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Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
Table of Contents
- How to Make Jiffy Cornbread with Creamed Corn | 1-Minute Video
- Cornbread with Cream Style Corn
- Ingredients for Creamed Corn Cornbread
- How to Make Cornbread with Creamed Corn
- What to Serve with Jiffy Cornbread with Creamed Corn and Sour Cream
- Storage
- Recipe Variations
- Tips for the Best Cornbread Recipe with Creamed Corn
- Jiffy Cornbread with Creamed Corn Recipe
Jiffy corn muffin mix is a pantry staple that works well in so many different recipes! In addition to this corn bread with creamed corn, be sure to try our favorite chicken and cornbread casserole, this chili dog casserole, and this Jiffy corn casserole, too!
How to Make Jiffy Cornbread with Creamed Corn | 1-Minute Video
Each thick slice of this creamed corn cornbread 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 (like this Jiffy corn casserole) 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 for Creamed Corn Cornbread
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. It’s a nice shortcut that includes the cornmeal, flour, leavening agents, sugar, and other ingredients that you would typically find in a corn bread recipe.
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 Corn Bread with Creamed Corn
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.
- Whisk together the eggs, sour cream, oil, and honey in a large mixing bowl.
- 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.
- Pour the batter into a greased 8 x 8 inch baking dish.
- 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.
- 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. It’s made with crowd-pleasing, simple ingredients, and is always a welcome addition to picnics, a church potluck, or a regular Sunday supper. 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, Old Fashioned Sloppy Joes Recipe, 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
Corn bread with creamed corn is best when freshly baked and warm from the oven. That said, 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, cover with plastic wrap or aluminum foil and store leftovers at room temperature for 1-2 days or in the fridge for up to 1 week.
How to Freeze
Wrapped tightly or stored in an airtight container, this corn bread with creamed corn recipe will keep in the freezer 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
Cast Iron Cornbread
30 minutes mins
Cornbread Muffins
27 minutes mins
Sweet Cornbread
1 hour hr 10 minutes mins
Looking for even more ideas? Check out this collection of the 15 Best Cornbread Recipes!
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 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.
Video
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!
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.
You are right. Bigger oant is needed. Mine filled to the rim…. dudnt overflow as tet. If I make it again definitely will use a little bit bigger and the pan I use was bigger than a 9Ă—9. It Is Delicious though!!
I had to rewrite my reply I had to many misspelled words in my other reply
…I hate texting and I need to proof read before submitting (lol)…. Ok here we go again…. You will definitely need a bigger pan than a 9Ă—9. I used a big skillet it definitely filled up to the rim but did not overflow in my oven. It came up “high” though, but it didnt overflow. Thank Goodness! It is delicious too. Definitely will be making this again.
Thank you for you feedback, Donna! We’re so glad the skillet didn’t overflow and that it still tasted good!
I followed the recipe just as directed, but I used a jumbo non-stick muffin pan and the corn bread muffins came out perfect! Thank you sharing for this delicious recipe!
We’re so happy to hear this, Ivis! Thank you for trying it out.
Omg it was worth every calorie
We’re so happy you enjoyed it, Renee!
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.
Excellent! Thank you for those kind words, Joe. I’m so glad that you enjoyed it!
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!
I’m so glad that you love it, Brenda! Thank you!
Made this a double recipe in 9×12 pan. It was a big it!
Thank you, Trena!
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
Hah! Thank you, Helly! I hope that you get to enjoy that last slice! 🙂
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!
Thank you, Jerusha! 🙂
Hi do you think I could substitute heavy cream for sour cream? I don’t have sour cream at the moment.
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.
I don’t. I appreciate the response. 🙂 Thanks for the help.
Can plain yogurt be substituted for sour cream?
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!
I use the version on the jiffy website. Michael Symon has the best video
Can I use whole kernel corn if I do not have creamed?
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.
I first made this recipe exactly as stated. I made medium “mini” muffins and they raised and then fell flat. They were absolutely delicious and very rich so the next time I added 1/2 cup flour with 1/2 tsp baking soda and powder each. They turned out with a better crumb on top and slightly rounded top. And, of course, not quite as rich. Next time I will try cutting the sour cream down to 1/2 cup. One can kind of tell from the thickness of the batter how it will raise. I took pictures of the two but I can’t
We’re glad you enjoyed the flavor, Diane! We’re sorry they fell but hope the third time is the charm. You might also just need to bake them a touch longer to help them firm up a bit. Please let us know how they turn out!
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?
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.
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.
Yay! I’m so happy to hear that. Thanks, Debbea!
I made it in a 9×13 as I prefer it a bit less cakey, and didn’t tweak anything, turned out delicious. I don’t get the negative comments, some just plain nasty. For all the nasty commenters, it’s a simple recipe a child could follow, maybe it’s YOU. Some people don’t have any business being in a kitchen. Anyway Blair, thanks for posting this great recipe. It saves me from dragging out the cast iron to make hot water cornbread. This cornbread went quick, and my kids and grandkids really enjoyed it. I will make it again.
