Jiffy Corn Bread with Creamed Corn

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This Corn Bread recipe really and truly is the best and easiest corn bread ever!! The selling point for this recipe? There are only six ingredients and one bowl needed. Made with a Jiffy Corn Bread mix this bread is amazingly moist and not dry and crumbly. Don't believe it? Just read the comments on the post at Marty's Musings!

When I was growing up my mom’s mother (MawMaw to me) lived with us until she passed away when I was 15. 

She was almost like a mom to me during my preschool and school years when my own mom went back to work to help provide for us.

MawMaw was the one who made sure I had a snack in the afternoons and got my energy out before dinner!

She saw to it that I studied and also made me practice the piano. 

I’m sorry, MawMaw, for all that talking back and complaining. I have five kids now. You can stop talking to God about paybacks now.

Anybody feel me on that one?

This Corn Bread recipe really and truly is the best and easiest corn bread ever!! The selling point for this recipe? There are only six ingredients and one bowl needed. Made with a Jiffy Corn Bread mix this bread is amazingly moist and not dry and crumbly. Don't believe it? Just read the comments on the post at Marty's Musings!

But the one thing she didn’t do was teach me how to cook!

I left home for college knowing how to brown a hamburger patty and make a grilled cheese sandwich.

That was it.

Real food for real life.

~rolls eyes~

Even all those many, MANY, years ago I knew that once I had kids of my own I was gonna make sure they knew more than I did.

Whether they liked it or not.

‘Cause I can pray for paybacks just like I’m sure my MawMaw did. (Just ask my daughter Rachel. ~grin~)

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Enter my favorite Jiffy Corn Bread with Creamed Corn recipe.

This Jiffy Corn Bread recipe really and truly is the best and easiest corn bread ever!! The selling point for this recipe? There are only six ingredients and one bowl needed.

Easy. Delicious. Perfect to teach the kids.

Even though I’m a southern gal I’ve never been much of a corn bread gal. I find that it’s usually too dry for me.

But since I AM Southern and us Southerners love our corn bread I hunted to find the truly “best” recipe!

Everybody I know has their “best and easiest” cornbread recipe. Just go to any church potluck to see what I mean!

But they’re wrong.

Mine is the best. The end.

This Corn Bread recipe really and truly is the best and easiest corn bread ever!! The selling point for this recipe? There are only six ingredients and one bowl needed. Made with a Jiffy Corn Bread mix this bread is amazingly moist and not dry and crumbly. Don't believe it? Just read the comments on the post at Marty's Musings!

The selling point for this recipe? There are only six ingredients and one bowl needed (plus one to beat the eggs).

I loved teaching my kids how to bake this recipe at an early age so they can be helpful in the kitchen and aren’t afraid to cook when they’re on their own like I was.

This recipe is perfection. A win for all of us!

Jiffy Corn Bread with Creamed Corn - Marty's Musings

I love that the Jiffy Corn Bread is moist instead of dry and crumbly.

And if you bake it in a 10″ cast iron skillet? Oh.my.goodness. It is divine!

Sometimes I’ll serve it with my Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup - Marty's Musings

or my slow cooker favorite Taco Soup

Slow Cooker Taco Soup from Marty's Musings

 or even my White Chicken Chili.

Slow-Cooker-Chicken-Chili-from-Martys-Musings-1

Can you tell I love  me some slow cooker recipes?

This Jiffy Corn Bread also makes a terrific side dish to take to a potluck or picnic. Perfect match for any season of the year!

Your family will thank you. ~smile~

***If you read through the comments below you’ll find tons of good ideas for ways to adapt this recipe.

Jiffy Corn Bread with Creamed Corn
Author: 
Recipe type: Bread
 
Easy to make, extremely moist corn bread recipe with Jiffy Mix.
Ingredients
  • 2 boxes Jiffy corn muffin mix
  • 1 cup sour cream
  • 3 eggs, beaten
  • ½ cup melted butter or margarine
  • 1 tsp. salt
  • 16 oz. can creamed corn
Instructions
  1. Mix all ingredients together and pour into greased 9x13 baking dish.
  2. Bake at 375 degrees for 35 minutes or until lightly brown.

