A delicious and easy recipe to make for your breakfast is this slow cooker Jiffy Cornbread, taking only 3.5 to 4 hours to make using Jiffy Corn Muffin Mix, sugar, eggs, cream-style corn, and milk.

To make Jiffy Cornbread in your slow cooker or crockpot, simply mix all the ingredients, pour them into a buttered cooker, and cook on high for about 2 1/2 to 3 1/2 hours until golden and firm.

I’d love to hear how this cornbread turns out for you! Please share your experiences and any personal twists you’ve tried in the comments below.

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Can I use a different brand of corn muffin mix in this recipe?

Yes, you can use any brand of corn muffin mix that you prefer or have available. Just ensure that it is similar in weight and type to Jiffy for consistent results. Some popular brands include Betty Crocker and Martha White.

Slow Cooker Jiffy Cornbread Ingredients

• 2 boxes Jiffy Corn Muffin Mix
• 2 tablespoons sugar (optional, for a sweeter taste)
• 2 eggs
• 1 can cream-style corn (about 14.75 oz) – alternatively, use half a can mixed with 4 tablespoons of melted butter
• 1/2 to 3/4 cup milk (adjust based on the consistency of your creamed corn)

How To Make Slow Cooker Jiffy Cornbread

1. Prepare the slow cooker for baking by thoroughly buttering the insert to ensure easy removal of the cornbread and to infuse it with a buttery flavor.
2. In a sizable mixing bowl, start by combining the Jiffy Corn Muffin Mix with the optional sugar, blending them together to cater to a sweeter taste preference.
3. Crack the eggs directly into the bowl containing the dry mix, adding a textural balance to the batter with their richness.
4. Pour the cream-style corn into the mixture, ensuring that it melds smoothly with the other ingredients, enhancing the moistness of the cornbread.
5. Gradually introduce the milk to the batter, starting with a half cup and adding more as needed, aiming for a creamy consistency without making the batter too runny.
6. Carefully spoon the final batter into the pre-buttered slow cooker insert, using the back of the spoon or a spatula to smooth the top evenly.
7. Cover the slow cooker securely with its lid and set it to cook on high, allowing the cornbread to bake for 2 1/2 to 3 1/2 hours, depending on your texture preference.
8. After cooking, turn off the slow cooker and let the cornbread stand uncovered for about 10 minutes to firm up, which facilitates easier slicing and serving directly from the pot.

What should I do if my cornbread is too dry?

If your cornbread turns out too dry, it may be due to overcooking. Next time, try checking the cornbread for doneness earlier and adjust the cooking time accordingly. Adding a bit more cream-style corn can also help keep the moisture.

Recipe Tips

• Butter the slow cooker well: To ensure your cornbread comes out easily without sticking, generously butter the inside of your slow cooker before adding the batter.
• Check for doneness with a toothpick: To make sure your cornbread is fully cooked, insert a toothpick into the center after the minimum cooking time. If it comes out clean, your cornbread is ready.
• Avoid overmixing the batter: When combining your ingredients, mix just until the dry ingredients are moistened. Overmixing can lead to a denser, tougher cornbread, which isn’t as enjoyable.
• Use fresh baking mix: For the best rise and flavor, make sure your Jiffy Corn Muffin Mix is not past its expiration date. Fresh ingredients can really elevate the taste of your cornbread.

Recipe Variations

• Add fresh jalapeños and cheddar: For a spicy kick and added texture, mix finely chopped fresh jalapeños and shredded cheddar cheese into the batter before cooking.
• Incorporate honey and vanilla for sweetness: If you prefer a sweeter cornbread, stir in a tablespoon of honey and a teaspoon of vanilla extract to the batter to enhance its flavor profile.
• Mix in cooked bacon and scallions: For a savory version, add chopped cooked bacon and finely sliced scallions to the batter. This combination offers a delightful crunch and oniony bite.
• Create a cornbread with herbs: Stir in dried or fresh herbs such as thyme, rosemary, or sage to the batter for an aromatic twist that complements many dishes.

What To Serve With Jiffy Cornbread

I love serving Jiffy Cornbread with a spicy jalapeño cheddar dip, a refreshing mango salsa, or a rich avocado cream sauce.

You can also serve it with smoked gouda cheese spread, tangy cranberry, or a hearty black bean salad.

How To Store Leftover Jiffy Cornbread

In The Fridge:

To keep your Jiffy Cornbread fresh in the fridge, I highly suggest wrapping it tightly in aluminum foil or plastic wrap. This method prevents it from drying out. If I were storing it, I would place it in an airtight container and consume it within 3 to 4 days for the best quality.

In The Freezer:

Jiffy Cornbread can be stored in the freezer, but I prefer to avoid this as it may alter the texture when reheated. If you must freeze it, wrap it securely in foil and then place it in a freezer bag. It can be kept for up to 3 months. Thaw in the refrigerator before reheating.

How To Reheat Leftover Jiffy Cornbread

To reheat your leftover Jiffy Cornbread, wrap it in aluminum foil and warm it in the oven at 350 degrees Fahrenheit for about 15-20 minutes. This method helps retain its moisture and texture.

If you’re in a hurry, you can also microwave slices for 20-30 seconds, but I prefer the oven for even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Beetroot Risotto
• Slow Cooker 2 Ingredient Pumpkin Scones
• Slow Cooker Rosemary Bread