Are you craving a warm, comforting cornbread but don't have sour cream on hand? This recipe delivers the classic Jiffy cornbread experience, infused with the sweetness of creamed corn, all without relying on sour cream. It's quick, easy, and incredibly delicious – perfect for a weeknight dinner or a cozy weekend treat.
What Makes This Recipe Special?
This recipe takes the convenience of Jiffy corn muffin mix and elevates it with the creamy texture and subtle sweetness of creamed corn. We're skipping the sour cream entirely, making it a versatile option for those with dietary restrictions or simply looking for a simpler ingredient list. The result is a moist, tender cornbread with a delightful corn flavor that everyone will love.
Ingredients You'll Need:
- 1 box Jiffy corn muffin mix
- 1 (15 ounce) can creamed corn, drained (reserve liquid if desired)
- 1 large egg
- 1/3 cup milk (or milk alternative)
- 1/4 cup melted unsalted butter (or oil)
- Optional: 1/4 cup shredded cheddar cheese, for extra flavor
Step-by-Step Instructions:
- Preheat your oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or muffin tins.
- Combine ingredients: In a large bowl, combine the Jiffy corn muffin mix, drained creamed corn, egg, milk, and melted butter. Mix until just combined; don't overmix. If the batter seems too thick, add a tablespoon or two of the reserved creamed corn liquid.
- Add cheese (optional): If using, stir in the shredded cheddar cheese.
- Bake: Pour the batter into the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cornbread cool slightly before cutting and serving. Enjoy warm!
Frequently Asked Questions (FAQ)
Can I use frozen creamed corn?
Yes, you can use frozen creamed corn. Just make sure to thaw it completely before adding it to the batter. You may need to drain off any excess liquid.
What can I substitute for milk?
You can substitute milk with other liquids such as buttermilk, almond milk, or even water. Buttermilk will add a slightly tangy flavor, while almond milk or water will result in a slightly less rich texture.
How do I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the Jiffy corn muffin mix with a gluten-free corn muffin mix. Many brands offer gluten-free options.
Can I add other ingredients?
Absolutely! Feel free to experiment with different additions such as chopped jalapenos for a spicy kick, diced bell peppers for added sweetness, or crumbled bacon for a savory twist.
How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Tips for the Perfect Jiffy Cornbread:
- Don't overmix the batter: Overmixing can result in a tough cornbread. Mix just until the ingredients are combined.
- Use fresh ingredients: Using fresh, high-quality ingredients will result in a more flavorful cornbread.
- Check for doneness: Use a toothpick to check for doneness. If the toothpick comes out clean, the cornbread is ready.
- Let it cool slightly: Letting the cornbread cool slightly before cutting will prevent it from crumbling.
Enjoy your delicious and easy Jiffy cornbread with creamed corn! Let me know in the comments how yours turns out.
