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    Home » What We're Eating » Jiffy Cornbread with Creamed Corn

    Jiffy Cornbread with Creamed Corn

    Published: Mar 3, 2022 by Blair Lonergan

    Jump to Recipe
    Long collage image of Jiffy cornbread with creamed corn.
    Side shot of a square of cornbread with creamed corn with text title box at top.
    Side shot of a plate of jiffy cornbread with creamed corn and text title box at top.
    Side shot of a piece of cornbread with creamed corn on a plate with text title box at top.
    Plate of slices of cornbread with creamed corn and text title overlay.
    Close up side shot of a piece of jiffy cornbread with creamed corn and sour cream on a plate with text title overlay.
    Butter and honey on top of a piece of cornbread with creamed corn and text title overlay.

    Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy. Each thick slice is sweetened with honey, and perfect when served with a warm bowl of soup or chili, a pot of beans, smoky greens, pulled pork, fried chicken, or your favorite grilled meats. A quick, easy, and delicious side!

    Close up side shot of Jiffy cornbread with creamed corn and sour cream on a plate with honey and butter on top.

    Cornbread with Cream Style Corn

    A box of Jiffy corn muffin mix in the pantry offers so many mealtime possibilities! From a main dish casserole to a holiday-worthy side dish or a pan of the most decadent cornbread with creamed corn, this little old-fashioned box can do it all! 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.

    What to Add to Cornbread Mix

    As the name suggests, a few simple additions to the boxed mix yields an even better batch of cornbread! Creamed corn (also called "cream style corn") is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob. Unlike other preparations of sweet corn, creamed corn is partially puréed, releasing the liquid contents of the kernels. A can of creamed corn adds moisture, sweetness, rich corn flavor, and little pieces of actual corn to the bread.

    Sour cream is the other key ingredient in this Jiffy cornbread recipe. Similar to the role that buttermilk plays in other recipes, the sour cream keeps the cornbread extra moist (so that it doesn't have a dry and crumbly texture), and the fat and acid in the sour cream also yields a more tender crumb.

    Whisking together wet ingredients in a large bowl.

    Ingredients

    This is a quick overview of the ingredients that you'll need for the best Jiffy cornbread recipe. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

    • Eggs: give the cornbread structure.
    • Sour cream: use the full-fat variety for the best flavor and texture.
    • Oil: keeps the cornbread really moist. Use a neutral-flavored oil, such as canola oil or vegetable oil. An equal amount of melted butter would also work well.
    • Honey: for extra sweetness in the decadent cornbread.
    • Creamed corn: there's no need to drain the can before adding it to the batter. This is the brand that I use.
    • Salt: to balance the sweetness.
    • Jiffy corn muffin mix: you'll need two boxes of this mix.
    Adding jiffy corn muffin mix to a bowl.

    Which Pan to Use

    For super-thick squares, I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time.

    Cast Iron Skillet Cornbread

    Baking cornbread in a preheated cast iron skillet creates extra-crispy edges. You'll need an 8-inch, 9-inch, or 10-inch cast iron skillet for this recipe. The larger the skillet, the thinner your slices will be. Place the skillet in the cold oven and let it heat up while you preheat the oven to 375°F. When the oven has come to temperature, pour about 2 tablespoons of vegetable oil into the hot cast iron skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour the cornbread batter into the hot, greased skillet. Bake for about 40 minutes, or until golden brown and a toothpick comes out clean.

    Baked cornbread in a white dish.

    How to Make Cornbread with Creamed Corn

    Start with a couple of boxes of Jiffy mix for the easiest, most delicious cornbread recipe you'll ever make! It's ideal for a casual Sunday supper with a bowl of chili, and also decadent enough for a holiday meal on Thanksgiving or Christmas.

    1. Whisk together the eggs, sour cream, oil, and honey in a large mixing bowl.
    2. Add the creamed corn and dry ingredients (salt and Jiffy cornbread mix) to the wet ingredients. Stir just until combined, but don't over-mix.
    3. Pour the batter into a greased 8 x 8 inch baking dish.
    4. Bake in a 375°F oven for 45 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
    5. Slice into squares and serve!
    Square side shot of jiffy cornbread with creamed corn on a small white plate.

    What to Serve with Jiffy Cornbread with Creamed Corn and Sour Cream

    The sweet cornbread pairs nicely with savory dishes like soups, stews, chili, and meat. Here are a few ideas to add to your table:

    • Chili (like this Slow Cooker Chili, Texas Chili, Instant Pot Turkey Chili, White Bean Chicken Chili, Slow Cooker White Chicken Chili, or Pumpkin Chili)
    • Soup (such as Chicken Vegetable Soup, Split Pea Soup, Hamburger Soup, or Creamy Cauliflower Soup)
    • Stew (like this Virginia Brunswick Stew, Chicken Stew, or Dutch Oven Beef Stew)
    • Beans (such as Southern Lima Beans with Ham, Hoppin' John, Black-Eyed Peas, Ranch Style Beans, or Cowboy Baked Beans)
    • Barbecue (like these Crock Pot Ribs, Pulled BBQ Chicken, or Pulled Pork)
    • Seafood ( such as Shrimp and Grits, Crab Cakes, and Shrimp Creole)
    • Fried Favorites (such as Fried Chicken, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
    Overhead shot of a plate of cornbread with butter and honey.

