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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 greenspulled porkfried 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:

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

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

Jiffy Cornbread with Creamed Corn

5 from 8 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 9 – 12 people
Calories 256 kcal
Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.

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 recipeCalories: 256kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 555mgPotassium: 136mgFiber: 3gSugar: 13gVitamin A: 251IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Keyword: cornbread with creamed corn, jiffy cornbread, jiffy cornbread with creamed corn
Course: Side Dish
Cuisine: American, Southern
Author: Blair Lonergan

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 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.

  2. 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.

    1. 5 stars
      I love love love this recipe! I didn’t change a thing. I had to bake it about 10 minutes longer , but every oven is different. That’s why there’s a toothpick test. I’ve been making cornbread for at least 20 of my 52 years & this is my favorite so far! Thanks for making my day!

  3. 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

  4. 5 stars
    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!

    1. Hi! Do you have plain yogurt instead? The heavy cream might work, but it has a much thinner consistency than the sour cream, so I’m not sure how it will affect the texture of the cornbread. The batter might be too wet, which may make the bread gummy or dense. Not positive, but that’s just my guess.

    1. Hi, Liz! Yes, the Greek yogurt should be a good substitute. If possible, I would recommend a full-fat plain Greek yogurt, rather than a non-fat or low-fat alternative. Hope you enjoy!

    1. Hi, Sondra! No, the whole kernel corn won’t be an equal substitute here. The creamed corn has a lot more liquid and starch in it, which will impact the texture of the bread.

  5. When doubling the recipe, is it recommended to use two 8×8 pans or one 13×9 (or different). In addition, how does that change the baking time?

    1. Hi! You could do either one — whichever you prefer. If you bake the cornbread in a larger pan, you’ll likely need to add some extra time — maybe 5-10 more minutes.

  6. 5 stars
    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.

    1. Yes! I think that should work really well. I would try a deep 10-inch cast iron skillet for thick slices, or an 11 or 12-inch skillet for thinner slices. Let me know if you give it a shot!

    1. Hi Esther,
      You shouldn’t have to change the oven temp. Just be sure to keep an eye on your cornbread as the baking time might vary slightly.