Sweet Cornbread made with Jiffy corn muffin mix. This comes out so fluffy and moist and is perfect for serving with BBQ, chili, baked beans, mac and cheese and Tex Mex food!
Sweet Cornbread Recipe
Ok throw all your other cornbread recipes away, because this is it. This cornbread is moist, sweet and will melt in your mouth! This is more a Southwestern style Tex Mex cornbread recipe due to it’s sweetness. If you’ve ever had Chevy’s sweet corn, this tastes just like it! Serve it next to your favorite ground beef chili, slow cooker bbq ribs or collard greens (with bacon of course)!
Looking for a spicy kick for your cornbread? Try my Moist Jalapeno Cornbread!
How to Make Sweet Cornbread in the Oven
Mix all the ingredients together in a large mixing bowl. You can just use a spoon for this, no need to get out the electric hand mixer!
Pour into a 9×9 baking dish that’s been sprayed with nonstick spray.
Bake for around 45 minutes. Once removed from the oven, allow to sit for 15 minutes to fully set and cool down.
Slice into pieces and then serve. We always like a little butter spread on top!
Recipe Help
Do I need to use Jiffy corn muffin mix? No, you can use another brand of cornbread mix if you’d like.
Can I omit the eggs? Yes, you can! Just skip them.
Can I use canned cream of corn? You can, but I would reduce the sugar since the corn and corn muffin mix both already have sugar in it.
Can I use something instead of sugar? You can either skip the sugar completely, or use 2 tablespoons honey instead.
Can I bake this in my cast iron pan instead? Yes, you can.
Can I make this spicy? Sure, add 1 jalapeño pepper, finely chopped up.
Pin for later:
Easy Sweet Cornbread (made with Jiffy)
PrintIngredients
- 2 (8 ounce boxes) corn bread muffin mix
- 1/3 cup sugar
- 2/3 cup milk
- 2 eggs
- 1 (15 ounce can) corn, drained
Instructions
- Preheat oven to 350 degrees F. Spray a 9×9 baking dish with nonstick spray.
- In a large mixing bowl add corn bread muffin mix, sugar, milk and eggs and stir until well combined. Add in the corn and continue mixing.
- Pour corn bread mixture into the baking dish.
- Bake for 45-50 minutes, or until the center is fully baked (knife comes out clean). Remove from oven and allow to cool be for serving. We love a little butter on our cornbread when eating!
Darlene says
These are absolutely delicious. I used creamed corn instead of regular and I didn’t reduce the added sugar. I made 8 extra large muffins. I could have eaten them all! Great recipe!
Shelly Williams says
Soooo good!! I did use the JIFFY honey mix. Best cornbread I’ve ever had!! Will use this recipe from now on
Donna says
I was wondering if you cou add a can of creamed corn in place of the milk?
Haylee h. says
I’m also interested in knowing this. My husband is lactose intolerant.
Louise says
I made this in my ninja foodie flip oven. It turned out wonderful. Very moist and delicious. I will do it again soon
Pamela Reed says
So happy you liked it, thanks for stopping by Louise!