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 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.
Perfect! Been making a long time. For today If I make 2 8×8, I add dried cranberries , the other one pickled jalapenos. The only thing I do differently is add 2 T. Of melted butter drizzled on top before oven. (Like it needs a few more calories) . Cooks perfect in a 2quart corningware dish. The sides are just right.
Sounds amazing, Karen. Thank you!
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!
Absolutely The Best Cornbread EVER. Thank you for sharing this “now staple” recipe:)
Yay! I’m so glad that you love it! Thanks for letting me know. 🙂
Just made this and followed the instructions. I split the batter into two pans because I wanted to make one plain and one with jalapenos/cheese for the husband. I enjoyed this recipe very much and it’s definitely a contender for the next family picnic as it can sit at room temperature for a while. Hubby liked the jalapenos but not the cheese. But I thank you all the same.
Thank you for trying it out, Mary! We’re so glad you enjoyed it.
This is moist and delicious. We don’t normally keep full fat dairy products so I used low fat sour cream which may account for the center being a little mushy. I used a 9×9 glass Pyrex casserole dish with no problem. Everything else as well was done according to instructions including allowing the mixture to sit 10 min prior to baking. We just had some for lunch. I cut three slices and toasted them under the broiler for 10 min. on “Hi”. Delish! I’m now looking forward to making it again with your suggested additions and others. Thanks for this great recipe!
We’re so glad you enjoyed it, Millie! We’d love to know how it goes and if the center is still mushy if you try it out again.
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O….Mm…..Gggeeee!!!! Best cornbread I’ve made in a looooooonnngg time. Loved it!!!!
Thank you so much, Cyndee!
Oh my goodness, I made this for a chili cook-off at work. I came in first place with my chili, and I believe this corn bread blew away the competition. This was amazing! THANK YOU!
This made our day! Congratulations on your win, and thank you for using our recipe!
Hello I made the Jiffy Cornbread with Creamed Corn, it was delicious, my grandchildren told their father (my son) that it was better than the one he makes.
We’re so glad it was such a hit! Thank you for trying it out, Veronica.
I made this delicious cornbread several times for my partners at work. It was a great compliment to the slow cooker chili recipe (5 stars) that you provided (I added a large chopped green pepper). Your recipes are the BEST!
BTW – I use a 9×9 pan now. I learned a lesson with my first batch that overflowed when using an 8×8.
I’m so happy to hear that, Julie. Thanks for your kind note!
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