Jiffy Cornbread with Creamed Corn

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!

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.

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.

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.

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!

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)

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!

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.

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