Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Show
Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy. Each thick slice is sweetened with honey, and perfect when served with a warm bowl of soup or chili, a pot of beans, smoky greens, pulled pork, fried chicken, or your favorite grilled meats. A quick, easy, and delicious side! Cornbread with Cream Style CornA box of Jiffy corn muffin mix in the pantry offers so many mealtime possibilities! From a main dish casserole to a holiday-worthy side dish or a pan of the most decadent cornbread with creamed corn, this little old-fashioned box can do it all! With about 10 minutes of prep, you can stir together the batter for this easy recipe, which is sweeter, fluffier, and more cake-like than most homemade cornbread. What to Add to Cornbread MixAs the name suggests, a few simple additions to the boxed mix yields an even better batch of cornbread! Creamed corn (also called “cream style corn”) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob. Unlike other preparations of sweet corn, creamed corn is partially puréed, releasing the liquid contents of the kernels. A can of creamed corn adds moisture, sweetness, rich corn flavor, and little pieces of actual corn to the bread. Sour cream is the other key ingredient in this Jiffy cornbread recipe. Similar to the role that buttermilk plays in other recipes, the sour cream keeps the cornbread extra moist (so that it doesn’t have a dry and crumbly texture), and the fat and acid in the sour cream also yields a more tender crumb. IngredientsThis is a quick overview of the ingredients that you’ll need for the best Jiffy cornbread recipe. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
Which Pan to UseFor super-thick squares, I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time. Cast Iron Skillet CornbreadBaking cornbread in a preheated cast iron skillet creates extra-crispy edges. You’ll need an 8-inch, 9-inch, or 10-inch cast iron skillet for this recipe. The larger the skillet, the thinner your slices will be. Place the skillet in the cold oven and let it heat up while you preheat the oven to 375°F. When the oven has come to temperature, pour about 2 tablespoons of vegetable oil into the hot cast iron skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour the cornbread batter into the hot, greased skillet. Bake for about 40 minutes, or until golden brown and a toothpick comes out clean. How to Make Cornbread with Creamed CornStart with a couple of boxes of Jiffy mix for the easiest, most delicious cornbread recipe you’ll ever make! It’s ideal for a casual Sunday supper with a bowl of chili, and also decadent enough for a holiday meal on Thanksgiving or Christmas.
What to Serve with Jiffy Cornbread with Creamed Corn and Sour CreamThe sweet cornbread pairs nicely with savory dishes like soups, stews, chili, and meat. Here are a few ideas to add to your table:
StorageCornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your cornbread, store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week. How to FreezeWrapped tightly, you can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying. How to ReheatWarm individual slices of cornbread in the microwave for 15-30 seconds, or until heated through. To reheat a full pan of cornbread, cover with foil and heat in a 350°F oven until warmed through (about 5-10 minutes). Recipe Variations
Tips for the Best Cornbread Recipe with Creamed Corn
More Cornbread Recipes to Try
Jiffy Cornbread with Creamed Corn5 from 6 votes Prep: 10 minutes Cook: 45 minutes Total: 55 minutes Servings 9 – 12 people Calories 256 kcal Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy. Rate RecipePin RecipePrint Recipe Ingredients 1x2x3x
Instructions
|