This easy recipe is made with simple ingredients and rounds out almost any meal nicely.
Table of Contents
❤️ Why you'll love it
- This easy recipe requires just one bowl and a baking dish.
- By elevating a basic box of Jiffy Corn Muffin Mix, you make a comfort-food classic in 5 quick minutes of prep.
- The buttermilk tenderizes and the creamed corn adds flavor to create a deliciously soft, moist cornbread.
Corn pudding and corn casserole step aside—this Creamed Corn Cornbread recipe will be your new favorite side dish. It's perfect for every occasion, from church potlucks and picnics to holiday meals around your dinner table.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full recipe is in the green recipe card at the bottom of the page.
- Mix together the eggs, buttermilk, butter, and honey.
- Add the Jiffy cornbread mix, creamed corn, and salt to the buttermilk mixture.
- Whisk all the ingredients until combined.
- Bake in a greased dish.
🥫 Storage
Creamed corn cornbread is pretty hearty and you'll want leftovers (maybe even for breakfast—our little secret!).
Wrapped in plastic wrap or placed in an airtight container the cornbread will last for two days at room temperature or one week in the refrigerator.
You can tightly cover leftovers right in the baking dish with plastic wrap. Otherwise, transfer the leftover pieces of cornbread to an airtight container, like a zip-top bag.
To freeze, wrap individual squares of the cornbread in plastic wrap, and then put the wrapped slices into a plastic, zip-top freezer bag. Store in the freezer for up to three months.
📖 Variations
- Add some of your family's favorite mix-ins baking. Try:
- Chopped jalapenos or a can of green chilies
- Cheddar cheese
- Bacon bits
- Green onions
- Chipotle powder
- If you don't have honey, use 3 tablespoon of brown sugar in its place.
- Brush the top with this honey butter when it comes out of the oven.
💭 Things to know
Expert Tip: When testing the cornbread for doneness, a few moist crumbs of cornbread on the toothpick are fine. That means it's finished baking. However, look for any wet batter as your sign to let it bake longer.
- Don't overmix your batter or the cornbread may become tough. Just whisk the ingredients until everything comes together evenly.
- Using room-temperature ingredients is essential for the batter mixing evenly—if the milk and eggs are too cold, they can curdle when mixed! Always bring your ingredients out of the refrigerator to warm up before starting to bake.
- I know it's tempting to peek in the oven, especially when that sweet cornbread aroma begins wafting through the kitchen. However, keep the oven door closed as much as possible to ensure even baking.
👩🍳 FAQs
Yep! The same measurement of sour cream or yogurt works in a pinch.
You can also make your own buttermilk with regular milk and lemon juice or vinegar. Measure out one cup of milk, then remove a tablespoon of it. Add to the scant cup of milk a tablespoon of the juice or vinegar. Stir to combine and let sit for ten minutes.
A 2-quart baking dish typically measures 8"x8" (square) or 9" (oblong/rectangular.) Usually, the volume is noted on the bottom of a dish.
If you're unsure about the exact size of your dish, just watch the cornbread carefully as it bakes. Test the center with a toothpick when the side and top crusts are a nice golden brown.
You can, technically, but I don't recommend it. Your cornbread will spread out more so the slices won't have much height to them.
However, if you must use one of these pans, increase the baking temperature by 25° and start checking the center with a toothpick earlier than suggested.
📚 Related recipes
- These old-fashioned buttermilk biscuits use a unique mixing technique to easily create soft, fluffy layers.
- Creamy, decadent, and flavorful creamed corn is a Southern classic for a reason!
- You'll love this if you are looking for a classic buttermilk cornbread recipe.
- Crockpot cornbread dressing comes together in minutes and slow-cooks to fluffy perfection.
🍽️ Serve with...
📞 The last word
This is different than my Jiffy corn casserole recipe. This is classic cornbread made a little better with the addition of cream corn.
Whether you serve creamed corn cornbread with a big bowl of crack chicken chili or greens, or take it to the next church potluck this recipe will do you proud!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Jiffy Cornbread with Creamed Corn
Print Pin Recipe Rate RecipeIngredients
- 3 large eggs, at room temperature
- 1 cup buttermilk, room temperature
- ¼ cup butter
- 2 tablespoons honey
- 14.75 ounces creamed corn, not drained
- ½ teaspoon salt
- 17 ounces Jiffy corn muffin mix, 2 8.5-ounce boxes
Instructions
- Preheat oven to 375°F.
- Grease a 2-quart baking dish and set aside.
- In a large bowl, whisk together eggs, buttermilk, butter, and honey until smooth.
- Add the creamed corn, salt, and corn muffin mix.
- Stir just until combined.
- Pour batter to the prepared baking dish.
- Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.
Notes
- Wrapped in plastic wrap or placed in an airtight container the cornbread will last for two days at room temperature or one week in the refrigerator.
- To freeze, wrap individual squares of the cornbread in plastic wrap, and then put the wrapped slices into a plastic, zip-top freezer bag. Store in the freezer for up to three months.
- When testing the cornbread for doneness, a few moist crumbs of cornbread on the toothpick are fine. That means it's finished baking. However, look for any wet batter as your sign to let it bake longer.
- Don't overmix your batter or the cornbread may become tough. Just whisk the ingredients until everything comes together evenly.
- Using room-temperature ingredients is essential for the batter mixing evenly—if the milk and eggs are too cold, they can curdle when mixed! Always bring your ingredients out of the refrigerator to warm up before starting to bake.
- I know it's tempting to peek in the oven, especially when that sweet cornbread aroma begins wafting through the kitchen. However, keep the oven door closed as much as possible to ensure even baking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Arabela says
Hy Marye,
I live in New Zealand and can't find Jiffy mix here. Can you tell me with what can I change it?
Thankyou
Marye says
🙂 You can substitute the dry ingredients from this - https://www.restlesschipotle.com/buttermilk-cornbread/