Jiffy cornbread mix is a pantry staple for many, offering a quick and easy way to enjoy a comforting side dish. This recipe elevates the classic Jiffy cornbread by incorporating the sweetness and creaminess of creamed corn, all while skipping the sour cream for a simpler, equally delicious result. Whether you're a seasoned baker or a kitchen novice, this recipe is perfect for weeknight dinners or casual gatherings.
Why This Recipe Works
This recipe leverages the convenience of Jiffy cornbread mix while adding a delightful twist with creamed corn. The result is a moist, flavorful cornbread with a subtly sweet taste that complements both savory and sweet dishes. Omitting the sour cream doesn't compromise the texture; instead, the creamed corn provides ample moisture and richness. This makes it a perfect option for those who don't have sour cream on hand or prefer a slightly different flavor profile.
What You'll Need
- 1 box Jiffy Corn Muffin Mix
- 1 (15-ounce) can creamed corn, drained
- 1 large egg
- 1/3 cup milk (or buttermilk for a tangier flavor)
- 2 tablespoons melted butter (or oil)
Instructions
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Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease an 8-inch square baking pan or a muffin tin. If using a muffin tin, fill each cup about ¾ full.
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Combine Ingredients: In a large bowl, combine the Jiffy cornbread mix, drained creamed corn, egg, milk (or buttermilk), and melted butter. Mix thoroughly until just combined; avoid overmixing.
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Bake: Pour the batter into the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. If using a muffin tin, bake for 12-15 minutes.
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Cool and Serve: Let the cornbread cool slightly in the pan before serving. Enjoy warm!
Frequently Asked Questions (FAQs)
Can I use frozen creamed corn?
Yes, you can absolutely use frozen creamed corn. Just make sure to thaw it completely before adding it to the batter. This will prevent the batter from becoming too cold and potentially affecting the baking process.
What if I don't have buttermilk?
Regular milk works perfectly fine as a substitute for buttermilk. For a slightly tangier flavor, you can add a tablespoon of lemon juice or white vinegar to the milk and let it sit for 5-10 minutes before adding it to the batter.
Can I add other ingredients?
Absolutely! Feel free to experiment with additions like shredded cheddar cheese, jalapenos, or chives for extra flavor and texture.
How can I store leftovers?
Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I make this recipe in a different pan size?
Yes, you can adjust the baking time depending on the size of your pan. A larger pan will require a slightly longer baking time, while a smaller pan will require a shorter baking time. Keep an eye on it and check for doneness with a toothpick.
Tips for the Best Jiffy Cornbread with Creamed Corn
- Don't overmix the batter: Overmixing can lead to a tough cornbread. Mix until just combined.
- Use fresh ingredients: Fresh eggs and milk will result in a more flavorful cornbread.
- Check for doneness: Use a toothpick to ensure the cornbread is fully baked before removing it from the oven. If the toothpick comes out clean, it's ready.
- Let it cool slightly: Letting the cornbread cool slightly before serving allows it to set and makes it easier to cut and serve.
This simple recipe provides a delicious and convenient way to enjoy the classic flavors of Jiffy cornbread with the added richness of creamed corn. Enjoy experimenting and creating your own variations!
