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“A twist on traditional Southern cornbread! Easy and inexpensive to make. I usually make this with Fried Pork Chops, and everyone loves it! If you’re on a budget, this is great, because the mix itself is less than a dollar! You’ll find it at most grocery stores in the cake mix aisle.”

Ready In:





  • 1

    (8 ounce) box Jiffy corn muffin mix

  • 14

    cup milk

  • 1


  • 0.5

    (14 ounce) can sweet creamed corn (or 1 small can)

  • rosemary (optional)


  • Preheat oven to 350 degrees.
  • In medium sized mixing bowl, combine corn muffin mix, milk, and egg.
  • Add creamed corn to mix and use a wooden spoon or wire whisk to mix.
  • Scrape into 2 quart casserole dish, spreading evenly.
  • Sprinkle top with rosemary if desired.
  • Bake at 350 degrees for 25-30 minutes, or edges are brown and toothpick comes out clean.
  • ENJOY!

Questions & Replies

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  1. ngkamm1

    How would the cooking time change if I used Texas muffin cups?

  1. clowneygirl

    This is the BEST cornbread. My cornbread always turns out dry and crumbly. That was definitely not the case here. I didn’t add the rosemary simply because we never add any herbs or spices to our cornbread. This cornbread was so moist and delicious. Putting honey butter on it took it up a whole other notch also. Thanks for this wonderful recipe. So easy and cheap. I’ll be making this a lot.

  2. Bellablue

    This was really good! I had a bit of a problem with it crumbling when I was taking it out of the pan after cutting, so next time I will make muffins instead. Thanks!

  3. mydesigirl

    Wonderful accompaniment to my dinner! I followed the recipe exactly. I’ve never ate cornbread this way before but I may start making it like this for now on. Thanks so much for posting!

  4. klkscanner

    This was a huge hit and SO easy. I didn’t have milk, so used half and half. The boys had seconds. Thanks!

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