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
From the bottom of my heart and stomach, i thank you for this recipe! I made it once before and again this past thanksgiving and my family loved it!
5 stars to you!
Hi, Roxy. That’s about the nicest compliment ever! You really can’t go wrong with this recipe. It’s hard to ruin it! Happy holidays!
That sounds yummy!! I always love putting some green chiles in mine, too! Thank you for sharing with us at the #HomeMattersParty
This cornbread recipe is the best! I hated cornbread until I tried this recipe it’s a must try! I’m making this again for thanksgiving 🙂
Thank you, Raquel! We love it, too but don’t eat it on Thanksgiving. We do love it with all kinds of soups, though!
im going to make this for Thanksgiving but wondering if it’s as good if I bake it ahead of time, since it will be cold when served?
Hi, Sara. You can always warm it up in the oven or microwave and serve the corn bread warm. We eat it leftover all the time. Some people will fry it in a cast iron skillet as well. Hope you have a great Thanksgiving!
This is my favorite boxed cornbread! I don’t know why food tastes so much better. I usually make cakes and cornbread from scratch, but I’m going to be honest here, you jt cant beat the flavor and texture from the boxed mixes! I like them better:)
Thanks, Dina. This is a universally loved recipe! I actually talked to the CEO of Jiffy and they have 90% of the market and rightly so. It’s a great product! Have a great Thanksgiving!
Truly the best cornbread I’ve ever made & such an easy recipe. I left mine in 2 minutes longer by mistake. It was still very moist and delicious. The corn is sweet enough, I wouldn’t add any sweetener.
Made this as muffins today for a meeting. Last week I made plain Jiffy muffins and was so disappointed at how dry they were. These were phenomenal! I only had about 2/3 cup of sour cream so I added a splash of half and half and a sprinkle of baking soda to account for the sour cream. The muffins are so creamy and moist! It made 15 muffins and I couldn’t be happier. My go-to recipe from now on!
Hi Marty, this is a great recipe. I have made this recipe in a 10″ cast iron pan and it’s wonderful. My question is, “can I use this recipe in cast iron corn stick pans, and how many do you think the recipe would make. Also, how much time to bake them.” Thank you.
Hi, Leticia. I don’t even know what I corn stick pan is! Is that like a mold of some sort? I really don’t know but you could google it. Let me know what you find out and if you cook it send me a picture! I have never made the cornbread in a cast iron skillet but I do want to try. Thanks so much for visiting the blog!
Love to try it,but can’t find recipe
Hi I’m going to try your recipe adaptation for Jiffy brand cornbread and am wondering could I use the recipe to make regular sized muffins and mini muffins? If so do you have suggested cook times for regular size muffins and the mini ones also?
thank you in advance for your reply!
(*_*)
Chelle
Two more things: I sent my husband to the store to pick up the creamed corn..he came back with a 14.75 oz can — not sure if that’s how they come, now. That,, however, didn’t take away from the moistness of the cornbread. TWO: Next time, I will OMIT the salt…it is a little salty for my taste buds. Just thought I’d update for anyone interested.
I just made this recipe. I love how simple and fool proof it is to make. This came out very moist and more of a saltier (not that it’s too salty) cornbread. changes I would make would be to make it a little fluffier…maybe use some baking powder?? Hubby (who is an extremely picky eater) tried a piece and said that it would be better if it were a little sweeter and fluffier, but said it would be good with meal. Overall, I give this recipe an A-! Thank you! Very easy to make! (I used Imperial margarine, and let the mixture sit for 10 minutes before adding to the oven). 35 minutes was perfect cooking time.
Thanks for letting me know how your corn bread turned out. I love when my readers experiment! Have a great day!
Making this tonight! Already got the ingredients. But I was wondering, could I use a little less sour cream? Maybe a 1/2 cup? And if I did, would I need to sub with milk? Thanks!
Hi, Charissa. If you read through the comments on this post you’ll some of the substitutions my readers have come up with! You can also substitute yogurt sour cream but I’m not really sure about substituting with milk. Let me know if you make it differently and how it turns out! Have a great day!
amazing and perfect!!! Thank you! I added sliced Hot jalapeños(from a jar) to 1/2 of the muffins, and they were great, too. Baked in cupcake trays for only 20 mins and in glass bread loaf pan for 25.