Thank you so much, Tempa. I really appreciate your kind note, and I’m so glad to hear that you enjoyed it!
Could I use a large cast iron skillet?
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!
Hi there
Will the temp of the oven matter if I’m using a nonstick pan?
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.
Make your cornbread so good!mmmmmmmmi
Made this for the first time! Very good! Everyone liked it!
We’re so happy to hear this, Cindi!
I have been doing it this way for 40+ Years. Always very good.
Thanks for posting so others nay enjoy it.
Thanks, Adrienne!
My daughter made her special taco pie for dinner for seven. Following this recipe exactly, I made 24 cornbread muffins that everyone said were delicious! I had made them very early morning and stored them in gallon sized baggies. Then when dinner was served, we put butter on top of 14 muffins (2 each) and heated them for 20 seconds in the microwave. Perfect! Thank you for this easy, delicious recipe!
The muffins are a great idea, Mitzi! Thanks for your note. Wish I was there to enjoy the taco pie, too! 🙂
I made your cornbread for dinner Gas last night. We had it with homemade salmon chowder. It was delicious everyone raved about it. This is my favorite corn bread recipe. It never fails!! I always use room temperature ingredients and then let it sit in the pan for 10 minutes before putting it in the oven to cook. These were great suggestions and it makes a wonderful difference in the end results!
Yay! I’m so glad that you love it, Daisy! Thanks for your kind note. 🙂
At first I thought it was underdone; but after it sat for a bit while serving and eating dinner, OMG! It was hard to stop eating it! Very moist and delicious. A go to cornbread recipe for my family and potlucks. Kudos!
Thank you, Julie! We’re so glad you enjoyed it!
I tried this recipe and my family “LOVED” it! I would have taken a picture but it didn’t last too long.
Thank you for sharing. It will remain in my go to recipe cabinet.
Thank you for trying it out, Lindy! We’re so glad it was a hit!
So delicious! I’ve made this several times. Made muffins this time. They came out perfectly!
Awesome!! Thank you, Jo!
I cut this recipe in half and used only 1 double yolk egg & 1/2 can of the cream corn. I added about 2 tablespoons of diced up pickled mild jalapenos. I used a greased 8×8 casserole dish and baked @ 350 degrees for 35 minutes. Sheer perfection! It was amazing!
Thank you for the feedback, Rebecca. We’re so glad it turned out well for you!
THIS is my go to recipe for cornbread! It’s moist, sweet- but not too sweet, and has all those delectable bits of corn! It has a lovely “mouth feel”, the texture is amazing. It always impresses and I’m always asked for the recipe when I take this to a potluck or dinner. Thank you!!!
Thank you so much, Kylie! We appreciate you sharing it with others and are so glad it’s a hit.
If I don’t have sour cream for creamed cornbread can I use just milk?
We wouldn’t recommend it! The taste and texture will be very different. Sour cream can sometimes work as a substitute, but you lose a bit of the tangy taste. Hope this helps!
Taking way way way longer to cook than 45 min and a big frustrating..I put foil on top as the top is golden brown. It’s in the right size pan.
I’ve taken it out twice and had to put it back in again!
It’s taking more like an hour!!
Sorry to hear this, Cyndi! This is one of our most popular recipes. Is there a chance you’re baking at altitude?
I made this recipe for Thanksgiving dinner last year for my son’s family, my husband and I. It was a big hit! My older granddaughter liked it so much she wanted the recipe to have at home.
We’re so happy to hear this, Erma!
Can I use yogurt instead of sour cream?
Hi, Phyllis! Yes, that should work well. Just make sure that you use a full-fat, plain, Greek-style yogurt to most closely resemble the texture and flavor of the sour cream. Hope you enjoy!
So, I had some chili (Wendy’s copycat recipe)
Poured some chili in foil pans, heated til bubbly, let cool slightly.
Poured cornbread batter on top and baked it.
Soooo yummy!!!
That sounds amazing!!
My husband is gluten free. Wonder if anyone has replaced the jiffy mix with gluten free flour.
We wouldn’t recommend swapping the mix with just gluten-free flour but you could probably use a gluten-free cornbread mix! Hope this helps.
For my lactose intolerant friend I substituted the sour cream with almond milk yogurt and I have to say, all my guests wanted more cornbread over my award-winning vegetarian chili. Thank you for providing this recipe. Will be making this again and again! ❤️
We’re so glad you were able to make it work for you and that it was a hit! Thank you for trying it out.
I see some people commenting about the pan being too small but I wonder if they realize the instructions tell you to use two pans to make this and that’s what I did I used two 9by9 pans and it came out great !!! I will use this recipe again came out great
Thank you, Amanda! We’re so glad it turned out well for you.
Love this recipe!
Thank you, Donna!