This Jiffy Cornbread with Creamed Corn recipe without milk is an easy and delicious side dish that the whole family will love!
If you’re looking for an easy and delicious side dish, look no further than this Jiffy Cornbread with Creamed Corn recipe. 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!
As you know, I enjoy making foods like sourdough, biscuits, and macaroni and cheese from scratch, there are times when I need a little help getting dinner on the table. That’s why I appreciate having Bisquick and Jiffy mixes in my pantry.
Why I love Jiffy Cornbread with creamed corn
This Jiffy Cornbread recipe with creamed corn is made in a cast-iron skillet, has a crunchy bottom, soft middle, and it’s made without milk.
It’s a quick and easy family favorite side to go with the rest of your meal. This cornbread mix with creamed corn is also perfect for Holiday meals or Thanksgiving dinners and goes great with chili, soups, and casseroles.
I just love cornbread and have made it with Jiffy mix countless times over the past 30 years. But when I had to go dairy-free a while back, I learned how to make Jiffy cornbread without milk (or eggs).
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 one is perfect to whip up and forget until it’s time to get out of the oven.
While you could make cornbread from scratch, using a boxed corn muffin mix makes it much easier. For some meals, it pairs well with our chili, soups, stews, casseroles, hot sandwiches, and even salads.
Ingredients to make Jiffy Cornbread (dairy-free)
- Jiffy corn muffin mix – If you can’t find Jiffy mix, you can use any dairy-free cornbread mix available.
- Eggs – Binds the ingredients together and gives the cornbread structure.
- Creamed corn – Canned creamed corn is typically dairy-free.
- Canola oil – This oil is a good dairy-free option, but if you want to use melted butter you can use dairy-free margarine or butter as a substitute.
Kitchen Tools Needed
Why Make Jiffy Cornbread in a Cast Iron Skillet?
When it comes to making corn bread, baking Jiffy cornbread in a cast iron skillet or dish bakes 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.
How to make Jiffy Cornbread without Milk
You can make cornbread without milk. Find out what you can substitute for milk below:
Dairy-free options: to make Jiffy cornbread no milk or dairy-free, substitute milk for creamed corn, almond, soy, oat, rice, or even water!
One of my favorite ways to make it without milk is to use creamed corn (because it’s dairy-free) instead of milk. It makes insanely moist cornbread that’s corny thanks to the creamed corn.
Options with dairy: substitute milk with half-and-half, evaporated milk, sour cream, or plain yogurt. Using sour cream creates a really moist corn bread.
See my other cornbread using Bisquick and creamed corn for another dairy-free recipe.
How to Make Jiffy Cornbread Without Eggs
Did you know that you can make Jiffy cornbread without eggs? You can!
To make cornbread without eggs, use 5 1/2 tablespoons of mayonnaise or silken tofu, or an egg replacer simply eggless (following the directions for 2 eggs).
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.
Pour the cornbread mix 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).
Bake the Jiffy Cornbread. Bake at 400ºF for 20-23 minutes, until the center is set and cornbread is golden in color. Check that it’s cooked through by inserting a toothpick to see if it comes out clean.
Ready to Serve. Serve them warm with butter, margarine, or honey.
Jiffy corn muffin mix with Creamed Corn add-ins and 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
- diced green chiles
- whole corn kernels
- diced onions
- spicy sausage
You can also try these variations:
- For a sweeter cornbread, 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 cornbread.
- Add 1 tablespoon of dried oregano or basil to the mix for herbaceous cornbread.
- For a fruity cornbread: add 1/2 cup diced pineapple or mango to the mix.
How to Serve
You can also enjoy it as a snack or a quick breakfast with some margarine or honey.
If you want to get creative, use this recipe to make cornbread stuffing or cornbread pudding.
Or, if you’re feeling really lazy, just eat it straight out of the pan!
How to make Creamed corn Cornbread muffins
Did you know that you can make this Jiffy corn muffin mix with creamed corn into cornbread muffins?
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.
How to store
If there are any leftover pieces of corn bread, you can keep them fresh by putting them in an air-tight freezer bag and keeping them in the fridge for up to 3 days.
Can I freeze this?
Yes, they’re also great for freezing! If you’re going to freeze the corn bread, 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.
How to reheat Cornbread
TFN 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.
Frequently Asked Questions
Yes, you can add corn to the Jiffy cornbread mix. Just add 1/2 cup of corn to the batter.
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.
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 corn bread in a damp paper towel before reheating it.
Jiffy Cornbread with Creamed Corn
- 10" cast iron skillet or oven safe casserole dish
- 2 boxes Jiffy corn muffin mix
- 2 large eggs, beaten (see notes for substitutions)
- ⅔ cup cream-style corn (dairy free)
- 3 tablespoons canola oil (or melted butter)
- cooking oil spray for greasing the skillet
- Preheat oven to 400º F. Lightly grease your casserole dish or cast iron skillet and set aside.
- Add corn muffin mix into a medium mixing bowl. Then, stir in beaten eggs, cream-style corn, and canola oil or melted butter. Stir just until mixed.
- Pour into casserole dish or cast iron skillet. Let batter rest 5 minutes before baking.
- Bake at 400ºF for 20-23 minutes, until center is set and cornbread is golden in color. Serve warm with butter, honey, or jam.