Cornbread with Creamed Corn and Jiffy Mix
Cornbread with Creamed Corn and Jiffy Mix – sweet, moist, and foolproof! Made with 6 ingredients and comes together so quickly!
If you’re tired of dry cornbread, this is the recipe for you!!
My ideal cornbread is…
Super moist
Tender… almost like the texture of cake
Slightly sweetened
And not gritty from the cornmeal
This cornbread recipe checks all of those boxes…
It’s super moist and tender due to the use of oil and a can of creamed corn. Oil helps the cake stay moist over time as well.
The cornbread is sweet thanks to the additional honey in the recipe.
And it’s not gritty because it uses a boxed cornbread mix. I use two boxes of Jiffy corn muffin mix because it’s so hard to find super fine cornmeal from the grocery store. And if you don’t have super fine cornmeal, you end up with gritty cornbread. So cornbread mix is my solution to makes sure we are consistently getting the perfect level of cornmeal flavor without a gritty texture. This also makes the recipe so easy!! And reduces the ingredient list.
Make sure to get cream style corn, not whole kernel corn
Cream style corn and whole kernel corn are two different things. The cream style corn has some liquid and adds some moistness. Which is important!
Canned creamed corn is in the the canned vegetable aisle at the grocery store. You will find it next to the canned corn. It’s called “Sweet Corn Cream Style.”
What to bake this cornbread in?
I like it in an 8×8-inch baking dish. But you can also use a cast iron skillet for an extra crispy crust.
How to make this gluten free?
Instead of the two boxes of Jiffy corn muffin mix, use one (15 oz) box gluten free Krusteaz Honey Cornbread mix plus 1/3 cup all purpose flour (I use Cup4Cup GF Flour).
The baking time will be a little bit longer. Use a thermometer to check when the internal temperature reaches 190 degrees.l
Can you freeze cornbread?
Yes! Once the cornbread has cooled, cut in the squares. Then wrap each square in aluminum foil and place in a plastic bag or air tight container. Freeze for up to 3 months.
When you’re ready to eat it: remove from the freezer and let it defrost on the counter for about 2 hours. Or until it’s defrosted through.
What to serve with this recipe…
Serve it with chili… specifically this chili!!!
Or make some BBQ ribs, and serve with house salad and this cornbread!
Ingredients
- 1 (14.75 oz) can sweet corn cream style
- 1/2 cup sour cream (about 5 ounces)
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1/3 cup honey
- 2 eggs
- 2 (8.5 oz) boxes Jiffy cornbread mix
Instructions
- Preheat the oven to 400 degrees. Grease an 9×13-inch baking dish with non-stick spray. (You can also use a 9×9-inch baking dish if you want the cornbread extra thick).
- In a large mixing bowl, whisk the cream style corn, sour cream, milk, vegetable oil, honey, and eggs together.
- Stir the cornbread mix and mix until just combined.
- Pour the batter into the baking dish. Bake for 20-25 minutes, or until golden brown and the internal temperature is 190-200 degrees.
