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finished baked cornbread in skillet

Jiffy Cornbread with Creamed Corn

This easy 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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese
  • 3/4 c milk
  • 3 eggs beaten
  • 1 can whole kernel corn
  • 1 can cream corn
  • 1 package jiffy corn muffin mix
  • 1 C cheddar cheese shredded
  • Optional- small can of green chilies or jalapeños

Method
 

  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.
  2. And 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!

Notes

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.