Cornbread is the ultimate comfort food. Whether it’s paired with chili on a chilly night or served alongside a hearty Southern meal, it’s always a hit. But have you tried Jiffy cornbread with creamed corn? This twist adds sweetness, moistness, and a bit of creaminess to the mix that’s impossible to resist. Pair it with smoky favorites like How to Smoke Chicken Drumsticks, or round out the meal with a dessert like Pumpkin Pie Cookies. Let’s dig into everything you need to know to make it the star of your table.
Table of Contents
Key Ingredients for Jiffy Cornbread with Creamed Corn
Making Jiffy cornbread with creamed corn is delightfully simple, and the ingredients list is refreshingly short. Here’s what you’ll need:
- Jiffy Corn Muffin Mix: The classic base that brings a sweet, corny flavor.
- Creamed Corn: This is where the magic happens. It makes the cornbread moist and rich.
- Eggs: Essential for binding everything together.
- Sour Cream: Adds a tangy twist and extra creaminess.
- Butter: For that melt-in-your-mouth texture.
- Optional Add-Ins: Think shredded cheese, diced jalapeños, or even green onions for extra flavor.
Pro tip: Always check the dates on your ingredients. Using fresh items ensures your cornbread is as tasty as possible.
Tools and Equipment You’ll Need
You don’t need a fancy kitchen setup to whip up this Jiffy cornbread with creamed corn. Here’s what to gather before you start:
- Mixing Bowls: One for dry ingredients and one for wet ingredients.
- Measuring Cups and Spoons: Precision is key when baking.
- Whisk or Spatula: For mixing your batter without overworking it.
- Baking Dish or Cast-Iron Skillet: Cast iron adds a slightly crisp edge, while a baking dish works well for a softer texture.
- Oven Mitts: Safety first!
- Cooling Rack: Allows the cornbread to cool evenly.
Preparing Jiffy Cornbread with Creamed Corn
Preparation is half the battle when it comes to nailing the perfect cornbread. Here’s how to set yourself up for success:
- Preheat Your Oven: Aim for 375°F. Preheating ensures even baking from the moment the batter hits the oven.
- Grease Your Pan: Use butter or non-stick spray to prevent sticking.
- Melt Your Butter: Let it cool slightly before adding to the batter; hot butter can scramble your eggs.
- Drain Excess Liquid (if needed): Some brands of creamed corn are runnier than others. If it looks overly watery, strain just a bit for a thicker consistency.
- Set Out Ingredients Early: Baking is always easier when everything is within arm’s reach.
Detailed Instructions for Jiffy Cornbread with Creamed Corn
Creating Jiffy cornbread with creamed corn is a simple process, but following each step with care will ensure your cornbread comes out perfectly every time. Here’s an in-depth look at each stage:
Preheat and Prepare
Preheat your oven to 375°F. This step is crucial for even baking, as a cold oven can lead to inconsistent results. While the oven is heating, prepare your baking dish or skillet.
- If using a cast-iron skillet, coat it generously with melted butter or a neutral oil like vegetable oil to prevent sticking and give the edges a crispy finish.
- For a glass or metal baking dish, a quick spray of non-stick cooking spray or a thin layer of butter will do the trick.
- Place the prepared dish or skillet in the oven for a few minutes to heat while you mix the batter. This preheated pan helps the batter cook evenly and creates a delightful crust.
Mix Wet Ingredients
In a large mixing bowl, combine the creamed corn, sour cream, melted butter, and eggs. This step is where you build the moist foundation of the cornbread.
- Pour the creamed corn straight from the can. If it seems overly watery, give it a gentle stir in the can first to evenly distribute the creaminess.
- Add the sour cream next, ensuring it blends smoothly into the mixture.
- Melt the butter and allow it to cool slightly before adding it in. This prevents the heat from curdling the eggs.
- Crack the eggs into the bowl and whisk gently to combine all the wet ingredients until the mixture is smooth and consistent.
Pro tip: Use a whisk to avoid lumps, but don’t overbeat the eggs. Just mix until everything is blended.
Add Jiffy Mix
Gradually sprinkle the Jiffy Corn Muffin Mix into the wet ingredients. Stir gently with a spatula or wooden spoon.
- Adding the mix a little at a time prevents clumps from forming and allows you to incorporate it evenly.
- Stir until the batter is combined, but stop as soon as you don’t see dry patches. Overmixing can cause the cornbread to become dense instead of light and fluffy.
