How to Make the Best Sweet Corn Cake with Jiffy

Mexican corn cake, otherwise known as sweet corn cake, has been known to rely on Jiffy corn muffin mix. Among discerning cooks who’ve attempted to use other cornbread mixes, they’ve found only Jiffy works best.

corn bread

About Jiffy

Jiffy’s humble beginnings began with the Chelsea Milling Company in 1901. This family-owned business began as a flour mill by Harmon S. Holmes. At first, it produced flour for local communities before events revolving around the Great Depression saw the need to expand to families in need.

On one fine occasion, Mabel Holmes discovered the friend of her twin sons had unappealing biscuits in his lunch. This prompted the woman to develop a premade mix that would help the friend’s single father out. As a result, Jiffy became a side project that was turned into a business in 1930.

When the Great Depression ravaged America, Jiffy was able to expand beyond local markets. Between its quality level as a product and the business model to help struggling Americans through one of the nation’s most difficult eras, Jiffy became a valuable commodity.

Going into 2007, Jiffy entered the foodservice segment with new baking mix formulations sold under the CMC brand. As much as the company has grown, Jiffy remains in the hands of a family that’s kept the formula of putting people before profit as its primary business model.

This is why the quality level of CMC’s products is as good as they are and why they’re still in business even after ninety years.

Recipe #1: Buttermilk Sweet Corn Cake

This recipe treats the sweet corn cake as flapjacks in a frying pan. This makes a great alternative to traditional pancakes that can be served any time of day.

List of Ingredients

  • 1 package of Jiffy’s corn muffin mix
  • 1 tsp sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 tbsp butter
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup sweet corn


  • In a mixing bowl, whisk together the sugar and egg.
  • Mix the buttermilk and butter into the egg mixture.
  • Pour the liquid mixture into the corn muffin mix.
  • Stir together until just combined. Don’t overdo it.
  • Fold in the shredded cheddar cheese and sweet corn.
  • In a greased skillet, heat it up on the medium-high stove setting.
  • How large you want the pancakes to be in the skillet is up to you. Don’t flip them until bubbles begin to appear on the surface. Normally, this takes anywhere from a minute or two to do.
  • Once both sides are cooked according to personal preference, they’re ready to serve. This is great with maple syrup.

Cook’s Suggestion; For fluffier pancakes that cook with greater efficiency, melt a bit of butter between batches. This will also help the corn-based cakes to rise a bit faster.

Recipe #2: Crispy Cheesy Sweet Corn Cakes

These crispy sweet corn cakes became a party platter favorite for a celebration I had to cater to. The family wanted something out of the ordinary for breakfast and this is what I came up with after viewing something similar on a blog post shared by Simply Sassy Scrumptious. That site, however, didn’t use Jiffy’s corn muffin mix. I did try it their way but I knew the bride was a cornbread fan so I used it in place of the flour, salt, and baking powder ingredients the site’s recipe called for.

List of Ingredients

  • 1 cup sweet corn
  • 1 can cream-style corn
  • 2 eggs
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1 package of Jiffy’s corn muffin mix
  • 1/2 cup milk


  • In a large bowl, thoroughly combine the corn, eggs, cheddar cheese, smoked paprika, and salt.
  • Fully incorporate the corn muffin mix into the previously combined ingredients.
  • Slowly, stir in the milk until the batter reaches a smooth enough texture where it can drop off a spoon with ease. You don’t want it too thick but you also don’t want it too thin.
  • Heat up a frying pan or skillet, preferably using a bit of butter or olive oil.
  • Fry spoonfuls of the batter until bubbles appear on the top.
  • Flip the little cakes over and cook the other side. This should take about one or two minutes but check underneath before removing the cakes from the pan.
  • For less greasy cakes, be sure to place them on paper towels.

Cook’s Suggestion; These crispy sweet corn cakes work great with some salsa on the side. Some of the guests also dabbled with some sour cream and chives.

Recipe #3: Honey Maple Sweet Corn Cake

One of the variants of Jiffy’s corn muffin mix is honey-flavored. Mix it up with some maple syrup and you may have yourself a new household favorite. This was something that was done while working as a remotely located camp caterer. I was hired for six weeks to cook for about forty miners at a site located in Northern Alberta, Canada. I replaced the previous camp caterer after he was caught stealing from the site. When I arrived, there was a ridiculous amount of different mixes from Jiffy’s product line. The corn muffin mixes and honey corn muffin mixes were a lot and the admin team at the site actually thought about throwing it all out. I informed them I can work with all of it, no problem. One of the recipes I followed is what’s included here.

List of Ingredients

  • 1 package of Jiffy’s honey corn muffin mix
  • 1/3 cup milk
  • 1/8 cup sweet corn
  • 2 tbsp melted butter
  • 1 large egg
  • 2 tsp maple syrup
  • 2 tsp light brown sugar


  • Preheat the oven to 400 degrees Fahrenheit.
  • Lightly grease a casserole dish.
  • Mix together the muffin mix, milk, corn, melted butter, and egg. Don’t over-stir as all you want to do here is simply combine the ingredients.
  • Add the maple syrup and brown sugar, stirring just enough to combine the ingredients together. Don’t overdo it.
  • Pour the batter into the casserole dish.
  • Bake in the oven for about fifteen to eighteen minutes. Ideally, you want the cake to turn into a golden brown.

