Jiffy Cornbread with Creamed Corn

5 from 24 votes

Jiffy Cornbread with Creamed Corn

Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.

Course Side Dish

Cuisine American, Southern

Keyword cornbread with creamed corn, jiffy cornbread, jiffy cornbread with creamed corn

Prep Time 10

Cook Time 45

Total Time 55

Servings - 12 people

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 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!

Nutrition