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
I just made this today, to go along with our chili. And man oh day, was it ever wonderful!!!! This is my new go to corn bread recipe. Thanks for a great recipe.
Hi, Mary Ann. I’m so glad you enjoyed it! It’s so simple, isn’t it?
I added blueberries to the mixture and it turned out so great!
Hi, Melissa. That’s a new on me. Sounds amazing!
Didn’t even try the recipe since there were too many ads to let your website load. I can hardly get through this without something popping up in front of me. I wonder how many future recipes will be missed because of the ads….. too bad. There are too many recipe sites out there to fool with yours
I came looking for the recipe a second time! Delicious and easy. I ha e stick to your recipe. It if I was a more confident backer I could see myself doing lots of variations.
Hi, Elisabeth. So glad you found this recipe! If you look in the comments, my readers have left so many variations for this recipe. Enjoy!
I just made this recipe cutting it in half. It didn’t rise and is still so moist that it’s like it’s not cooked through. I baked it for 30 minutes and it was brown around the edges and golden brown on top. I put it back io for another 10 minutes and it’s still not like cornbread and certainly not like your photos. I used an 8×8 pan. Any ideas as to why mine didn’t work?
Hi, Judy. I’m not sure how you halved 3 eggs but I would probably err on the side of 2 if I was going to half it. I also would try cooking it a little longer. Not sure what happened because I’ve never had the recipe turn out like this. If you didn’t want the whole recipe you could make it in 2 8×8 pans and freeze one or give it away. That way all the ingredients would be used. Hope this helps!
Tank you MawMaw. The best corn bread ever. Made mine in a cast iron skillet. Took about 47 minutes at 375. AWSOME.
Thanks so much, Eric! I love making it in a cast iron skillet!
I made this today for our New Years dinner today. I used my cast iron skillet and it came out beautifully. My guests loved it and so did my hubby – I thought I’d have a lot left over but we ended up with one piece left after some of our guests wrapped up some to take home. This is soooo much better than just making Jiffy muffins from the mix. I always use Jiffy – why make it from scratch when this is so good. I rarely use premade mixes and things like that but for cornbread I only use jiffy – and your recipe is a keper! Thanks!
Thanks so much for sharing! I definitely agree with using Jiffy and I don’t use mixes for anything, either. So glad it was delicious!
I only have one box of the Jiffy mix can I half the recipe? Of course using a smaller pan like a brownie pan?
I a wondering the same, anyone try cutting the recipe in half?
Hi, Leah. You could always make two recipes in square pans rather than the large one. The other things is just try and split the ingredients in half and use two eggs instead of three. I don’t think that would hurt anything. Hope this helps!
Will a double recipe fit into a 9 by 13 pan? My larger one broke. Everyone loves when I make this corn casserole because for some reason I’m the only one who makes it moist!!!
Hi, Barbara-Ann. I really don’t know the answer to your question. I think it might fit because the cornbread isn’t terribly tall, but I would prefer using a 10×13 if you had one, just to be on the safe side. Hope this helps!
Will it be okay if I use whole kernel sweet corn? I thought it was creamed corn and was super excited to make but I’m worried it would be the same???
Hi, Alaina. I think it would be fine to try. I would just drain most of the liquid out before using. Please let me know how this turns out. My readers love this recipe!
Marty, my family and I loved this cornbread! I ended up draining the corn and pureed about half of it with a bit of milk then blended the other half of corn so it would be a little chunky and lastly added it all together to the batter. 🙂 It was delicious!
Hi, Alaina. Thanks for getting back to me with your updates! I know my readers will appreciate it. Happy Thanksgiving!
Have made this multiple times, and it’s my go to for friendsgivings and always receives rave reviews. I have even topped it with sliced jalapeños and it’s amazing! Thank you so much for sharing, not making cornbread any other way!
Thanks so much for telling me how much you love this recipe. You’re certainly not alone! Enjoy!
Delicious! Found this recipe as I only had cream corn and my go-to recipe includes 1 can of whole kernel in addition to 1 cream corn. Followed recipe to a T. Everyone LOVED it! Thank you!
Hi, Susan. I’m so glad everyone loved this recipe! It’s really hard to mess it up and I love that it’s so moist! Thanks for sharing!
Hello! Any suggestions to make this dairy free?
Hi there. The two things I would try is ghee instead of butter and coconut milk instead of sour cream. I haven’t tried it myself so if you do this, I’d love if you’d tell me your results!
I cut a sweet onion Half inch thick and single layered the whole bottom of my iron skillet and cooked them in butter and olive oil. About 5 minutes to ten minutes. Got the skillet good and hot before pouring the batter in. Baked it the same time and it is beautiful and taste incredible. I also cut the recipe in half and cooked in a 5 inch iron skillet. incredible
Hi, Margaret. This sounds absolutely delicious! Thanks so much for sharing it with my readers!
This sounds really good!
Thank you! It’s a huge hit for my readers……and family!
Sooo moist and good! Try with tiny can of diced green chilies, not much heat but a zip every other mouthful. I have always used sour cream or yogurt in cooking instead of milk and it really makes more moist cookies. I’ll try it with this cornbread recipe next time.
Hi, Cathy! Lots of readers like those diced green chilies! I actually haven’t tried up but my husband would love it I know!
