Jiffy cornbread Archives - ParnellTheChef

Jiffy Cheesy Cornbread

Parnell The Chef — Mon, 21 Sep 2026 08:17:38 +0000

My Jiffy cheesy cornbread recipe is easy and delicious! Made with corn muffin mix, adding sharp cheddar cheese gives it a tangy flavor, while sour cream keeps it moist, giving this southern classic a tender texture and cheesy flavor. Half of the cheddar is mixed into the cornbread batter, while the other half is sprinkled on top to create a golden brown, bubbly, and slightly crispy cheese crust. Best of all, this old-fashioned cheesy Jiffy cornbread comes together quickly and only takes 25 minutes to bake. With its combination of sweet corn, tangy cheddar, and contrasting soft and crispy textures, this easy cornbread is a delicious side dish for soup, stew, chili, collard greens, or a holiday dinner. If you want to learn how to make Jiffy cheesy cornbread, follow my step-by-step directions and watch the video below!

My Jiffy cheesy cornbread recipe has plenty of cheddar in the batter and on the top, making it absolutely fantastic.

Recipe Review

I really liked how this Jiffy cheesy cornbread turned out. The sharp cheddar flavor was definitely there, giving the cornbread a tangy, savory taste that worked especially well with the natural sweetness of the corn. I also liked that the cheese didn’t completely overpower the cornbread itself—the sweet corn and tangy cheddar were both prominent and worked together in perfect harmony. Also, as seen in my Jiffy cornbread with sour cream recipe, the sour cream in this version added a nice richness and helped keep the cornbread soft and moist without making it mushy or waterlogged.

I also thought the flavor balance was excellent. The combination of sweet corn, salty cheddar, and tangy sour cream gave this Jiffy cornbread much more flavor than you would expect from a boxed corn muffin mix. If you like foods with contrasting sweet and savory flavors, this is definitely a version worth trying.

The texture was another highlight. The inside was soft, moist, and tender, while the cheese on top became golden brown and bubbly, with some slightly crispy edges. I especially liked the contrast between the soft cornbread underneath and the browned cheese crust on top. It gave the cornbread a little bit of crunch without taking away from its tender texture.

I also loved how easy this recipe was to make. Since it starts with Jiffy corn muffin mix, there is very little prep work involved, and everything can be mixed together in one bowl before being poured into the casserole dish. The cornbread also only needs about 25 minutes in the oven, making this a particularly convenient side dish when you don’t want to spend a lot of time cooking.

Although I think the recipe has plenty of sweetness as written, you could experiment with adding a small amount of sugar if you wanted to make the contrast between the sweet corn and tangy cheddar even more noticeable. I considered trying 1 tablespoon of white sugar, but honestly, I don’t think it’s necessary—the finished cornbread already has a very nice balance of flavors.

This recipe would also be easy to customize. You could add jalapeños for some heat, or try other mix-ins such as bacon bits or green onions. In fact, Jennifer Locklin of Jennifer Cooks made green chile and cheese cornbread muffins that look fantastic, so the creative possibilities are endless! However, if you want a simple cheesy cornbread that lets the corn and cheddar flavors shine, I wouldn’t change anything.

Overall, this was a 20/10 success! This is easily the best version of Jiffy cornbread I’ve made so far, and I honestly wouldn’t change anything about the recipe. The combination of sweet corn, tangy cheddar, moist and tender cornbread, and the slightly crispy cheese on top makes this a delicious side dish for soup, stew, chili, collard greens, or a holiday dinner. It’s even substantial enough to serve as part of a meatless meal. If you’re looking for an easy way to turn a box of Jiffy corn muffin mix into something extra flavorful, I think you’ll really enjoy this cheesy cornbread!

My Jiffy cornbread with cheese recipe uses sharp cheddar to give this old-fashioned favorite a sweet and tangy flavor contrast that is absolutely delicious.

Jiffy Cheesy Cornbread FAQs

Can you add cheese to Jiffy cornbread mix?

Yes! You can add cheese to Jiffy cornbread mix. While following the directions on the box is fine, Jiffy corn muffin mix is a convenient base for a variety of mix-ins—including shredded cheese.

Does adding cheese to Jiffy cornbread make it better?

Adding cheese gives Jiffy cornbread a savory, tangy flavor that contrasts nicely with the natural sweetness of the corn. If you like foods with a lot of contrasting flavors—sweet, savory, and tangy—then you’ll love Jiffy cornbread with cheese.

What type of cheese is best in Jiffy cornbread?

Sharp cheddar is my favorite cheese for southern-style Jiffy cornbread because its tangy flavor provides a nice contrast to the sweetness of the corn. You can also experiment with other cheeses, such as mozzarella, cottage cheese, or even processed cheese products like Cheese Whiz, depending on the texture and flavor you want.

How much cheese should I add to Jiffy corn muffin mix?

8 ounces is the total amount, divided between 4 ounces mixed into the batter and 4 ounces sprinkled on top. This is enough to give the cornbread a good cheesy flavor throughout, as well as slight crispiness from the browned cheese on top, without overwhelming the corn flavor.

Is Jiffy cornbread with cheese the same as Jiffy cornbread casserole?

No—”Jiffy cornbread with cheese” generally refers to a moister, more tender cornbread with shredded cheese added to the batter and sprinkled on top. On the other hand, “Jiffy cornbread casserole” typically includes shredded cheese along with creamed corn and corn kernels, making it even moister and softer while giving it extra corn flavor.