Jiffy Corn Bread with Creamed Corn from Marty's MusingsJiffy Corn Bread with creamed cornJiffy Corn Bread with Creamed Corn from Marty's MusingsMama's Slow Cooker Chicken Noodle SoupJiffy Corn Bread with Creamed Corn - Marty's Musings

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Comments

  1. I made a new cornbread recipe this week that called for creamed corn. I didn’t have any on hand, so I just threw a can of regular corn into my blender . . . and out came creamed corn. Worked great!

    🙂 🙂 🙂

    • Haha, Laurel! I love that you put your regular canned corn in the blender to get creamed corn! I probably would have just thrown it in anyway!

      I’m so glad you got to meet your new grandson this week. What a full house you’re going to have again with all those grandbabies!

      Blessings,
      Marty

  2. Thanks so much for this recipe Marty! I used it to make little mini-muffins for a party, and it was a hit! I thought of you when a friend mentioned that she hates cornbread, but couldn’t stop eating the muffins. Definitely printing this recipe and adding it to my recipe binder. Peace and Blessings to you!

  3. Wow absolutely amazing… Best cornbread I’ve ever had. Can’t stop eating it!

  4. How long do you bake the mini muffins???

    • Hi, Maxine, I’m not totally sure of the time for mini muffins but I would probably start at 10-12 minutes and go from there. Regular muffins may be a bit more. Good luck!

  5. Peggyb1946 says:

    Marty, thank you for posting this. Jiffy corn bread is almost the same as my scratch cornbread, but I didn’t have a recipe for cornbread with creamed corn. Thanks to you, it will grace my Christmas table this year . Much appreciated. Happy holidays.

  6. I used Glory Foods seasoned creamed corn and plain Greek yogurt instead of sour cream…super!!!!

  7. Have been looking for a recipe like this for a while. Can’t wait to try it! Just curious, how vital is the sour cream to the recipe?

    • Hi, Danielle. I had a reader who substituted yogurt for the sour cream and she said it was great! I think it’s probably important to have something with the texture of sour cream, but if you’re looking for lower calorie the yogurt would do fine. Have a great day!

  8. leslie Bess says:

    This is also called corn souffle and is served as a side dish. I made it for Thanksgiving dinner and Christmas Dinner this year. Its also called funeral corn because people make it a lot for friends and neighbors after funerals in the south. It is a quick, good dish.

    • Hi, Leslie. I didn’t know all the things you shared about the recipe, and I’m from the south but I didn’t know that about funerals and this dish! I learned something new! Thanks for sharing.

  9. My wife and I love this recipe. We make a pan every week. Our only change is adding 2 tablespoons of splenda and a 1/2 teaspoon of vanilla.

    • That’s a great substitution, Joe! I may have to try the vanilla for sure!

    • I made some today and it was soo delicious! My son absolutely loved it! My husband however thought it would taste better if it was sweet. Did it taste sweeter after adding Splenda and vanilla?

      • Hi, there! I haven’t tried the cornbread myself with Splenda and vanilla. Compared to most other cornbreads I’ve tried, this recipe is actually so much more moist. Maybe not sweet, but moist anyway! Let me know if you try sweetening it!

        • littlemisssunshine says:

          I have made this cornbread many times within the past year and its a go to favorite! I like my cornbread on the sweet side, so I add about 2 to 3 tablespoons of honey to taste…and it is AMAZING!!!!! Thanks for the recipe!!!!

  10. How many calories per piece?

  11. Angela Stacey says:

    Muy Bien! Gracias Marty!

  12. I made some jumbo muffins with this recipe, I substituted the sour cream with greek yogurt. This is the best cornbread ever ! It tasted great along with my turkey chilli…my family enjoyed eating this deliscious and moist cornbread. Definately a keeper ! Thank you soooo much for sharing this amazing recipe!

    • You’re the second person who has told me they substituted greek yogurt for the sour cream and loved it! That’s good to know! It is my favorite cornbread recipe because it’s so moist. Thanks for commenting!

  13. Maria Maldonado says:

    I’ve made this recipe at least a dozen times it comes out amazing cornbread is always made in a double batch so there’s enough for the meal

  14. Can this recipe be made in large quantity?

    • Hi, Wen. I would imagine that you could double this recipe in the longest (10×14 maybe?) pan that you have, but you would definitely have to adjust the cooking time to make sure that the bread gets done. Let me know if you try it!