Sound so yummy…can these be made as muffins, or are they too creamy?
Hi, Lucia. You can certainly make the Jiffy corn bread as muffins! It might have the length of cooking time on the box but if it’s doesn’t I would say check them at 20 minutes and go from there. Hope this helps!
Fantastic recipe. I have made it at least 20 times. The only change/addition is adding shredded cheddar cheese and a 4 ounce can of diced peppers. Matter of fact, I just made it an hour ago and the family can’t wait to tear into it.
That sounds so yummy, Robert! I’ve tried the cheese but I need to try the peppers as well. My husband would love that addition!
I didn’t have any sour cream on hand so I improvised with 2/3C milk and 1/3 cup mayonnaise. So moist and delicious! WInner! Winner! Ham and beans with cornbread for dinner!
Hi, Julie. So glad those substitutions worked for you. Thanks for sharing with me!
Do the leftovers need to be stored in the refrigerator? Or room temperature? Thanks!
Hi, there. You do NOT need to refrigerate the cornbread! Good question, though!
This corn bread is delicious! I’m 65 years old and have been looking for a tasty, moist cornbread recipe for years and I finally found it. Thank you so much for sharing it!
I hear ya CJ…I’m 70 and L O V E cornbread but never found a tastier or easier recipe than this one!!
Thank you, Victoria. It’s a family favorite for us as well!
Hi Marty. If I can’t find Jiffy corn muffin mix where I live, what can I use as a substitute.? What is the weight of the muffin mix per box?
Hi, Judy. You can actually order the mix on Amazon and there’s a link in the post. The box is 8.5 oz. I guess you could always try another mix but I’m not sure it would taste as good! You could also look at Walmart or Target and see if they have it for online ordering. Hope this helps!
This is absolutely the BEST cornbread ever! I’ve made it several times since it’s a huge craving of mine during this pregnancy. The only addition I have made so far is adding cheese before baking and more while I’m eating a slice.
Hi, there! Thanks so much for the glowing review! I’ll bet cheese on top is ah-mazing! Have a blessed day!
Made this using 1 box Jiffy corn bread mix and 1 box Jiffy cake mix. Delicious!
Hi, Pat. That sounds amazing! I didn’t even know Jiffy made a cake mix!
Hi!
Can I fit this entire recipe into one standard cast iron skillet? Thank you!
Hi, Heather. You can definitely fit this is a 12″ size cast iron skillet. We love the recipe cooked this way! Good luck!
Can you use a 10” cast iron skillet
Hi, there. A 10″ skillet is perfect. That’s the size I use. Enjoy!
Can I mix the creamed corn with some drained green chillies? Can I add a little cheddar cheese to it
Hi, Tracey. Absolutely! If you read through the comments you’ll find ways other readers have adapted this recipe. Enjoy!
We all LOVE this recipe!
I add Turbinado (cane) Sugar to the top before I bake it…delicious!
So glad you love it, Pamela! I’ve never thought of adding sugar to the top. Sounds amazing!
Great recipe….just kicked it up a notch with the addition of chopped jalapeno, at least 2 Tbsp…probably more to taste.
That sounds great, Dave! Some people definitely like this recipe a little spicier!
This was very good but can you make this recipe with a can of regular corn instead of creamed corn? I like to taste the pieces of corn in cornbread
Hi, Linda. I think that would be a fine substitution but if you read through the comments you’ll find tons of suggestions for ways readers have modified this recipe. Hope this helps!
Made with Greek yogurt. It was a hit at an anniversary party. Love simple yummy recipes like these.
Hi, Kari. I’m so glad you enjoyed it! It is universally loved when we serve it, even with adaptations like Greek yogurt. Thanks for sharing!
I don’t have a cast iron skillet. What temperature do I put if I use an aluminum non stick muffin pan? How long?
Hi, Krissia.For the corn bread muffins you’ll probably need to cook between 15-20 minutes. Not sure exactly and it will depend on your pan. I would just check them at 15 minutes and go from there. Hope this helps!
I added 2 tablespoons of milk half a teaspoon of vanilla and half a teaspoon of cayenne. Oh my goodness ! As they say in Hawaii it’s breakin de mouth!!
Hi, Kathleen. That sounds so good! I’ll have to try those ingredients!
Best cornbread EVER! I also substituted the Greek yogurt for the sour cream, & this was the best cornbread I’ve ever made. Took it to a Super Bowl party & everyone raved! Just sweet enough without adding any sugar, & so moist & tender. Will try next with jalapenos & Cheddar cheese. TFS!
Hi, Esther. Thanks so much for the compliment! My family agrees! I love that you’re playing around with it. So yummy!
Best cornbread ever! I was looking for something different than the normal cornbread to serve with the Skyline Chili I made for the family. Everyone loved it!! It will be my go to recipe from here on out.
Hi, Tammi. I’m so glad you enjoyed the cornbread. As you can read by the comments on the recipe, it is universally loved! Thanks for sharing!
Do you drain the creamed corn? Or put it all in… Going to try it tomorrow.
Hi, Patty. You don’t drain the creamed corn. You just mix it all together! I hope it turned out well for you! I added that instruction into the recipe so it’s clearer. Thanks!