*I’ve also made it into muffins and also in a loaf pan instead of the cast iron pan. Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Check for doneness, the edges of the crust should be starting to brown. Pour the batter into the cast iron pan, and bake for 30 minutes. Pour cornbread mixture into prepared baking pan and place in oven for 35 to 40 minutes, or until the top is golden brown. 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. Add the jiffy cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper and salt to a medium sized bowl and mix together until fully combined. Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn. Put an 8” or 12″ cast iron pan in the oven at 375F for about 15 minutes.

👌🏼 This cornbread recipe is fast, it’s easy… it won’t get stuck in your throat! 😉 Does that ever happen to you?Īnyhow, I believe you and your whole family will love it! (Not sponsored in anyway. The addition of creamed corn just makes this cornbread moist and much like a dessert to be quite honest. This recipe is the most delicious recipe for cornbread I have ever found. Once the muffins are frozen, I can rearrange the bag in the freezer if necessary.Jiffy Corn Bread with Added Creamed Corn🌽 Carefully, I place the bag sideways into the freezer so the muffins are still standing up and not all on top of each other. Then, I slide the leftover muffins with bottoms down into the freezer bag. To freeze cornbread muffins, I simply place a gallon-size freezer bag on a counter in a “laying down” position. Usually, I freeze the rest and have them handy the next time we have chili or soup. Speaking of chili or soup, these Jiffy cornbread muffins go great with my easy chili recipe and my taco soup! When I make these cornbread muffins for just my family, we rarely eat more than five or six. This recipe makes twelve regular-sized muffins.

These Jiffy cornbread muffins with creamed corn freeze beautifully. How to Freeze Jiffy Cornbread Muffins with Creamed Corn? If you do not like or do not have the green chilies or the shredded cheddar cheese, no worries! These easy creamed corn muffins are still delicious in their base form! You also can add some chopped jalapenos to the muffin mix, if you desire. How to modify Jiffy Creamed Corn Muffins? When muffins have cooled, gently slide a knife around the perimeter of the muffins until they feel they can easily pop out of the cups. Allow the muffins to cool a while before attempting to remove them from the pan. The darker your muffin pan, the darker the bottoms of the muffins may be so watch the time carefully. The muffins need to bake in the oven from 15-20 minutes or so – until you see them browning all around the edges. Nor should it.įinally, pour the creamed corn muffin mix into the 12 greased muffin cups, filling each one about 2/3 of the way full. Mix, mix, mix! The batter will not be completely smooth for these cornbread muffins. Then, add one tablespoon of brown sugar, two eggs (lightly beatened), one can of creamed corn, one can of green chilies, and one cup of shredded cheddar. Next, in a mixing bowl, add two boxes of Jiffy corn muffin mix. To get started on these Jiffy cornbread muffins, you need to preheat your oven to 400 degrees and grease the bottom of 12 muffin cups. How to Make Jiffy Cornbread Muffins with Creamed Corn and Green Chilies? We tend to like a lot of flavor in our cornbread. But I’ve also modified it to suit our tastes. I have made it in its base form many times. Years ago, I found a basic recipe for a corn muffin mix recipe on Allrecipes. This means I may receive a small commission, at no cost to you, if you make a purchase through a link.*

Jiffy mix cornbread with creamed corn