Jiffy Cornbread Recipe With Creamed Corn
This Jiffy Cornbread Recipe With Creamed Corn is a sweet, moist, casserole-style cornbread made with Jiffy mix, creamed corn, sour cream, and melted butter. It’s rich, tender, and perfect for holidays, potlucks, chili night, or an easy comfort-food side.
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.
Notes
Yield: About 12 generous squares, or 15–18 smaller pieces. This cornbread keeps very well and tastes great the next day.
Storage: Store cooled cornbread tightly covered at room temperature up to 2 days, or refrigerate up to 4–5 days. For longer storage, wrap individual slices and freeze up to 2 months.
Reheating: Microwave individual slices for 15–25 seconds (cover with a damp paper towel) or reheat covered with foil in a 300°F oven for 10–15 minutes. A little butter on top while reheating adds extra moisture.
Make-ahead: You can bake this a day in advance; cool completely, cover tightly, and reheat gently before serving. Do not make the batter ahead, as the leavening in Jiffy works best when baked soon after mixing.
Tips: Allow the cornbread to cool at least 10–15 minutes before slicing to avoid a too-soft center. Use the jiggle test for doneness—the center should be set and not wobble like loose custard. Metal pans and cast iron brown more than glass. Adjust sugar to taste if you prefer a less sweet cornbread.
Variations: Add 1 cup shredded cheddar and 1–2 chopped jalapeños for cheesy jalapeño cornbread; add herbs and reduce sugar for a more savory version; fold in cooked bacon and cheddar for a hearty twist; bake in a preheated cast iron skillet for crisp edges; or portion into greased muffin tins and bake 18–22 minutes for muffins.
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