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2 Ingredient Cornbread with Creamed Corn Recipe

2 Ingredient Cornbread with Creamed Corn Recipe

Discover how to make delicious 2 ingredient cornbread with creamed corn in this easy, quick recipe. Perfect for any meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Equipment

  • Mixing bowl
  • Whisk or spoon
  • 8-inch square baking pan or cast iron skillet
  • Measuring cups and spoons

Ingredients
  

  • 1 can 15 oz Creamed corn
  • 1 box 8.5 oz Jiffy Corn Muffin Mix

Instructions
 

Step 1 – Prep and Preheat

  • Preheat your oven to 400°F (200°C).
  • Grease your baking pan or skillet lightly with oil or butter.
  • Tip: Using a cast iron skillet will give your cornbread a fantastic crust.

Step 2 – Mix the Ingredients

  • In your mixing bowl, combine the creamed corn and Jiffy Corn Muffin Mix. Stir until just mixed; do not overmix.
  • Pour the batter into the prepared baking pan.
  • Note: The batter will be slightly lumpy, and that’s perfectly fine!

Step 3 – Bake the Cornbread

  • Place the pan in the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted comes out clean.
  • Remove from the oven and let cool for a few minutes before serving.
  • Warning: Be careful not to overbake as the cornbread can dry out quickly.

Notes

  • If you like your cornbread on the sweeter side, add a tablespoon of honey to the batter.
  • For a richer flavor, substitute half the creamed corn with sour cream.
Keyword 2 Ingredient Cornbread with Creamed Corn Recipe