Shortcut Moist & Cheesy Cornbread

Shortcut Moist & Cheesy Cornbread

Cornbread is a staple in a lot of homes, especially here in the South.  Just like my Mama’s buttermilk biscuits, it goes with almost any meal – but I have to admit, my absolute favorite thing to eat it with is a big ol’ pot of beans (or bean soup!).  Yep, cornbread & a bowl of beans is some good eating ’round here.  I grew up on it, and I even got my city born & bred husband in love with the dish too.

I love to eat my cornbread plain – but sometimes often enjoy a dab of butter on a hot slice.  Or, if I’m feeling particularly spicy – a few swigs of hot pepper vinegar sure does make my taste buds happy.

slice of Shortcut Moist & Cheesy Cornbread

I make cornbread a lot to go with different meals, and sometimes I make it completely from scratch – but I also have a shortcut method that rivals any ‘completely from scratch’ cornbread you can find.  Even my Daddy, who doesn’t give cornbread compliments much, took one bit of it & said, ‘That’s some good cornbread, Crystal’.  The look on my Mama’s face was priceless 😉

I make the shortcut version more than I make any other – it’s just that good.  And, I always keep a can of Del Monte creamed corn in my pantry for this purpose.  That can of cream corn is not only the ‘secret ingredient’ to the moistness of this cornbread recipe, but also the trick behind how it packs so much fresh corn flavor.  Plus, it makes it taste like you spent hours creating the flavors when you actually whipped it together in no time.  This is one thing that the word ‘corny’ is actually a good thing!

Here’s everything you need:

Shortcut Moist & Cheesy Cornbread ingredients - jiffy corn muffin mix, cream corn, eggs, shredded cheese, and milk


In a large bowl, mix together 2 boxes of Jiffy corn muffin mix, a 14.75oz can of Del Monte cream style corn, 2/3 cup milk, 2 eggs, & 2 cups of shredded cheese.  Mix it together well.

Shortcut Moist & Cheesy Cornbread batter


Shortcut Moist & Cheesy Cornbread batter


Pour it into a greased 2 quart baking dish.  I actually prefer to use a cast iron…. first I grease it well with Crisco, & then pop it into the oven while it preheats…. then pour the batter carefully into the hot skillet once the oven is heated though. Heat the oven to 400 degrees.

Bake in the preheated oven for 30-35 minutes.  Let cool for 5 minutes before slicing.

Shortcut Moist & Cheesy Cornbread in a cast iron skillet


Serve all by itself, or with a dab of butter on top.  It’s delicious either way! 🙂

Shortcut Moist & Cheesy Cornbread in a cast iron skillet with a pat of butter

Printable recipe after the video tutorial of this recipe!

Shortcut Moist & Cheesy Cornbread

This my FAVORITE way to prepare cornbread!
Cook Time 35 minutes


  • 2 boxes Jiffy corn muffin mix 8.5oz each
  • 1 14.75 oz can Del Monte cream style corn
  • cup milk
  • 2 eggs
  • 2 cups shredded cheddar cheese or mexi-blend cheese


  • Preheat oven to 400 degrees.
  • Mix together all the ingredients in a large bowl until well combined. Pour into a 2 quart baking dish. Bake for 30-35 minutes. Cool for 5 minutes before slicing.
Shortcut Moist and Cheesy Cornbread |