If you’ve been searching for a foolproof Jiffy Cornbread with Creamed Corn, you’ve landed in exactly the right place.
This is the kind of cornbread that disappears from the pan before it even fully cools, the kind that gets people leaning over and asking, “What did you put in this?”
The secret is surprisingly simple: a box of Jiffy corn muffin mix paired with a can of creamed corn.
That creamed corn does the heavy lifting, locking in moisture and adding a sweet, corn-forward depth that plain Jiffy cornbread just can’t touch.
It comes together in about 30 minutes and requires almost no skill to pull off. You’ll be slicing into golden, tender squares faster than you’d expect.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Total Time | 30 minutes |
| Servings | 9 squares |
| Difficulty Level | Easy |
Why You’ll Love This Jiffy Cornbread with Creamed Corn
This cornbread bakes up with the most incredible texture: slightly crisp on the outside, soft and almost custardy on the inside.
The creamed corn adds natural sweetness and moisture without any extra steps or fuss. You don’t need a stand mixer, no special technique, and no advance planning.
It works just as well on a weeknight as it does at a holiday table. One bowl, one pan, and a handful of pantry staples is all it takes.
It’s also endlessly flexible. Stir in jalapeños, shredded cheddar, or even a handful of whole corn kernels depending on what you’re serving it with.
And because it uses the Jiffy mix as a base, you already know the flavor profile is reliable. The creamed corn just makes everything better, deeper in flavor and far more moist.
This cornbread pairs beautifully with a bowl of Turkey Chili with Cornbread for a complete and comforting meal.
Ingredients
You only need a handful of pantry staples for this recipe, and most of them are probably already in your kitchen.
The creamed corn and sour cream are the two MVP additions that elevate standard Jiffy mix into something truly special.
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (14.75 oz) creamed corn
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
Another reader favorite to serve alongside this is my Skillet Cornbread if you want to do a classic southern cornbread comparison on the same table.
Kitchen Equipment Needed
This is a minimal-equipment recipe. You’ll spend more time eating than you will cleaning up.
- 8×8 inch baking dish or 9-inch cast iron skillet
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooking spray or butter (for greasing)
- Oven mitts
Read Also: Sweet Cornbread Recipe
Recommended Products for This Recipe
I’ve made this cornbread more times than I can count, and a few tools and ingredients genuinely make a difference in the final result.
1. Lodge 9-Inch Cast Iron Skillet
Cast iron is my number one recommendation for cornbread.
It holds and radiates heat so evenly that your bottom crust comes out with that gorgeous golden-brown color and slight crunch that a glass or ceramic dish simply can’t replicate.
Pre-seasoned and virtually indestructible, this pan will last generations.
2. Canned Creamed Corn (Pack of 12)
Keeping a stash of creamed corn in your pantry means this recipe is always 30 minutes away.
The creamy, slightly sweet corn puree is what gives this cornbread its signature moist, tender crumb, so don’t skimp on quality.
3. OXO Good Grips 3-Piece Mixing Bowl Set
Having a well-made, stable mixing bowl is something you notice most on simple recipes like this one.
This set from OXO features a non-slip base and a comfortable pour spout, which makes scraping the batter into the pan much tidier.
4. Pyrex Easy Grab Glass Baking Dish
If you prefer a glass dish over cast iron, Pyrex is the gold standard.
The clear sides let you check the browning on the bottom without flipping the cornbread, and it goes straight from oven to table without losing heat quickly.
Step-by-Step Instructions: How to Make Jiffy Cornbread with Creamed Corn
Step 1: Preheat the Oven and Prepare Your Baking Pan
- Preheat your oven to 375°F (190°C). This temperature ensures the cornbread cooks through without burning the top before the center sets.
- While the oven is preheating, generously grease your 8×8 inch baking dish or 9-inch cast iron skillet. Use either cooking spray or a thin layer of softened butter to coat the entire inside surface, including the corners and edges.
- If you’re using a cast iron skillet, place it in the oven while it preheats. A hot skillet gives the bottom of the cornbread an extra-crisp crust. Use oven mitts when handling it, as it will be very hot.
Step 2: Melt the Butter
- Place the 1/4 cup of unsalted butter in a small microwave-safe bowl.
- Microwave in 20-second increments, stirring between each interval, until the butter is completely melted.
- Set the melted butter aside and allow it to cool slightly for about 2 minutes. You don’t want it hot enough to scramble your eggs when you combine everything.
