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 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.
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.
Rosa says
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
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!
Angela says
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.
Stacey says
Awesome! So glad it turned out great for y’all!
Jo An Real says
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.
Jeremy Johnson says
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.
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!
Jaye says
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.
Stacey says
Sounds delish!!
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!
Christine Takacs says
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.
Stacey says
So glad you enjoyed it and that’s for the help!
Cindy Medvid says
I don’t have a cast iron skillet. What type of skillet can I use?
Stacey says
You can actually use a 9×13-inch baking dish instead.
Barry Ashforth says
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!
Stacey says
I love the idea of serving this with the warmed preserves!!
Liz says
Can I swap out the buttermilk for plain Greek yogurt? This will be my first attempt with cornbread.
Laura says
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!
Stacey says
Awesome! Thanks for getting back to Liz! And I’m just grinning to hear that you guys enjoy both of those recipes!
Sandy says
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.
Stacey says
This one always get rave reviews, so I’m not sure what happened. Hate to hear you didn’t enjoy it.
Stacey says
I’ve not tried that, but don’t see it being a problem.
Tara 49080 says
What if I don’t have creamed corn
Can I use regular cN corn
Stacey says
It should work, but won’t have quite the same texture.
steveinusa says
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!
Stacey says
Ha! I guess my invite got lost in the mail! Sounds amazing! Glad y’all enjoyed it.
Kimberly says
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.
Stacey says
You just pour the whole thing right in. 🙂 Enjoy!
K says
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.
Stacey says
Hi K! Can you share more about what you mean by bread pan? Like a loaf pan? What was the approximate size?
Daisha says
If I don’t have buttermilk will regular 2% milk work as well
Stacey says
This video shows you how to make a buttermilk substitute out of the milk you have. https://www.youtube.com/watch?v=Zxu5O6qRB44
Dominique says
I don’t have jiffy mix. Can I use just regular corn meal?
Stacey says
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
Jerri says
Could this be made in muffin tins?
Stacey says
I don’t see why not! Enjoy!
Joe Brosnihan says
Made it today and added 1 1/2 cups of shedded medium cheddar and jalapeños was awesome!!
Stacey says
Sound like some incredible additions! Glad to hear you enjoyed it!
Dahlia Tympanick says
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!
Stacey says
Awesome! I love hearing that! So glad you enjoyed it so much!
Maureen says
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.
Stacey says
Wonderful! I’m so, so glad you enjoyed it!!
David Vandenberg says
Just made this recipe, it was hit with everyone. Served with chili. Loved it
Stacey says
Awesome! So glad it turned out great for you, David!
Kathleen Inghilleri says
If I use a 9 by 13 baking dish I can just use vegtable cooking sprat ?
Stacey says
Sure!
Jacki Barnes says
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?
Stacey says
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.
Grace D says
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?
Stacey says
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.
Buffy says
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?
Stacey says
I think Jiffy only makes the one mix. There are a few other options out there, but I’m not super familiar with them.
Ruth says
I love all these recipes. During this pandemic and retirement, will be doing some cooking this winter..
Stacey says
Hope you enjoy!!
Stacey says
Hope you’ll enjoy them!!
Maria Jerelina Hutchinson says
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!
Stacey says
Fantastic! I just love hearing that. So glad you and your neighbor enjoyed it!
Tim Billick says
Any modifications if I use a 15″ skillet?
Stacey says
Just be cautious to watch your cook time. Enjoy!
Stacey says
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
Stacey says
Love it! So glad you enjoyed it!
Jeeca Cabral says
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.
Stacey says
So glad to hear you enjoyed it!
W w says
Way too much butter! This recipe is a prescription for heart failure!
Stacey says
Perhaps if you eat the entire thing, but I think most folks would portion it out and not have any problem.
Nancy says
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)
Stacey says
Sounds amazing!!!
Alex says
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?
Stacey says
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!
Fran says
I just finished making this recipe for my husband I use sour cream instead of buttermilk will make another comment after he tries it
Fran Hunter says
I just finished making this recipe waiting for my husband to trying to see how he likes it will post again after
Fran Hunter says
I use sour cream instead of Buttermilk and my husband loves it I will be doing this recipe more often thank you
Stacey says
So glad y’all enjoyed it!!