There’s something magical about a warm slice of jiffy cornbread with cream corn, isn’t there? Imagine the golden crust giving way to a fluffy, buttery interior that practically melts in your mouth. The rich aroma wafts through the kitchen, beckoning everyone to gather around the table like moths to a flame. It’s comfort food at its best, perfect for cozy nights or festive gatherings. Trust me, this dish is not just cornbread; it’s an experience filled with sweet memories and hearty laughter.
I remember the first time I whipped up this jiffy cornbread with cream corn for my family. It was during a chilly Thanksgiving dinner, and let me tell you, it stole the show! The way my uncle’s eyes lit up after his first bite was priceless. Everyone kept asking for seconds (and thirds), and I realized then that some dishes carry a nostalgic magic that turns moments into cherished memories.
Why You'll Love This Recipe
- This jiffy cornbread with cream corn comes together in a flash, making meal prep effortless
- Its sweet, buttery flavor pairs perfectly with any main dish or stands alone as a snack
- Visually appealing with its golden hue, it’s sure to brighten up your table
- Versatile enough for breakfast or dessert, you’ll find endless ways to enjoy it!
I once made this dish for a potluck, and let’s just say I barely got my share before it disappeared completely!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jiffy Corn Muffin Mix: This is your base; it’s quick and convenient while still delivering that delicious cornbread flavor.
Creamed Corn: A secret weapon for moisture and sweetness; choose good quality creamed corn for the best results.
Eggs: Use large eggs to bind everything together and add richness to your batter.
Milk: Whole milk gives you that creamy texture; feel free to substitute with whatever milk you prefer.
Butter: Melted butter adds flavor and moisture; don’t skimp on this step—it’s crucial!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare your kitchen workspace: Gather all your ingredients and preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish generously with non-stick spray or melted butter.
Mixing the Dry Ingredients: In a large mixing bowl, combine the Jiffy corn muffin mix with any spices you wish to add—try cayenne pepper for a little kick!
Add Creamy Goodness: Fold in the creamed corn gently until well mixed. You should see beautiful flecks of yellow pop through the batter—it’s like sunshine in a bowl!
Incorporate Eggs and Milk: Crack in those eggs and pour in the milk. Use a whisk to blend everything together until smooth—about 30 seconds will do!
Melted Butter Magic: Stir in the melted butter last. This makes all the difference; you want every bite packed with buttery flavor.
Bake Until Golden Brown: Pour your mixture into the prepared baking dish and bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted comes out clean.
Now sit back and revel in that glorious aroma wafting through your home. Your jiffy cornbread with cream corn is almost here!
This delightful recipe combines ease of preparation with incredible flavor that will make you wonder why you didn’t try it sooner! Enjoy making memories over this comforting dish that always brings smiles around the table.
You Must Know
- Jiffy cornbread with cream corn is a delightful comfort food that’s both easy to make and deliciously satisfying
- The sweet, buttery flavor enriched with creamy corn elevates your meals
- It’s perfect for family gatherings or cozy dinners on chilly nights
Perfecting the Cooking Process
Start by preheating your oven to 400°F. Mix the ingredients in one bowl, then pour into a greased pan. Bake for 20-25 minutes until golden brown.
Add Your Touch
Feel free to toss in some jalapeños for heat or cheese for extra flavor. You can also substitute buttermilk for regular milk for a richer taste.
Storing & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. Reheat slices in the microwave or oven until warmed through.
Chef's Helpful Tips
- To ensure perfectly fluffy cornbread, don’t overmix the batter; lumps are okay
- Always check doneness with a toothpick—moist crumbs mean it’s done!
- For added sweetness, mix in a tablespoon of honey before baking
The first time I made this recipe, my friend declared it “the best cornbread ever!” I knew I had struck gold when everyone was asking for seconds.
FAQ
Can I use regular corn instead of cream corn?
Yes, but cream corn adds moisture and sweetness, enhancing the flavor.
How can I make this recipe gluten-free?
Simply use gluten-free cornbread mix instead of traditional Jiffy mix.
What should I serve with jiffy cornbread with cream corn?
Pair it with chili, barbecue, or soups for a delicious meal combination.
Jiffy Cornbread with Creamed Corn
Indulge in the soul-warming goodness of Jiffy cornbread with creamed corn. This easy-to-make dish features a golden crust that gives way to a fluffy, buttery interior, enhanced by the sweetness of creamed corn. Perfect for family dinners or holiday gatherings, this cornbread is sure to become a cherished favorite, bringing smiles and comfort to your table.
- Total Time: 35 minutes
- Yield: Approximately 9 servings 1x
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 cup creamed corn
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup melted butter
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, combine the Jiffy corn muffin mix and desired spices (optional).
- Fold in the creamed corn until evenly mixed.
- Add eggs and milk; whisk until smooth, about 30 seconds.
- Stir in melted butter until well combined.
- Pour batter into the prepared baking dish and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 80g)
- Calories: 170
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
