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
Well…I doubled the recipe. Also used different comment suggestions and added a little sugar, a dash vanilla, and a pkg of vanilla pudding. They were SUPPOSED to go with my Chilli.
They never made it that long…
I love it, Tracy. Thanks for sharing!
Outstanding cornbread recipe. This is the fourth time I have made it and is in the line up as a must have for chili, stews, etc. My baby boys (23 and 21 yrs. old) and wife just love it. It is fast to make and I am lucky if any makes it to the next day. Thanks so much! Too bad for me, it seems that I am the only one that knows how to make it. I also do all the cooking. Cadenas family
p.s.s. I threw all of the wet ingredients into the Nutri-Bullet, then hand mixed it with Jiffy. Turned out super smooth, moist and very cake-like. Great for breakfast the next day. THIS really is our new family favorite corn bread ever.
Everyone in my house said that it was “Really good!” Sure beat regular Jiffy mix with sugar. Super moist and yum! Thanks for this recipe.
P.s. You can sub sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend to get a pretty decent sour cream replacement with a similar texture (via HuffPost). I was out of sour cream but wanted corn bread with black eyed peas. Happy New Year.
Love hearing about how people adapt this recipe for their own! So glad your family enjoyed it!
I made this for the first time a couple weeks ago. We loved it. My wife actually raved about it. That is a rarity (even though I am a great cook : ) ). I followed the recipe but made one change to a step. After greasing the 9×13 baking dish I dusted it with Baker’s sugar instead of flour. Baker’s sugar is a super fine sugar. Dusting with it actually gives sweet baked goods a sweet , almost crispy crust-like, coating. Flour can impart a bitter flavor. Found this secret in some comments for a bourbon soaked chocolate Bundt cake recipe in the NY Times.
I am making this recipe my go to corn bread recipe and will now make more often. Can’t say thank you enough!
Hi, Wally. What a wonderful suggestion! Thanks so much for sharing your tip!
Best cornbread I’ve ever had. Made this for Thanksgiving and everyone loved them. They’re also great as desert if you slice in half and top with honey.
BEST Cornbread recipe!! I’ve made several different cornbread recipes, but have been trying to tweak it through the years to come up with the perfect recipe and I’ve finally found it! I love the pieces of corn in the bread along with the super moistness! I couldn’t find creamed corn at the store so I made my own and I gotta say it was Uh-Maze-Ingg!! Your recipe has the perfect sweetness, just a hint of salt and the perfect amount of corn. Thanks so much for sharing this recipe, I can’t wait to wow my family!
Hi, Deb. SO glad you love the recipe as much as we do! And hoping you gets lots of compliments from your family as well!
Yes you are right. Your recipe is the best! The moisture is amazing and my husband said this the best he’s tasted. Thank you.
So glad you and your family enjoyed it! Thanks for sharing with me!
I’ve made this 3 times this month! Everybody loves it including the kids! I always add black pepper and a little bit of parsley for color. I also add a half can more of corn. Thanks so much for the recipe!!
You’re very welcome, Rachel! So glad your family loves this recipe!
i have made this before and it is awesome! this is a long shot, but can i substitute anything for the sour cream? thanks!
Hi, Kathie. You can use plain nonfat yogurt instead of sour cream. Hope this helps!
This is my absolute FAVORITE go-to cornbread recipe!! Can you make these into muffins or even mini muffins?? If so, what would the bake time and temperature be?
The recipe is great, what a irritating website with all the advertising!
We are cornbread snobs and so many cornbreads, homemade, with a mix, or in restaurants, disappoint. We have finally found the perfect recipe! Moist, delicious and makes a lot. A KEEPER. Thanks.
Thanks so much, Claire. What a wonderful compliment!
Can you cut the recipe in half?
Yes I did it and it still came out delicious. I used one egg instead. Cooking time will vary. Mine baked at 30 minutes in cast iron pan.
Yum! I love cornbread so I will definitely give this one a try!
Thanks so much, Kristi! Hope you enjoy it!
I made it once using the cast iron method and it was excellant. It’s been a few weeks and I can quite remember what I did the first time around and now I notice there are two different baking temperatures and times. Does it bake at 400 or 375?
Hi, Diana. Sorry it’s taken me a while to get back to you. The 400 degree temperature is for muffins and the 375 is for the cast iron skillet. Hope that clears things up!
