Jiffy Cornbread with Creamed Corn

Name: Jiffy Cornbread with Creamed Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boxes Jiffy corn muffin mix; 2 large eggs, beaten ((see notes for substitutions)); 2/3 cup cream-style corn ((dairy free)); 3 tablespoons canola oil ((or melted butter)); cooking oil spray for greasing the skillet

Jump to Recipe

Get ready to up your cornbread game with this Jiffy Cornbread with Creamed Corn! This recipe is made without milk and is an easy and delicious side dish that the whole family will love! What makes it even better? It’s completely dairy-free, but you’d never guess from its moist, tender texture and incredible flavor. Perfect alongside hearty soups, stews, or your favorite comfort meals, this cornbread is about to become your go-to side dish.

A white plate with a slice of Jiffy cornbread with creamed corn with butter on top, and a casserole with cornbread, knife, and a small bowl with butter in the back.

If you’re looking for an easy and delicious side dish, look no further than this jiffy cornbread with creamed corn. This recipe is perfect for any meal and is made with just a few ingredients. And best of all, it doesn’t require any milk!

Although we enjoy making baked goods like no knead sourdough bread recipe and making biscuits with self rising flour from scratch, there are times when we all need a little help getting dinner on the table fast. That’s why it’s so convenient to have quick bread mixes like Bisquick and Jiffy mix in the pantry.

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Why We Love This Recipe

Family Favorite for Decades-We’ve been making this bread for over 30 years—it’s a tried-and-true recipe that everyone loves! Keep a can of creamed corn in the pantry and you’ll be able to create a satisfying side dish anytime.
Perfect Texture-Made in a cast-iron skillet, this cornbread has a satisfyingly crunchy bottom and a soft, moist middle—cornbread perfection! We love that this pairs so easily with so many of our family favorite meals.
Quick and easy family favorite side to go with the rest of your meal. Making this Jiffy corn muffin mix with creamed corn aka cream-style corn is so easy! All you need to do is combine the box ingredients with two other ingredients and bake. When making other dishes, this boxed corn muffin mix is perfect to whip up and forget until it’s time to get out of the oven.

This side dish is ideal for holiday meals, and Thanksgiving dinners, and goes great with our recipe for chili on the stove, great northern bean soup recipe, and casserole recipes.

a hand holding a white plate with a slice of Jiffy cornbread with a casserole dish of cornbread, yellow striped cloth, plate, and a bottle of honey in the background.

Love cornbread recipes? Try our jiffy cornbread jalapeno cheddar, cornmeal cornbread recipe, and cornbread recipe jiffy mix for the ideal quick bread side for dinner!

Ingredient Notes and Substitutions

Labeled ingredient image for jiffy cornbread recipe.

Jiffy corn muffin mix – If you can’t find Jiffy mix, you can use any dairy-free mix available.
Eggs – Binds the ingredients together and gives the bread structure. If you don’t have eggs or you don’t want to use them, we have easy baking substitute egg replacements you can try!
Creamed corn – Canned creamed corn is typically dairy-free, just check the can to make sure!
Canola oil – This oil can be substituted for your preferred cooking oil for a good dairy-free option, but if you want to use melted butter you can use dairy-free margarine or butter as a substitute.

Recipe Variations

Depending on what you’re making as the main dish, you can alter this corn cake recipe with yummy extras.

diced red or green bell peppers
olives
honey
diced green chiles
whole corn kernels
diced onions
spicy sausage
green onion
cheddar cheese

You can also try these variations:

For a sweeter bread, add 1/4 cup sugar to the mix.
If you like things spicy, add 1/2 teaspoon cayenne pepper or diced jalapeños to the mix.
Add 1/2 cup cheese to the batter for cheesy flavor.
Add 1 tablespoon of dried oregano or basil to the mix for herbaceous corncake.
For a fruity twist: add 1/2 cup diced pineapple or mango to the mix.

Why Use A Cast Iron Skillet?

When it comes to making this recipe, baking Jiffy cornbread in a cast iron skillet or casserole dish makes it the best.