The batter should be thick but pourable, similar to pancake batter. If it seems too thick, a tablespoon of milk or sour cream can loosen it up.
Pour Into Pan
Carefully remove your preheated pan from the oven using oven mitts (if you heated it earlier) and pour the batter into the dish.
- Spread the batter evenly with a spatula, ensuring it reaches all the edges for uniform cooking.
- For a rustic look, let the batter settle naturally; it doesn’t need to be perfectly smooth on top.
If you’re adding toppings like shredded cheese or diced jalapeños, sprinkle them over the batter at this stage.
Bake
Place the pan into the center rack of your preheated oven. Bake for 25–30 minutes, but keep an eye on it as every oven can vary slightly.
- At the 25-minute mark, test the center with a toothpick or cake tester. If it comes out clean or with just a few moist crumbs, your cornbread is done.
- If the top is browning too quickly but the center is still wet, loosely cover the pan with aluminum foil to prevent over-browning while the center finishes cooking.
You’ll know it’s ready when the top is a rich golden color and the edges have slightly pulled away from the sides of the pan.
Cool and Serve
Once baked, remove the cornbread from the oven and let it rest for 5–10 minutes on a cooling rack. This waiting period allows the structure to set, making it easier to slice.
- For a quick release, run a butter knife along the edges before cutting.
- Serve warm, either straight from the pan or transferred to a serving dish.
Pair it with butter, honey, or even a dollop of sour cream for extra flair. The first bite will be worth the short wait!
By taking these extra steps and paying attention to detail, your Jiffy cornbread with creamed corn will come out golden, moist, and absolutely irresistible every single time.
Common Mistakes to Avoid
Even a straightforward recipe like Jiffy cornbread with creamed corn can trip you up if you’re not careful. Watch out for these common pitfalls:
- Overmixing the Batter: This can make your cornbread dense. Mix until the ingredients are just combined.
- Skipping the Preheat: Putting batter in a cold oven can lead to uneven baking.
- Using Cold Ingredients: Let your eggs and sour cream come to room temperature for smoother mixing.
- Forgetting to Grease the Pan: Nothing ruins cornbread faster than it sticking to the dish.
- Overbaking: Check the cornbread a couple of minutes early to avoid drying it out.
Tips for Enhancing Your Cornbread
Want to make your Jiffy cornbread with creamed corn stand out? Here are some easy tweaks:
- Add Cheese: Fold in a cup of shredded cheddar for a savory twist.
- Bring the Heat: Mix in diced jalapeños or a pinch of cayenne for a spicy kick.
- Make It Sweeter: Add a tablespoon of honey or sugar if you like your cornbread on the sweeter side.
- Go Gluten-Free: Swap the Jiffy mix for a gluten-free cornbread mix if needed.
- Experiment with Toppings: Try sprinkling the top with crumbled bacon or green onions before baking.
Time-saving tip: Double the batch and freeze individual portions for quick reheating later.
Variations of Jiffy Cornbread with Creamed Corn
There are endless ways to make Jiffy cornbread with creamed corn your own. Depending on what you’re craving, you can tweak the recipe to suit any taste.
- Sweet Cornbread: Add a tablespoon of sugar or honey to the batter for a slightly sweeter flavor. Perfect for pairing with savory chili.
- Cheesy Cornbread: Fold in shredded cheddar or Monterey Jack for gooey bites of melted cheese.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper for a little heat.
- Herbed Cornbread: Add chopped green onions, parsley, or even cilantro for a fresh twist.
- Bacon Lover’s Cornbread: Stir in crispy, crumbled bacon for a smoky, savory edge.
Tip: Experimenting with add-ins is fun, but keep the base recipe balanced to maintain its moist texture.
Jiffy Cornbread with Creamed Corn for Special Occasions
Sometimes, the simplest dishes make the biggest impact, especially during celebrations. Jiffy cornbread with creamed corn is perfect for holidays, BBQs, and family gatherings.
- Thanksgiving: Serve it alongside turkey and stuffing as a slightly sweet, crowd-pleasing side.
- Summer Cookouts: Pair it with ribs, pulled pork, or grilled chicken for a meal everyone will remember.
- Potluck Favorite: Bring a tray to your next potluck. It’s easy to transport, and the recipe can easily be doubled.
- Brunch Star: Cornbread isn’t just for dinner. Add honey butter or fruit preserves for a unique brunch dish.
