Jiffy Cornbread with Creamed Corn Recipe
This post may contain affiliate links which won't change your price but will share some commission. Read more here.This classic Jiffy Cornbread recipe adds creamed corn as the secret ingredient, making it one of the most tender and moist versions you’ll find.
Everyone loves this delicious cornbread recipe because it tastes amazing and is easy to make – one bowl and only six ingredients make up the batter! Starting with a boxed cornbread mix, it can be made in a baking dish, cast iron skillet or even as muffins.
This is the perfect recipe to serve for family holiday dinners, church potluck or as a side dish to your favorite soup. (If you also like adventure you’re sure to find a new recipe in these 30+ Cornbread Recipes!)
I wish I could take credit for this Jiffy Cornbread being an original recipe but I’m sure I got it out of an old cookbook somewhere.
Ingredients
Jiffy corn muffin mix
Sour cream
Eggs beaten
Melted butter or margarine
Salt
Canned creamed corn, undrained
See the recipe card for quantities.
This combination of ingredients makes the moistest cornbread you will ever eat. I’m a southern gal and I can’t stand dry and crumbly corn bread!
Instructions
- Grease a 9×13 baking dish or a 9″ or 10″ cast iron skillet. (Can use Crisco, butter or even oil.)
2. Combine together the Jiffy corn muffin mix, sour cream, eggs, melted butter or margarine, salt and creamed corn in a large mixing bowl stirring together with a whisk or wooden spoon.
3. Pour all ingredients into the prepared baking dish or pan.
4. Bake at 375 degrees F for 35 minutes or until lightly brown.
Cook’s note: This recipe is a bit sweeter than most, but the sour cream helps tone down the sweetness.
When I tell you this is the best, moistest cornbread recipe, I’m not exaggerating! I really hate to brag but this is the best Jiffy cornbread recipe! People rave about it (as you can see in the 380+ comments!)
Equipment You’ll Need
Equipment can have a big impact on how a recipe turns out. Stone backward takes longer to heat up than metal pans, and also retain heat for longer. This could make the recipe more watery, or burnt on the outsides.
I believe in using what I have but I ALWAYS check the recipe before the timer goes off, especially if it’s the first time I’m trying it.
(Don’t know what a cornstick pan is? I didn’t either but they’re the cutest!)
Testimonials
What readers say:
“I never was a fan of cornbread or creamed corn. But your cornbread is. the. best! Hands down.”
Esther, Reader
“I’ve been searching for a moist, cake-like cornbread for awhile, and found it! This is it!! My husband is southern, and he enthusiastically approved. He said “I could eat this all day every day”, ha! I’m not a fan of the crumbly type ones, or overly sweet ones. These are perfect, and the creamed corn adds a great texture to each bite! Thanks for sharing! This is being printed to join my recipe binder.”
SARA, READER
What can you add to Jiffy cornbread mix to make it even more delicious?
Don’t have a certain ingredient? This recipe is really forgiving and adaptable.
- Substitute plain Greek yogurt in place of the sour cream.
- Use bacon grease to grease the pan and add chopped jalapeños.
- Add 1 small package of vanilla instant pudding mix and substitute nutmeg for the salt
- Add black pepper and a little bit of parsley for color. Can also add a half can more of corn.
- Substitute for sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend together.
- Add two tablespoons of milk, half a teaspoon of vanilla and half a teaspoon of cayenne.
- No sour cream? Improvised with 2/3 cup milk and 1/3 cup mayonnaise.
- Spread honey butter or tablespoons of honey over the top while it’s warm. So delish!
Variations
- You can make this recipe in a 10 or 12 inch cast iron skillet. Make sure and grease the skillet well and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown.
- This recipe makes excellent muffins. Grease your muffin pan or even use baking cups. Bake at 375 degrees for 20 minutes or until top is light brown.
- Add cheese and a can of regular corn to make this delicious Jiffy Corn Casserole with Cheese.
- Try dusting it with Baker’s sugar instead of flour which gives sweet baked goods a sweet , almost crispy crust-like, coating.
- Mix in shredded cheddar cheese and a 4 ounce can of diced peppers.
FAQs about Jiffy Cornbread
What is cornbread made of?
Always a treat with chili and the perfect addition to a Super Bowl party, cornbread is a staple you’ll want to devour when done well!
If you’re starting from scratch, cornbread contains ingredients such as corn meal, milk, eggs and butter. My recipe is different so definitely check it out because it’s delish!
What are some other names for cornbread?
Johnnycakes, fry breads, hushpuppies, arepas and even tortillas qualify as types of cornbread. Who knew there were so many names for such a basic bread?
