Jiffy Cornbread with Creamed Corn Printable Recipe & Video
Easy to make, extremely moist corn bread recipe with Jiffy Mix.
Servings 12
Calories 350kcal
Ingredients
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs beaten
- ½ cup melted butter or margarine
- 1 tsp. salt
- 16 oz. can creamed corn undrained
Instructions
- Mix all ingredients together and pour into greased 9x13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.
Video
Notes
You can make this recipe in a 10 or 12 inch cast iron skillet. Make sure and grease the skillet well and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown.
This recipe makes excellent muffins. Grease your muffin pan or even use baking cups. Bake at 375 degrees for 20 minutes or until top is light brown.Can substitute plain nonfat Greek yogurt for sour cream.
Variations:
Use bacon grease to grease the pan and add chopped jalapeños.
Add 1 small package of vanilla instant pudding mix and substitute nutmeg for the salt
Add black pepper and a little bit of parsley for color. Can also add a half can more of corn.
Substitute for sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend together.
Add two tablespoons of milk, half a teaspoon of vanilla and half a teaspoon of cayenne.
No sour cream? Improvised with 2/3 cup milk and 1/3 cup mayonnaise.