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 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 9×9. 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 9×9. 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!