Jiffy Cornbread Recipe with Creamed Corn: A Quick & Easy Southern Delight
This recipe elevates the classic Jiffy cornbread mix by incorporating the creamy sweetness of creamed corn, resulting in a moist and flavorful side dish perfect for any occasion. It's incredibly simple, making it ideal for even the busiest weeknights. Let's get started!
Ingredients You'll Need:
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 (15 ounce) can creamed corn, drained
- 1 large egg
- 1/3 cup milk (whole milk is recommended for extra richness)
- 1/4 cup melted unsalted butter (or vegetable oil for a dairy-free option)
- Optional: 1/4 cup shredded cheddar cheese for extra cheesy goodness
Instructions for the Best Jiffy Cornbread with Creamed Corn:
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan (or a similar sized cast iron skillet for that authentic Southern touch!).
Step 2: Combine Ingredients
In a large bowl, whisk together the Jiffy corn muffin mix, drained creamed corn, egg, milk, and melted butter until just combined. Don't overmix; a few lumps are okay. If using, stir in the shredded cheddar cheese.
Step 3: Bake to Perfection
Pour the batter into the prepared baking pan and spread evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown and slightly crispy.
Step 4: Cool & Serve
Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm as a side dish alongside your favorite meals, or even as a delicious breakfast treat!
Tips for the Ultimate Jiffy Cornbread:
- Don't overmix: Overmixing develops gluten, resulting in a tough cornbread. A few lumps are perfectly fine.
- Use whole milk: Whole milk adds richness and moisture.
- Consider additions: Experiment with other add-ins like chopped jalapeños for a spicy kick, or crumbled bacon for extra savory flavor.
- Cast iron skillet: Baking in a cast iron skillet will give your cornbread a beautiful crust.
- Fresh corn: For a truly elevated experience, consider using fresh corn kernels instead of creamed corn (about 2 cups). Just remember to adjust the liquid accordingly.
Serving Suggestions:
This incredibly versatile cornbread pairs perfectly with:
- Chili: The creamy cornbread is the ultimate complement to a hearty bowl of chili.
- BBQ Ribs: A classic Southern combination that's always a crowd-pleaser.
- Soup: Perfect for soaking up flavorful broth.
- Stews: A great way to add a touch of sweetness to savory stews.
- Breakfast: Enjoy it with eggs and bacon for a filling breakfast.
FAQs about Jiffy Cornbread with Creamed Corn:
- Can I freeze this cornbread? Yes, you can freeze leftover cornbread for up to 3 months. Wrap it tightly in plastic wrap and then foil, or use a freezer-safe container.
- Can I make it in a muffin tin? Absolutely! Reduce baking time to 12-15 minutes for individual muffins.
- What if I don't have creamed corn? You can substitute with a can of whole kernel corn, drained. You might need to add a tablespoon or two of milk to ensure the batter is moist enough.
This simple Jiffy cornbread recipe with creamed corn is a guaranteed crowd-pleaser. Its ease of preparation and delicious flavor make it a perfect addition to your recipe repertoire. Enjoy!
