Jiffy Cornbread with Creamed Corn

4.98 from 45 votes

Jiffy Cornbread with Creamed Corn

Turn an easy boxed mix into tender, moist, and fluffy cornbread!

Course Side Dish

Cuisine American, Southern

Keyword cornbread with creamed corn, creamed corn cornbread with jiffy mix, jiffy cornbread, jiffy cornbread mix with cream-style corn, jiffy cornbread with creamed corn

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 256kcal

Author Blair Lonergan

Equipment

2-quart baking dish

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!

Video

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