Southern Sweet Cornbread - Budget

Total Time
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

  • 1 (8 ounce) box Jiffy corn muffin mix
  • 14 cup milk
  • 1 egg
  • 0.5 (14 ounce) cansweet creamed corn (or 1 small can)
  • rosemary (optional)


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

This was exactly the taste and texture I was looking for. I added one half of a can of corn with the one half of a can of sweet corn. PERFECT!!!<br/>Thanks for posting!

Bellablue May 04, 2014

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!

Katlinn October 06, 2009

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.

clowneygirl April 21, 2009