Step 3: Combine the Wet Ingredients
- Crack both eggs into your large mixing bowl.
- Add the 1/3 cup sour cream to the bowl.
- Pour in the cooled melted butter.
- Whisk everything together vigorously for about 30 seconds until the mixture is smooth, slightly pale, and well combined. There should be no streaks of egg white visible.
Step 4: Add the Creamed Corn
- Open the 14.75 oz can of creamed corn and pour the entire contents into the mixing bowl with your egg mixture.
- Use your rubber spatula or whisk to stir everything together until the creamed corn is fully incorporated into the wet mixture.
- The batter will look thick and slightly lumpy from the corn, which is exactly what you want. Don’t worry about making it perfectly smooth.
Step 5: Incorporate the Jiffy Mix
- Open the Jiffy corn muffin mix box and pour the entire contents into the bowl.
- If using the optional tablespoon of sugar, add it now as well.
- Using your rubber spatula, gently fold the dry mix into the wet ingredients using slow, deliberate strokes. Fold from the bottom of the bowl up and over, rotating the bowl as you go.
- Stop mixing as soon as no dry flour streaks remain. A few small lumps are fine. Do not overmix. Overmixing activates the gluten and makes cornbread tough and dense instead of tender.
Step 6: Pour the Batter Into the Pan
- Carefully remove the hot cast iron skillet from the oven using oven mitts (or simply use your greased room-temperature baking dish).
- If using a hot cast iron skillet, add a small pat of butter to the skillet and swirl it quickly to coat the bottom before it browns, then immediately pour in the batter.
- Pour and scrape all of the batter into the prepared pan. Use your rubber spatula to spread it out evenly so it reaches all four corners.
- Give the pan a gentle tap on the counter two or three times to release any air bubbles from the batter.
Step 7: Bake the Cornbread
- Carefully place the pan in the preheated oven on the center rack. This position gives the most even heat distribution from the top and bottom elements.
- Bake for 22 to 28 minutes. At the 22-minute mark, begin checking for doneness.
- Insert a clean wooden toothpick or skewer into the center of the cornbread. If it comes out clean or with just a few moist crumbs attached, the cornbread is done. If batter clings to the toothpick, continue baking and check again in 3-minute intervals.
- The top should be golden brown and the edges will have started to pull slightly away from the sides of the pan.
Step 8: Rest, Slice, and Serve
- Remove the cornbread from the oven and set it on a wire cooling rack.
- Allow it to rest for at least 5 minutes before slicing. This rest period lets the internal structure set up, which makes for cleaner slices and prevents the cornbread from falling apart.
- Cut into 9 squares (3×3 grid) and serve warm. Add a pat of butter on top while it’s still hot for maximum comfort food effect.
You might also enjoy: Jiffy Spoon Bread
Tips for The Best Jiffy Cornbread with Creamed Corn
These tips are the difference between good cornbread and cornbread that people talk about for weeks.
- Don’t overmix the batter. Stir only until the dry mix disappears. Lumps are your friend here.
- Use room temperature eggs. Cold eggs can make the melted butter seize up and clump. Let them sit out for 10 minutes before using.
- Preheat your cast iron. If you’re using a skillet, getting it screaming hot before adding the batter creates that iconic, crackling bottom crust.
- Check early. Oven temperatures vary. Start checking at 22 minutes with the toothpick test rather than waiting for the full time.
- Let it rest. Five minutes makes a real difference. Cutting in immediately results in crumbly, uneven slices.
- Add cheese or jalapeños. A half cup of shredded sharp cheddar or a diced jalapeño folded into the batter right before baking takes this to a whole new level.
- Use full-fat sour cream. Low-fat versions work in a pinch, but the full-fat version gives you noticeably more richness and a better crumb texture.
Read Also: Buttermilk Cornbread Recipe
Serving Suggestions
This cornbread is one of those sides that works with just about anything on the table.
The mild sweetness and rich, moist texture balance out bold, smoky, spicy, or saucy main dishes perfectly.
Here are some of the best ways to serve it:
- Alongside a big bowl of Turkey Chili for a classic combination
- Sliced and served warm with BBQ Ribs with Mac and Cheese for a proper cookout spread
- Paired with a simple Corn Chowder to double down on sweet corn flavor
- Served as a side to Classic Beef Chili on a cold evening
- Crumbled into a glass of cold milk in the traditional Southern style
- Topped with honey butter and served alongside scrambled eggs for a hearty weekend breakfast
- Used as a base for a simple cornbread stuffing during the holidays
Variations of Jiffy Cornbread with Creamed Corn
This recipe is a fantastic foundation that holds up to all kinds of customizations.
