Forget about dry, crumbly cornbread! This easy Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
If you love shortcut Jiffy mix recipes, be sure to try this chicken cornbread casserole and Jiffy corn casserole, too!
Table of Contents
With about 10 minutes of prep, you can stir together the batter for this easy recipe, which is sweeter, fluffier, and more cake-like than most homemade cornbread.
Before You Get Started
- Can sizes matter: One 14.75 ounce can of creamed corn (cream-style corn); not whole kernel.
- Sour cream is non-negotiable for moisture. Room temperature blends better.
- Pan choice affects thickness: use a deep 8 x 8-inch pan for thick squares (45 minutes), or a 9 x 9-inch pan for thinner slices (check at 35-40 minutes).
- Cast iron option: Preheat and grease a cast iron skillet for crispy edges (8-10 inch skillet, 40 minutes).
- Let the batter rest for 5-10 minutes before baking if time allows. This activates the leavening for a fluffier texture.
How to Make Jiffy Cornbread with Creamed Corn
Step 1: Whisk Wet Ingredients
Whisk the eggs, sour cream, oil, and honey in a large bowl. Room temperature ingredients blend smoother (no lumps!).
** Quick Note: If your sour cream is cold, microwave it for 10-15 seconds to take the chill off.
Step 2: Add Creamed Corn and Dry Ingredients
Add the creamed corn, salt, and two boxes of Jiffy mix. Stir just until combined; stop when you see no dry pockets.
** Pro Tip: Over-mixing develops gluten, which creates tough, dense cornbread. Mix gently!
Step 3: Rest (if Time Allows)
Let the batter rest for 5-10 minutes while the oven preheats. This gives the leavening time to activate and incorporate more air for maximum rise and a lighter texture.
Step 4: Transfer to Pan
Grease a baking dish well with butter or cooking spray. Pour the batter into the prepared pan. Smooth the top gently.
Step 5: Bake
Bake the cornbread in a 375°F oven until it’s golden and set; about 45 minutes for an 8 x 8-inch pan. The top should spring back lightly when touched, and a toothpick inserted in the center should come out with just a few moist crumbs.
** Pro Tip: If the top browns too quickly, tent the pan loosely with foil after 30 minutes.
Step 6: Cool and Serve
Cool the cornbread for at least 5 minutes before slicing. This helps it hold together. Serve warm with butter, honey, or apple butter! It’s delicious alongside a bowl of beef chili or Crockpot white chicken chili.
Variations and Customizations
- Savory add-ins: 1 cup shredded cheddar + 2-3 diced jalapeños; or 1 (4 ounce) can diced green chiles
- Sweet variations: 1 ½ cups blueberries; or 1 cup dried cranberries + orange zest
- Muffins: 400°F for 17-22 minutes (makes about 18 standard muffins)
- Extra corn: Add ½ cup drained whole kernel corn for more texture
This recipe was perfect! Thank you very much. I have already made it 3 times since I found this recipe 2 weeks ago! Many compliments!
– Jerusha
Storage and Reheating
- To Store: Best served warm, but you can bake it up to 8 hours ahead. Cover and keep at room temperature for 1-2 days, or refrigerate for up to 1 week.
- To Freeze: Wrap tightly or seal in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the fridge.
- Reheating without Drying: Microwave slices for 15-30 seconds, or cover a full pan with foil and warm in a 350°F oven for 5-10 minutes.
Frequently Asked Questions
Is cream-style corn the same as creamed corn?
Yes! Look for cans labeled either way; they’re the same product. Don’t use whole kernel corn.
Why is my Jiffy cornbread dry and crumbly?
Usually from overbaking or missing the sour cream. The sour cream is essential for moisture!
Can I add a can of corn to Jiffy mix?
Yes. Use cream-style corn (not whole kernel) for moisture. This recipe uses one 14.75 oz can.
What size pan should I use?
Use an 8 x 8-inch pan for thick squares, a 9 x 9-inch for thinner, or an 8-10 inch cast iron skillet.
Can I make this ahead?
Yes. Bake the cornbread up to 8 hours ahead and leave it covered at room temperature.
Can I substitute the sour cream?
Full-fat Greek yogurt works well as a substitute for the sour cream.
