Cream Cheese Jiffy Cornbread Recipes

CHEESY CORN BREAD IN A JIFFY

Steps:

• 1. Mix together to corn bread mix according to the directions on the box, which includes 1/3 cup milk of milk and egg. An additional egg is added to make this a more denser bread. Just mix the ingredients for a minute by hand. It will appear lumpy.
• 2. Add the corn and cheese, just stiring until coated and evenly distributed. The corn can come straight by the freezer, it doesn't need to be thawed first. I keep a bag on standby at all times.
• 3. Pour into a greased 8x8 square pan or 8x10 oblong corning-wear dish. Maybe you prefer cast iron. Whatever you prefer. Grease with butter, oil or olive oil. Or muffins if u prefer. Cook acc to directions on box. 400 degree oven for about 20 min. Stick a toothpick in to test when done. Remove and immediately cover with tin foil. Let sit for about 10 min. This makes it even more moist. Don't skip this part.

CREAM CHEESE JIFFY CORNBREAD

Steps:

• 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.

THE BEST JIFFY CORNBREAD

Steps:

• Mix cornbread as directed on package.
• Add in corn and cheese.
• *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
• .
• Recommend using a 9x13 if you want it done in 20 minutes
• Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 425°.
• Sauté onion in butter, set aside.
• Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
• Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
• Bake for 25-30 minutes until light brown.