This easy cornbread recipe uses a box of Jiffy corn muffin mix, a can of cream of corn, and an egg. That’s it. It’s so easy and you can make it a day or two in advance for a summer barbeque or thanksgiving. During the pandemic, I’ve been using more pantry ingredients and Jiffy corn muffin mix and a can of creamed corn will both last a long time in your pantry.
Surprisingly, cream of corn is dairy free and the main ingredients are chopped corn, cornstarch and sugar. I try to use non-gmo brands, but any brand will work in this recipe. Creamed corn is my secret ingredient, so I don’t recommend substitutions. Especially, since it helps provide a fresh sweet corn flavor and keeps the cornbread moist, while adding some texture with chopped up bits of corn.
While you can put this mix in muffin tins, I like using an 8×8 baking dish, greasing it with vegan butter, and adding parchment paper to make it easier to remove the cornbread from the pan. Then I chop it up in squares and store it in the fridge or serve it.
- 1 box of jiffy corn muffin mix
- 1 egg
- 1 can of creamed corn
- 1 tbsp earth balance vegan butter
- Preheat oven to 400 degrees.
- Cut parchment paper to fit bottom and sides of 8x8 baking dish.
- Then grease baking dish with vegan butter and add parchment paper on top.
- Mix egg in a stand mixer or handheld mixer.
- Then mix in the can of creamed corn.
- Then slowly mix in the jiffy corn muffin mix.
- Then pour mix into baking dish and cook for 20-25 minutes.
- Use a toothpick in the center and if it comes out clean you are finished baking.
- Let it completely cool and remove it from pan and cut into squares before serving.