Creamy Jiffy Cornbread with Sweet Corn Recipe
Introduction
This Cornbread with Jiffy Mix and Creamed Corn is a moist, flavorful twist on classic cornbread. Combining whole kernel and creamed corn with sour cream and Jiffy mix creates a rich, tender texture perfect for any meal.
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 the oven to 350℉. Coat an 8-inch baking dish with non-stick cooking spray and set aside.
- Step 2: In a large bowl, combine the whole kernel corn, cream style corn, Jiffy corn muffin mix, eggs, sour cream, and melted butter. Mix well until fully 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 center is set and the edges are lightly golden brown.
Tips & Variations
- For extra richness, swap the sour cream with plain Greek yogurt.
- Add a cup of shredded cheddar cheese or chopped jalapeños for a savory kick.
- Use a cast iron skillet instead of a baking dish for a crispy crust.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm individual portions in the microwave for 20-30 seconds or in a preheated oven at 350℉ for 10 minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cornbread gluten-free?
Jiffy corn muffin mix contains wheat, so this recipe is not gluten-free as is. However, you can substitute with a gluten-free corn muffin mix for a similar result.
Can I freeze this cornbread?
Yes, you can freeze the baked cornbread. Wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Creamy Jiffy Cornbread with Sweet Corn Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This easy Cornbread with Jiffy Mix and Creamed Corn is a deliciously moist and buttery side dish perfect for any meal. The combination of whole kernel corn, creamed corn, and Jiffy corn muffin mix creates a rich and textured bread that is quick to prepare and bakes up beautifully golden in just under an hour.
Ingredients
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
- Preheat Oven: Preheat your oven to 350℉ (175℃). Grease an 8-inch baking dish thoroughly with non-stick cooking spray to prevent sticking and set it aside while you prepare the batter.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel sweet corn, cream style sweet corn, Jiffy corn muffin mix, eggs, sour cream, and melted butter. Stir everything together until the mixture is well blended and uniform in texture.
- Bake Cornbread: Pour the prepared batter evenly into the greased baking dish. Place it in the preheated oven and bake for 40 to 50 minutes. The cornbread is done when it is set in the center and the edges turn a light golden brown. Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, consider adding shredded cheddar cheese or chopped jalapeños to the batter before baking.
- You can substitute sour cream with Greek yogurt for a tangier taste and added protein.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- This dish pairs well with chili, barbecue, or as a comforting side for holiday meals.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cornbread, jiffy mix, creamed corn, easy cornbread, baked cornbread, side dish, southern cornbread, quick cornbread
