Creamed Corn and Jiffy Cornbread Recipe
Introduction
This moist and flavorful cornbread combines the convenience of Jiffy mix with the sweet goodness of creamed corn. It’s an easy, comforting side dish perfect for weeknight dinners or holiday gatherings.
Ingredients
- 14.75 ounces whole kernel sweet corn (drained)
- 14.75 ounces cream style sweet corn
- 8.5 ounces Jiffy corn muffin mix
- 2 large eggs
- 1 cup sour cream
- ½ cup butter (melted)
Instructions
- Step 1: Preheat your oven to 350℉. Lightly coat an 8-inch baking dish with non-stick cooking spray and set it aside.
- Step 2: In a large bowl, combine the whole kernel sweet corn, cream style sweet corn, Jiffy corn muffin mix, eggs, sour cream, and melted butter. Mix everything well until evenly blended.
- Step 3: Pour the batter into the prepared baking dish, spreading it evenly.
- Step 4: Bake for 40 to 50 minutes, or until the cornbread is set in the center and the edges turn a light golden brown.
Tips & Variations
- For a spicy kick, add 1-2 finely chopped jalapeños or a pinch of cayenne pepper into the batter before baking.
- Use Greek yogurt instead of sour cream for a tangier flavor and a bit more protein.
- If you prefer a crispier top, place the cornbread under the broiler for 1-2 minutes at the end—watch carefully to prevent burning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds or warm the whole dish in a 300℉ oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of canned corn?
Yes, thaw and drain frozen corn well before using to avoid excess moisture in the batter, which could affect the texture.
Can I make this cornbread ahead of time?
Absolutely. Prepare the batter and bake as directed. Leftover cornbread can also be frozen for up to 2 months; thaw overnight in the fridge and reheat before serving.
PrintCreamed Corn and Jiffy Cornbread Recipe
This easy and moist Cornbread recipe combines Jiffy corn muffin mix with whole kernel and creamed corn, enhanced by sour cream and butter for a rich, tender texture. Perfect as a comforting side dish, it bakes in a single pan to golden perfection with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 8.5 ounces Jiffy corn muffin mix
Corn
- 14.75 ounces whole kernel sweet corn, drained
- 14.75 ounces cream style sweet corn
Wet Ingredients
- 2 large eggs
- 1 cup sour cream
- ½ cup butter, melted
Instructions
- Preheat the oven. Set your oven to 350℉ (175℃) and prepare an 8-inch baking dish by coating it with non-stick cooking spray to prevent sticking.
- Mix the batter. In a large bowl, combine the drained whole kernel corn, cream style corn, Jiffy corn muffin mix, eggs, sour cream, and melted butter. Mix thoroughly until the ingredients are well incorporated but do not overmix.
- Bake the cornbread. Pour the batter into the prepared baking dish. Place it in the preheated oven and bake for 40 to 50 minutes, or until the center is set and the edges turn a light golden brown.
- Cool and serve. Remove the cornbread from the oven and allow it to cool slightly before serving for best texture and flavor.
Notes
- Make sure to thoroughly drain the whole kernel corn to avoid excess moisture in the batter.
- For a richer flavor, you can substitute sour cream with full-fat yogurt or add a touch of sugar if desired.
- The baking time may vary slightly depending on your oven; start checking for doneness at 40 minutes by inserting a toothpick that should come out clean.
- This cornbread is excellent served warm with butter or as a side to chili and soups.
Keywords: cornbread, Jiffy mix cornbread, creamed corn cornbread, easy cornbread recipe, baked cornbread, southern cornbread, quick cornbread
