There’s something magical about the aroma of freshly baked corn bread wafting through your kitchen, isn’t there? The golden crust, the fluffy interior, and that slight sweetness from the cream corn make it an irresistible treat. It’s like a warm hug for your taste buds, perfect for family gatherings or cozy nights in.
I remember the first time I tried making corn bread with Jiffy mix and cream corn. My family was skeptical at first—“Is it really going to be that good?” But as soon as they took their first bite, you could see the skepticism melt away. Corn bread jiffy recipes with cream corn have a way of turning doubters into believers with just one delicious mouthful.
Why You'll Love This Recipe
- This easy corn bread recipe comes together in minutes, making meal prep a breeze
- The delightful blend of sweet and savory flavors guarantees satisfaction at any gathering
- Its beautiful golden hue adds a pop of color to your table setting
- Perfect for serving alongside chili, barbecue, or even as a stand-alone snack!
I once made this dish for a potluck, and people practically inhaled it! They kept asking for seconds and thirds until I realized I might need to hide some just to save myself a piece.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Jiffy Corn Muffin Mix: A quick and convenient choice that yields amazing results; don’t forget to grab an extra box just in case.
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Creamed Corn: Adds moisture and sweetness; look for high-quality options for the best flavor.
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Eggs: Use large eggs to bind everything together perfectly; fresh eggs work wonders in achieving fluffiness.
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Milk: Whole milk creates richness, but feel free to substitute with almond or oat milk if preferred.
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Sugar: Just a touch enhances the natural sweetness of the corn; adjust according to your taste.
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Butter: Melted butter introduces richness; consider using unsalted butter for better control over seasoning.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by preheating your oven to 400°F (200°C). Grab an 8-inch square baking dish and grease it lightly with cooking spray or butter. This will ensure your glorious corn bread doesn’t stick like gum on a hot sidewalk.
Mix the Dry Ingredients: In a large mixing bowl, combine the Jiffy corn muffin mix and sugar. Whisk them together until well blended—this is where you can imagine all those flavors dancing together.
Add Creamed Corn and Wet Ingredients: Stir in the creamed corn, melted butter, milk, and eggs. Mix until everything is just combined—don’t overdo it! You want that light texture, not a doughy brick.
Pour into Baking Dish: Transfer the batter into your prepared baking dish. Spread it evenly with a spatula so every corner gets that lovely golden crust.
Bake It Up!: Place in the oven and bake for about 20-25 minutes or until the top turns golden brown and a toothpick comes out clean when inserted into the center. The smell will be intoxicating!
Cool Before Serving: Once baked to perfection, allow it to cool slightly before slicing. This ensures you don’t burn your taste buds off!
Now you’re ready to dive into this delectable creation! Whether served warm with butter melting over it or paired alongside your favorite chili recipe, this corn bread will undoubtedly be a star at any mealtime gathering. Enjoy every crumb!
Content
Cornbread made with Jiffy and cream corn is a delightful treat. For the best flavor, use fresh cream corn; it adds sweetness and moisture. I learned this the hard way during one of my first baking adventures when canned corn just didn’t cut it.
Tip two: Don’t skip the butter! A generous amount of melted butter enhances the richness and brings out the flavors beautifully. Trust me; your taste buds will thank you for this little indulgence.
Tip three: Mix well but don’t overdo it. Overmixing can lead to dense cornbread. I once whisked my batter so vigorously that my cornbread turned into a brick. Lesson learned!
Perfecting the Cooking Process
Preheat your oven to 400°F. Start by mixing your dry ingredients, then add cream corn and melted butter for moist cornbread every time. Finally, bake until golden brown and a toothpick comes out clean.
Add Your Touch
Consider adding jalapeños for a spicy kick or shredded cheese for extra creaminess. You can also swap regular milk with buttermilk for a richer flavor profile in your cornbread.
Storing & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. Reheat slices in the microwave or oven to retain that delicious warm texture everyone loves.
Chef's Helpful Tips
- Use fresh ingredients whenever possible, as they significantly enhance the flavor of your cornbread
- Don’t hesitate to experiment with herbs or spices to make it uniquely yours
- Remember, patience is key; let it cool slightly before slicing for perfect pieces every time!
Baking this cornbread recipe reminds me of family gatherings where laughter filled the air, and everyone eagerly awaited their slice of warmth and comfort.
FAQ
Can I use regular corn instead of cream corn?
You can, but cream corn gives moisture and sweetness that regular corn lacks.
How do I know when my cornbread is done?
Insert a toothpick in the center; if it comes out clean, it’s ready!
Can I freeze leftover cornbread?
Absolutely! Wrap it tightly and store in the freezer for later enjoyment.
Cornbread with Jiffy Mix and Cream Corn
- Total Time: 35 minutes
- Yield: Serves approximately 9 pieces 1x
Description
Indulge in the delightful warmth of homemade cornbread made with Jiffy mix and creamy corn. This easy recipe combines a golden crust with a fluffy, sweet interior, making it the perfect accompaniment to chili or a cozy snack on its own. With just a few simple ingredients and minimal prep time, you’ll create a comforting dish that will have family and friends asking for seconds!
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 cup creamed corn
- 2 large eggs
- 1/2 cup whole milk (or almond/oat milk)
- 1/4 cup sugar
- 1/4 cup melted unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish.
- In a large bowl, whisk together the Jiffy corn muffin mix and sugar until blended.
- Stir in the creamed corn, melted butter, milk, and eggs until just combined—avoid overmixing.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (70g)
- Calories: 215
- Sugar: 10g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
