Jiffy cornbread is a classic for a reason – it's quick, easy, and undeniably delicious. But what if you want to elevate this already amazing recipe? Adding creamed corn creates a wonderfully moist and flavorful twist, and the best part? You don't need sour cream! This recipe offers a simpler, equally satisfying alternative.
This guide provides a detailed recipe, along with answers to frequently asked questions surrounding this delightful variation on a beloved staple.
What You'll Need:
Ingredients:
- 1 box Jiffy Corn Muffin Mix
- 1 can (15 ounces) whole kernel creamed corn
- 1 large egg
- 1/3 cup milk (or buttermilk for a tangier flavor)
- 2 tablespoons melted butter (or oil)
Equipment:
- 8x8 inch baking pan (or muffin tin for individual portions)
- Mixing bowl
- Whisk or fork
Instructions:
-
Preheat your oven to 400°F (200°C). Grease your 8x8 inch baking pan (or muffin tins) lightly with butter or cooking spray. This prevents sticking and ensures easy removal.
-
Combine ingredients: In a large bowl, whisk together the Jiffy cornbread mix, creamed corn, egg, milk, and melted butter until just combined. Don't overmix; a few lumps are okay. Overmixing can result in a tough cornbread.
-
Pour batter into prepared pan: Spread the batter evenly into the greased pan.
-
Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. If using muffin tins, baking time may be slightly less, around 15-17 minutes. Keep an eye on it to prevent burning.
-
Cool slightly: Let the cornbread cool in the pan for a few minutes before serving. This allows it to firm up slightly and makes it easier to cut.
Frequently Asked Questions (FAQs)
This section addresses common queries related to this recipe:
Can I use frozen creamed corn?
Yes, you can use frozen creamed corn. Just make sure to thaw it completely before adding it to the batter. If you're short on time, you can microwave the frozen corn until it's thawed and slightly warmed.
What if I don't have buttermilk?
Regular milk works perfectly fine! Buttermilk will add a slightly tangier flavor, but it's not essential.
Can I add cheese to this recipe?
Absolutely! Shredded cheddar, Monterey Jack, or pepper jack cheese would be delicious additions. Stir in about 1/2 to 1 cup of your favorite cheese along with the other ingredients.
How do I store leftover cornbread?
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 muffin tin?
Yes! Simply pour the batter into greased muffin tins and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. This makes individual servings, perfect for parties or meal prepping.
Is it possible to make this cornbread vegan?
While the original Jiffy mix isn't vegan, you can explore vegan alternatives. Look for vegan Jiffy cornbread mix substitutes or try a homemade vegan cornbread recipe as a base and incorporate the creamed corn.
This Jiffy cornbread with creamed corn recipe is a simple yet satisfying treat. The creamy texture of the creamed corn complements the classic cornbread perfectly, creating a moist and flavorful result that's sure to be a crowd-pleaser. Enjoy!
