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Jiffy Cornbread Recipe With Creamed Corn
If you’re craving sweet, moist, comfort food cornbread that tastes like grandma fussed over it all afternoon—but you only have 10 minutes to mix it—this Jiffy Cornbread Recipe With Creamed Corn is going to be your new go-to.
It’s a buttery sweet cornbread, made from simple boxed mix cornbread (our old friend, Jiffy) plus canned creamed corn and a few pantry staples. The result? A rich, casserole style cornbread that’s perfect for holidays, potlucks, cozy Sunday dinners, or honestly… just because it’s Tuesday and you deserve it.
What Makes This Jiffy Cornbread With Creamed Corn So Special?
This Jiffy Cornbread Recipe With Creamed Corn is what I lovingly call “company cornbread.” It starts with an easy jiffy cornbread mix, but the creamed corn, sour cream, and melted butter transform it into something that walks the line between a side dish cornbread and a soft spoonbread.
It’s sweeter and moister than classic southern style cornbread, with a tender crumb and just enough structure to slice. It’s not dry, it’s not crumbly, and it doesn’t need a gallon of honey butter to make it enjoyable—though I’ll never say no to honey butter.
I’ve been making some version of this jiffy mix recipe since my kids were in grade school. It showed up at church potlucks, Thanksgiving dinners, chili nights, and one very memorable snow day where we ate it hot from the pan with bowls of canned chili and way too much shredded cheese.
Over the years, I’ve tested different brands, played with sugar levels, baked it in cast iron, glass, and metal, and tried every trick to keep it moist without turning it into straight-up pudding. This version is the sweet spot: rich, fluffy, and easy enough that you can stir it together with a wooden spoon while the oven preheats.
And if you’re looking for a holiday cornbread recipe that feels a little special but doesn’t add stress to your menu—this is your girl.
Why You’ll Love This Recipe
- Uses simple pantry staples and one boxed mix—no fussy ingredients
- Comes together in about 10 minutes of prep time
- Super moist and tender thanks to the creamed corn and sour cream
- Sweet, buttery flavor that pairs with chili, barbecue, or holiday turkey
- Foolproof for beginners; very forgiving if you’re not a frequent baker
- Perfect potluck cornbread dish that travels and reheats well
- Works in a baking dish, cast iron skillet, or even a muffin tin
- Easily adapted—add cheese, jalapeños, or more corn for your own twist
- Feels like comfort food cornbread but starts from a simple Jiffy mix recipe
Ingredients For Sweet, Moist Cornbread
Here’s exactly what you’ll need for this creamed corn cornbread. I’ll add a few notes based on years of trial and error.
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2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
- (You can use other boxed mix cornbread, but Jiffy gives that classic slightly sweet flavor and texture most folks expect.)
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1 (14.75-ounce) can creamed corn
- (Labeled as “cream-style corn.” No need to drain—this is what keeps the cornbread moist.)
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1 cup sour cream
- Full-fat sour cream gives the best richness. Greek yogurt works in a pinch, but the texture is a bit firmer.
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2 large eggs, room temperature
- Room temperature helps the batter mix evenly and rise better, but don’t stress if you forget.
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1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- If using salted butter, you can skip adding extra salt. Melt it gently so it doesn’t cook the eggs.
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1/4 cup granulated sugar (optional but recommended)
- This gives you that bakery-style sweet moist cornbread. You can cut it back to 2 tablespoons if you prefer it less sweet.
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1/4 teaspoon salt (if using unsalted butter)
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Optional add-ins (choose 1–2 if you like):
- 1 cup shredded sharp cheddar (for cheesy casserole style cornbread)
- 1–2 finely chopped jalapeños, seeds removed for less heat
- 1/2 cup whole kernel corn, drained, for extra texture
- 1/2 teaspoon smoked paprika or chili powder for a subtle savory edge
A quick tip: Since this is a thicker, richer batter, use a large mixing bowl—you want room to fold gently without flinging corn across the kitchen. Ask me how I know.
Step-By-Step Directions (You’ve Got This)
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Preheat your oven and prep the pan.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. For extra flavor, you can rub a bit of softened butter all over the bottom and sides—this helps create a lovely golden edge. -
Melt the butter.
In a small saucepan or microwave-safe bowl, melt the 1/2 cup of butter. Let it cool for a few minutes so it’s warm but not hot—this keeps it from scrambling the eggs once you mix everything together. -
Combine the wet ingredients.
In a large bowl, whisk together the eggs, sour cream, and creamed corn until smooth and well combined. You should see a few little corn kernels, but no big streaks of sour cream. -
Add the melted butter and sugar.
