jiffy cornbread recipe with creamed corn
The Best jiffy cornbread recipe with creamed corn
My kids love how soft and slightly sweet it is, and it’s always a hit at picnics or potlucks because it’s naturally gluten-free (if made with cornmeal) and packed with fiber from the whole grains. It’s also a great way to use up canned corn, turning a pantry staple into something hearty and satisfying. Plus, the buttery texture makes it feel indulgent without being heavy, which is perfect for everyday meals or special occasions alike. There’s something comforting about this recipe—it’s simple, reliable, and always brings people together.
Classic Jiffy Cornbread with Creamed Corn
A quick and comforting dish featuring fluffy cornbread layered with creamed corn and tomato sauce, perfect for a weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 cup creamed corn
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 400°F. Grease an 8-inch round baking pan. -
2
In a large bowl, whisk together flour, salt, sugar, and oil. Stir in buttermilk and egg until just combined. -
3
Pour the batter into the prepared pan. In a small bowl, mix creamed corn, tomato sauce, garlic, and butter. Spread evenly over the batter. -
4
Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Greased 8-inch round baking pan
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Jiffy Cornbread with Creamed Corn Works
❓ Frequently Asked Questions About Jiffy Cornbread with Creamed Corn
1. What is the difference between the classic cornbread and this version with creamed corn?
This version incorporates creamed corn for added moisture and a slightly sweeter flavor, making it richer and more tender than traditional cornbread. The corn also blends seamlessly into the batter, giving it a subtle corniness without overpowering the classic cornbread taste.
2. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn, but drain and rinse it first to remove excess liquid. If using a canned version, stir it into the batter after melting the butter to avoid making the cornbread too wet.
3. How do I know if the cornbread is done?
Cornbread is ready when the top is golden brown and a toothpick inserted near the center comes out clean. For extra crispiness, let it rest for 2–3 minutes after removing it from the oven before slicing.
4. Can I make this recipe ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Bake it fresh when ready, as the texture improves slightly when baked straight from the fridge. For best results, avoid reheating—serve warm straight from the oven.
5. What if I don’t have a buttermilk substitute?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to thicken. Use this as a 1:1 substitute for buttermilk in the recipe.
