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 cornbreads 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 eats 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 pairs 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!
Recipe Card
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 25 to 35 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.
It’s really GREAT, Stacey!!! My hubs and I love it as has everyone I’ve made it for!!!
SO glad to hear everyone has enjoyed it!
So I made this for a family gathering and put the mix into muffin tins instead of my large cast iron, for easier individual servings. My son said this was the best cornbread he ever ate! I did use a box of Krusteaz Honey Cornbread mix 15 oz. box and added several ounces from a Jiffy cornbread mix to equal the 17 oz of mix that was needed, since I didn’t have 2 boxes of Jiffy mix. Whether the honey in the one mix was what made my son love this recipe, I don’t know. I have been asked by 2 of my kids to make this again and do it just like I did the first time. My recipe made 18 muffins.
Love hearing this!! So glad y’all enjoyed it!
The best cornbread recipe!
Thanks, David!
My all time go to cornbread recipe I make with my instant pot chili! It’s always a hit – been making this for a few years now!
Thanks so much, Paula!
The best
Thanks!
Absolutely delicious. I wanted to make a most, corn-rich cornbread that almost bordered on a corn pudding type texture, and this was definitely it. So so good. And I definitely second making this in a cast iron pan, because that bit of crunchy crust is wonderful! Making again soon!
Awesome! So glad to hear it was what you wanted!
Made this last evening to go with a big pot of chili. It was very delicious; everyone loved it. Going to have to buy a larger skillet for next time. LOL
Followed the recipe as written, very tasty results.
Thanks so much, Homer! Glad to hear you enjoyed it!
This cornbread is my absolute favorite. I usually use a 9 x 13 but I finally got a cast iron but it’s only 10 inches…will that work?
I’ve only tested it in the larger size. I’m guessing it would work, but it’s just a guess. If you try it, I might place the skillet on a rimmed baking sheet to to catch any overflow if it does rise over the edges of the skillet. Let me know if you try it.
Yuuum
Thanks!
I’m making this again, for about the fifth time since I found it here. All your recipes that I’ve tried so far are so good. When it is just for the two of us, I wonder if I could make it (maybe in two loaf pans?) and freeze half.
From another Michigander… This is in my oven right now; my daughter-in-law introduced me to a similar recipe a few years ago and I loved it then. So with today’s big pot of chili, figured this was the day to try my hand at it and in searching for ‘some’ recipe, found yours. Sadly, had to give away my cast iron pans due to arthritis, so settled for a 9 x 13 steel pan. High hopes here! Jiffy is manufactured only a couple counties away so ya know I have to use it rather than some other good brand eh. My folks called this stuff Johnnycake but I dump in sugar and just call it good.
That sounds delicious!
OMG I made this for my husband today and he loved it! The cornbread came out golden brown with a wonderful texture and taste. Thank you for this delicious recipe!
Awesome! I’m so glad to hear he enjoyed it!
Do leftovers need to be refrigerated?
Yes, it will need to be refrigerated.
Do you use salted or unsalted butter?
Either will work, but I typically use unsalted.
I love cooking and baking in cast iron and I LOVE this recipe! Here in the NW, we’re fortunate to have Bob’s Red Mill (flours, grains, mixes, etc. ) and I used their Stone Ground Cornbread & Muffin Mix. As well as awesome local butter and eggs from a friend’s hens. Just perfect! This also makes the most delicious breakfast when it’s warmed in the oven after spreading a thin layer of marmalade over the top. Total keeper — thanks, Stacey!
So glad to hear you enjoyed it!!
I don’t like Jiffy on it’s own but you use it in another recipe which now I can’t remember which one and I really liked it in there. I’ll have to try this one.
Hope you like this one, too!
Add a can of Chipotle pepper with the liquid and two cups of Shredded cheese and you have what in the south is known as one of the recipes for Mexican cornbread. Delicious! Anxious to try your version. Sounds very good! You can’t go wrong with cornbread! The best side for chili, soups, and of course a pot of cooked beans!
Sounds amazing!
Great recipe. About 40 years ago, my recipe was similar, using creamed corn, sour cream (or plan full-fat yogurt), small can chopped green chilies, minced jalapeno, 1 cup shredded cheddar cheese and omitting the buttermilk. Your recipe is a great foundation to all kinds of possibilities. Thank you for bringing up many great memories.
Thanks so much, Becca! And yes, it’s a great base! Enjoy!
