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.
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.
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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:
- Bake the cornbread fully and allow it to cool completely.
- 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.
- 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
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 Facts
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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!
Hi there, glad you liked it! Your recipe add-ins sound delicious! Savory rather than sweet.. I love it! Thank you for your comment and rating:)
Wow, thank you for such a great recipe! Normally I have to make adjustments and recipes online don’t feel vetted. Not the case here. I did add a can of drained fire roasted corn and a half dozen fresh jalapenos. So I added 10 minutes to my cook time. It was perfect. No over browning and the texture was amazing. I poured melted butter over it and proceeded to be a whole pig. It is a large recipe. Suitable for a thanksgiving side or to eat on all week if only for a couple people. I love spoon bread and this was such a simple recipe! I seriously doubt I will try another recipe for cornbread. This was just simply amazing and so easy to assemble. Again, thank you!
Hi Pam, thanks for the question. The batter is not stiff enough to drop as biscuits, but I’ve put it on top of casseroles spread out into a thin top layer. See our recipe for Easy Taco Pasta Casserole for how we did it.?
Do you thinks that this recipe could be dropped like biscuits to top a casserole?
Hi Ryan, thank you?! Wow, your variation sounds like a spicy delight! We love spicy around here so I’m going to give your variation a try!
The original recipe is SOLID. Moist, great texture, delicious. I do a jalapeño variation. Sub Philadelphia Jalepeno Cream Cheese Spread plus diced jarred jalepenos (about the amount of a golf ball) plus 1/8 tsp cayenne. My breads tend to brown on too quickly so I add tin foil around the 15 minute mark.
Hi Heather, you are welcome! I love experimenting with recipes too. I haven’t made cornbread with applesauce…but you’ve made me curious about it. Thanks for the tip!?
Hi Christine. I’m looking forward to trying this recipe. Just for grins, I did a search for Buttermilk Cornbread with Creamed Corn and Cream Cheese and it brought up your site. I was excited to see this because I use Creamed Corn and Applesauce in my home made Cornbread and often experiment with Cream Cheese in recipes so I wondered if there was a recipe with it already. I don’t have Jiffy Corn Muffin Mix but I do have a Buttermilk Complete Cornbread flour blend that I want to try it with.
Also looking forward to experimenting with adding fresh Blueberries or Craisins or maybe a savory mix with Bacon and Chives. Thank you for providing a base for me to experiment with…
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.?
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
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.?
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?
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?!
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.
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?.
Made this 3 times already! Big hit with my kids and husband! Love it with the cream cheese. Thank you for sharing this recipe!!
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
This cornbread was delicious! Made it last night and everyone loved it. Thanks for sharing?
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?!
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.