Jiffy Mix Creamed Cornbread Recipe Video

Super easy cornbread recipe that’s kinda cheating, but that’s ok with us. Lets take a box of Jiffy Corn Muffin mix and throw in a can of creamed corn to create a not-original recipe for pretty a darn good Creamed Corn Corn Bread Recipe. I’ve heard about different Jiffy Corn Mix hacks, and I wanted to try out one I had heard of from many people. The Creamed Corn Recipe Hack.

Full Recipe at the end of this post. Here are some of our other cornbread recipe videos:


I have a few corn bread recipes, but this one works for me and many people have commented that it works for them as well. There’s something in that comfort food vein that is evoked with Jiffy Corn Bread Mix. Hope they never change the box, who knows what the uproar would be? The idea for this recipe hack comes from my friend Charlie Shaw, and it sat in the back of my head for several years until I had the lightbulb moment to put a can of creamed corn into a box of Jiffy Cornbread mix. And you see what happened here. Cornbread Splendor.

Do you use Jiffy Corn Muffin Mix in your cornbread recipe? What do you add to mix it up? Let us know in the comments below:

Jiffy Cornbread with Creamed Corn Recipe

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 – or 12″ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate

Thanks for watching, eric.

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  1. Bruce Berg says

    I’ve made a scalloped corn casserole recipe using Jiffy corn muffin mix. Add cream, whole corn, butter, sour cream and eggs. Many recipes similar to this one on the web. Scalloped corn is a Thanksgiving tradition for us.

    The corn bread has my stomach growling. Great show.

  2. says

    the interesting thing is – you probably could have gotten away with just one egg, they “stretch” beautifully. I was surprised you flipped the cornbread out though – you hide the lovely top. you didn’t show how easy it was to take the mini-loaves out of their containers.
    I use whole kernal corn in my corn bread and add 2T of sugar (my kids like it sweet), sometimes I will top it with a smattering of brown sugar too while its cooking so that it will melt into the cake (Johnny cake that is) … I will also add chopped green onions or chives, depending on what I’m serving it with.
    Jiffy is notorious for bugging up when it sits on the shelf (more than other products I’ve dealt with) so ALWAYS check your mix before adding the other ingredients.

  3. Jane says

    To prevent BUGS [weevils] in your cornmeal, flour etc. put a fresh bay leaf in the canister. I put the unopened Jiffy box inside a plastic container with a bay leaf. Replace the leaf about every 6 months or so.

  4. Martha says

    …butter and honey–yummy!

    I have a question about washing cast iron pans. What is the proper way to wash a cast iron pan? I have to hide the steel and more abbrasive pads from family members that want to quickly wash and don’t realize cast iron, although pretty sturdy, need more care.

    I just got my first, and I usually soak it a little while and use my finger nails to gently scratch off any left and/or stuck food, but I’ve jabbed my thumb nails with burnt/stuck food–ouch! Are there any better ways of washing the pans? I’d really like some help with this question.

    Also, what do you mean by “seasoning” the cast iron pan?

    Thanks a bunch! :-)

  5. Tim says

    Jiffy is a staple down here in Texas. I second the Jiffy cookbook by the way. I have it and it has some great recipes.

    Earlier this week the wife cooked Corn Pone Pie which is ground beef, beans, tomatoes, and seasonings dumped into a baking dish and topped with corn bread. It is VERY good and super easy to make.

  6. Eric J. says

    @Martha fill the cast iron pan with water and put on the stove over some heat. bring it to a slight boil then remove from heat. Most of the food should come free. After the pan is clean, dry it out with a towel. Then take a paper towel with oil on it and cover the pan lightly with oil. I alway store the pans with a paper towel or two in them, and never store with lids on anything. This will prevent rust.

  7. Staci Perry says

    You can make a real easy cornbread with 1 cup corn meal 1 cup bisquick ( or generic all purpose baking mix) 1 egg and 1 cup milk. If you like sweet cornbread add sugar. Bake at 350 degrees for about 20 minutes. then you don’t even need to keep Jiffy mix on hand! I thought I would share this recipe from my great grandma.

  8. Dave K says

    This was *pretty* good. I think my mistake was using cream instead of milk. It ended up taking about 15 minutes longer to cook, and it was pretty dense. I had a small container of cream that I really wanted to use up. That was my only reason. In retrospect, I probably should have cut it with water. Or, uh, actually just use milk. I will definitely make it again. Despite not being what I hoped, it was still a hit with the family.

    I tried it in a #8 cast iron skillt. It seemed to work great. I may experiment and try it in the big 13-inch-er next time.

    Thank you GF tv!

  9. says

    Just made this for dinner and my kids went crazy! They thought it was the best cornbread they had ever had. Even my husband, who is not a huge fan of cornbread really liked it. Great recipe!

  10. Cheryl says

    Thank you so very much and thank Goggle for finding you for me. I went to a girls night out on Friday night. They had cornbread with the Creamed corn. I had to have it and couldn’t wait for the owner to give me the recipe. So, I went to grocery store, bought the creamed corn and my Boxes of Jiffy. came home and did a search and then came you. Awesome. Great. Delicious. Don’t hesitate, just make. I just did one box because I’m the only one that eats it. Thank you GFtv.

