Get ready to elevate your cornbread with this cornbread made from creamed corn and Jiffy mix. This simple, family-friendly side is dairy-free yet surprisingly moist and tender. It pairs beautifully with soups, stews, chili, and casseroles, and is perfect for weeknight dinners or holiday meals.
This Jiffy cornbread with creamed corn uses only a few ingredients and requires no milk, making it a quick, dependable side when you need dinner on the table fast. While we enjoy baking from scratch at times, having quick mixes like Jiffy or Bisquick in the pantry is a great shortcut.
Why We Love
- Family favorite for years. This recipe has been a go-to for decades—keep a can of creamed corn handy and you can pull this together in minutes.
- Perfect texture. Baked in a cast-iron skillet, the cornbread develops a crisp bottom and edges with a soft, moist center.
- Fast and forgiving. Combine the mix with eggs, creamed corn, and oil, bake, and you have a reliable side that complements many meals.
This cornbread works well with chili, bean soups, and most casseroles. It’s also great for holiday spreads and potlucks.
Ingredient Notes and Substitutions
- Jiffy corn muffin mix – If you can’t find Jiffy, any similar corn muffin mix will work.
- Eggs – Provide structure. Use commercial egg replacers or a flax egg if you need an egg-free option.
- Creamed corn – Canned cream-style corn is usually dairy-free, but check the label if you need to avoid dairy.
- Canola oil – Use your preferred neutral oil. For a buttery flavor, substitute melted dairy-free margarine.
Recipe Variations
Customize the batter to match your main dish or taste preferences.
- Diced bell peppers (red or green)
- Olives
- Honey
- Diced green chiles
- Whole corn kernels
- Diced onions or green onions
- Spicy sausage or diced cooked bacon
- Cheddar cheese or dairy-free alternatives
Other ideas:
- Add 1/4 cup sugar for a sweeter cornbread.
- Add 1/2 teaspoon cayenne or diced jalapeños for heat.
- Stir in 1/2 cup cheese for extra richness.
- Add 1 tablespoon dried oregano or basil for an herbal note.
- Try 1/2 cup diced pineapple or mango for a fruity twist.
Why Use A Cast Iron Skillet?
Baking this cornbread in a preheated cast iron skillet creates a crispy bottom and edges while keeping the center tender. Preheat the skillet in the oven, remove it, oil it, then pour in the batter for best results.
How to Make Cornbread with Creamed Corn and Jiffy mix
Pan preparation: Preheat oven to 400ºF. Lightly grease a cast iron skillet or casserole dish.
Mix: In a medium bowl, combine Jiffy corn muffin mix, beaten eggs, creamed corn, and canola oil (or melted dairy-free butter). Stir just until combined.
Pour the batter into the prepared dish and let it rest 5 minutes to improve the rise.
Bake: Bake at 400ºF for 20–23 minutes, until the center is set and the top is golden. Test with a toothpick to ensure it comes out clean.
Serve warm with butter, dairy-free margarine, or honey.
Serving Suggestions
This cornbread is excellent with chili, casseroles, soups, and salads. It also works well as a snack or quick breakfast with butter or honey. Use leftovers to make stuffing or corn pudding, or simply enjoy it straight from the pan.
How To Make Creamed Corn Cornbread Muffins
You can easily turn this recipe into muffins. Mix the batter, fill greased or lined muffin cups three-quarters full, let rest 5 minutes, and bake at 400ºF for 17–20 minutes or until a toothpick comes out clean.
TFN Pro Tip
Before reheating, wrap the cornbread in a damp paper towel to keep it moist; otherwise it can dry out and crumble. If refrigerated, warm to room temperature or microwave for 15 seconds. If frozen, microwave 30 seconds then heat in 10-second increments until warm.
Recipe FAQs
Yes. Add about 1/2 cup of whole corn kernels to the batter for extra texture.
Cornbread can be crumbly if the batter lacks enough moisture or if it’s overbaked. Follow the recipe measurements and bake until just set, checking with a toothpick.
Use the right amount of creamed corn and oil, avoid overbaking, and reheat wrapped in a damp paper towel to retain moisture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Flash-freeze individual pieces on a parchment-lined baking sheet for 15 minutes, then transfer them to a zip-top bag to keep them from sticking together. Reheat as needed.
Love Easy Side Dishes? These Are My Favorites…
- Roasted carrots and asparagus
- Instant Pot rice pilaf
- Asparagus casserole
If you try this cornbread with creamed corn, please leave a star rating and share how it turned out in the comments. Thanks for visiting!
Jiffy Cornbread with Creamed Corn
Renae Gerhardstein
Ingredients
- 2 boxes Jiffy corn muffin mix
- 2 large eggs, beaten
- 2/3 cup cream-style corn (dairy-free)
- 3 tablespoons canola oil (or melted butter)
- Cooking oil spray for greasing the skillet
Instructions
- Preheat oven to 400ºF. Lightly grease a casserole dish or cast iron skillet.
- In a medium bowl, add corn muffin mix, then stir in beaten eggs, cream-style corn, and canola oil or melted butter. Stir until just combined.
- Pour batter into the prepared dish and let rest 5 minutes before baking.
- Bake at 400ºF for 20–23 minutes, until the center is set and the top is golden. Serve warm with butter, honey, or jam.
Notes
- Before reheating, wrap the cornbread in a damp paper towel to keep it moist.
- If refrigerated, warm to room temperature or microwave briefly. If frozen, microwave in short increments until warm.
Recipe variations:
- Diced bell peppers, olives, green chiles, whole corn, diced onions, spicy sausage, green onion, or cheddar.
- Add 1/4 cup sugar for sweetness, 1/2 teaspoon cayenne or jalapeños for heat, 1/2 cup cheese for richness, or 1 tablespoon dried herbs for an herbal note.
Storing instructions:
- Store leftovers in an airtight container or freezer bag in the refrigerator for up to 3 days. For longer storage, freeze as described above.
Nutrition
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Calories: 143kcal
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Carbohydrates: 23g
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Protein: 3g