Jiffy Cornbread with Creamed Corn is a staple on most dinner tables in the South. The recipe makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again. This is one of the most simple recipes out there that’s packed full of flavor.
This Jiffy Cornbread Mix with corn is one of my favorite side dishes. I love cornbread and I love corn, so creamed corn cornbread is the perfect combination.
In fact, I love corn so much that I set the family record of eating twelve ears of corn in one sitting. Yep, quite proud of that fact.
My grandparents raised corn on their farm and it was absolutely delicious. Every summer I think I tried to eat half of the corn in the field.
One of my grandparents would bring some in (along with quite a few other veggies) for dinner each night.
Being a city girl, I was quite fascinated with the idea of going out to the garden and coming in with food, instead of having to run down to the grocery store.
This is also one of the easiest dishes to make. It’s perfect for Thanksgiving, Christmas, Father’s Day, or any occasion.
You can take it to a barbecue, office party, church potluck, or just about any place you can think of.
This recipe also calls for sour cream, which not only adds flavor but makes this a moist cornbread recipe–no more dry cornbread!
Y’all will love this cornbread recipe with creamed corn. Say that five times fast.
What do I need to make the recipe?
- Medium-sized bowl
- 2 boxes Jiffy Corn Muffin Mix
- Sour cream
- Whole kernel corn
- Creamed corn
- Sugar (optional)
- 9″ x 9″ baking dish
- Non-stick spray
Jiffy Cornbread with Creamed Corn
Recipe and printable instructions listed below
Get started by adding the melted butter, creamed corn, and whole kernel corn to a medium-sized bowl. (Drain the juice off of the whole kernel corn before adding to the bowl).
Next, add the boxes of Jiffy Corn Muffin Mix and mix together.
Spoon the sour cream into the bowl and mix together.
Pour everything into a 9″ x 9″ greased casserole dish and bake for 50-55 minutes.
When the moist Jiffy cornbread recipe is done the top will be golden brown. The center might still be a little bit moist. I think y’all will love this recipe. It is one of the best Jiffy cornbread recipes out there.
When you take it out of the oven, spoon a little butter on top and it will melt and taste amazing. My mouth starts to water just thinking about it.
Let me know what you think of the Jiffy Cornbread recipe in the comments below. Good stuff!
Can you add corn to Jiffy mix?
Absolutely! There’s nothing better than mixing the two ingredients together for a wonderful side dish that works well at any family gathering, potluck, office party, or just at dinnertime.
Is cornbread made from corn?
Yes. Dried corn is ground up to make the cornmeal that is one of the main ingredients in cornbread.
Is Jiffy corn muffin mix the same as cornbread mix?
According to the Jiffy Cornbread people, the vegetarian corn muffin mix is made with vegetable shortening and that is the only difference between the two.
What goes well with Jiffy Cornbread with Creamed Corn?
- 1/2 cup (1 stick) butter (melted)
- 1 can (15.25 oz.) creamed corn
- 1 can (15.25 oz) whole kernel corn
- 1 Tbsp. sugar (optional)
- 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
- 1 cup sour cream
Preheat oven to 350-degrees.
- Melt the butter and add to a medium-sized bowl.
- Drain the juice off of the whole kernel corn.
- Add the can of creamed corn and whole kernel corn. Mix everything together.
- Add both boxes of Jiffy Corn Muffin Mix and mix well.
- Add the sugar and mix well. (optional)
- Add the sour cream and mix well.
- Pour into a greased 9" x 9" casserole dish.
- Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.
After cooking, it will still be a tad moist in the middle.
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Serving Size:1 piece
Amount Per Serving:Calories: 228 Total Fat: 14.22g Saturated Fat: 8.39g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 31.16mg Sodium: 350.8mg Carbohydrates: 24.5g Fiber: 1.3g Sugar: 5.75g Protein: 2.8g
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