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Top-down look at a square of cornbread with a golden crust and visible creamed corn kernels.

Jiffy Cornbread with Cream Corn

Moist and tender Jiffy cornbread with cream corn is a quick side dish ready in 35 minutes using just a few pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 9 servings

Ingredients
  

  • 1 box Jiffy Cornbread Mix 8.5 oz / 241 g
  • 1 can creamed corn 15 oz / 425 g
  • 2 large eggs
  • 1 cup whole milk 240 ml
  • 1/2 cup melted butter 113 g
  • 2 tablespoons sugar 25 g, optional
  • Optional substitutions: almond or oat milk, applesauce for eggs, coconut oil instead of butter, or fresh/frozen corn instead of creamed corn

Instructions
 

  • Preheat and grease pan:

    Heat oven to 400°F (205°C). Butter an 8x8-inch baking dish or a cast-iron skillet.

  • Mix batter ingredients:

    In a large bowl, whisk Jiffy mix, creamed corn, eggs, milk, melted butter, and sugar (if desired) until barely mixed; avoid overstirring.

  • Transfer batter to pan:

    Transfer batter to the greased pan, smoothing the top. Lightly tap the pan on the counter to release trapped air.

  • Bake until golden:

    Bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center emerges clean.

  • Cool and serve:

    Let cool for 10 minutes, then cut into pieces and serve.
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