I noticed two different temperatures for the cast iron skillet but what about the time to cook in a cast iron skillet?
Hi, Lori. The notes from the recipe say to cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown. This is for the cast iron skillet. Hope this helps.
How yummy! I have made this before! So good! I grew up with jiffy cornbread too!
I don’t remember my mom ever making this but it’s a staple in our immediate family!
Marty, I love this recipe and your story about your Maw Maw?
Thanks, Deana! I love recording our family stories and memories!
It is always fun to find a tried and true delicious recipe. Thanks for sharing.
I can’t wait to add it to my monthly menu.
Thanks for sharing, Meegan! Hope you enjoy it!
That looks delectable! I wish I could try this but unfortunately it’s not gluten free so I don’t think I’ll ever experience that cake consistency (sigh)!
I try to eat gluten free as well, Sara, but make an exception every now and then with this recipe!
I can’t wait to try your recipe Marty. My baking skills are terrible and it sounds so easy, plus I’m not a big fan of the dry version either
Hi, Michelle. I don’t like dry corn bread either but this one never disappoints!
I have never attempted to make any kind of bread before, but your recipe looks so easy to follow. I have saved it to try at a latter date. Hot bread and melting butter looks yummy.
Hi, Anita. This recipe is so easy and my readers just love it! Enjoy!
Boy does that sound so delicious Marty.! I’ll have to try that with chili this fall.
Hi, Lori. The corn bread is definitely perfect for chili! My husband has a no soup during the summer rule so I’m ready for fall!
Did not care for this. I wanted to try the cream corn version but my Jiffy is perfect as is. I add a half teaspoon sugar and follow the instructions on the box. Perfect everytime!
Does this cornbread freeze well?
Hi, there. I would think it would be fine to freeze for a limited time but I haven’t ever done it myself so I can’t say conclusively. Sorry! Let me know if you try it and it works!
I freeze it all the time!!! I have been using Marty’s recipe for about 5 years and always freeze leftovers!! Everyone asks for it!!! In fact, I’m making it right now to accompany ribs for a big family dinner tonight!!!
Thanks so much for sharing this advise, Theresa! I know my readers appreciate it!
Easy to make. Quickly put together. Delicious! I had this recipe years ago but lost it. Was so glad to find it again. My family loves it!
So glad you found it again, Linda! It’s definitely a family favorite!
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 dat”, 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. 🙂
Hi, Sara. I’m so glad you and your husband loved this recipe! I don’t like dry cornbread either! Enjoy!
Made this recipe twice and it was very good. The only problem I had was it goes bad within two days. Can it be stored in the refrigerator and would it last longer? Thank you.
Hi, Jill. I haven’t ever had that problem until maybe 4-5 days. It could be the humidity where you live? I would definitely store it in the refrigerator. When I warm up the bread in the microwave I sprinkle it with a few drops of water first so it stays moist! Hope this helps!
I make this cornbread recipe all the time I add 1 small package of vanilla infant pudding mix an substitute nutmeg for the salt. Yummy.
I meant instant not infant. Lol
Oh my gosh, Terri, that sounds amazing! Love the touch of nutmeg for this recipe! Thanks for sharing!
I never was a fan of cornbread or creamed corn. But your cornbread is. the. best! Hands down.
I’ve made it 3-4 times already. Depending on my mood, I may add chopped jalapenos or chopped, roasted Hatch chilies. It’s delish with a bowl of pinto beans. Yum!
Thanks for sharing your wonderful recipe.
Hi, Esther. I’m so glad you enjoyed this recipe! It’s definitely our favorite corn bread recipe ever!
Excelsherrilent recipe for feeding my neighbors during the COVID 19 virus “Stay Home “. I served this with Red Beans and rice. I also added a little jalapenos to it.
Hi, Sherri. Sounds like you’re making the most of your time during the quarantine. I pray your family will be safe and well!
Amazing recipe! I like the pan with bacon and added some chopped jalapeños to the mixture.
Sounds amazing! Glad you enjoyed it!
My daughter-in-law made this for us, OMG, fantastic! I just made it myself using the cast iron; even better! Thank you!
Hi, John. So glad you enjoyed it! I love using cast iron, too!
Best cornbread I’ve ever had. Made this for Thanksgiving and everyone loved them. They’re also great as desert if you slice in half and top with honey.
That sounds great for a dessert, Laura!