I’ve been making this for more years than I care to admit since finding the recipe in a [vintage] Jiffy recipe booklet.
It’s delicious! We also like it with a small can of chopped green chiles added to the batter, especially when serving it with chili or green chili pork stew.
For those that don’t like to use a commercial mix, you can replace the two boxes of Jiffy mix with the following:
Ingredients
1 & 1/3 cup all purpose flour
1 cup degerminated yellow cornmeal
6 Tbsp sugar
2 Tbsp baking powder
3/4 tsp teaspoon salt
1/4 cup lard (Yes, Jiffy mix contains lard; you can replace it with vegetable shortening, bacon drippings, or your favorite cooking oil but you will need the fat to get the proper result in your finished baked goods.)
Sift all the dry ingredients together, then cut in the fat until evenly dispersed.
Proceed with recipe as directed.
Awesome! Thanks for sharing this, Elizabeth!!
You’re welcome! I love your recipes, as do so many others, but I also understand that a lot of folks prefer making everything from scratch.
I made several tweaks to this recipe that, according to my entire family, elevates this recipe to 5 stars. I never have buttermilk so I substitute just under a cup of heavy cream mixed with a generous tablespoon of white wine vinegar left to sit at room temperature for half an hour until thickened. Since we like our cornbread sweet, I add up to a 1/2 cup sugar & a 1/2 cup of Splenda to taste and baked it in a sprayed 9 inch baking dish at 350 for approx 35 minutes until golden brown and set in the middle. I have also found that the quality of the creamed corn can make a difference in the outcome.
This sounds amazing! Thanks for sharing your tweaks, Trish!
I have been making cornbread by adding creamed corn for years, my daughter always called it corney cornbread, but I just made the cornbread just as the box says and added 1/2 can of can to one box of Jiffy cornbrread mix and that was just fine in an 8×8 square cake pan, an 8″ round cake pan or as 6 muffins.
Thanks for sharing your version, Judy!
I have been searching for a good cornbread recipe and this was a winner! Absolutely delicious and SO easy to make. Every store I went to was out of buttermilk so I made my own. I used plain yogurt (homemade) added enough milk so it had the consistency of buttermilk then added a T of lemon juice to make it sour. Made in a 9×13 pan. It worked perfectly. Thank you for this amazing recipe.
So glad that you enjoyed it, Tom!
Stacy this was an excellent recipe I enjoyed it so much it reminded me a lot of my mom’s recipe and she has passed away next time I’m going to add something to it that my mom used to put and her recipe diced onion and peppers green or red or both
Thanks so much, Robert! These kids of comments are my absolute favorite. I hope that this brought a little of her back to you.
I think 450 was too hot. Burned the outside and when I took it out there middle wasn’t done. I think next time I’ll try 400
It’s worth a try! I’ve not had a problem with it burning, but every oven runs a little differently.
I use sour cream instead of Buttermilk and my husband loves it I will be doing this recipe more often thank you
So glad y’all enjoyed it!!
I just finished making this recipe waiting for my husband to trying to see how he likes it will post again after
I just finished making this recipe for my husband I use sour cream instead of buttermilk will make another comment after he tries it
Tried this recipe twice and it’s so good. Looking for a sweet/spicy/ tangy cornbread. Would I need to change the amount of any of the other ingredients if I add goat cheese?
I think that sounds delish! Depending on the exact amount of goat cheese, you could reduce the amount of buttermilk a little. Let me know how it turns out!
My husband told me to add creamed corn to the Jiffy mix. I have used whole milk and had rave reviews. I have added green pepper (or any color), green onion, cooking onion, bacon, shredded cheese, regular corn, added in whatever mix I think would work with the main dish. I eyeball the amounts once I have stirred them into the batter. I spray my cast iron skillet. When I take the pan out of the oven, I immediately spread butter over the whole top and put some around the edge so it can melt & cover the sides. (I use olive oil in the batter. I have been accused of using butter because I covered the outside with it)
Sounds amazing!!!
Way too much butter! This recipe is a prescription for heart failure!
Perhaps if you eat the entire thing, but I think most folks would portion it out and not have any problem.
Loved it. My first time making cornbread and I loved it. Was a little heavy for me but beyond delicious. 10 stars if I could.
So glad to hear you enjoyed it!
Made exactly as written except I had a 13” skillet so I only
Cooked it for 22 minutes. It was sooo good! Also, I used Jiffy brand
Love it! So glad you enjoyed it!
Any modifications if I use a 15″ skillet?
