Jiffy Cornbread with Creamed Corn
Jiffy Cornbread with Creamed Corn that's moist, cheesy and delicious! Simple box mix hack that makes amazing cornbread in just 35 minutes.
Equipment
- 1 9x9 pan
Ingredients
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
- 1 can (14.75 ounces) creamed corn (cream-style sweet corn)
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoons honey
- 6 tablespoons butter melted and slightly cooled
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Grease a 9x9-inch baking dish.
- In a large bowl, whisk together eggs, buttermilk, sour cream, honey, and melted butter until well combined.
- Add both boxes of Jiffy mix and stir until just moistened.
- Fold in creamed corn, shredded cheddar cheese, and garlic powder. Be careful not to over mix.
- Pour batter into prepared baking dish and smooth the top.
- Bake in preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool for 15 minutes before cutting into squares and serving.
Notes
Pro Tip: Don't overmix the batter! Stir just until the ingredients come together, a few lumps are totally fine. Overmixing makes crumbly cornbread that's tough and dense. Also, let the melted butter cool slightly before adding it so it doesn't cook the eggs.
Nutrition
Calories: 118.4kcalCarbohydrates: 5.2gProtein: 2.6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.4gTrans Fat: 0.2gCholesterol: 28mgSodium: 115.3mgPotassium: 27.4mgFiber: 0.02gSugar: 4.8gVitamin A: 310.1IUVitamin C: 0.1mgCalcium: 81.1mgIron: 0.05mg
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