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The Best Jiffy Cornbread with Cream Corn - Family Recipe Secret Revealed

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
  2. In a large mixing bowl, combine Jiffy mix, creamed corn, eggs, milk, melted butter, and sugar. Stir gently until just combined; do not overmix.
  3. Pour the batter into the prepared pan and spread evenly. Tap gently to remove air bubbles.
  4. Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  5. 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.