Jiffy Cornbread with Creamed Corn

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This easy 8-ingredient Jiffy Cornbread with Creamed Corn is soft, buttery and packed with sweet corn flavor for the ultimate comforting side dish to share with friends and family.

There are some sides that just work like magic, and this recipe is one of them. This Jiffy Cornbread with Creamed Corn is an easy, old-fashioned side dish that everyone loves, with an irresistible texture somewhere between fluffy cornbread and creamy corn pudding. And the best part? It’s made with a store-bought shortcut staple, so it’s perfect for Thanksgiving, Christmas or simply weekend dinners. It’s a delicious addition to any family table, any time.

Made with a box of soft, buttery Jiffy corn muffin mix, sweet creamed corn, and a handful of simple ingredients, this recipe couldn’t be easier to whip up. This creamy corn casserole bakes up golden on top with a moist, tender center and plenty of sweet corn flavor in every bite. Whether you’re serving it alongside a holiday feast, weeknight dinner, or a barbecue, this easy corn casserole is always a crowd-favorite.

If you like this recipe, be sure to try another version with my Mom’s Skillet Cornbread and serve it with our Easy Homemade Butter.

Why You’ll Love This Recipe

Quick and easy homemade side. With a simple, straightforward process and just a handful of ingredients, this tasty side comes together in no time, with ease.
Rich, sweet, corn flavor. Thanks to the foolproof jiffy corn muffin mix, the rich cream cheese and creamed corn, this recipe is layered with the most perfect sweet corn flavor.
Extra moist texture. With creamy corn, silky whole milk and tangy cream cheese, this bread is almost like a pudding — extra tender and moist, never dried out.
Versatile pairing for any meal. Serve this alongside of almost anything to make it a delicious meal. Whether it’s a roast, holiday ham or pot of hearty chili, this rounds out any meal.

Ingredients

Cream Cheese: Tangy and smooth, to add extra richness and moisture.
Milk: Use whole milk for the best texture and flavor.
Eggs: The binder — use size Large.
Whole Kernel Corn: The corn of the cornbread! Adds sweetness and nice texture. Use canned, frozen or fresh.
Cream Corn: Use your favorite can.
Jiffy Corn Muffin Mix: Tender, soft, and always delicious, this is the perfect base.
Cheddar Cheese: Adds savory, melty flavor.
Green Chilies or Jalapeños: These are optional, but add nice flavor and a little kick.

How To Make Jiffy Cornbread with Creamed Corn

1. Preheat your oven to 375°. Start by adding the cream cheese, milk, eggs, and the corn muffin mix. Mix it all together and then fold in the kernel corn, cream, corn, and shredded cheese. If you’re using green chilies or jalapeños, add them at this time.

milk, cream cheese, eggs and jiffy muffin mix in glass bowl

2. In either a greaser 9 x 13 pan or a large cast-iron pan, pour the batter and place in the oven and bake for 34 to 36 minutes or until golden brown.

3. We love to serve us as either a side dish or with a bowl of chili!

Expert Tips

Use cream-style corn for moisture. This will give the corn pudding that extra tender, moist texture that’s never dried out or crumbly.
Use correct can size. Be sure to double check the amount you’re using, so the cornbread has the correct consistency. Too much and the cornbread will be too loose, and not enough and you could end up with a dry, less flavorful cornbread.
Avoid over-mixing. Only stir the mixture until just combined for the best, lightest, fluffiest texture. Over-mixing can lead to a dense, hard bread.
Don’t over-bake. Bake until the center is no longer jiggly, the top is golden, and the edges are starting to pull away from the pan. Use a toothpick to check the doneness in the middle — if it comes out clean it’s ready!
Bake in a skillet. Try greasing a cast iron skillet with butter than pouring the batter in and baking, versus using a regular loaf pan, for slightly crispier edges.

Variations & Substitutions

Try different cheeses: Cheddar is bold and a classic flavor, but try using pepperjack for an extra kick, or parmesan for a nutty, savory flavor.
Make it spicy: Add in freshly diced jalapeños or pickled jalapeños to add some heat.
Drizzle with honey or hot honey. Top the warm cornbread with a drizzle of hot honey or regular honey for extra sweetness or sweet-heat.
Add bacon and green onion. Stirring crumbled bacon and sliced green onion into the batter gives this cornbread and extra savory flavor profile.
Top with cinnamon butter. A schmear of this gives the cornbread a festive, fall flavor.

What To Serve With Jiffy Cornbread With Creamed Corn

Storage

Store leftovers wrapped tightly or transferred to an airtight container in the fridge for 4 days. Reheat in the oven or toaster oven and serve warm.

Store leftovers in the freezer for up to 3 months. Thaw in the fridge overnight then reheat in the oven or toaster oven until warmed through.

This is a great make-ahead side. Fully mix and bake the cornbread up to a day or two in advance, allow it to cool, the store covered tightly at room temperature for 1-2 days, or in the fridge for up to 4 days. Reheat and serve warm.

finished cornbread in pan with spatula pulling out a scoop

Frequently Asked Questions

Can I use Jiffy with creamed corn?

Definitely! This combination gives the cornbread the ultimate texture and flavor.

Why is my cornbread wet in the middle?

If you don’t thoroughly drain the canned corn (or frozen, if using), it can cause the cornbread to be loose and watery in the middle.

Is this the same as corn casserole?

They’re very similar — both moist, tender, spoonbreads flavored with buttery, creamy corn.

Can I make it ahead?

Definitely. Mix it together and bake up to a day or two in advance, allow it to cool, then store in the fridge until you’re ready to serve.

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