Jiffy Corn Bread with Creamed Corn

Jiffy Corn Bread with Creamed Corn from Marty's Musings

I have never been much of a corn bread gal. Usually too dry for me.

This recipe, however, hooked me and has become my favorite!

Jiffy Corn Bread with Creamed Corn from Marty's Musings

I love to teach my kids how to bake at an early age so they can be helpful in the kitchen and aren’t afraid to cook when they’re on their own.

The selling point for this recipe? It is so very easy.

I love to serve it with my slow cooker favorite Taco Soup

Slow Cooker Taco Soup from Marty's Musings

 or my family recipe Chicken Noodle Soup

Mama's Slow Cooker Chicken Noodle Soup 

or even White Chicken Chili.


Your family will thank you. ~smile~

4.8 from 5 reviews

Jiffy Corn Bread with Creamed Corn
Recipe type: Bread
Easy to make, extremely moist corn bread recipe with Jiffy Mix.
  • 2 boxes Jiffy corn muffin mix
  • 1 cup sour cream
  • 3 eggs, beaten
  • ½ cup melted butter or margarine
  • 1 tsp. salt
  • 16 oz. can creamed corn
  1. Mix all ingredients together and pour into greased 9×13 baking dish.
  2. Bake at 375 degrees for 35 minutes or until lightly brown.


Jiffy Corn Bread with Creamed Corn from Marty's MusingsJiffy Corn Bread with creamed corn

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  1. I made a new cornbread recipe this week that called for creamed corn. I didn’t have any on hand, so I just threw a can of regular corn into my blender . . . and out came creamed corn. Worked great!

    :) :) :)

    • Haha, Laurel! I love that you put your regular canned corn in the blender to get creamed corn! I probably would have just thrown it in anyway!

      I’m so glad you got to meet your new grandson this week. What a full house you’re going to have again with all those grandbabies!


  2. Thanks so much for this recipe Marty! I used it to make little mini-muffins for a party, and it was a hit! I thought of you when a friend mentioned that she hates cornbread, but couldn’t stop eating the muffins. Definitely printing this recipe and adding it to my recipe binder. Peace and Blessings to you!

  3. Wow absolutely amazing… Best cornbread I’ve ever had. Can’t stop eating it!

  4. How long do you bake the mini muffins???

    • Hi, Maxine, I’m not totally sure of the time for mini muffins but I would probably start at 10-12 minutes and go from there. Regular muffins may be a bit more. Good luck!

  5. Peggyb1946 says:

    Marty, thank you for posting this. Jiffy corn bread is almost the same as my scratch cornbread, but I didn’t have a recipe for cornbread with creamed corn. Thanks to you, it will grace my Christmas table this year . Much appreciated. Happy holidays.

  6. I used Glory Foods seasoned creamed corn and plain Greek yogurt instead of sour cream…super!!!!

  7. Have been looking for a recipe like this for a while. Can’t wait to try it! Just curious, how vital is the sour cream to the recipe?

    • Hi, Danielle. I had a reader who substituted yogurt for the sour cream and she said it was great! I think it’s probably important to have something with the texture of sour cream, but if you’re looking for lower calorie the yogurt would do fine. Have a great day!

  8. leslie Bess says:

    This is also called corn souffle and is served as a side dish. I made it for Thanksgiving dinner and Christmas Dinner this year. Its also called funeral corn because people make it a lot for friends and neighbors after funerals in the south. It is a quick, good dish.

    • Hi, Leslie. I didn’t know all the things you shared about the recipe, and I’m from the south but I didn’t know that about funerals and this dish! I learned something new! Thanks for sharing.

  9. My wife and I love this recipe. We make a pan every week. Our only change is adding 2 tablespoons of splenda and a 1/2 teaspoon of vanilla.

  10. How many calories per piece?

  11. Angela Stacey says:

    Muy Bien! Gracias Marty!

  12. I made some jumbo muffins with this recipe, I substituted the sour cream with greek yogurt. This is the best cornbread ever ! It tasted great along with my turkey chilli…my family enjoyed eating this deliscious and moist cornbread. Definately a keeper ! Thank you soooo much for sharing this amazing recipe!

    • You’re the second person who has told me they substituted greek yogurt for the sour cream and loved it! That’s good to know! It is my favorite cornbread recipe because it’s so moist. Thanks for commenting!

  13. Maria Maldonado says:

    I’ve made this recipe at least a dozen times it comes out amazing cornbread is always made in a double batch so there’s enough for the meal

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