Creamed 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
Scale
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
