You know that moment when you take a bite of something warm and buttery, and all your worries just melt away? That’s exactly what jiffy cornbread with cream corn does. Imagine the golden crust giving way to a moist, sweet center filled with delightful bursts of creamy corn. It’s like a cozy hug for your taste buds, and trust me, it’s a slice of heaven you won’t want to miss.
Now, picture this: You’ve had a long day, and the sun is setting. The aroma of freshly baked cornbread wafts through the air as you gather around the table with loved ones. This dish isn’t just food; it’s a memory waiting to happen. Whether it’s a family gathering or a quiet dinner at home, jiffy cornbread with cream corn is sure to make every occasion feel special.
Why You'll Love This Recipe
- This jiffy cornbread with cream corn is incredibly easy to whip up, making it perfect for any weeknight meal
- With its rich flavor and delightful texture, it will be a hit at your next gathering
- The vibrant yellow color adds a cheerful touch to your table setting
- Versatile enough to pair with chili or enjoy alone as a snack!
I still remember the first time I served this jiffy cornbread with cream corn at a family barbecue—everyone was asking for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Jiffy Corn Muffin Mix: A quick base that makes this recipe super easy; just grab it from any grocery store.
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Creamed Corn: Use canned or frozen; it adds moisture and sweetness that elevates the flavor.
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Eggs: Two large eggs add richness and help bind everything together for that perfect texture.
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Milk: Whole milk works best for added creaminess, but feel free to use any milk you have on hand.
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Butter: Melted butter brings in that golden flavor and gives the cornbread its signature moistness.
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Sugar (optional): A tablespoon can enhance sweetness if you prefer your cornbread on the sweeter side.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures your jiffy cornbread bakes evenly and gets that lovely golden brown crust.
Combine Dry Ingredients: In a mixing bowl, combine the Jiffy corn muffin mix with sugar if using. Stir until well mixed; this helps ensure even sweetness throughout.
Add Wet Ingredients: Pour in the creamed corn, melted butter, eggs, and milk. Mix gently until just combined; overmixing can lead to dense cornbread.
Prepare Your Baking Dish: Grease an 8-inch square baking dish or round cake pan with nonstick spray or butter. This prevents sticking and aids in achieving that crispy edge we all love.
Bake It Up!: Spread the batter evenly into your prepared dish and bake for about 20-25 minutes. Look for a golden top and check doneness by inserting a toothpick—it should come out clean!
Cool & Serve!: Allow the cornbread to cool slightly before slicing. Serve warm with butter or honey drizzled on top—heavenly!
Enjoying jiffy cornbread with cream corn is more than just tasting great; it’s about creating those precious moments around the table that linger long after the last bite. So grab those ingredients and let’s get cooking!
You Must Know
- Jiffy cornbread with cream corn is a delightful, easy-to-make dish that brings comfort and joy
- The creamy texture adds a unique twist, making it perfect for any meal or occasion
- Don’t be surprised if it becomes the star of your dinner table!
Perfecting the Cooking Process
Start by preheating your oven to 400°F while mixing the ingredients in a bowl. Pour the batter into a greased baking dish and bake for about 20-25 minutes until golden brown.
Add Your Touch
Feel free to add jalapeños for some heat or shredded cheese for extra richness. You can also mix in herbs like chives or parsley to elevate the flavor.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through, maintaining that delightful texture.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and fluffiness
- Avoid overmixing to keep your cornbread light and airy
- Let it cool slightly before cutting for cleaner slices and easier serving
Sometimes, when I whip up this jiffy cornbread with cream corn, friends rave about how it takes them back to grandma’s kitchen—it’s those heartfelt moments that make cooking truly special!
FAQ
Can I use fresh corn instead of cream corn?
Absolutely! Fresh corn will add a nice crunch but may change the texture slightly.
How do I know when my cornbread is done?
Insert a toothpick into the center; if it comes out clean, your cornbread is ready!
Can I freeze jiffy cornbread with cream corn?
Yes! Wrap it tightly and store in the freezer for up to three months for best results.
Jiffy Cornbread with Cream Corn
- Total Time: 35 minutes
- Yield: Approximately 9 servings 1x
Description
Jiffy cornbread with cream corn is the ultimate comfort food, combining a warm, buttery crust with a moist, sweet interior that’s bursting with creamy corn flavor. Perfect for family gatherings or cozy dinners, this easy-to-make dish transforms any meal into a memorable occasion. With its cheerful golden hue and delightful texture, it’s sure to impress your loved ones and become a staple in your kitchen.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 cup creamed corn (canned or frozen)
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup melted butter
- 1 tablespoon sugar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the Jiffy corn muffin mix and sugar if using.
- Add the creamed corn, melted butter, eggs, and milk; mix gently until combined.
- Grease an 8-inch baking dish and pour in the batter.
- Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
- Allow to cool slightly before slicing; serve warm with butter or honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 160
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