How long to bake Jiffy cornbread with cheese?

Bake this Jiffy cheesy cornbread uncovered at 400°F for about 25 minutes, or until the cheese on top is golden brown and bubbly and the cornbread is cooked through. All ovens are different, so I’d check it at the 20-minute mark to see if it’s done.

How many servings does the recipe make?

This recipe makes 6 standard servings of cornbread. If you wanted to use the cheesy cornbread as the main part of a meal, you could cut it into 4 very large slices.

Can this recipe be made into muffins?

Yes. You can bake this cheesy Jiffy cornbread as muffins instead of in an 8×8-inch casserole dish. Divide the batter evenly among a greased or lined muffin pan, top each with shredded cheese, and then bake until the cheese on top is melted, browned, and bubbly and the muffins are cooked through. The exact baking time will depend on the size of the muffins, so begin checking them after about 15 minutes.

Can you put cheese and corn in Jiffy cornbread mix?

Yes! You can add both cheese and corn to Jiffy cornbread mix for additional corn flavor, sweetness, and texture. A drained 15.25-ounce can of whole-kernel corn is a traditional option, or you can use about 2 cups of thawed frozen corn. If using canned corn, make sure to drain it well before adding it to the batter.

Can I add any other mix-ins along with the cheese?

Yes. There are plenty of ways to customize cheesy Jiffy cornbread. Sour cream, which I use in this recipe, adds moisture and tenderness, while jalapeños can add heat. In addition to bacon bits or green onions, the Jiffy website has a recipe for cornbread with green chiles and Monterey Jack cheese that looks absolutely delicious.

Other Jiffy Cornbread Recipes

If you like Jiffy cornbread variations, be sure to try:

Jiffy Cornbread with Sour Cream – This version is super moist and tender.

Jiffy Cornbread with Creamed Corn – Cream-style corn not only enhances the corn flavor but also makes it soft and moist.

Jiffy Cornbread Taco Casserole – With cheesy Jiffy on the top and seasoned taco meat, beans, and vegetables underneath, this one-dish casserole is a great southern and Tex-Mex fusion dish.

The post Jiffy Cheesy Cornbread appeared first on ParnellTheChef.

Jiffy Cornbread with Creamed Corn

Parnell The Chef — Fri, 07 Nov 2025 06:23:39 +0000

My Jiffy cornbread with creamed corn and sour cream recipe is easy and delicious! Made with 1 box of mix, it only takes a few minutes to put together a super moist, casserole-like cornbread that you, your friends, and family will love. The cream-style corn gives this a touch of sweetness and the sour cream a bit of tang that help to bring out the flavor, making this the perfect side for everything from soups and stews to spicy chilis and fried chicken. Although this is good enough to serve for a holiday like Thanksgiving, Christmas, or Easter, it’s simple enough to make for a Sunday dinner or even a Tuesday night. If you want to learn how to make Jiffy cornbread with creamed corn, follow my step-by-step directions and watch the video below!

My Jiffy cornbread recipe with creamed corn and sour cream is a classic southern dish that you, your friends, and family will love.

Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

What is Creamed Corn?

Creamed corn is a method of serving sweet corn in which whole kernels are mixed with the milky residue of crushed immature kernels. Although originally made by scraping kernels directly off the cob, modern canned versions achieve a milky texture with a combination of water, corn starch, and sugar.

Why Add Creamed Corn to Jiffy Cornbread Mix?

Adding creamed corn makes Jiffy cornbread richer, moister, and more flavorful. It also gives the bread a soft, tender crumb and adds pops of real corn throughout, along with a hint of pleasant sweetness.

What Does the Combination of Creamed Corn and Sour Cream Do in Cornbread?

The creamed corn adds moisture and sweetness while the sour cream adds acidity that makes the cornbread extra tender and slightly tangy. Together, they balance flavor and texture perfectly—moist without being heavy, and rich without tasting too sweet.

Should I Drain the Corn Before Adding It?

No. Don’t drain the creamed corn—the liquid is part of what keeps the cornbread moist and flavorful. However, if you’re using canned whole kernel corn in a recipe, then yes—drain it so that you don’t make the batter too liquidy.

What Size Pan Should I Use?

This Jiffy cornbread with creamed corn recipe is made with 1 box of mix, so it’s perfect for an 8×8 pan. If you want to make a 9×13 cornbread, you’ll need to double the recipe, using a total of 2 boxes.

How Long to Bake Jiffy Cornbread?

Bake your cornbread at 400F, uncovered, for 35 minutes. I baked mine in a glass dish, so if you’re using a gray or black-colored dish that holds heat very well, the baking temperature might be shorter, so be sure to keep an eye on it.

How To Know When Jiffy Cornbread Is Done?

Your cornbread is done when the edges turn golden brown, the center springs back lightly when touched, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are fine). Avoid overbaking—it can dry out quickly once it’s fully set.

What to Do With Leftover Jiffy Cornbread?

Leftover Jiffy cornbread is perfect for cornbread dressing and breakfast casseroles, as well as for simply crumbling into a glass of milk.

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Jiffy Cornbread with Sour Cream – This easy recipe makes one of the best moist, flavorful, and tender versions of cornbread.

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

Taco Cornbread Casserole – Jiffy corn muffin mix forms the top of a casserole with seasoned ground beef, beans, and Rotel underneath.

Jiffy Cheesy Cornbread – Sharp cheddar mixed into the batter and sprinkled on top gives this cornbread great flavor and texture.

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