No matter the occasion, this dish’s golden color and moist texture will stand out on any table.
Nutritional Information
It’s always good to know what’s in the food you’re eating, even when it’s a comforting treat. Jiffy cornbread with creamed corn is relatively simple, but its ingredients contribute to a rich, satisfying dish.
- Calories: A typical serving of Jiffy cornbread with creamed corn contains about 200–250 calories.
- Protein: The eggs and optional cheese add some protein, usually around 3–5 grams per serving.
- Fat: The butter and sour cream contribute to the richness, providing about 8–10 grams of fat per serving.
- Carbs: Cornbread is carb-heavy, with approximately 30–35 grams per serving.
- Fiber: Thanks to the corn, you’ll get around 2–3 grams of fiber per slice.
For those looking to lighten it up, you can substitute Greek yogurt for sour cream or use less butter. However, it’s perfectly fine to enjoy it as a treat now and then!
Troubleshooting Common Issues
Even with an easy recipe, things can sometimes go awry. Here’s how to fix common problems when making Jiffy cornbread with creamed corn:
- Cornbread Is Too Dry: This usually happens if it’s overbaked. Check your cornbread 5 minutes before the timer goes off.
- Batter Is Too Runny: Sometimes creamed corn can be watery. If this happens, reduce the amount slightly or add an extra tablespoon of Jiffy mix.
- Sticking to the Pan: Always grease your pan thoroughly with butter or non-stick spray.
- Dense Texture: Overmixing is often the culprit. Stir the batter until just combined, leaving a few lumps.
- Burnt Edges: Use a cast-iron skillet for even baking and avoid placing it too close to the top of the oven.
Jiffy Cornbread with Creamed Corn
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Jiffy Cornbread with Creamed Corn is a moist and flavorful twist on the classic cornbread recipe. By combining the convenience of Jiffy Cornbread Mix with creamed corn, this dish achieves a perfect balance of sweetness, richness, and texture. Perfect as a side dish for soups, chili, or barbecue, this recipe is quick to prepare and guaranteed to be a hit at any table!
Ingredients
- For the Cornbread:
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (14.75 oz) creamed corn
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1/2 teaspoon salt (optional, to taste)
- Optional Add-Ins:
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (for a spicy kick)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet with butter or nonstick spray. - Mix the Ingredients:
In a large mixing bowl, combine the Jiffy Corn Muffin Mix, creamed corn, sour cream, eggs, melted butter, and salt (if using). Stir until just combined. Avoid overmixing. - Add Optional Ingredients:
If desired, fold in shredded cheddar cheese and/or diced jalapeños for extra flavor. - Bake the Cornbread:
Pour the batter into the prepared baking dish or skillet, spreading it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the cornbread cool slightly before slicing. Serve warm as a side dish or with your favorite toppings like butter, honey, or jam.
Notes
- For a sweeter version, add 1-2 tablespoons of sugar to the batter.
- Use a cast-iron skillet for a crispy, golden crust.
- This recipe can easily be doubled for larger gatherings; use a 9×13-inch baking dish for larger batches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Keywords: Jiffy Cornbread with Creamed Corn
FAQs
Can you substitute cream corn for milk in cornbread?
Yes, you can substitute creamed corn for milk, but the texture and flavor will change. Creamed corn adds moisture and sweetness, creating a denser, richer cornbread compared to one made with milk.
How to jazz up boxed cornbread?
Adding ingredients like shredded cheese, jalapeños, green onions, or even a dash of cinnamon can transform boxed cornbread. Jiffy cornbread with creamed corn is a popular upgrade because it’s easy and makes the bread incredibly moist.
Can I use canned corn instead of creamed corn?
Canned corn can be used, but it won’t have the same creamy texture. To mimic creamed corn, you can puree half the canned corn and mix it with the whole kernels before adding it to the batter.
Is cornmeal and Jiffy the same thing?
No, cornmeal is a ground corn product used as a base ingredient, while Jiffy is a pre-packaged mix that includes cornmeal, flour, and other ingredients for easy cornbread preparation. Jiffy simplifies the process, especially when paired with creamed corn.
Conclusion
Jiffy cornbread with creamed corn is the kind of dish that feels like a hug in food form. It’s easy to prepare, packed with flavor, and endlessly versatile. Whether you’re tweaking it for special occasions or solving a midweek dinner dilemma, this recipe is a keeper. Grab a box of Jiffy, a can of creamed corn, and get baking!
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