Slowly pour in the melted butter while whisking gently. Stir in the sugar and salt. The mixture will look thick and creamy—like an extra luxurious cornbread custard base. -
Add the Jiffy Corn Muffin Mix.
Sprinkle the two boxes of Jiffy mix over the wet ingredients. Use a spatula or wooden spoon to fold it in gently. Stir just until there are no dry pockets of mix. A few small lumps are okay; overmixing can make your sweet moist cornbread a bit tough. -
Fold in any optional add-ins.
If you’re using shredded cheese, jalapeños, or extra corn, gently fold them into the batter now. Try not to overwork it. Cheese, especially, likes a light hand. -
Pour and smooth the batter.
Pour the batter into the greased baking dish. Spread it into an even layer with your spatula, nudging it into the corners. The batter will be thick—that’s what gives you that casserole style cornbread texture. -
Bake until golden and set.
Bake at 350°F for 35–45 minutes. Ovens vary, so start checking at 35 minutes. The top should be golden, the edges lightly browned, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs (not wet batter). -
Cool slightly before serving.
Let the cornbread rest in the pan for at least 10–15 minutes before cutting. This helps it set and slice cleanly. It will still be warm and soft—just a bit less fragile. -
Serve warm with butter, honey, or jam.
Slice into squares and serve warm. A pat of butter, a drizzle of honey, or a spoonful of berry jam will take it right over the top.
Servings & Timing
- Yield: About 12 generous squares (or 15–18 smaller pieces, depending on how you cut it)
- Prep Time: 10–15 minutes
- Bake Time: 35–45 minutes
- Total Time: About 50–60 minutes (including a short resting time)
This makes plenty for a family dinner with leftovers, or a crowd-pleasing side dish cornbread for potlucks and holidays.
Easy Variations To Make It Your Own
Because once you’ve made the classic Jiffy Cornbread Recipe With Creamed Corn, you’ll want to play a little.
- Cheesy Jalapeño Cornbread: Add 1 cup shredded cheddar and 1–2 chopped jalapeños for a Tex-Mex style kick that’s perfect with chili or tacos.
- Savory Herb Cornbread: Stir in 1 teaspoon dried thyme or rosemary and skip the extra sugar for a more classic southern style cornbread vibe.
- Bacon & Cheddar Cornbread: Fold in 1 cup shredded cheddar and 1/2 cup cooked, crumbled bacon for a hearty brunch side.
- Honey Butter Cornbread: Reduce the sugar to 2 tablespoons and serve with whipped honey butter for a bakery-style treat.
- Skillet Cornbread: Bake the batter in a preheated, buttered 10–12 inch cast iron skillet for crispy edges and a rustic look.
- Muffin-Style Cornbread: Scoop the batter into greased muffin tins (about 2/3 full) and bake 18–22 minutes for handheld portions.
Storage & Reheating Tips
One of the things I love about this creamed corn cornbread is how well it keeps. It honestly tastes just as good the next day.
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Room Temperature:
- Store cooled cornbread, tightly covered or in an airtight container, at room temperature for up to 2 days.
- If your kitchen runs warm or humid, I recommend refrigerating after the first day.
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Refrigerator:
- Keeps well in the fridge for 4–5 days. Wrap pieces individually or store in a sealed container so it doesn’t dry out or absorb fridge smells.
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Freezer:
- Wrap individual slices in plastic wrap, then place them in a freezer bag or container. Freeze for up to 2 months.
- Thaw at room temperature or in the fridge overnight.
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Reheating:
- Microwave: Warm a slice on a microwave-safe plate for 15–25 seconds. Cover with a damp paper towel to keep it from drying out.
- Oven: Place slices in a baking dish, cover with foil, and warm at 300°F for about 10–15 minutes.
- Add a little pat of butter while reheating for extra moisture and flavor.
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Make-Ahead:
- You can bake this boxed mix cornbread a day in advance for holidays or potlucks. Let it cool completely, cover tightly, and reheat gently before serving.
- I don’t recommend making the batter ahead, as the baking powder in the Jiffy mix works best when baked soon after mixing.
Notes From My Kitchen (What I Learned Testing This)
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Don’t skip cooling time.
I know, warm cornbread is hard to resist—but if you slice it immediately, the center can seem too soft. That 10–15 minute rest makes a huge difference. -
Check doneness with the “jiggle test.”
Gently shake the pan; the center should be set and not wobble like loose custard. A small bounce is fine; a full jiggle means it needs more time. -
Glass vs. metal pans.
Glass (like Pyrex) tends to bake a bit slower and can brown less on the edges. Metal pans or cast iron skillets give deeper browning and slightly crisper edges. -
Sweetness level is flexible.
