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.

Jiffy Cornbread with Creamed Corn Recipe

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

Scale

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