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Wednesday, November 25, 2009

Creamed Corn Cornbread

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This is a tried and trued recipe that I've been using for years now. Most people will balk at the use of the Jiffy cornbread mix but I tell ya when you want to make a quick and delicious cornbread you just can't beat the ease of use. My x-wife was so much a southerner she wouldn't even let me bring the box into the house... Anyway if you want to have a nice plate of cornbread in under 30 minutes this is the way to go!

2 boxes Jiffy cornbread mix
1 can creamed corn - will only need about 3/4 of the can
2 eggs
pepper - I used white pepper just to keep it clean looking
cayenne pepper - just a pinch

Start by dumping the cornbread mix into a large mixing bowl. Use a whisk to break up any big lumps. Make a well in the middle of the mixture and crack in two eggs. Whisk the eggs until they are broken down. Add about a quarter teaspoon of white pepper (you can use black pepper if you want), a pinch of cayenne, the creamed corn and mix everything together well. Pour mixture into a baking dish and bake at 400 for 15 to 20 min...

You can dress this up as you wish. In the past I've added some sweated red onion and celery - have made it with blanched broccoli and cheddar cheese (that was a good one recipe coming soon) - feel free to add your own flair...

Happy cornbreadding!




  1. So glad someone else is not ashamed to say things in boxes can be good...

  2. True - sometimes it's easier...

  3. Where does the can of cream corn come in? It's on your ingredient list, but not in your instructions...