This Thanksgiving, try this yummy Jiffy cornbread with creamed corn recipe. It has a crispy crust and a buttery, moist center and a perfect match for my Traeger smoked turkey breast recipe!
Spoiler alert, this is not your mother's Jiffy cornbread! This one is loaded with creamed corn, sour cream, bacon, cheddar, and jalapeño pepper!
Until now, the best cornbread I had ever had was prepared by my friend, Nancy, at a girl getaway in Lake Arrowhead, CA. Over the years I've asked Nancy for her cornbread recipe, but somehow I always manage to lose it. 🤦🏽♀️
Not wanting to pester her again, I decided to come up with my own cornbread recipe. Nancy's cornbread had creamed corn, canned diced chiles, and sour cream. I decided to replace the canned chiles with a large jalapeno pepper since I like more heat.
Before I knew it, I had all kinds of ingredients popping into my head, applesauce, bacon, cheese... I added applesauce for a touch of sweetness and to make the cornbread moister. The cheese and bacon made it into the recipe because well, let's be honest, they make everything taste better, don't they?
Jump to:
🧐 Why This Recipe Works
- Plain cornbread is ok when you're in a hurry, but it's not very special is it? Adding some extra ingredients makes cornbread so much better and definitely memorable!
- The ingredients can be adjusted as needed. For example, you can leave out the bacon, or the jalapeno pepper without ruining the recipe.
- Cornbread freezes well so if you live by yourself or have a small family, you can freeze the leftovers or make half the recipe.
- This is the perfect side dish to include in your Christmas dinner menu, or to take to a church potluck. It goes great with grilled meats, beans, chili, and soup.
🛒 What You Need For This Recipe
🔖 Recipe Ingredients & Substitutions
- Jiffy Cornbread Mix: You'll need 2 boxes of Jiffy Corn Muffin Mix.
- Eggs: Use 2 large eggs or 3 small ones.
- Buttermilk: If you don't have buttermilk, stir ½ teaspoon of vinegar or lemon juice into the milk to make it sour.
- Applesauce: I considered using brown sugar or honey but decided to go with applesauce because it would add moistness to the cornbread.
- Jalapeno Pepper: This is an optional ingredient. You can leave it out completely or replace it with a small can of drained diced green chiles. Diced green onion (scallions) can also be added.
- Cheese: The cubed cheddar cheese can be left out or replaced with cubed pepper jack.
- Bacon: Pork bacon can be replaced with turkey bacon or can be left out, but it does add a lot of flavor so I recommend adding it!
*Find the full list of ingredients in the recipe card at the bottom of the post.
🌽 How to Make Jiffy Cornbread with Creamed Corn
Preheat oven to 375°F
Step 1: Fry bacon in a 10" cast-iron skillet. Drain bacon onto paper towels, then chop or crumble. Leave a few tablespoons of bacon grease in the pan. Cube cheese and dice jalapeno.
Step 2: In a medium bowl, whisk eggs, creamed corn, oil, buttermilk, sour cream, and applesauce. In another bowl, mix Jiffy cornbread mix, bacon, cubed cheddar cheese, and diced jalapeno.
Step 3: Pour the wet ingredients over the dry ingredients and mix just until combined then pour the batter into the cast-iron skillet. No need to butter the pan since it should be coated with the bacon grease.
Step 4: Bake the cornbread for 20 minutes then turn down the temperature to 350 and continue to bake for 10 additional minutes or until a toothpick inserted in the center comes out clean and the cornbread is golden brown.
🥩 Serving Suggestions
Serve this delicious cornbread as a side with pulled pork, smoked brisket, pan-seard ribeyes, or grilled jerk chicken.
🤷🏻♀️ FAQs
Absolutely, creamed corn is even better! It makes the cornbread moist and adds a touch of sweetness.
There are many ingredients that can be added to Jiffy cornbread to make it better. To make the cornbread creamier, add creamed corn or sour cream. Diced canned chiles or chopped fresh jalapenos or Serranos can add some spice. You can also add more flavor by mixing in crumbled bacon, sausage, or roasted corn.
To make cornbread moist and keep it from crumbling, allow it to cool a bit before you attempt to slice it. If the cornbread is crumbling because it's too dry, the next time you make it, add sour cream, oil, or apple sauce.
👩🏼🍳 Pro Tips
- If you don't want to use the bacon grease, just wipe the skillet clean and use 2 tablespoons of melted butter or spray with cooking spray instead.
- If you are worried about the cornbread being too sweet, you can leave out the applesauce and increase the oil from ⅓ to ½ cup.
- Coating the mix-ins with the cornmeal before mixing in the wet ingredients will keep them from sinking to the bottom of the baked cornbread.
- Store cooled leftovers in an airtight container for up to a week in the refrigerator. If you want to store the leftovers in the pan, cover the pan with foil or plastic wrap first.
- To reheat cornbread, cover the skillet with aluminum foil and place in a 350-degree preheated oven for 10 minutes. To reheat a slice at a time, wrap in foil and reheat in a toaster oven.
- This recipe can also be prepared in an 8x8 baking dish if you prefer.
🍞 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Jiffy Cornbread with Creamed Corn
Equipment
- 1 10" cast-iron skillet
Ingredients
- 4 slices bacon
- 3½ ounces cubed cheddar cheese
- 1 large jalapeno pepper
- 2 large eggs
- 1 can creamed corn
- ⅓ cup oil
- ½ cup buttermilk
- ⅓ cup sour cream
- 1 4 ounce plain applesauce
- 2 8.5 oz Jiffy Corn Muffin Mix boxes
Instructions
Preheat oven to 375°F
- Fry bacon in a 10" cast-iron skillet. Drain bacon onto paper towels, then chop or crumble. Leave a few tablespoons of bacon grease in the pan. Cube cheese and dice jalapeno.
- In a medium bowl, whisk eggs, creamed corn, oil, buttermilk, sour cream, and applesauce. In another bowl, mix Jiffy cornbread mix, bacon, cubed cheddar cheese, and diced jalapeno.
- Pour the wet ingredients over the dry ingredients and mix just until combined then pour the batter into the cast-iron skillet. No need to butter the pan since it should be coated with the bacon grease.
- Bake the cornbread for 20 minutes then turn down the temperature to 350 and continue to bake for 10 additional minutes or until a toothpick inserted in the center comes out clean and the cornbread is golden brown.
Notes
- If you don't want to use the bacon grease, just wipe the skillet clean and use 2 tablespoons of melted butter or spray with cooking spray instead.
- If you are worried about the cornbread being too sweet, you can leave out the applesauce and increase the oil from ⅓ to ½ cup.
- Coating the mix-ins with the cornmeal before mixing in the wet ingredients will keep them from sinking to the bottom of the baked cornbread.
- Store cooled leftovers in an airtight container for up to a week in the refrigerator. If you want to store the leftovers in the pan, cover the pan with foil or plastic wrap first.
- To reheat cornbread, cover the skillet with aluminum foil and place in a 350-degree preheated oven for 10 minutes. To reheat a slice at a time, wrap in foil and reheat in a toaster oven.
- This recipe can also be prepared in an 8x8 baking dish if you prefer.
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