jiffy cornbread recipe with corn
The Best jiffy cornbread recipe with corn
The health benefits of cornbread might surprise you. Unlike many baked goods, it’s made with whole cornmeal, which means it’s packed with fiber and natural nutrients. Plus, the recipe is light on sugar and heavy on flavor—just enough sweetness to satisfy without overpowering. My family loves it because it’s easy to customize. Swap out the usual butter for olive oil, add a pinch of cinnamon for warmth, or even mix in some shredded cheese for extra richness. It’s a dish that’s always a hit, whether it’s a weekend brunch, a picnic lunch, or a simple afternoon treat. Plus, it’s foolproof—no fancy techniques or long wait times, just good, solid food that everyone can enjoy.
Easy Jiffy Cornbread with Tomato Sauce
A quick, savory twist on classic cornbread, loaded with sweet tomato sauce and fresh garlic for a comforting bite. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 large egg
- 1 cup milk
- 1/2 cup melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 400°F. Lightly grease an oven-safe skillet and set aside. -
2
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the egg, milk, and melted butter until smooth. -
3
In a small bowl, heat tomato sauce with garlic and olive oil over medium heat for 3–4 minutes until fragrant. Remove from heat and stir in oregano. -
4
Pour the tomato sauce into the prepared skillet and spread evenly. Pour the cornbread batter over the sauce, tilting the skillet to let it spread. -
5
Place the skillet in the oven and bake for 15–18 minutes, or until the edges are golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe skillet (8-inch)
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Jiffy Cornbread with Tomato Sauce Works
❓ Frequently Asked Questions About Jiffy Cornbread with Tomato Sauce
How long does it take to make jiffy cornbread with corn?
Jiffy cornbread with corn typically takes about 10–12 minutes to prepare and bake, depending on your oven’s heat and the thickness of your batter. The batter itself requires only 2–3 minutes of mixing, while baking usually needs 15–18 minutes until golden and firm.
Can I substitute fresh corn for canned corn in this recipe?
Yes, you can use fresh corn, but adjust the quantity slightly. For each cup of canned corn, use about 1 cup of fresh corn kernels (from 3–4 ears). If using corn kernels, drain and rinse them to remove excess liquid before mixing.
What if my batter isn’t thick enough before baking?
A thicker batter ensures a denser cornbread texture. If yours is too thin, let it rest for 5–10 minutes after mixing. Stirring again can help thicken it slightly, but it won’t fully replace resting.
Can I make this ahead of time?
Jiffy cornbread with corn is best eaten fresh, but you can prepare the batter up to 2 hours ahead and refrigerate it. Bake it straight from the fridge, adding 2–3 minutes to the baking time. Store leftovers in an airtight container for up to 2 days.
Why does my cornbread turn out gummy or dense?
A gummy or dense texture often happens when the batter is overmixed or the oven isn’t hot enough. Stir just until combined, and preheat your oven to 375°F (190°C) for consistent results. If the edges brown too quickly, cover the pan with foil for the last 5 minutes.
