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 Marty! I am always searching for a moist, flavorful cornbread recipe and this was definitely it! I was wondering if it should be so dense? It was only about an inch or so thick after baking 35 minutes in an oven that is spot on. I admit I was looking for something closer to the density of a cake or muffin. Otherwise recipe is quick and easy and tasty. Thank you!
Hi, Heather. Yes, this recipe is fairly dense, not fluffy like a cake or muffin. So you made it correctly! It’s still our family’s favorite!
This recipe is so delicious. My sons love it. Thanks for sharing!
Glad you enjoyed it. It’s a keeper!
I have Celiac Disease, so I cannot use the Jiffy mixes anymore, since they contain gluten via wheat. However, Hodgson Mill has a GF cornbread mix available. I hadn’t tried their mix before, so I thought this would be a great time to do so. I simply replaced the Jiffy mix with the Hodgson Mill mix (this mix is a 12 oz box vs the 8.5 box of Jiffy). I used one box of mix, the ingredients as stated in your recipe, and added a large handful of shredded sharp cheddar cheese. The outcome was a moist, fluffy, cornbread with a souffle consistency. I paired it with a can of Great Northern beans and bacon bits.
I not only wanted to provide feedback on the recipe, but also demonstrate that gluten-free eaters can also enjoy this recipe with a few tweaks. In the near future, I’m tempted to try a scratch cornbread recipe with these ingredients. The lovely thing about cornbread is that it’s a very forgiving dish that lends itself well to experimentation and various additions for flavor or texture.
Hi, Pamela. Thanks so much for sharing. I’ve recently had to give up dairy, gluten, grains and sugar for health reasons so I’m excited to know what you substituted! This new way of eating has been overwhelming but God has a plan in everything! Thanks again!
This is a GREAT recipe. I was sort of expecting this to be like my corn casserole; but it was cakey like corn bread. Everyone raved about how moist it was. It is now my go-to cornbread recipe. YUMMY! Thanks for sharing!
Hi, Eva. I’m glad you enjoyed it. It is THE best cornbread, don’t you think? ❤️
Hi Marty,
I have been making your recipe for 5 years now and have moved all over the States and now in Germany. No matter where I go, when I make this cornbread everyone absolutely raves about it. I freeze left overs and they defrost great. Thanks for sharing!
Hi, Katherine. That’s the best recommendation ever! I love that you serve it everywhere you go. I agree it’s that good! Thanks so much for the compliment!
This is one of my all time favorite recipes!
Today I put in a small can of jalapeño, a bit of cheese, AND I substituted one of the Jiffy mixes for a Whole Wheat brand.
It was still amazing!
Glad you enjoyed it, Lisa! My husband would love the jalapeño!
Awesome recipe Thanks!! Best corn Bread ever
Glad you enjoyed it, Don!
Hi Marty! I’ve made this recipe several times now. It is so simple, so moist and so delicious!!! Often, I take a jalapeño pepper, remove the seeds, chop it up and stir it into the batter before baking. This cornbread is SO good that it is always gone in two days tops! Thanks so much for this favorite “go to” recipe!
Can I half the recipe? I only have one box of Jiffy on hand and a very small family (3 of us). Not sure how to half 3 eggs though…will 2 work?
Hi, Victoria. I’m not sure that I’ve ever made half the recipe but I think you’re probably ok using 2 eggs. It’ll probably just change the texture a little bit. Or after you beat the 2 eggs, don’t add quite all of it to the bowl. OR….you could make up an entire batch, split it into two small pans and give one away! People adore this recipe and you really can’t go wrong! Good luck!
I had a copy earlier and it called for 1/2 can of creamed corn. Full can or half can it is still 100% wunnerful
Hi, Jerry. Glad you enjoyed it!
If I make it a day ahead of time should it be refrigerated or can it sit out, covered?
Hi, there.You can definitely make the corn bread ahead of time and it does NOT need to be refrigerated. Enjoy!
I am 56 yrs old and I have tried many many different recipes I have never found one recipe I liked, I tried this recipe last night and I am total in love with this my honey is 63 and must say he was very pleased, he likes jalapeno and cheese in his corn bread so I made 2 separate, using same recipe I added jalapeno and 1 cup cheese to his Thank you for sharing. #trulycornbreadlovers#
Hi, Josephine! You and I are close to the same age and I’m so glad you finally found a recipe you enjoy! Makes life better doesn’t it? Have a great day!
Outstanding! I left out the salt and didn’t need to add anything to make the best cornbread I’ve ever had. I baked it in a 10″ cast iron pan using a tip I found elsewhere – put the skillet in the oven for a couple of minutes before pouring in the dough. It browned the bottom nicely. It took longer to cook because it was so thick, but it was sure worth the wait. THANKS!
Hi, Marcia. I’m so glad you enjoyed the recipe. Using the cast iron skillet has become one of my favorite ways to make the corn bread as well. Enjoy!
