Jiffy Cornbread with Creamed Corn

4.60 from 20 votes

Golden-brown and fluffy, this Jiffy Cornbread, made without milk, is a delightful treat straight from a cast-iron skillet.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Lunch, Dinner, Bread

Cuisine: American

Keyword: corn bread, muffins, Jiffy recipe, Jiffy cornbread mix, cornbread, jiffy cornbread with creamed corn

Servings: servings

Calories: 143kcal

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.

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 Variations:

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

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.

Storing Instructions:

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