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.
Notes
To make cornbread without eggs, use 5 1/2 tablespoons of mayonnaise or silken tofu, or an egg replacer like simply eggless (following their directions for 2 eggs).Make Jiffy Corn Muffins:Fill muffin tins 3/4 full with batter. This makes 12 muffins. Bake at 400º F for 17-20 minutes.