Jiffy cornbread with creamed corn is a great twist to the simple cornbread recipe. All the dry ingredients are provided but use this recipe to get sweet, moist cornbread from the box.
Are you looking for the perfect side dish to accompany your meals or an easy to make appetizer? Look no further than this deliciously moist Jiffy cornbread with creamed corn. Bursting with the sweet flavor of cornbread and the sweetness of creamed corn fused together.
Made with Jiffy cornbread mix and creamed corn, this recipe takes the classic cornbread to a whole new level. The creamed corn adds a creamy, sweet taste and a moist texture.
With just a few simple ingredients and minimal prep time, you can have this mouthwatering cornbread on the table in no time. Whether you’re serving it with chili, barbecue, or just as a snack on its own, this cornbread is sure to impress.
How To Make Jiffy Cornbread With Creamed Corn
Ingredients needed
- Jiffy cornbread mix
- Creamed corn
- Honey
- Milk
- Egg
- Butter
Where the recipe can go wrong…
Be sure to use the directions below and not the directions on the back of the box. Also, there is a Jiffy mix with honey but it’s honey flavoring and not real honey. I suggest using real honey for the recipe.
Making the Jiffy cornbread with creamed corn recipe
- Preheat the oven to 375F.
- Now, in a bowl whisk the eggs and gradually whisk in the melted butter. Whisk in the milk next. Empty the contents from Jiffy mix packages into a bowl. Mix together the dry and wet ingredients.
- Next, fold in the creamed corn and the honey. Pour the batter into a lined baking dish and place into the oven.
- Bake for 30-40 minutes, times will vary oven to oven. The cornbread is ready when the top is golden and a toothpick comes out clean with a few crumbs.
- Remove from oven and allow to cool before serving.
What to serve with cornbread
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Jiffy Cornbread With Creamed Corn
Equipment
- 8×8 or 9×9 baking dish
Ingredients
- 2 box Jiffy cornbread mix
- 4 tablespoon butter, melted
- 2 large eggs
- 1 cup milk
- 15 ounce can of creamed corn
- 1/3 cup honey
Instructions
- Preheat the oven to 375℉.
- Now, in a bowl whisk the eggs and gradually whisk in the melted butter. Whisk in the milk next. Empty the contents from Jiffy mix packages into a bowl. Mix together the dry and wet ingredients.
- Next, fold in the creamed corn and the honey. Pour the batter into a lined baking dish and place into the oven.
- Bake for 30-40 minutes, times will vary oven to oven. The cornbread is ready when the top is golden and a toothpick comes out clean with a few crumbs.
- Remove from oven and allow to cool before serving.