This is a buttery sweet cornbread, not a savory-only one. If you’re used to less sweet, start with 2 tablespoons sugar and see how you like it. -
Serve with contrast.
Because this is rich and sweet, it pairs beautifully with something salty or spicy: chili, pulled pork, barbecue chicken, or even eggs and bacon.
Frequently Asked Questions
Can I make this Jiffy cornbread recipe without sour cream?
Yes. You can use plain Greek yogurt (preferably full-fat) in equal amounts. The texture will be slightly denser but still delicious.
Can I use frozen or fresh corn instead of creamed corn?
Not as a straight 1:1 swap. Creamed corn adds both moisture and texture. If you only have whole kernel corn, add 1/2 cup and increase sour cream by about 1/4 cup.
How do I keep my cornbread from being too dry?
The creamed corn and sour cream help a lot, but don’t overbake it. Pull it from the oven as soon as the center is just set and a toothpick comes out with moist crumbs.
Can I halve this recipe?
Yes. Use 1 box of Jiffy, half the other ingredients, and bake in an 8×8-inch dish. Check for doneness around 25–30 minutes.
Is this a traditional southern style cornbread?
Not exactly. Traditional southern cornbread is usually less sweet and doesn’t include creamed corn or sour cream. This is more of a comfort food, casserole style cornbread.
Can I make this cornbread gluten-free?
You’d need a gluten-free cornbread mix to replace the Jiffy, and results can vary by brand. The method stays the same, but the texture may be slightly different.
Why did my cornbread sink in the middle?
Most likely it was underbaked or your oven runs a little cool. Bake until the center is fully set, and let it cool in the pan before cutting.
Can I add cheese and still serve this with sweet toppings?
Absolutely. A mild cheddar adds richness without clashing with honey or jam. For strictly savory, use sharp cheddar and skip most of the sugar.
Wrapping It Up (And Passing The Butter)
This Jiffy Cornbread Recipe With Creamed Corn is one of those trusty little recipes that works just as well for a busy weeknight as it does for a big holiday meal. It’s easy jiffy cornbread made extra tender, sweet, and special—with hardly any extra effort from you.
If you make this creamed corn cornbread, I’d love to hear how it turned out for you. Did you keep it classic, or try one of the variations? Leave a comment with your tweaks, or share a photo of your potluck cornbread dish. And if you’re planning a cozy comfort food menu, you might enjoy pairing this with a big pot of chili or your favorite slow cooker soup next.
Jiffy Cornbread Recipe With Creamed Corn
Ingredients
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
- 1 can (14.75 oz) creamed corn cream-style corn, undrained
- 1 cup sour cream full-fat preferred
- 2 large eggs room temperature if possible
- 1/2 cup unsalted butter 1 stick, melted and slightly cooled
- 1/4 cup granulated sugar optional but recommended; reduce to 2 tbsp for less sweetness
- 1/4 teaspoon salt omit if using salted butter
- 1 cup shredded sharp cheddar cheese optional add-in
- 1 to 2 jalapeños finely chopped, seeds removed for less heat; optional add-in
- 1/2 cup whole kernel corn drained; optional add-in for extra texture
- 1/2 teaspoon smoked paprika or chili powder optional add-in for a subtle savory edge
- butter or nonstick spray for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray, rubbing a bit of softened butter over the bottom and sides if you’d like extra golden edges.
- In a small saucepan or microwave-safe bowl, melt the 1/2 cup of butter. Let it cool for a few minutes until warm but not hot so it doesn’t cook the eggs when mixed in.
- In a large mixing bowl, whisk together the eggs, sour cream, and creamed corn until smooth and well combined, with no large streaks of sour cream remaining.
- Slowly pour the melted butter into the bowl while whisking gently. Stir in the granulated sugar and salt until the mixture is thick, creamy, and evenly combined.
- Sprinkle the two boxes of Jiffy Corn Muffin Mix over the wet ingredients. Use a spatula or wooden spoon to gently fold the mix into the batter just until no dry pockets remain. A few small lumps are fine; avoid overmixing.
- If using shredded cheese, jalapeños, whole kernel corn, or smoked paprika/chili powder, gently fold them into the batter now, taking care not to overwork the mixture.
- Pour the thick batter into the greased baking dish. Use a spatula to spread it into an even layer, nudging it into the corners for uniform baking.
- Bake at 350°F (175°C) for 35–45 minutes. Begin checking at 35 minutes. The top should be golden, the edges lightly browned, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs, not wet batter.
- Remove the pan from the oven and let the cornbread rest in the pan for 10–15 minutes. This allows it to set so it slices cleanly while remaining soft and moist.
- Slice the cornbread into squares and serve warm. Top with butter, honey, or jam if desired.