  11. says

    That was a great video and I loved all the little bits of humor, and the dogs made it perfect, we have 1 13 year old black lab, 1 6 year old yorkie terrirer, 1 2year old Yorkie/Poo, and 1 yorkie/poo puppy will be 1 on decl 10th. and 1 cat and 10 chickens. (6 eggs a day) … in salem NH thanks for your video I will try it and look at some of your others , very coolthanks

  12. Tracy says

    Simply the best cornbread ever! and looks beautiful in the cast Iron frying pan. A guy could really impress a girl with this. It’s so easy but so fantastic!

  13. Eric Gunnar Rochow says

    thx! the cast iron pan is key to cornbread recipes, i think. it makes the crust excellent

  14. says

    My husband is a corn bread lover, usually do plain jiffy mix Tried the creamed corn recipie, In the cast iron (double bonus) moist crisp and totally what I wqs looking for! Thanks for posting the recipie

  15. Pat says

    Thank you for this lesson in cornbread. I’m typically not a big fan of it but after this I was sold, as were my neighbors & family. And it was so darn easy. BTW I love your dogs, thanks for sharing :)

  16. Kelly says

    I made this following the recipe exactly using an 8″ cast iron skillet. Turned out great! A bit dense but not as dry as my Jiffy cornbread usually is!! Wish I’d have thought to throw in some jalapeno slices…oh well, next time. Thanks!!

  17. JoAnn says

    Thanks Eric Gunnar Rochow! I wanted something tasty like this to go with my Chili Mac tonight. I did add Green Chilies and some sugar. I still need to get a cast iron skillet, but I used a glass baking dish and it turn out very good. Thanks again! JoAnn

  18. Chrissy Hilton says

    My husband LOVES biscuits and cornbread. I am gonna try this recipe tonight to go with my “man-style” chili.. made with bacon and beer… thanks!

  19. Hogan says

    Thanks for the recipe! I love the little corn kernels in the bread! I added 2 tablespoons of melted butter to the mix – because I favor a rich cornbread. I also don’t own any cast ironware – so I baked it in a pyrex dish at 400 degrees for 30 minutes. It was perfect! Moist, dense and rich!

  20. Julie says

    Could you use a muffin pan o make these also?? My family loves cornbread muffins and didn’t know if it would turn out ok. Can’t wait to try the recipe!!

  21. Susie says

    This is great for those of us who buy CREAMED CORN instead of SWEET Corn, but only realized it when the canned got opened.

  22. Mark Main says

    I did 2 eggs, 2 boxes of Jiffy Cornbread, 1 can (14.75 oz) of creamed corn; then added in some honey and a dash of milk; baked at 400F for 15 minutes and 350F for 10 more minutes, and it was perfect.

  23. Eric Gunnar Rochow says

    great to hear bob, i’m thinking its time for more corn bread recipes, just made polenta this weekend, am working on it for a new GF video. thanks,e ric.

  24. Eric Gunnar Rochow says

    milk and honey work well, there is also a dessert cake made by some middle eastern cultures that I call honey cake, but i’m sure there’s a better name for the cake they make.

  25. Rita says

    I bought 4 boxes of Jiffy Corn Muffin mix with April 2013 expiration date. I opened 2 of them to use and they were filled with crawling worms!!! I don’t trust the remaining boxes not to have worms as well. I doubt I will ever buy this brand ever again. Rita Biggs

  26. Eric Gunnar Rochow says

    the worms are flour moths, they did not come from the company. the moth can get into boxes of flour, and lays it’s eggs while the boxes are in the store or one’s kitchen. sorry to hear about that, eric.

  27. Darlene says

    I don’t buy Jiffy Corn Muffin mix and its just that… because of the bugs. I buy Betty Crocker Cornbread & Muffin Mix packages…These packages make it very hard for any bug to get in the mix. Just making this recipe and its in the oven :)….Anyway, will let you know how the family likes it.

  28. Darlene says

    Well I’m back and it turned out delicious. I did get the squeeze bottle honey and drizzle on top. I couldn’t wait until dinner, so I took out a muffin (oh by the way, I don’t have a cast iron skillet, so I used a muffin pan) and put it in a saucer and hid out in the bedroom, while I enjoyed this delicious muffin. My husband doesn’t like cornbread all that much, but I will definitely put this on his plate and see his reaction when he tastes it. Thank you for a great recipe.

  29. Kelly says

    I add a little garlic powder, crushed red pepper, and a touch of chili powder. My husband loves them

  30. Marla says

    your recipe here has become our ONLY recipe for cornbread! excellent flavor, super moist, all around great! doesn’t even need to have butter spread over a slice. if you have a cast iron muffin pan, this makes great muffins, too. just add 1 tsp. butter to each circle and pour about 1/4 cup batter in,bake at 375 for about 12-15 minutes and voila! to add more to the discussion about bugs in the mix, keep your boxes in the freezer. I keep flour, Bisquick, Jiffy muffin mixes, and others in my large basement freezer – no bugs!

  31. GiGi says

    I just made this for my guy and he’s already asking for more. It’s so moist and slightly sweet, and even when baked in Pyrex it’s just so good. Thanks!

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