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.

Easy Cornbread

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Lauren Bolanos

Serves: 8

Ingredients

• 1 box of jiffy corn muffin mix
• 1 egg
• 1 can of creamed corn
• 1 tbsp earth balance vegan butter

Instructions

1. Preheat oven to 400 degrees.
2. Cut parchment paper to fit bottom and sides of 8x8 baking dish.
3. Then grease baking dish with vegan butter and add parchment paper on top.
4. Mix egg in a stand mixer or handheld mixer.
5. Then mix in the can of creamed corn.
6. Then slowly mix in the jiffy corn muffin mix.
7. Then pour mix into baking dish and cook for 20-25 minutes.
8. Use a toothpick in the center and if it comes out clean you are finished baking.
9. Let it completely cool and remove it from pan and cut into squares before serving.

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