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Astound any taste buds with this Moist Jiffy Cornbread mix with Creamed Corn, it’s delicious and easy to make. Skip the traditional cornbread recipe and add sweet corn to your cornbread for that moist sweet cake-like cornbread delicious texture

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Moist, cake like Jiffy cornbread mix with creamed corn is so top tier

Jiffy cornbread mix has been a pantry staple item for decades in many households. I literally remember being a child and seeing my mom take the box out of the pantry and make magic in the kitchen with it.

Now, a lot of people prefer cornbread from scratch , and they only make it from scratch . Scratch made cornbread will forever reign supreme , however Jiffy still gets the job done!

Adding ingredients to the mix and not just making it according to the box is where the magic lies . For this recipe I added creamed corn to my Jiffy cornbread mix to create a moist , sweet cake like cornbread.

This is the perfect holiday dinner cornbread recipe or if you are hosting a family gathering and want quick and delish cornbread. If you have any leftover cornbread you can use it to make this Cornbread Dressing.

Ingredients and Substitutes

Detailed measurements are in the recipe card at the bottom of the post

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Ingredients used
  • Jiffy Cornbread mix: This mix can be easily found in your grocery store, it’s basically a mixture of traditional cornbread dry ingredients mixed together. It saves time, of having to measure ingredients.
  • Large eggs at room temperature will expand under heat to give the cornbread volume and bind it together.
  • Buttermilk: If you don’t have buttermilk, just add about a tablespoon of white vinegar or freshly squeezed lemon juice to a cup of regular milk and allow it to rest for 5 minutes 
  • Creamed corn, In this recipe, I used canned creamed corn but you are welcome to use homemade creamed corn.
  • Sugar: I used white sugar but you can use brown sugar instead at a 1:1 ratio. I only used 1 tablespoon of white sugar but you can adjust this to suit your sugary taste preference.
  • Butter: Please ensure that you melt your butter for better mixing with other wet ingredients
  • Nonstick baking spray

How to make Moist jiffy cornbread mix with creamed corn

  1. Preheat oven to 375 degrees
  2. In a large bowl combine two boxes of Jiffy mix, eggs, buttermilk, creamed corn, sugar, and melted butter – mix well
  3. Spray a large, deep baking dish ( I used a 9x 12 sized dish ) with nonstick baking spray
  4. Bake for 35-45 minutes or until done and golden brown on the top (test with a toothpick if in doubt )
  5. Remove from oven, and allow it to rest for 5 minutes
  6. Serve and enjoy!

Hacks for making corn bread with jiffy cornbread mix with creamed corn

  • Add an extra fat to your cornbread batter to make it less crumbly, great source of fat would be melted butter, vegetable oil and egg yolks.
  • If you are not on a tight budget for time then soak your cornmeal mixture in buttermilk at room temperature ahead of time, it can be for a minimum of 2 hours to more.
  • Preheat your pan at the same time as the oven, preheated baking pan helps the cornbread not to stick to the pan.
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Storage guide

Put your leftover cornbread in an airtight container and put it in the fridge for 3 to 5 days, for extended periods then put it in a zip lock bag and then into the freezer for 1 to 3 months.

Reheating cornbread

Wrap the cornbread with a damp cloth then warm it in the microwave for up to 2 minutes or in a preheated oven

FAQ

Can cornbread be frozen?

Yes, cornbread freezes very well for up to 3 months. Wrap it with foil when you are reheating it so that it doesn’t lose its moist and end up being tough and dry

Can cornbread be left out overnight?

This creamed corn jiffy mix cornbread can stay at room temperature for 1 to 2 days but stays better in the fridge.

Should cornbread rise?

Yes, it should rise due to the use of baking powder as part of the ingredients. If it doesn’t rise it could be that there isn’t enough baking powder or the oven heat was not consistent.

What should I use to bake cornbread?

In this recipe, I used a deep baking pan but you can use the traditional cast iron skillet. The cast iron skillet retains the heat and helps to perfect the delicious golden crust.

How to keep cornbread from sticking to the pan?

The best way is to preheat the baking pan or cast iron skillet before coating it with butter. Let it sit and cool down before attempting to take it out

More Holiday recipes

Quickie Jiffy Sweet Cornbread

Cornbread Dressing

Sweet Drunken Holiday Ham

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Jiffy Cornbread mix with Creamed Corn

Skip the traditional cornbread recipe and make one using jiffy cornbread mix with creamed corn for that moist sweet cake-like cornbread delicious texture.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting time 5 mins
Total Time 55 mins
Course Dessert, Side Dish
Cuisine American
Servings 12
Calories 135 kcal

Ingredients
  

  • 2 Boxes Jiffy Cornbread mix
  • 2 Large eggs
  • 1 cup Buttermilk
  • 1 Can creamed corn (14.75 -15 ounces )
  • 1 tablespoon White sugar
  • 4 tablespoon Melted butter
  • Non stick baking spray

Instructions
 

  • Preheat oven to 375 degrees
  • In a large bowl combine two boxes of Jiffy mix, eggs, buttermilk, creamed corn, sugar, and melted butter – mix well
  • Spray a large, deep baking dish ( I used a 9x 12 sized dish ) with nonstick baking spray
  • Bake for 35-45 minutes or until done and golden brown on the top (test with a toothpick if in doubt )
  • Remove from oven, and allow it to rest for 5 minutes
  • Serve and enjoy!
Keyword jiffy cornbread