients: Fold in creamed corn, eggs, melted butter, and milk into your dry mixture. Stir gently until just combined – no one likes tough cornbread!
Pour and Smooth: Pour the batter into your prepared baking dish. Use a spatula to smooth the top so it bakes evenly.
Bake Until Golden Brown: Bake in your preheated oven for about 20-25 minutes or until golden brown on top. A toothpick inserted should come out clean.
Cool & Serve!: Let it cool in the pan for about 10 minutes before slicing into squares. Serve warm with butter melting on top – pure bliss!
Enjoy your delicious jiffy cornbread with cream corn as a perfect accompaniment to chili or BBQ!
You Must Know
- This delightful jiffy cornbread with cream corn is easy to whip up and adds a sweet, moist twist
- The aromas of baking cornbread will fill your kitchen, making everyone wonder what’s cooking
- It’s perfect for family gatherings or cozy nights in
Perfecting the Cooking Process
Start by preheating your oven while you mix the ingredients. Pour the batter into a greased pan and bake until golden brown. This sequence ensures everything cooks evenly and the cornbread rises perfectly.
Add Your Touch
Feel free to swap out regular milk for buttermilk for an extra tangy flavor. You can also add jalapeños for a spicy kick or cheese for creaminess, making it uniquely yours.
Storing & Reheating
Store leftover jiffy cornbread with cream corn in an airtight container in the fridge. To reheat, wrap it in foil and place it in a preheated oven for about 10 minutes to retain moisture.
Chef's Helpful Tips
- Always measure your ingredients accurately; too much liquid can make it dense
- Use fresh corn kernels if possible for added sweetness
- Let the cornbread cool slightly before slicing to maintain its shape and texture
Sometimes I chuckle thinking about the first time I made this dish; my friends devoured it so fast that I barely got a slice!
FAQ
Can I use frozen corn instead of cream corn?
Yes, frozen corn works well but may alter the texture slightly.
How long does jiffy cornbread with cream corn last?
It lasts about three days in the fridge when stored properly.
Can I make this recipe gluten-free?
Yes, simply replace the Jiffy mix with a gluten-free alternative and enjoy!
Delicious Jiffy Cornbread with Cream Corn
- Total Time: 35 minutes
- Yield: Approximately 9 servings 1x
Description
Experience the ultimate comfort food with this easy Jiffy cornbread recipe featuring creamy corn. With a golden, fluffy texture and a subtly sweet flavor, it’s perfect for family gatherings or cozy dinners at home. The aroma of freshly baked cornbread will fill your kitchen, inviting everyone to dig in. Enjoy it warm, slathered with butter, as a delightful side to chili or barbecue.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 cup creamed corn (canned)
- 2 large eggs
- 1/2 cup whole milk (or buttermilk)
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together the Jiffy corn muffin mix and sugar until well combined.
- Fold in the creamed corn, eggs, melted butter, and milk into the dry mixture until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown; a toothpick inserted should come out clean.
- Let cool for 10 minutes before slicing into squares. Serve warm with butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 70g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