Where did cornbread originate?
As The Stanford Daily tells us: What we know today as Southern cornbread began as a necessity in the early 18th century. Growing wheat was very difficult in the colonial South at the time, so wheat flour was a luxury enjoyed only by rich landowners.
In contrast, corn was a sturdier grain that had been used centuries earlier by the Aztecs and Mayans, who ground the kernels into a thick meal before pressing the mixture into tortillas. Poorer colonists imitated this process and created a simple mixture of cornmeal and water that was baked over a hearth and eaten plain or — if they could afford it — with beans.
Is there such a thing as “southern” cornbread?
As a true southerner I can tell you there definitely is! The southern type tends to be more savory than sweet and is made mostly with cornmeal. Bacon grease adds flavor and the recipe is often baked in a cast iron skillet. The southern type tends to be more crumbly.
Northern cornbread is usually more cake like and a bit sweeter. I think this recipe is the perfect combination of a sweet cornbread and moist goodness for the sweet cornbread lover!
How do you keep cornbread from being crumbly?
My personal recipe for cornbread begins with a Jiffy brand corn muffin mix and adds creamed corn and sour cream. The 300+ comments on this recipe testify to the moisture and how delicious it is!
30+ Cornbread Recipes (Classic to Gourmet)
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Jiffy Cornbread with Creamed Corn Printable Recipe & Video
Ingredients
- 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 undrained
Instructions
- Mix all ingredients together and pour into greased 9×13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.
Video
Notes
Hi! How would I adapt this recipe if I want to bake it in a half sheet? My husband and I do an outreach and I need to make 2 half sheets of cornbread. Thank you so much! By the way I have made this before and it’s such a delicious recipe.
Can I make this today for pot luck tomorrow? If so, how do you reheat it without it getting dry?
Hi, Ann. You can definitely make it ahead of time. You can refrigerate covered and that helps keep the moisture in. If I’m warming single pieces I’ll sprinkle some water on it and wrap in a paper towel. This helps as well!
I’ve made this cornbread many times. I always follow the exact recipe and it turns out perfect every single time. Thank you for sharing.
I’m so glad you enjoy it. It’s definitely a family favorite!
We have been using this recipe for a few years now and it’s our absolute favorite. I tried a new recipe once for kicks and giggles and my husband told me to never do that again hahaha! I HIGHLY recommend this recipe, I even give this recipe away as a recipe trade at showers or things of the such!
Hi, Katie. Your comment just made me laugh! Once you make this recipe there’s no going back!
Your recipe calls for a 16 oz. can creamed corn but I can only find 14.75 oz cans. Do I need to open a second can for an additional 1.25 oz?
Hi, Mary. No you don’t! One can is fine. The companies have changed the sizes on us. Hope you enjoy it!
Can you add shredded cheddar cheese in this? Or do you think it would make it to dense?
Hi, Peggy. I think you could probably add the cheese but it might not be as light and fluffy. Let me know if you try it!
I tried this recipe yesterday, it’s amazing.
Glad you enjoyed it, Tony. It’s a family favorite!
Love it always- however I’m out of jiffy- or the grocery was rather and gonna try it with the bag of cornmeal mix I have – guessing 2 cups – has anyone else tried this?
Hi, Missy. I haven’t tried it but definitely come back and share if it works!
Can I make this the day before
You can certainly make and bake the day before. Some people like to refrigerate it but I’m find leaving it covered on the counter. Enjoy!
I have made this a number of times now and wanted to share. Have made with a drained 4oz can of green chilis and without. Recipe as directed with additional 2 tsp sugar and 1 heaping tbs honey. Also added 1/2 tsp baking powder second time. Gave it a bit more rise. Going to try a whole tsp next time for science.
I found it to be dense (no surprise and expected because it is supposed to be that way) as the recipe is listed. It is very good that way, but wanted about 1/2 inch more fluff. It’s still a stout cornbread either way. The taste is amazing.
Make this as-is, or however you like. It is pretty flexible as long as you don’t go crazy adding too much. I am interested in the mention of adding bacon. This intrigues me. Maybe next time…
5 stars for quick and easy and amazingly delicious.
Thanks so much for all the love! It excites me to see how folks add their own twist on a family favorite! Thanks for sharing!
I absolutely love this recipe! So good!! For anyone who is egg-free, we tried this recipe a few times using aquafaba (canned chickpea liquid) in place of the eggs (3 TBSP per 1 whole egg, so a a total of 9 TBSP for this recipe), and it worked out pretty well! I would say the end result is more dense than the original version, but the taste and texture is 100% still there! I recommend whisking the aquafaba a bit before incorporating. We also use the vegetarian Jiffy mix and it’s still delicious!