The base batter is sturdy and versatile enough that you can swap or add ingredients without throwing off the texture.
- Cheesy Jalapeño Cornbread: Fold in 1/2 cup shredded sharp cheddar cheese and 1 to 2 diced jalapeños (seeds removed for milder heat) before baking.
- Whole Kernel Corn Version: Add 1/2 cup of drained canned or thawed frozen corn kernels to the batter for more corn texture in every bite.
- Honey Cornbread: Replace the optional sugar with 2 tablespoons of honey and add a drizzle over the top right when it comes out of the oven.
- Bacon Cornbread: Fold in 1/3 cup of finely chopped cooked bacon for a smoky, savory twist that pairs especially well with chili.
- Gluten-Free Version: Use a gluten-free corn muffin mix in place of Jiffy. The creamed corn and sour cream keep it just as moist, and the taste is nearly identical.
- Muffin Form: Divide the batter evenly into a greased 12-cup muffin tin. Reduce bake time to 14 to 17 minutes. These are great for individual servings or for meal prep.
For another Southern-style corn recipe with great depth of flavor, my Corn Casserole uses a similar concept and is a guaranteed crowd-pleaser.
Storage and Reheating
This cornbread stores well and tastes nearly as good the next day, making it perfect for batch cooking.
- Room temperature: Wrap leftover cornbread tightly in plastic wrap or store in an airtight container. It keeps at room temperature for up to 2 days.
- Refrigerator: Store wrapped cornbread in the fridge for up to 5 days. Press plastic wrap directly against the cut surfaces to prevent them from drying out.
- Freezer: Wrap individual squares in plastic wrap, then place them in a zip-top freezer bag. Frozen cornbread keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the oven: Place cornbread squares on a baking sheet in a 300°F oven for 8 to 10 minutes. This brings back the slightly crisp exterior.
- Reheating in the microwave: Wrap a square in a damp paper towel and microwave on medium power for 20 to 30 seconds. The moisture from the paper towel keeps the cornbread from drying out.
Nutritional Facts
The following values are approximate per serving (1 of 9 squares) based on the ingredients listed.
| Nutrient | Per Serving | ||| | Calories | 195 kcal | | Total Fat | 9g | | Saturated Fat | 5g | | Cholesterol | 62mg | | Sodium | 330mg | | Total Carbohydrates | 26g | | Dietary Fiber | 1g | | Total Sugars | 7g | | Protein | 4g |
Nutritional values are estimates and may vary depending on specific brands and exact measurements used.
Health Benefits of Key Ingredients
While this is undeniably a comfort food, the core ingredients each bring something worth noting to the table.
This isn’t a recipe to obsess over nutritional perfection, but it’s also not without real, wholesome value.
- Corn: The creamed corn in this recipe contributes dietary fiber, which supports healthy digestion. Corn also provides B vitamins including thiamine and folate, which support energy production and cell function.
- Eggs: Whole eggs are one of the most complete protein sources available, supplying all nine essential amino acids. They also deliver choline, which plays a key role in brain health and liver function.
- Sour cream: While sour cream adds richness, it also contributes calcium and small amounts of phosphorus, both important for bone health. Using full-fat sour cream also means you’re getting fat-soluble vitamins A and D.
- Cornmeal (from Jiffy mix): Cornmeal is naturally gluten-light (the Jiffy mix contains a small amount of wheat flour) and is a good source of iron and magnesium. These minerals support oxygen transport and muscle function respectively.
FAQs About Jiffy Cornbread with Creamed Corn
1. Can I make Jiffy cornbread with creamed corn ahead of time?
Yes, absolutely. Bake the cornbread fully, let it cool completely, and then wrap it tightly.
It stores at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the oven or microwave before serving.
2. Do I still need to add eggs and milk if I use creamed corn?
Yes, you still need the eggs as they provide structure and help bind the cornbread.
You do not need to add the milk typically listed on the Jiffy box because the creamed corn and sour cream in this recipe replace that liquid component entirely.
3. Why is my cornbread gummy in the middle?
A gummy center is almost always a sign of underbaking.
