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Square side shot of hands holding moist cornbread in a cast iron skillet.
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Moist Jiffy Cornbread with Pimento Cheese

The ultimate moist cornbread recipe starts with Jiffy mix, creamed corn, sharp cheddar cheese, and diced pimentos!
Course bread, Side Dish
Cuisine American, Southern
Keyword moist corn bread recipe, moist cornbread, moist cornbread recipe, pimento cheese cornbread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 349kcal
Author Blair Lonergan

Ingredients

  • 3 large eggs, at room temperature
  • 1 cup (8 ounces) sour cream, at room temperature
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 1 (14.75 ounce) can creamed corn, not drained
  • ½ teaspoon salt
  • ⅛ teaspoon garlic powder
  • 1 cup grated sharp cheddar cheese
  • 1 (4 ounce) jar diced pimentos, drained and patted dry
  • 1 tablespoon butter

Instructions

  • Place a deep 10-inch cast iron skillet (or a deep 9 x 9-inch or 11 x 7-inch baking dish) in a cold oven. Preheat oven to 375°F, leaving the skillet or pan in the oven while it heats.
  • In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the corn muffin mix, creamed corn, salt, and garlic powder. Stir just until combined; do not over-mix. Fold in the cheese and pimentos.
    Whisking together Jiffy corn bread batter with creamed corn and cheese.
  • When the oven has come to temperature, place the butter in the hot skillet or pan. Use a brush to evenly spread the butter as it melts, greasing the pan on the bottom and sides. Pour batter into the hot, greased skillet.
    Cornbread batter in a hot cast iron skillet.
  • Bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
    Side shot of Jiffy cornbread with creamed corn and pimento cheese in a cast iron skillet.

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 baking powder or other leavening agents to activate and incorporate more air.
  • Don’t over-mix the batter or it can 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 cornbread moist, and it yields a tender crumb.

Nutrition

Serving: 1/12 of the recipe | Calories: 349kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 611mg | Potassium: 161mg | Fiber: 3g | Sugar: 13g | Vitamin A: 633IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 2mg