Description
A moist, sweet, and buttery Jiffy Cornbread with Cream Corn that transforms a classic mix into a bakery-quality side dish. Quick to make, rich in flavor, and perfect for any occasion!
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Cornbread Mix
- 1 can (15 oz) creamed corn
- 2 large eggs
- 1 cup whole milk
- 1/2 cup melted butter
- 2 tablespoons sugar (optional)
- Optional substitutions: almond or oat milk, applesauce for eggs, coconut oil instead of butter, or fresh/frozen corn instead of creamed corn
Instructions
- Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- In a large mixing bowl, combine Jiffy mix, creamed corn, eggs, milk, melted butter, and sugar. Stir gently until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly. Tap gently to remove air bubbles.
- Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing and serving.
Notes
For a lighter version, use oat milk and coconut oil. For extra sweetness, drizzle with honey or top with honey butter. Store leftovers covered at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cornbread, jiffy, cream corn, easy recipe, southern, side dish