Just be cautious to watch your cook time. Enjoy!
Stacey, thank you so much for this recipe. I did not have creamed corn, which I usually do, so I used frozen and just added a little more buttermilk. I shared some with our nextdoor neighbor and she said this was the best cornbread she ever, ever tasted. We really loved it. This will be our permanent corn bread recipe from now on. Thank you so much!
Fantastic! I just love hearing that. So glad you and your neighbor enjoyed it!
I love all these recipes. During this pandemic and retirement, will be doing some cooking this winter..
Hope you enjoy!!
Hope you’ll enjoy them!!
I happen to like the “dryer” flakey corn bread as apposed to the cornbread that is more “four-ey” to add to stews and chili beans. I do however like it a bit more on the sweet side as well. Does jiffy have a mix that has a bit less flour or any other brand y’all know of that does?
I think Jiffy only makes the one mix. There are a few other options out there, but I’m not super familiar with them.
This has received rave reviews from my husband! Definitely in the dinner rotation. I am wondering if this would work well in a muffin pan? For events and stuff. What do think?
I’m so happy to hear that! Yes, I do think it would work in a muffin pan, you’d just have to adjust the cook time.
My cast iron is 11.25 in , will that be ok? Maybe I will pour out some batter? How high was ur batter in ur 12 in pan?
I think it should work just fine. As a precaution, you could place the skillet on a rimmed baking sheet to catch any potential overflow.
If I use a 9 by 13 baking dish I can just use vegtable cooking sprat ?
Sure!
Just made this recipe, it was hit with everyone. Served with chili. Loved it
Awesome! So glad it turned out great for you, David!
I just made this in a glass 8×8 inch pan. I too had to cook it about 20 minutes longer but boy, it was worth it. So sweet and moist. Great recipe.
Wonderful! I’m so, so glad you enjoyed it!!
This might be the best corn bread I’ve ever eaten. So many cornbread recipes are dry, this is moist and fluffy! Thanks for an awesome recipe. This is one we’ll make again and again!
Awesome! I love hearing that! So glad you enjoyed it so much!
Made it today and added 1 1/2 cups of shedded medium cheddar and jalapeños was awesome!!
Sound like some incredible additions! Glad to hear you enjoyed it!
Could this be made in muffin tins?
I don’t see why not! Enjoy!
I don’t have jiffy mix. Can I use just regular corn meal?
You would need to replace it with an equal measurement of self rising cornmeal mix and perhaps some sugar to mimic the Jiffy mix. This might be helpful: https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
If I don’t have buttermilk will regular 2% milk work as well
This video shows you how to make a buttermilk substitute out of the milk you have. https://www.youtube.com/watch?v=Zxu5O6qRB44
For those of you who do not have buttermilk on hand, I found a tip elsewhere to freeze buttermilk. I buy the buttermilk to make biscuits and with the leftover, I freeze it in ice cube trays. For ice cubes my size, I use 10 to equal 1 cup. Take a cup of water and pour it into your ice trays, then you will know for sure. Dump out the water fill your trays and later flip out into plastic bags. Now I always have buttermilk on hand for biscuits, chicken, and now creamed cornbread. Yum!
This is so smart! Thanks so much for sharing, Suebee!
Hello! I just wanted to make note that I cooked this recipe in a bread pan and had to add about 30 minutes onto the cook time. After 25 minutes, it was still jiggly and very wet when I tested it with a skewer. Just an FYI to anyone else who is using a bread pan like me: the cook time should probably be 45-50 mins, not 20-25.
Hi K! Can you share more about what you mean by bread pan? Like a loaf pan? What was the approximate size?
I just have a question before I make it. Do I drain the liquid the corn has in it or do I pour the whole thing in.
You just pour the whole thing right in. 🙂 Enjoy!
Made it tonight with baby back ribs, baked beans and tater salad and wouldn’t you know it? Everyone talked about how good the creamed-cornbread was!
Delicious!
Ha! I guess my invite got lost in the mail! Sounds amazing! Glad y’all enjoyed it.
What if I don’t have creamed corn
Can I use regular cN corn
It should work, but won’t have quite the same texture.
I didn’t have creamed corn so I took canned corn and gave it a ride in my blender. Worked perfect.
Thanks for the tip!
Can I swap out the buttermilk for plain Greek yogurt? This will be my first attempt with cornbread.