Cook’s Suggestion; This makes a great addition to a family breakfast. Sometimes, I’ll throw in about 1/4 cup’s worth of diced ham. It’s a great way to use some of it up instead of just making sandwiches out of them. While at the campsite, I sometimes did these up as breakfast muffins. They became popular to-go items as sometimes the crew members had to eat on the run.

Recipe #4: Jiffy’s Bibingka

This is a twist on the infamous Filipino corn-style dessert, Bibingka. The Cornbread Bibingka recipe used without Jiffy’s corn muffin mix was the inspiration behind changing it up to see how this would turn out. Some of the Filipino friends I have now keep Jiffy’s corn muffin mix boxes in their pantry. Sometimes, they’ll switch it up with the honey corn muffin version.

List of Ingredients

  • 1 package of Jiffy’s corn muffin mix
  • 2 eggs
  • 1/2 cup sugar
  • 1 tbsp melted butter
  • 1/2 can coconut milk
  • 1/2 can cream-style corn
  • Topping Ingredients
  • melted butter
  • granulated sugar


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease the bottom and sides of a casserole dish or baking pan.
  • Whisk together the eggs until gets fluffy.
  • Add the sugar and melted butter to the eggs and continue whisking until foamy.
  • Add the coconut milk to the foamy liquid and mix.
  • Incorporate the liquid mixture, as well as the creamed corn, into the corn muffin mix, stirring until all the ingredients are well combined.
  • Pour batter into the greased casserole dish.
  • Bake for about thirty to forty minutes. Ideally, you want the top to reach a nice brown color. To make sure it’s ready to come out, insert a toothpick in the middle. If it comes out dry, it’s ready. If not, give it more time.
  • Once baked, remove from the oven.
  • Spread the top with melted butter, then sprinkle with some sugar.
  • Put this back into the oven and bake for another ten minutes.

Cook’s Suggestion; Throwing some coconut flakes on top of this sweet corn cake with melted butter and sugar has been done from time to time. If you’re into a bit of toasted coconut flavor to jazz up this up, this works.

Recipe #5: Jiffy’s Street Corn Spoon Bread

Who else would know how to make one of the best sweet corn cakes with Jiffy than the very maker of the product itself? The Street Corn Spoon Bread comes straight from Jiffy’s site. The one shared here is the same but with a slight twist as we favored a cup of frozen sweet corn instead of the canned stuff. We also offer plain yogurt as an alternative to sour cream.

List of Ingredients

  • 1 package of Jiffy’s corn muffin mix
  • 1/2 cup melted butter
  • 1 cup sweet corn (we prefer frozen but Jiffy calls for the can)
  • 1 can cream-style corn
  • 1 cup sour cream (or plain yogurt)
  • 2 eggs, slightly beaten
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 cup cotija cheese crumbled
  • chopped cilantro for garnish


  • Preheat the oven to 375 degrees Fahrenheit.
  • Grease a two-quart casserole dish, preferably with corn oil.
  • Thoroughly mix together the muffin mix, corn, melted butter, sour cream, eggs, chili powder, smoked paprika, and cumin in a mixing bowl.
  • Pour batter into the greased casserole dish.
  • Evenly spread the cotija cheese on top of the batter.
  • Bake the cake for about thirty-five to forty-five minutes. Test the middle of the cake with a toothpick to make sure it comes out dry.
  • If desired, garnish the sweet corn cake with cilantro.
  • Upon serving, you can either separate the bread into individualized portions or straight out of the casserole dish as you each take your turn at the dinner table. I personally find this is a great item to serve with a hot bowl of chili.

Cook’s Suggestion; If you wish to include Spicy Creme as you enjoy your sweet cornbread, here is the tried and true recipe that will work great with it;

5. Spicy Creme Dip

List of Ingredients

  • 1/c cup sour cream (or plain yogurt)
  • 1/4 cup mayonnaise
  • 3 tbsp lime juice
  • 2 tsp chopped cilantro
  • 1/2 tsp chili powder


  • Thoroughly mix together the sour cream, mayonnaise, lime juice, chopped cilantro, and chili powder.
  • The combination between the corn cake recipe and the spicy creme dip is amazing. If you want even more kick to the equation, flick in a shot or two of the chili pepper flakes.

Recipe #6: Mexican Sweet Corn Cake

Straight from Mommy Musing, this incredibly easy and tasty corn cake recipe simply asks for three key ingredients. While its website calls for canned corn, the twist here is to go with either fresh or frozen.

List of Ingredients

  • 2 cups sweet cream corn (sweet corn works better than regular field corn)
  • 1 package of Jiffy’s corn muffin mix
  • 1 stick of melted butter


  • Preheat the oven to 425 degrees Fahrenheit.
  • Grease a small casserole dish or loaf pan, preferably with a bit of butter.
  • In a medium bowl, mix together the corn, Jiffy’s mix, and melted butter.
  • Pour the contents into the casserole dish or loaf pan.
  • Bake inside the preheated oven for about twenty-five minutes. Ideally, the top of the cake should become a golden brown color.

Cook’s Suggestion; If you also happen to have a thing for Mexican-style food items with more kick, go ahead and incorporate a diced jalapeno pepper into the mix. Together, they pack quite a tasty combo.

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