I just discovered this website and at the same time, the recipe for the Jiffy Cornbread with Creamed Corn. I was planning on making cornbread to go with the homemade vegetable soup to share both with my neighbor who is busy taking care of her ailing dad. I decided to try this recipe. I had everything I needed except the sour cream but DID have buttermilk so I substituted one cup of buttermilk. I just took it out of the over moments ago, sliced it up and divided it to take to my neighbor but before delivering it to her, I couldn’t wait to taste it. OMG!!! Where has this easy & delicious recipe been all my life???? I often use Jiffy, but had never tried your version using the creamed corn. It is delicious, moist and delightful!!!!! I could eat this for dessert with a little butter, especially right out of the oven! Oh, that reminds me, I did add 1 T of sugar also. This is going to be my new go to recipe for cornbread from now on. Thanks so much for sharing this and I’m so grateful I “stumbled” onto your website! I look forward to trying many more of your recipes and ideas. I LOVE shortcuts and new ways of using things to make life simpler! I think I’ve found my point of reference for such!!
I am what my husband calls baking challenged. I burn premade cookie dough. I can cook anything but baking is just not my thing, why I keep trying is a mystery. Perhaps because I’m stubborn and am determined to get the hang of it. I made this cornbread in a pan that has mini loaves sections so I had nine mini loaves. My husband said “did you buy these and heat them up?” lol. I had to show him the garbage with the eggs shells and empty Jiffy boxes to prove I made them. Oh yeah…..they were that good. Thank you for sharing this recipe. I wiil not, however, experiment and alter it like some have done since they were perfect the way the recipe is written and don’t want to mess withva good thing.
Hi, Connie. I absolutely love your comment! This recipe really is fail proof and that’s the best kind. Thanks for visiting my blog!
Best corn bread ever!! Thanks for the recipe.
You are very welcome, Jodie! It really is the best isn’t it? It’s always moist!
Hi! I found this recipe several months ago during a search for “moist” cornbread. Oh my goodness….best cornbread ever. I have made it several times and everyone always raves about it. In fact, I just ran to the store for the ingredients because it is New Year’s Day, and I am taking it to my parents for dinner. Oh….and I always add about a cup of cheddar cheese to the batter….ammmaaaaazzzzing!!!!
I’m glad you loved it as much as we do, Christina! Have a blessed day!
My husband likes spicy. Anyone ever put a can of chopped green chillies in this recipe?
Hi, Cherrie. I have had some readers tell me they added chiles or peppers and it was great! It’s added spice if you like it that way. Let me know if you enjoy it!
I’m not a baker, but this recipe is foolproof. Came out perfectly moist, dense and delicious.
I’m so glad you liked it Vi! You really can’t go wrong with this recipe and it’s the number one post on my blog!
Marty,
I made this recipe and it did not rise and therefore a bit heavier, I was disappointed, so what did I possibly do wrong…the only thing I had changed was I could only find a 14.5 oz can of cream corn instead of the size you recommended… Would that have done it? Other than that, it tasted good, but texture was off plus not light, and fairly flat due to not rising… Should it been all those things?
Hi, Regina. I’m not sure what went wrong with the recipe. It’s pretty forgiving and I don’t think the size of the canned corn would have made a difference. The recipe may not rise as much as a cornbread you’re used to. It’s not very tall but it’s always moist. It probably turned out fine but just wasn’t what you were expecting!
Delicious! I made these as mini-muffins…added 2 Splendas and some vanilla and baked at 375 for 20 minutes. Perfect for my child’s kindergarten class Thanksgiving luncheon!
Hi, Allison. I’m sure the corn bread was terrific as mini muffins. Makes me hungry right now! Thanks for visiting my blog!
I made this recipe last night and my kids loved it. My husband has been a bit of a critic though, he’s been farting all night! I don’t really mind since they smell just like the cornbread, MMMMM yummy.
Oh boy, you must be from the south. Only a “GRITS” gal (Girls Raised In The South) would admit to that one. Lol! Me too!
5 STARS!
I’m so glad you liked it, Dara! It’s our favorite cornbread of all time!
Oh yeah!!!! So yummy!!!!! Thank you so very much for this recipe!!!!
Thank you for this recipe I did not have sour cream but I did have full fay Greek yogurt and I put milk in it to thank you soo much boom fantastic! We are having it with pinto beans and fried chicken yum yum!
So glad you liked it, Carol! That’s a great idea to use the yogurt!
Hi, just wondering if I can use fat free sour cream instead of regular. Do you think it will change the texture?
I think it will be fine, Joyce. I use fat free whenever I can and have never noticed a difference. Enjoy!
I’m going to give this a try today. Stay tuned…
How did you like the corn bread, Brian?