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Jiffy cornbread with creamed corn is a soft, moist, and buttery cornbread that’s super easy to make. In addition to cream style corn, I use a secret ingredient to give it an ultra rich and tender texture that melts in your mouth! It’s the perfect side dish for holidays, weeknights, or Sunday dinner when you want a little Southern comfort on the table!
There’s something about cornbread that just feels like home. And this recipe? Whew! It’s soft, rich, and just sweet enough – the kind of comfort food that wraps you up like a hug.
It’s an easy recipe that’s reliable, full of that nostalgic Southern flavor, but fancy enough to upgrade to elevated homemade cornbread status. Dare I say… the most delicious cornbread recipe you’ll ever make?
And what’s my secret ingredient? Cream Cheese! That with a little buttermilk and cream-style cornbread has everyone BEGGING me for this recipe every time I make it!
Jiffy Cornbread with Creamed Corn: Notes from my Kitchen
If you’re searching for a moist cornbread recipe that’s rich, buttery, and incredibly easy to make, you’re in the right place. You only need a handful of simple ingredients, just a few minutes of prep, and about 35 minutes of bake time in the oven before you have a golden brown, cozy pan of cornbread ready to hit the table.
- 🥒 Prep Time: 10 mins
- 🍳Bake Time: 35-45 mins
- 👥 Serves: 9-12 pieces
- 🔥Method: One Bowl – mix and bake!
- 🥣Flavor Profile: Sweet and Buttery
- ⭐Difficulty: Very Easy
Main Ingredients
(full recipe and list of ingredients can be found in the recipe card)
- 2 Boxes of Jiffy Corn Muffin Mix: while I LOVE a scratch made recipe, jiffy mix makes this recipe easy and quick to put together. I use it in my cornbread casserole too, make that next time if you have a bunch of boxed cornbread mix in your pantry.
- Cream Cheese is my secret ingredient! It makes the cornbread rich, tender, and slightly creamy – no dry cornbread here!
- Sugar Enhances the corn flavor and balances the savory flavors.
- Cream-Style Corn adds moisture, natural sweetness, and little bits of texture that make every bite interesting.
- Buttermilk adds tang, tenderness, and helps activate the leavening for a fluffy texture.
- Salted Butter gets poured in once all of the ingredients are combined – this keeps the bread moist. It adds flavor and helps create that golden buttery crust.
Variations (Make It Your Own)
- Make cornbread muffins! Bake in a muffin pan at 400 degrees F for about 15-20 mins.
- Add shredded cheddar and jalapeños for a spicy version.
- Stir in cooked bacon for a smoky flavor.
- Mix in green onions or herbs for a savory twist.
How to make Jiffy Cornbread with Creamed Corn
Step 1: Preheat oven to 400 degrees F. Combine cream cheese and sugar in a large mixing bowl and mix together with a hand mixer until smooth. Then add cream corn, large eggs, buttermilk, and dry ingredients. Pour in half of the melted butter.
Step 2: Add the batter to a greased baking dish and add remaining melted butter on top of the cornbread. Bake in the preheated oven until a wooden skewer inserted into the center of the cornbread comes out with just a few moist crumbs and the top is golden brown.
Quick Tips
- Don’t overmix or the cornbread can become dense.
- For a less sweet cornbread, reduce the sugar to 2 tbsp or omit entirely.
- If you don’t have a 9×9 inch baking pan, you can also use a 10-inch cast iron skillet.
- Use room temperature cream cheese so it blends smoothly.
Recipe FAQs
Yes! Store covered at room temperature for 1–2 days or refrigerate for up to 4 days.
Absolutely. Wrap slices tightly with plastic wrap and add to a freezer bag or airtight container. Freeze for up to 3 months.
Yes, but buttermilk gives the best flavor and tenderness. If using whole milk, combine milk and lemon juice.
Most likely it was overbaked or had too much dry mix compared to moisture.
More Cornbread Recipes
Appetizers
Grandma’s Buttermilk Cornbread
Thanksgiving
Sweet Potato Cornbread
Appetizers
Honey Butter Cornbread
Appetizers
Coconut Cornbread with Sweet Lime Butter
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Jiffy Cornbread with Creamed Corn
Equipment
- 9×9 Baking Pan (you can also use a 9×13 pan for a thinner cornbread)
Ingredients
- 8 oz Cream Cheese, (room temperature)
- 1/2 cup Sugar, (reduce to 1/4 cup for a savory cornbread)
- 3 large Eggs, (room temperature)
- 14 oz Canned Creamed Corn
- 2 boxes Jiffy Corn Muffin Mix, (2 8.5 oz boxes)
- 2/3 cup Buttermilk, (room temperature)
- 4 tbsp Salted Butter, (melted)
Topping
- 4 tbsp Salted Butter, (room temperature, sliced into chunks)
Instructions
- Preheat the oven to 400 degrees F. Line a 9×9 baking pan with parchment paper or spray with nonstick baking spray.
- Add cream cheese and sugar to a large bowl. Use an electric hand mixer to mix together for 30-40 seconds, until combined and smooth. Add eggs, one at a time, ensuring each is fully incorporated prior to adding the next, then add canned creamed corn and mix until combined. 8 oz Cream Cheese 1/2 cup Sugar 3 large Eggs 14 oz Canned Creamed Corn
- Pour both boxes of Jiffy into the wet ingredients and mix until combined, then pour in buttermilk and melted butter and mix until. 2 boxes Jiffy Corn Muffin Mix 2/3 cup Buttermilk 4 tbsp Salted Butter
- Add batter into the prepared pan, then add sliced room temperature butter on top. Bake for 30-40 minutes, until a toothpick inserted into the center of the cornbread comes out with just a few moist crumbs. 4 tbsp Salted Butter
- Let the cornbread cool in the pan for 10 minutes, then serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
