This recipe takes the classic Jiffy cornbread and elevates it with the sweetness and creaminess of creamed corn, all without relying on sour cream. It's a quick, easy, and incredibly satisfying side dish perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is guaranteed to impress.
What Makes This Jiffy Cornbread Recipe Special?
This recipe stands out because it offers a delightful twist on the traditional Jiffy cornbread. By incorporating creamed corn, we add a layer of sweetness and a richer texture without needing sour cream, making it a great option for those with dietary restrictions or simply looking for a different flavor profile. The result is a moist, flavorful cornbread that's both comforting and delicious.
Ingredients You'll Need:
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1 (15 ounce) can creamed corn, drained
- 1 large egg
- 1/3 cup milk (or buttermilk for a tangier flavor)
- 1/4 cup melted unsalted butter (or vegetable oil)
Step-by-Step Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a muffin tin.
- Combine Ingredients: In a large bowl, combine the Jiffy corn muffin mix, drained creamed corn, egg, milk (or buttermilk), and melted butter. Mix until just combined; don't overmix. A few lumps are okay!
- Bake: Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 12-15 minutes.
- Cool & Serve: Let the cornbread cool slightly before cutting and serving. Enjoy warm!
Frequently Asked Questions (FAQs):
Can I use frozen creamed corn?
Yes, you can use frozen creamed corn. However, make sure to thaw it completely and drain any excess liquid before adding it to the batter. This will prevent a watery cornbread.
What if I don't have buttermilk?
Regular milk works perfectly fine! Buttermilk will add a slightly tangier flavor, but it's not essential for a delicious cornbread.
Can I add other ingredients?
Absolutely! Feel free to experiment with additions like shredded cheese (cheddar or Monterey Jack are great choices), chopped jalapeños for a spicy kick, or even some cooked bacon crumbles for added flavor and texture.
How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I make this cornbread in a muffin tin?
Yes! Simply fill greased muffin tins about 2/3 full and bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Tips for the Perfect Jiffy Cornbread:
- Don't overmix: Overmixing the batter can lead to a tough cornbread. Mix just until the ingredients are combined.
- Use fresh ingredients: Fresh eggs and milk will result in a moister and tastier cornbread.
- Check for doneness: Start checking for doneness around the 15-minute mark to avoid overbaking.
- Let it cool: Allowing the cornbread to cool slightly before cutting helps it firm up and prevents it from crumbling.
This simple Jiffy cornbread recipe with creamed corn is a surefire way to add a delicious and comforting side dish to any meal. Enjoy!
