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Cream Cheese Jiffy Cornbread

Made with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite. It’s a perfect side dish that bakes up moist and naturally sweet every time.

Cream Cheese Jiffy Cornbread -with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite.

This is my favorite cornbread recipe…of all time! I grew up with Jiffy Cornbread Mix, or as the box says “Corn Muffin Mix”, but it’s all the same. This Cream Cheese Jiffy Cornbread is sweet and moist and melts right in your mouth. It’s pure comfort food and it just doesn’t get any better…until you spread butter over a hot slice and add honey. Now, this cornbread’s totally addictive.

There’s always been a controversy over “real” cornbread and cornbread that comes from a mix. I’ve baked it both ways with muffin mix and from scratch with my Easy Skillet Cornbread Recipe. Anyway you bake it, it’s amazing, but I think the Jiffy cornbread is a little more tender.

Cream Cheese Jiffy Cornbread -with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite.

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INGREDIENTS TO MAKE CREAM CHEESE JIFFY CORNBREAD

  • Jiffy Cornbread Mix
  • Cream Cheese
  • Creamed Corn
  • Eggs
  • Milk

HOW TO KEEP CORNBREAD FROM CRUMBLING

There are several ways to keep cornbread from turning out dry and crumbling, from adding additional ingredients to adjusting the consistency and baking time.

  • Add extra fat and moisture to the batter by stirring in cream cheese or sour cream with the wet ingredients.
  • Stir in grated cheese when mixing the wet ingredients.
  • Add a can of creamed corn to add moisture and sweetness to the batter.
  • Avoid over-mixing – the batter should still have some lumps when it’s ready for the oven. Don’t over mix the batter until it’s smooth. Let the batter rest for 5 minutes before putting the pan in the oven.
  • Watch the baking time – set a timer and start checking the cornbread at the earliest time to keep from over-baking.

HOW TO STORE CREAM CHEESE JIFFY CORNBREAD + HOW TO FREEZE CORNBREAD

Leftover cornbread can be stored, tightly wrapped in plastic, in the refrigerator for up to 1 week. To freeze cornbread, follow these steps:

  1. Bake the cornbread fully and allow it to cool completely.
  2. Wrap the cornbread tightly in plastic wrap, then place in a freezer storage bag. Remove as much air as possible, seal, label and freeze for up to 2 to 3 months. OR wrap tightly in plastic wrap, then again in foil, sealing the ends and seams with freezer tape. Store for up to 2 to 3 months.
  3. To reheat, place unwrapped cornbread in a pan, cover with foil and place in 350°F oven until heated thru. OR thaw covered in the microwave, then reheat uncovered on a microwave safe plate or tray until heated thru.

**The key to great results is to keep the frozen cornbread covered as much as possible to avoid drying out when re-heated.

Cream Cheese Jiffy Cornbread -with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite.

Cream Cheese Jiffy Cornbread

4.44 from 16 votes
With cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings
Calories 368

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INGREDIENTS

  • 25.5 ounces Jiffy Corn Muffin Mix, 3 (8.5 ounce boxes)
  • 8 ounce cream cheese, softened
  • 14.5 ounce creamed corn
  • 3 large eggs
  • 1/2 cup milk, 2%

INSTRUCTIONS

  • Preheat oven to 400°F. Grease a 9 x 13 shallow baking pan.  
  • Place cream cheese in a microwave safe bowl and microwave on High for 15 seconds.  Stir. Repeat until cream cheese can be stirred smooth and has the consistency of peanut butter.
  • In a large bowl, mix the cream cheese, corn and eggs. Stir until eggs are well incorporated.
  • Add corn bread mix and milk to cream cheese mixture. Stir until combined. Batter will have small lumps. 
  • Transfer batter to prepared baking pan and let rest for 5 minutes.
  • Bake on center rack of preheated oven for 30 – 35 minutes, until center is firm when touched lightly and knife inserted in center comes out clean.

NUTRITION INFORMATION PER SERVING

Calories: 368kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 675mg | Potassium: 173mg | Fiber: 4g | Sugar: 15g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
Course: Side Dish
Cuisine: American

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Cream Cheese Jiffy Cornbread -with cornbread mix, cream cheese and creamed corn, this cornbread recipe is a quick and easy family favorite.

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If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

12 Comments

  1. Hi Ted. Yes, this cornbread can be baked as muffins. I would fill the cups about 2/3 full and start the bake time at 15 minutes. The muffins may take longer to bake, so keep checking on them. They’re done when the center of the muffin feels firm when lightly pressed and the muffin starts to pull away from the sides.😁

  2. Can these be made in a muffin pan? And what would be the adjusted baking time for them? Would I fill 1/2 way or 3/4? Thanks in advance

  3. Hi Vikktoria, the answer is yes. While the creamed corn adds sweetness and texture to the cornbread, it can be omitted. You may need to increase the milk by about a 1/4 cup or the batter may be too dry. I’m not familiar with Pillsbury cornbread mix, but if it has the same amount of mix, the recipe should be fine. I used 3 boxes (25.5 ounces total) of Jiffy mix for this recipe, Hope that helps.😀

  4. I’m considering trying this recipe, but I was wondering if I could maybe make it without corn at all. Also, is it fine if I use Pillsbury instead of Jiffy?

  5. Hi Steven…thank you! This recipe is fantastic with both whole kernel and cream corn. I switch them up depending on what I have on hand, though our favorite is the creamed corn. The cornbread turns out sweeter and more moist with the creamed corn😋!

  6. 5 stars
    Best cornbread I’ve ever had. I used whole kernel corn instead of cream corn because that’s all I had at the time and it was excellent! Making again and afraid to use cream corn because it might not turn out as good as 1st time.

  7. Hi Lucy. I love using the “little Blue Box” to make easy baked goods…especially with cream cheese! I”m so glad you liked this cornbread. Thank you for letting me know😘.

  8. 5 stars
    Made this 3 times already! Big hit with my kids and husband! Love it with the cream cheese. Thank you for sharing this recipe!!

  9. 5 stars
    This is the best cornbread recipe that I have ever tried and I have tried many thank you to jiffy cornbread mix and the cream corn and cream cheese just make it unbelievably wonderful

  10. 5 stars
    This cornbread was delicious! Made it last night and everyone loved it. Thanks for sharing😀

  11. Hi Blu, thanks for the comment and rating. I’ve added sugar to the mix before but never flour. Hmmm, that’s giving me inspiration! Thanks again and I’m glad you liked it😀!

  12. 5 stars
    Great recipe worked well. I added 1/3 cup sugar and 1/3 cup self rising flour because I add that to my regular Jiffy boxes. I added I can of whole kernel corn drained. I didn’t have cream corn. Came out excellent. I will cook it again.

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