The edges and bottom are crispy and the middle is spongy and soft. A little trick is to stick the cast iron skillet in the oven to preheat. Remove it when it’s hot, spray the oil, and then pour it into the batter. This will make the bottom even crispier.

a cast iron skillet with cornbread with self rising flour and a striped red kitchen towel at the back.

See our other cornbread using Bisquick and creamed corn for another dairy-free recipe.

Making Jiffy Cornbread With Creamed Corn

Pan Preparation. Preheat the oven to 400º F. Spray your cast iron pan or casserole dish with vegetable oil, lightly.

mixing all the ingredients in a large bowl using a whisk.

Mix the ingredients- Add the Jiffy corn muffin mix into a medium mixing bowl, and stir in beaten egg, creamed corn, and oil or butter until just mixed.

mixed ingredients in a large bowl using a whisk.

Pour the mixture with creamed corn into the prepared baking dish or cast iron skillet. Let rest for 5 minutes before baking (for a better rise on your bread).

Jiffy cornbread with creamed corn in a casserole ready to bake.

Bake the Jiffy corn casserole. Bake at 400ºF for 20-23 minutes, until the center is set and the cornbread is golden in color. Check that it’s cooked through by inserting a toothpick to see if it comes out clean.

a casserole with Jiffy cornbread with creamed corn.

Ready to Serve. Serve them warm with butter, margarine, or honey.

Serving Suggestions

This cornbread casserole is perfect to serve with chili, chili cheese tater tot casserole, hot whole wheat sandwich bread recipe, and even salads.

You can also enjoy it as a snack or a quick breakfast with some margarine or honey for extra sweetness.

If you want to get creative, use this recipe to make cornbread stuffing or corn pudding.

Or, if you’re feeling really lazy, just eat it straight out of the pan! Bring this to your next church potluck.

How To Make Creamed Corn Cornbread Muffins

Did you know that you can make this Jiffy corn muffin mix with creamed corn into muffins? This is a family favorite for my kids, they love having a corn muffin on the side of soups and chilis.

Just mix all ingredients together until smooth. Fill the greased or lined muffin cups 3/4 full with batter.

Let them rest for 5 minutes then bake at 400ºF for 17-20 minutes, or until a toothpick comes out clean from the center of the muffin.

baked Jiffy jalapeno cheddar cornbread in a skillet with a striped cloth in the background.

🎯 TFN Pro Tip

Before reheating, dampen a paper towel and wrap the cornbread in it. This will help keep the cornbread moist. Because if you don’t reheat it correctly, it will crumble easily.

If your cornbread is in the fridge, you can let it heat to room temperature on the counter or heat it for 15 seconds in the microwave.

If your cornbread is frozen, put it in the microwave for 30 seconds and then in 10 second increments until it’s as warm as you want.

Recipe FAQs

Can you add corn to the Jiffy mix?

Yes, you can add corn to the mix. Just add 1/2 cup of corn to the batter.

Why is my Jiffy cornbread so crumbly?

There are a few reasons why your Jiffy cornbread might be crumbly. One reason is that you didn’t add enough liquid to the batter. Another reason could be that you overcooked them. Make sure to follow the instructions above, and check the cornbread with a toothpick to make sure it’s cooked through.

How do you keep cornbread moist?

There are a few things you can do to keep your cornbread moist. One is to put the right amount of creamed corn in the batter. Another is to wrap the cornbread in a damp paper towel before reheating it.

Can I store this?

If there are any leftovers of cornbread, you can keep them fresh by putting them in a storage like airtight container or freezer bag and keeping them in the fridge for up to 3 days.

How can I freeze it?

If you’re going to freeze the cornbread, spread out the pieces on a baking sheet covered with parchment paper, and stick it in the freezer for at least 15 minutes.
Remove the baking sheet, put the pieces of bread in a zip-top bag, seal, and place back in the freezer.
This way, it won’t stick together, and you can pull a few out at a time when you’re ready to serve them.

horizontal photo of a casserole with Jiffy cornbread with creamed corn.

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If you tried this jiffy cornbread with creamed corn recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!