Easy Moist Creamed Corn Cornbread Recipe

There are few things as comforting as a warm slice of cornbread, fresh from the oven. For years, I stuck to the classic recipe, but one day I decided to experiment by adding a can of creamed corn to a simple Jiffy mix. The result was a complete game-changer! This Cornbread with Creamed Corn is unbelievably moist, tender, and packed with sweet corn flavor. It takes a humble box mix and elevates it into something truly special with minimal effort.

This isn’t your average dry, crumbly cornbread. The creamed corn adds a pudding-like texture that keeps it soft and delicious for days. It’s the perfect shortcut recipe for busy weeknights, holiday gatherings, or as a trusty sidekick to a big bowl of chili. While this version is a fantastic quick-fix, if you’re looking for a from-scratch recipe with a twist, you might also love our Sweet Potato Cornbread with Cinnamon Honey Butter.

Table of Contents

Table of Contents

Why make this Cornbread with Creamed Corn

If you’re not already convinced, here are a few more reasons why this recipe needs to be on your to-do list:

Incredibly Moist: The secret ingredient, creamed corn, ensures a tender, never-dry texture that melts in your mouth. It’s the moistest cornbread you’ll ever make from a mix.

Super Easy: With just five simple ingredients and one mixing bowl, this recipe is practically foolproof. It’s perfect for beginner bakers or when you need a delicious side dish without the fuss.

Quick to Prepare: You only need 5 minutes of prep time! The batter comes together in a flash, and it bakes in about 20 minutes, making it a fantastic last-minute addition to any meal.

Versatile and Delicious: This cornbread is a crowd-pleaser that pairs wonderfully with everything from BBQ and fried chicken to hearty soups and stews.

Ingredients

• 1 8.5 Jiffy cornbread muffin mix
• 2 Eggs
• ⅛ Cup Milk
• ¼ Cup Oil
• 1 Can Creamed Corn (14.75 oz)

How to make Cornbread with Creamed Corn

Step 1: First things first, get your oven ready. Preheat it to 350 degrees Fahrenheit. Grab an 8×8-inch baking dish and give it a good coating with non-stick cooking spray or a layer of butter to prevent the cornbread from sticking.

Step 2: In a medium-sized mixing bowl, pour in the entire box of Jiffy cornbread muffin mix.

Step 3: To the bowl, add the eggs, milk, oil, and the full can of creamed corn. Use a spatula or whisk to mix everything together until it’s just combined. A few small lumps are perfectly fine; be careful not to overmix!

Step 4: Pour the batter into your prepared baking dish and spread it out evenly. Bake for 20-30 minutes. You’ll know it’s ready when the top is a beautiful golden brown and just beginning to crack slightly. A toothpick inserted into the center should come out clean. Note: If you live at a higher elevation, your bake time may be longer, around 40-50 minutes.

Step 5: Let the cornbread cool for a few minutes before slicing and serving. It’s absolutely divine served warm!

How to serve Cornbread with Creamed Corn

This cornbread is a star on its own, but it truly shines when slathered with whipped honey butter or a drizzle of spicy hot honey. It makes the perfect side dish for a comforting bowl of Turkey Sweet Potato Chili, a hearty beef stew, or your favorite BBQ ribs. Serve it alongside a classic Southern dinner or simply enjoy a warm square as a satisfying snack.

How to store Cornbread with Creamed Corn

Storing this cornbread is simple, and it stays moist for days! Once it has cooled completely, place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it. Wrap individual slices tightly in plastic wrap and then in aluminum foil, and place them in a freezer-safe bag. It will keep well in the freezer for up to 3 months.

Tips to make

Don’t Overmix: To achieve that perfectly tender crumb, mix the batter just until the ingredients are combined. Overmixing can develop the gluten and result in a tougher cornbread.

Go Savory: Feel free to customize this recipe! Add about a cup of shredded sharp cheddar cheese, a handful of chopped jalapeños for a spicy kick, or some crispy crumbled bacon for a savory twist.

Use a Cast-Iron Skillet: For an extra crispy, golden-brown crust, bake this cornbread in a well-greased 8-inch or 9-inch cast-iron skillet. Pop the skillet in the oven while it preheats to get it nice and hot before pouring in the batter.

Let it Rest: Allowing the cornbread to cool in the pan for at least 10-15 minutes before slicing will help it set up and make for cleaner cuts.

FAQs About Cornbread with Creamed Corn

Can I make these into muffins?
Yes, absolutely! Just line a muffin tin with paper liners or grease it well. Fill each cup about two-thirds full and bake for 15-20 minutes, or until a toothpick comes out clean. This recipe should yield about 12 standard-sized muffins.

Can I use a different brand of cornbread mix?
This recipe is specifically developed for an 8.5 oz box of Jiffy mix. Other brands may have different volumes or ingredient ratios, so you might need to adjust the liquid ingredients accordingly if you choose to substitute.

Can I double the recipe?
Of course! To double the recipe, simply double all the ingredients and bake it in a 9×13-inch baking dish. You may need to add about 5-10 minutes to the baking time, so keep an eye on it.

Hungry for more? Follow us on Pinterest for daily recipes!

Final Thoughts

This Cornbread with Creamed Corn is a testament to the fact that simple can be spectacular. It’s a humble, comforting, and incredibly delicious recipe that turns a basic pantry staple into the star of the table. Whether you’re a seasoned baker or just starting, this is one recipe that promises perfect, moist results every single time. Give it a try—you might never make cornbread any other way again!

Print