Hi, Jillian. Thanks so much for sharing how you adapted this recipe! Holiday blessings to you!
Did you preheat the cast iron skillet?
Hi, Terry. I do NOT preheat the skillet but I’m sure it wouldn’t hurt and would probably take a little bit off the cooking time. Let me know if you try it!
Made this with dinner tonight and it was perfect!! Firm but moist! (sorry for this word I know some people don’t like it haha)
Added to my list of favorite!!:)
So glad you enjoyed it, Emily!
One star for not having a jump to recipe link, no one wants to read all that crap
Hey Brian! This is a beloved recipe that I have made countless times for my family and have shared over the years after finding Marty’s Musings. It costs nothing to be kind. If reading or scrolling is too much work for you, you don’t deserve the recipe. Have the day you deserve, sir.
Brian is right. if i printed this page i would be 102 full pages. it is not about scrolling, it is about FINDING where the recipe IS…what page. on an ipad or phone it would be 100’s of scrolls. We all, with some humility, need feedback and should respect it and be gracious and thankful…ah but then we can be small and arrogant, instead…can’t we!
I’m going to send you a private message with instructions that show the JUMP TO RECIPE is clearly at the top of the post. Click it and the recipe is right in front of you. Every single recipe on my site has this same feature.
I’ve made this before and it’s amazing! Seriously in love with this recipe. Thank you! I just don’t remember if I used salted or unsalted butter. Which one is it?
Hi. I was given this recipe to make for a large group of people – 40. How many does one batch make? If put into muffin tins? Thank you.
Hi, Andrea. Sorry for the late response. If you use muffin tins (or even mini muffin tins) you could probably stretch it. The recipe makes a 9×13 pan but you can also double it. Hope this is helpful!
How many muffins would this recipe yield?
At what temperature and for how long would you recommend for muffins? This has already been my favorite cornbread recipe for years. I make it with my chili.
Our family love cornstick and we eat it with honey. So very very yummy.
My whole family loves this corn bread. Very moist & buttery. The pic does not do it justice, it’s full of corn & as high as the 9×13 pan
I myself, double the recipe, add sugar, a heaping tablespoon per box, and add one more egg. Three eggs total instead of two. Bake in a cast iron skillet, and lather with butter right out of the oven. Yum!
Thanks for sharing your tips, Tena. This is a well loved recipe!
What size cast iron skillet? Also, I’ve made a half recipe several times (it is so good) in an 8×8 glass pan, but I’m still struggling with temp and timing. So far, every time it as been underdone.
Hi, Deeanne. I believe I use a 10 inch cast iron skillet. Hope this helps!
Ditto! I cut the recipe in half, using one egg, baked in an 8” square glass baker and it did not bake completely through in 45 mins. Flavor, even with added minced green onion and jalapeño, was meh. Still searching for a moist and tasty cornbread.
I made this tonight in my cast iron skillet to go along with a beef & bean Mexican casserole and honestly, the cornbread was better than the casserole! So moist, not overly sweet & nice & buttery – you don’t need to put butter on this. I’ve tried a lot of cornbread recipes over the years & haven’t made the same one twice because I never found one good enough, until now. This is the best cornbread I’ve ever made & the only one I’ll ever make again.
Hi, Deb. I love using a cast iron skillet as well. I’m so glad you love this recipe as much as we do!
Your are so right, I love it too
Oh my goodness! I was just looking for a recipe to use up some jiffy mix, creamed, and canned corn and came across this and saw that picture of the three of you! It totally made me smile and warmed my heart. I could just sit and stare at it! There is just something about that picture that is absolutely PRECIOUS and priceless!!!!
Looking forward to making this in a couple of hours, too, by-the-way!
Blessings!
Hi! How sweet about our photograph. It’s one of my favorites as well. Hope the recipe turned out well for you!
It’s on the oven right now cant wait to try this. It will go with my bean soup that is simmering now also. Cant wait for dinner tonight .
Oh Marty! After all this time I’ve been following you I’m just now trying this amazing cornbread recipe. IT IS DELICIOUS! Although I got a little sidetracked and let it cook longer than I’d hoped, it didn’t change the delicious taste one bit! Thank you for sharing.❤
I can’t believe you’ve never made this, Wendy! It’s definitely simple AND delicious!
Can I add a lil sugar I see other recipes it called for 1/2 tbs of sugar
Hi, Anna. You can add a little sugar but this recipe already tastes sweeter than normal corn bread. Enjoy!