Baked Jiffy Cornbread Recipe

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Baked Jiffy Cornbread

Jill Cooks


A new twist on an old favorite that everyone loves.

It can be made with French onion dip now, instead of regular sour cream.

You won't believe how delicious it is.

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3 eggs
8 oz. tub french onion dip
1/4 cup butter, softened
1 box jiffy cornbread mix
1/2 teaspoon salt
1/2 teaspoon pepper
15 oz. can corn, drained
14 oz. can cream-style corn


1In a bowl, beat eggs, dip, butter, Jiffy mix, salt and pepper until combined. Stir in both cans of corn.
2Pour into a greased 11x7x2 baking dish.
3Bake at 350 for 35-40 minutes or until edges are lightly browned and pull away from sides of dish.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #corn, #baked, #French-onion