Creamed corn adds significant moisture to the batter, which means the center can take a bit longer to cook through than standard Jiffy instructions suggest.
Make sure you are testing with a toothpick at the center of the pan, not the edges.
4. Can I use whole kernel corn instead of creamed corn?
You can add whole kernel corn to the batter, but it should not fully replace the creamed corn.
The creamed corn acts as both a moisture source and a flavor booster.
If you want more corn texture, add 1/3 cup of drained whole kernel corn in addition to the full can of creamed corn.
5. Can I make this recipe in a cast iron skillet instead of a baking dish?
Yes, and many people prefer it that way. A preheated cast iron skillet creates a beautifully crispy bottom crust that a glass or ceramic baking dish cannot replicate.
Grease the skillet well, preheat it in the oven, and pour the batter in carefully with oven mitts. The bake time is the same.
Jiffy Cornbread with Creamed Corn
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (14.75 oz) creamed corn
- 2 large eggs Room temperature recommended
- 1/3 cup sour cream About 80ml; full-fat recommended
- 1/4 cup unsalted butter About 57g or 4 tablespoons, melted and slightly cooled
- 1 tablespoon granulated sugar Optional, for extra sweetness
Equipment
- 8×8 inch baking dish or 9-inch cast iron skillet Cast iron preferred for crispier crust
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl For melting butter
- Wire cooling rack
- Wooden toothpick or skewer For doneness test
- Oven mitts Required if using preheated cast iron skillet
- Cooking spray or butter For greasing pan
Method
- Preheat oven to 375°F (190°C) and generously grease an 8×8 inch baking dish or 9-inch cast iron skillet. If using cast iron, place it in the oven while it preheats for a crispier bottom crust.
- Microwave the butter in 20-second increments until fully melted, then set aside to cool for about 2 minutes.
- Whisk the eggs, sour cream, and cooled melted butter together in a large mixing bowl for about 30 seconds until smooth with no streaks.
- Pour the entire can of creamed corn into the egg mixture and stir until fully incorporated. The batter will look thick and slightly lumpy — that’s normal.
- Add the Jiffy mix (and optional sugar) and fold gently with a rubber spatula just until no dry streaks remain. Do not overmix — a few lumps are fine.
- If using preheated cast iron, add a small pat of butter and swirl to coat, then immediately pour in the batter. Spread evenly and tap the pan on the counter 2–3 times to release air bubbles.
- Bake on the center rack for 22–28 minutes, checking at 22 minutes. The cornbread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cornbread rest on a wire rack for at least 5 minutes before cutting into 9 squares. Serve warm with a pat of butter on top.
Nutrition
Notes
- Do not overmix the batter — stir only until the dry mix disappears. Overmixing activates gluten and results in tough, dense cornbread.
- Use room temperature eggs. Cold eggs can cause the melted butter to seize and clump in the batter.
- If using a cast iron skillet, preheat it in the oven before adding the batter for a signature crispy bottom crust.
- Start checking for doneness at 22 minutes since oven temperatures vary. Insert a toothpick in the center — not the edge — to test accurately.
- Full-fat sour cream delivers noticeably better richness and crumb texture than low-fat versions.
- Let the cornbread rest at least 5 minutes before slicing; cutting in too early results in crumbly, uneven pieces.
- Add-ins: fold in 1/2 cup shredded sharp cheddar, 1–2 diced jalapeños, 1/3 cup cooked crumbled bacon, or 1/2 cup drained whole kernel corn before baking.
- Store leftovers wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freeze individual squares wrapped in plastic wrap inside a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat in a 300°F oven for 8–10 minutes to restore a slightly crisp exterior, or microwave wrapped in a damp paper towel for 20–30 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Jiffy Cornbread with Creamed Corn is one of those recipes that earns a permanent spot in your rotation.
It’s fast, foolproof, and produces results that taste like you spent way more time on it than you actually did.
The creamed corn and sour cream transform a simple box mix into something genuinely crave-worthy, and the variations mean you’ll never get bored making it.
Give it a try this week and see how quickly the pan empties.
Tried this recipe? Leave a comment below and tell me how it turned out, or share a photo. I’d love to hear what you served it with.
Recommended:
- Cracklin Bread
- Corn Chowder
- Classic Stuffed Bell Peppers
- Copycat Panera Broccoli Cheddar Soup
- Southern Fried Chicken
