Jiffy Cornbread with Creamed Corn
This Jiffy Cornbread with Creamed Corn is the ultimate easy comfort food — golden and slightly crisp on the outside, soft and almost custardy on the inside. A can of creamed corn does the heavy lifting, locking in moisture and adding a sweet, corn-forward depth that plain Jiffy cornbread simply can't match. One bowl, one pan, and about 30 minutes is all it takes.
Equipment
- 8x8 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
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
Instructions
- Preheat oven to 375°F (190°C) and generously grease an 8x8 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.
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.
Nutrition
Serving: 1SquareCalories: 195kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 330mgPotassium: 85mgFiber: 1gSugar: 7gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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