After I posted my Jazzed Up Jiffy Muffins a few weeks back, I was reminded about another delicious take on cornbread that a friend’s mom used to make when we were kids.
This super delicious, dense, moist cornbread has a bit of a different texture than some of the drier, more crumby cornbread you’ve known before.
Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. It also makes for a heftier cornbread that almost east more like a side than a simple bread complement. I just LOVE it!
I like to serve this alongside something like chili or taco soup as the sweetness pair perfectly with dishes that have bold flavors.
And this is a great base to add some other great flavors, too. Green onions, cheddar cheese, and chipotle powder are all things that come to mind when I think about delicious additions in this one.
And while I think the crunchy crust that’s created when you bake this in a screaming hot cast iron skillet is the best part, you can do this in a 9×13-inch baking dish as well if you don’t have a 12-inch cast iron pan. Just keep in mind, you won’t want to preheat that pan in the oven like you do with cast iron. Simply eliminate the oil, preheat the oven, spray the baking dish/pan with nonstick cooking spray, make the batter as directed, pour it into the dish, and bake. The cook time should be roughly the same.
Y’all enjoy!
Creamed Corn Cornbread
Ingredients
- 1 tablespoon vegetable oil
- 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
- 2 large eggs
- 1 (14.75-ounce) can cream style corn
- 1 cup buttermilk
- 1/2 cup butter, melted
Instructions
- Add the vegetable oil to a 12-inch cast iron skillet. Preheat the oven to 425°F and place the skillet in the oven while it preheats.
- In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter.
- Once the oven has preheated, carefully remove the hot skillet from the oven. Pour the batter into the skillet being cautious not to splatter the hot oil out. Return the skillet to the oven and bake for 20 to 25 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.
Louise says
Looks like a good recipe to try, but I’ll use a mix that, IMO, is so much better than Jiffy! My go-to brand is Krusteaz. Does anybody else have a favorite?
Chandra says
um just a little FYI more often times than not those pricier brands have more harmful additives as well as unexplained and unnecessary chemicals in the mix.
Louise says
Thanks for the info. Guess I wasn’t considering $1.58 to be pricey. I checked the ingredient lists of both brands…..Jiffy has 23 and Krusteaz has 17.
Kind regards.
Stacey says
I do like Krusteaz as well, but I’m pretty sure it’s sold in a different box size. Those Krusteaz blueberry muffins are a fav for sure!
Chandra Leigh says
Thank you so much 🙂 I love Jiffy and I never thought to add a can of creamed corm. I’ve got all those ingredients on hand and I’m going to make this. Cooking this way is fun 🙂 Kind regards, Chandra
Stacey says
Wonderful! I sure hope you’ll enjoy it!
Barbara Miller says
I make mine with 2 cups of SR cornmeal mix, 1 egg, can creamed corn, 1 cup buttermilk. I preheat my skillet in a 450 degree oven with crisco turkey bacon fat mix or heat it dry and spray the skillet.
Stacey says
Thanks for sharing your version, Barbara!
Beth says
I don’t have a 12 inch cast iron skillet, only 10 inch. Would this work? Would it alter cook times?
Stacey says
You can try it, but I fear it might be too much batter for a 10-inch. I suppose you could always fill it about 2/3 full and discard the rest of the batter to prevent it from spilling over.
antoinette cristallo says
I have made this variation for years; adding creamed corn, etc. Because I don’t usually have BUTTERMILK on hand, I’ve replaced that 1 cup buttermilk WITH 1 cup SOUR CREAM; which I always have available.
Stacey says
Thanks for that tip!