Jiffy Cornbread with Cream Corn Recipe: Moist Southern Delight
A moist, golden cornbread with creamy corn, ideal for Southern dinners or barbecues.
Ingredients
- 1 8.5 oz box Jiffy Corn Muffin Mix
- 1 14.75 oz can cream-style corn
- 1 large egg
- ⅓ cup milk
- ¼ cup unsalted butter melted
- 2 tbsp granulated sugar optional, for sweeter cornbread
- Optional: 1/2 cup shredded cheddar cheese for a savory twist
- Optional: 1 jalapeño seeded and diced, for a spicy kick
Instructions
- Preheat oven to 400°F; grease an 8x8-inch baking dish.
- Whisk egg, milk, butter, and cream corn in a bowl.
- Stir in Jiffy mix and optional sugar until just combined.
- Fold in optional cheese and jalapeño.
- Pour batter into dish; bake for 20-25 minutes.
- Cool slightly, slice, and serve warm.
Notes
- Use fresh Jiffy mix for best results.
- Adjust sugar for sweetness.
- Check doneness with a toothpick.
- Serve with butter or honey.