    Storage

    Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your cornbread, store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week.

    How to Freeze

    Wrapped tightly, you can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.

    How to Reheat

    Warm individual slices of cornbread in the microwave for 15-30 seconds, or until heated through. To reheat a full pan of cornbread, cover with foil and heat in a 350°F oven until warmed through (about 5-10 minutes).

    Recipe Variations

    • Cornbread Muffins with Creamed Corn: turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
    • Jalapeño and Cheese: add 1-2 chopped jalapeno peppers to the batter, along with 1 cup of grated cheddar cheese. Omit the honey for a less-sweet taste.
    • Green Chiles or Green Onion: stir 1 small can of diced green chilies or a couple tablespoons of sliced green onion into the batter. Add some cheese, too! To make the cornbread more savory, omit the honey.
    • Blueberry: fold 1 ½ cups of fresh or frozen blueberries into the batter.
    • Cranberry: add 1 cup of dried sweetened cranberries or 1 ½ cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
    Side shot of a plate of jiffy cornbread with creamed corn and sour cream.

    Tips for the Best Cornbread Recipe with Creamed Corn

    • Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
    • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder or other leavening agents to activate and incorporate more air.
    • Don’t over-mix the batter or it will become tough and dense.
    • The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
    • If the top of the cornbread starts to get too dark before it's done baking, cover loosely with foil.
    • Use full-fat sour cream. It adds a subtle tangy flavor, it keeps the muffins moist, and it yields a tender crumb.
    Drizzling honey on a slice of thick cornbread.

    More Cornbread Recipes to Try

    • Honey Cornbread
    • Sweet Cornbread Muffins with Brown Sugar
    • Jiffy Corn Casserole (like corn pudding)
    • Jalapeño Cheddar Mexican Cornbread
    • Skillet Cornbread
    • Corn Muffins
    • Secret Ingredient Jiffy Cornbread
    • Orange Cranberry Corn Muffins
    Close up side shot of Jiffy cornbread with creamed corn and sour cream on a plate with honey and butter on top.
    Print Pin
    5 from 2 votes

    Jiffy Cornbread with Creamed Corn

    Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
    Course Side Dish
    Cuisine American, Southern
    Keyword cornbread with creamed corn, jiffy cornbread, jiffy cornbread with creamed corn
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 9 - 12 people
    Calories 256kcal
    Author Blair Lonergan

    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 boxes (8.5 ounces each) 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.

    Notes

    • Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
    • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
    • Don’t over-mix the batter or it will become tough and dense.
    • The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
    • If the top of the cornbread starts to get too dark before it's done baking, cover loosely with foil.
    • Use full-fat sour cream. It adds a subtle tangy flavor, it keeps the muffins moist, and it yields a tender crumb.
    • Cornbread Muffins with Creamed Corn: turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
    • Jalapeño and Cheese: add 1-2 chopped jalapeño peppers to the batter, along with 1 cup of grated cheddar cheese. Omit the honey for a less-sweet taste.
    • Green Chiles: stir 1 small can of diced green chilies into the batter. Add some cheese, too! To make the cornbread more savory, omit the honey.
    • Blueberry: fold 1 ½ cups of fresh or frozen blueberries into the batter.
    • Cranberry: add 1 cup of dried sweetened cranberries or 1 ½ cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!

    Nutrition

    Serving: 1/12 of the recipe | Calories: 256kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 555mg | Potassium: 136mg | Fiber: 3g | Sugar: 13g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Deborah

      April 05, 2022 at 1:45 pm

      I followed the recipe just as directed, but I'm very disappointed that soon into the baking time, the batter overflowed into my oven - what a mess! Although the mixture of ingredients sounds delicious, a larger pan should have been indicated (sigh). Trying again with replacement ingredients.

      Reply
    2. Joe S

      April 23, 2022 at 7:18 pm

      5 stars
      This was epic and I can't thank you enough. Turned out beautiful and my family loved it. Ignore the previous user's error, this recipe is DELICIOUS and is being added to our go-to list.
      Thank you for taking the time to post this.

      Reply
      • Blair Lonergan

        April 23, 2022 at 7:34 pm

        Excellent! Thank you for those kind words, Joe. I'm so glad that you enjoyed it!

        Reply
    3. Helly

      May 07, 2022 at 8:28 pm

      5 stars
      Excellent recipe; the best cornbread recipe I’ve ever used and have no need to look further! The only thing I did differently was use about a 1/2 can of the creamed corn (as it was all I had available) and it was perfect. Needless to say, there was one small sliver left after dinner - I’m debating if I should wrap it and hide it from my boys

      Reply
      • Blair Lonergan

        May 08, 2022 at 5:15 am

        Hah! Thank you, Helly! I hope that you get to enjoy that last slice! 🙂

        Reply

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