Jiffy cornbread is a classic for a reason: it's quick, easy, and incredibly tasty. This recipe elevates the already-amazing original by adding the sweetness and creaminess of creamed corn, all without relying on sour cream. Perfect for a weeknight dinner or a casual gathering, this cornbread is sure to become a family favorite.
What Makes This Recipe Special?
This recipe takes the convenience of Jiffy cornbread mix and enhances it with the delightful flavor of creamed corn. The result is a moist, tender cornbread with a subtly sweet corn flavor that complements savory dishes beautifully. The omission of sour cream makes it a great option for those with dietary restrictions or simply prefer a different flavor profile.
Ingredients You'll Need:
- 1 box Jiffy Corn Muffin Mix
- 1 (15 ounce) can creamed corn
- 1 large egg
- 1/4 cup milk (or buttermilk for a tangier flavor)
- 2 tablespoons melted butter (plus extra for greasing the pan)
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan with butter.
- Combine Ingredients: In a large bowl, combine the Jiffy corn muffin mix, creamed corn, egg, milk, and melted butter. Stir until just combined; don't overmix. A few lumps are okay!
- Bake: Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm!
Frequently Asked Questions (FAQ)
Here are some common questions about making Jiffy cornbread with creamed corn:
Can I use frozen creamed corn?
Yes, you can use frozen creamed corn. Just make sure it's completely thawed and drained before adding it to the batter. This will prevent the cornbread from becoming too watery.
What if I don't have milk?
You can substitute the milk with water, or even use another liquid like buttermilk for a tangier flavor. Buttermilk will slightly alter the texture, making it potentially more moist and slightly tangy.
Can I add other ingredients?
Absolutely! Feel free to experiment with additions like shredded cheddar cheese, jalapeños, bacon bits, or even some chopped chives for extra flavor and texture. Remember to adjust baking time as needed, depending on what you add.
How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage; simply wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.
Is this cornbread gluten-free?
No, this recipe uses Jiffy corn muffin mix, which contains wheat flour and is therefore not gluten-free. There are gluten-free Jiffy corn muffin mix alternatives available if you need a gluten-free option.
Tips for the Best Jiffy Cornbread with Creamed Corn
- Don't overmix the batter: Overmixing can result in a tough cornbread. Just mix until the ingredients are combined.
- Use fresh ingredients: Using fresh eggs and milk will result in a more flavorful and moist cornbread.
- Let it cool slightly before cutting: This will prevent the cornbread from crumbling.
This simple recipe delivers a delicious and satisfying cornbread experience. The combination of Jiffy's convenience and the creamy sweetness of creamed corn creates a truly delightful treat. Enjoy!