Liz, someone else above used sour cream successfully, so yes, plain Greek yogurt should work fine! What you need is the sourness to act with the baking soda in the mix so that it rises properly. Let us know how it worked out! This recipe is the bomb, by the way. My kids LOVE it…but they love corn. This recipe and the 5 ingredient enchiladas show up on our dinner table regularly. Thanks, Stacey!
Awesome! Thanks for getting back to Liz! And I’m just grinning to hear that you guys enjoy both of those recipes!
I used the exact amount of ingredients listed here and it was a disaster. It turned out to be more of a cornbread pudding. Very disappointed. I think the liquid is too much.
This one always get rave reviews, so I’m not sure what happened. Hate to hear you didn’t enjoy it.
I’ve not tried that, but don’t see it being a problem.
I made this tonight, and in addition to the can of Creamed Corn, I added 1 can of Sweet Kernel Corn… Served warm with Raspberry Jalepeno, Blackberry, Apricot and Peach Preserves… Absolutely delicious! I will make variations of this Cornbread all Summer long! This will be the perfect complement to anything that comes out of my smoker!
I love the idea of serving this with the warmed preserves!!
I don’t have a cast iron skillet. What type of skillet can I use?
You can actually use a 9×13-inch baking dish instead.
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.
Thanks for that tip!
Antionette, you can also make a buttermilk substitute (put 1T lemon juice or white vinegar in a 1C measure cup and top off with scant cup of milk; let sit for 5 mins to curdle) which is what I did tonight. I forgot about using sour cream! Anyway, this cornbread turned out fabulous and went well with the chili I made.
So glad you enjoyed it and that’s for the help!
I don’t have a 12 inch cast iron skillet, only 10 inch. Would this work? Would it alter cook times?
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.
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.
Thanks for sharing your version, Barbara!
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
Wonderful! I sure hope you’ll enjoy it!
I’m from big family and we grew up this way from scratch. my mother don’t like sweet cornbread but I’ve use jiffy in a pinch no time for scratch cooking. I’ve also used jalapenos & colored peppers (cutup) for a bit of heat (it’s always a hot). Oh so good. Thanks for letting it the great secret ???????? stage safe and keep sharing. From Portland to San Antonio transplant.
Sounds delish!!
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?
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.
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.
I added a can of creamed corn with 1/4 cup of anis tea with the seeds and 3 tbsp of sugar and some cubed mozzarella cheese. It is delicious. Served warm with the melted cheese
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!
My son made this after a beef stew I made waa done. I was skeptical, not a fan of creamed corn. And it was so good! Is never heard of it before. Will make again. Thanks.
Awesome! So glad it turned out great for y’all!
I grew up in Michigan where Jeffry puts out some pretty awesome stuff. When I go home we always go to Chelsea Michigan and not only corn bread but cup cake mixes but pancake mixes. Much cheaper in Michigan than in TN. I do make my cornbread from scratch. But I will get some Jeffry for this recipe.
I like Marie Callender’s brand mix. The corn meal comes out less gritty somehow. I have my great grandmother ‘s cook book from the 20’s. (stuff like baked possum and peanut butter soup, lol. Got to love the great depression cooking.) That cookbook calls for cooled bacon drippings as part of the fat in the recipe. I was told she put crumbled bacon in it along with the cream corn. I plan to give it a try next time I make stew.
Jeremy, I was quite delighted to read your comments following Southern Bites Creamed Corn Jiffy Corn Bread! I have a great love of old cookbooks, especially ones in which the cook has written notations along the side; well-loved family recipes on note cards with bacon grease on the pages, sometimes calling for lard & other ingredients (by different names) we don’t use anymore in quantities that must be researched just to find out exactly how much is needed! Some of my cookbooks traveled over the Plains w/original owners from across the pond, using quantities totally unheard of these days! I had to look up some using old laboratory measures. I’d love to hear from you with your game recipes, and esp the Peanut Butter soup, but I know of many who still hunt game, and we enjoy some now and then! Facebook me! (I have a Peanut Butter Pie.) Always looking for originals to try out!
Krusteaz is by far the absolute BEST box brand for Cornbread.
My recipe is:
1 box Krusteaz, 1 Egg, 1 C melted butter, 14 oz can cream corn, 1 cup sour cream, 2 T honey
mix all and pour into 12 in warmed Cast iron skillet bake 45 -50 minutes.
I know not exactly from scratch but Ill put it up against ANY other.
Try it.
Thank me in a reply. Ha. Merry Christmas everyone
Hi George! What temp do you set the oven for your recipe? I want to try yours, too!