More Cornbread Recipes to Try
- Southern Cornbread
- Cast Iron Cornbread
- Jiffy Corn Muffins with Sour Cream
- Jiffy Mexican Cornbread
- Cornbread with Cake Mix
And be sure to check out our collection of the 20 Best Cornbread Recipes!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Jiffy Cornbread with Creamed Corn
Equipment
Ingredients
- 3 large eggs, at room temperature
- 1 cup (8 ounces) sour cream, at room temperature
- ¼ cup vegetable oil
- 2 tablespoons honey
- 1 (14.75 ounce) can creamed corn, not drained
- ½ teaspoon salt
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
Instructions
- Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside. In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.
- Transfer batter to the prepared baking dish.
- Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.
- Let the cornbread cool slightly before slicing into 9 large squares or 12 smaller pieces. Serve with butter and honey if desired!
Notes
- Room temp ingredients blend better – no lumps!
- Don’t overmix – stir just until combined
- Use one 14.75 oz can creamed corn (not whole kernel)
- Two 8.5 oz boxes Jiffy mix needed
- Rest batter 5-10 min before baking if time allows
- 8 x 8-inch pan = thick squares (45 min); 9 x 9-inch = thinner (35-40 min)
- Toothpick should have moist crumbs, not wet batter
- If top browns too fast, tent with foil
- Microwave slices with damp paper towel to reheat without drying
Nutrition
I made this for the first time Nov 2022 for Thanksgiving. OMG!!!! Sooooo good, this will def be passed out to my friends and family.
– Debbea
Originally published in March, 2022, this post was updated in November, 2025.
I used a whole stick of butter, 1/2 cup instead of 1/4th C. of oil. I baked it in a large cast iron skillet. I used sugar, had no honey. This was the most delicious corn bread I’ve ever eaten. My grown son asked me to save the recipe. The texture is much smoother, even creamy, than your usual corn bread. So fabulous. Thanks.
We’re so happy to hear this, Karen! Thank you for trying it out and taking the time to leave a review.
I made this recipe and was pleasantly surprised. I had read a lot of recipes for jiffy mix and decided to try this one because it is so simple. It’s so simple and very delicious. I can’t wait to share it with my friends.
So glad that it worked well for you, Cherry. Thanks for letting me know!
This has become a go-to recipe. I am making it for dinner tonight
We’re so glad to hear this, Joy! Thank you for trying it out and taking the time to leave a review.
I made this in a cast iron skillet, cook 30 minutes in a convention oven. Turn out moist in the middle and a little crunchy on the outside. So good
That’s awesome, Debbie. Thanks for letting me know! I appreciate you taking the time to leave a note, and I’m glad that you enjoyed it. 🙂
Best cornbread recipe!! While the oven was preheating, I had the mix ready.. It was delicious, moist, nice golden edges that we all love..I paired it with chili i was making for dinner.. such an easy recipe!. Will definitely be repeating this one again!!
Thank you, Raquel!
This cornbread recipe is spot on except the website chose way way too many advertisements that pop up and screw up your scrolling capabilities. Too bad… I will never use this site again.
We’re sorry to hear this. We do our best to keep the ads to a minimum but don’t always have control over their placement. We do hope you come back to the site.
Every time I make these I get rave reviews. I will not make cornbread another way, ever.
That’s awesome, Pati. Thanks for letting me know!
Recipe sounds great and easy. How is this cold? I have an outing to go to so they would be cooled down by the time I get there. I may be able to warm up in the oven or microwave when I get there but not sure since there will be a crowd and those already in use. Thanks!
Hi Betsy! It’s best served warm but should still be okay cold. We hope you enjoy!
This recipe is so delicious. It is a go-to for me now. The first time I made it, I did not have any table salt. So I used sage in its place and it turned out fantastic!
We’re so happy to hear this, Joy! Thank you for trying it out and taking the time to leave a review.
Friends and family beg me to make this! I won’t make cornbread any other way now. It’s definitely a winner!!!!
What a compliment! Thank you for sharing, Pati. We’re so glad the recipe is such a hit!
This was delicious. I only made minor changes. I used coconut liquid oil instead of vegetable oil. I used one box honey and one regular jiffy mix so no added sugar was needed. I also added 1 cup extra sweet whole corn. Baked in 8″ cast iron skillet. Will definitely make again.
Wonderful! Thank you, Ruth!
What size pan do you recommend when you double the recipe? 9×13?
Yes! A 9×13 should be perfect. We hope you enjoy, Denise!
Getting mixed signals – does this recipe make 1 or 2 8×8 pans or 1 9 x 13? Thanks.
Hi Joel,
As written, the recipe makes one 8×8 pan. We hope you enjoy!