This recipe was great and delicious. I wanted to save some sour cream so I used 3/4 sour cream and 1/4 cup 2% milk. I also am a sweet corn bread lover so I added two tablespoons of sugar. I topped it with two tablespoons of honey mixed with two table spoons of butter as soon as it came out of the oven. Thank you so much for this recipe!
I searched all over for an easy corn bread recipe and based on the ratings & reviews I decided to give it a try. Needless to say, it was a huge hit and definitely a keeper!! I made the recipe exactly as instructed and it was so moist & delicious. Thank you!!
so I added 1/2 cup sour cream and 1/2 cup of cottage cheese. hearing some say they like a fluffier cornbread, I also added an extra egg. The salt I saved for the end and sprinkled it over the batter just before adding to oven. Wonderful!!
I had a recipe that called for 3 boxes of the Jiffy and all your similar ingredients. Do I need to increase the other ingredients if I use 3 boxes of Jiffy?
Hi, Diana. If you want to use my recipe then yes, you’ll need to increase the other ingredients in proportion to the extra box. Good luck!
I made these today and think maybe I’ll add a little sugar next time as others have suggested. I liked the texture much better but there wasn’t much flavor.
I have NEVER been a corn bread fan. This recipe is AMAZING! I put half in one pan, then add chipped pickled jalapeños to the rest in a second pan. I’ve got one child that doesn’t do spicy food. Lol.
Hi, Kami. Sorry for the late response but I’m glad you enjoyed the corn bread. I’m not really a big fan myself usually but this is the one recipe I fix over and over again. I love that you slide those jalapeños in one side of the pan! I’d just have to remember which end was spicy! Have a great day!
So I wanted a moist corn bread to go with the pulled pork sandwiches I was making one weekend and found this recipe with all the great reviews and it seemed so easy to make since I had most of the ingredients already. Let just say that everyone loved it so much that when my husband and I went to the grocery story that following weekend, he said that maybe I should get some extra Jiffy boxes and creamed corn in case I wanted to make it again…hint, hint. I’ll be making this for Thanksgiving this year, I’m sure it will be gone before the end of the night – thank you! P.S. Someone at work actually gave me the idea of adding some jalapenos to it for a spicy and sweet mix. Sounds like a good idea to me!
Hi, Laura. What a glowing recommendation for the corn bread! We always keep extra boxes on hand and in fact, just made a batch a couple of days ago. My new favorite way to make it is in the cast iron skillet. Happy Thanksgiving!
Now I have to make this to take to every party I go to, and it’s all your fault! Lol, just kidding! My family, friends and I all love this cornbread. I make it just as it is without changing a thing. If you’re reading this and you haven’t tried it – it really is that good.
Hi, Emma. What a wonderful compliment! I’m so glad your family and friends enjoy it as much as we do! It’s our go-to favorite especially to accompany soups during the fall and winter season. And yes, everyone should read the comments and see how my readers have adapted it for their own. It’s amazing!
Made these as muffins and they were not good. Will move on.
Hi could I make this in loaf pans? Do you think it would work out OK? Would temp and time be different
Hi, Nicole. I’ve actually never made the bread in a loaf pan. Have you scanned through the comments on this post? There are tons of tips and hints on making this bread. I would definitely start out with a shorter cooking time just to make sure, especially if you’re using a tin loaf pan. If you have glass that would probably be safer the first time around to keep from overcooking it. Let me know if you try it and how you like it!
I added shredded cheddar cheese and vanilla anda packet of sweet n low to mine tonight. Delicious!
I just tried your Jiffy cornbread recipe last night and it’s the best I’ve ever used! I added some chopped onions and mild chilies and topped it with shredded jack cheese — outstanding! Quick, easy, moist, and delicious. So glad I found your website!
I found this recipe last night when looking for a recipe using Jiffy packets I had already bought. It is simply amazing! I made it last night and took it for a potluck at work today. Thank you.
I am thinking how I can use your recipe as a base, and add drained canned Mexicorn. I am wondering also how some grated cheddar Colby might effect texture. Maybe adding another box of Jiffy? It looks mouth watering! Craving carbs!! Like it moist!!
After making this the first time I have been asked to make it for every occasion and party for the family! That is how much everyone loves this cornbread! Making it now for granddaughter’s college grad party! Thanks for the recipe!
Made this tonight to determine if it would be a good alternative to a purchased cornbread from a local BBQ joint that my family loves. It was super! I did make one small change and might make another. I added about 1 Tablespoon honey. It was a little creamier than I might prefer so may decrease it by one egg depending on the size eggs. It will work fantastic even if I change nothing. Thanks. And so easy.
Hi, Gail. I’m glad you enjoyed the cornbread and thanks for sharing the change you made. I love that my readers share all the ways they change the basic recipe. Merry Christmas!