  15. This is a fantastic recipe. I severed it last night at a dinner party and it was a great hit. It’s so moist and delicious. It went perfectly with gumbo and collard greens! Yum!

  16. Kristen says:

    I love me some cornbread, but this version? It was crazy good. My family had it with pinto beans last night for dinner and they raved. Even my husband, who “doesn’t like” cornbread had 2 pieces. And I just had a big slab slathered with honey butter with my coffee for breakfast. This will be my go-to from now on. Thanks for sharing!

  17. I’m going to make this recipe this weekend and wonder if anyone has ever made cornbread with jalapino peppers finely chopped up in it? I recently heard of this but I don’t want to ruin a batch if it’s not good idea.

    • Hi, Melva. I have not made it with jalapenos but I would think as long as you didn’t add a bunch of the juice (if using canned) then it would be allright. My husband loves HOT so I might try this for him. I’d love if you let me know how it tastes! Have a great weekend!

    • Hi. Yes, indeed, jalapenos are fabulous in cornbread! I use the jarred slices, which tend to be milder than the canned ones. And just last night, I added bacon pieces, and all I can say is BOOM! My husband thought he had died and gone to heaven, LOL. I highly recommend adding jalapenos and bacon to this recipe.

    • I have made it with them and shredded cheddar cheese. Delicious

  18. I used this cornbread recipe to make cornbread muffins. My husband couldn’t believe how good they were. He ate 3 at dinner! We loved it< it will be my go to recipe from now on.

  19. I loved this recipe as is!! We have a small family so I had lots leftover.. The next morning I lightly browned some on both sides and poured some molasses over it and had sausages with it!! Yummy. Mmmm

  20. I was trying to see what the recipe is but could not find it .could you tell me please ,what all you have to put in please. Thank you

  21. I made this tonight to go with chili. It was amazing. Best cornbread ever! I followed the recipe exactly.

  22. I’m going to give this a try today. Stay tuned…

  23. Hi, just wondering if I can use fat free sour cream instead of regular. Do you think it will change the texture?

  24. Thank you for this recipe I did not have sour cream but I did have full fay Greek yogurt and I put milk in it to thank you soo much boom fantastic! We are having it with pinto beans and fried chicken yum yum!

  25. Oh yeah!!!! So yummy!!!!! Thank you so very much for this recipe!!!!

  26. 5 STARS!

  27. Cynthia Dillard says:

    I made this recipe last night and my kids loved it. My husband has been a bit of a critic though, he’s been farting all night! I don’t really mind since they smell just like the cornbread, MMMMM yummy.

  28. Allison G. says:

    Delicious! I made these as mini-muffins…added 2 Splendas and some vanilla and baked at 375 for 20 minutes. Perfect for my child’s kindergarten class Thanksgiving luncheon!

  29. Marty,
    I made this recipe and it did not rise and therefore a bit heavier, I was disappointed, so what did I possibly do wrong…the only thing I had changed was I could only find a 14.5 oz can of cream corn instead of the size you recommended… Would that have done it? Other than that, it tasted good, but texture was off plus not light, and fairly flat due to not rising… Should it been all those things?

    • Hi, Regina. I’m not sure what went wrong with the recipe. It’s pretty forgiving and I don’t think the size of the canned corn would have made a difference. The recipe may not rise as much as a cornbread you’re used to. It’s not very tall but it’s always moist. It probably turned out fine but just wasn’t what you were expecting!

  30. I’m not a baker, but this recipe is foolproof. Came out perfectly moist, dense and delicious.

  31. My husband likes spicy. Anyone ever put a can of chopped green chillies in this recipe?

  32. Christina says:

    Hi! I found this recipe several months ago during a search for “moist” cornbread. Oh my goodness….best cornbread ever. I have made it several times and everyone always raves about it. In fact, I just ran to the store for the ingredients because it is New Year’s Day, and I am taking it to my parents for dinner. Oh….and I always add about a cup of cheddar cheese to the batter….ammmaaaaazzzzing!!!!

  33. Best corn bread ever!! Thanks for the recipe.

  34. I am what my husband calls baking challenged. I burn premade cookie dough. I can cook anything but baking is just not my thing, why I keep trying is a mystery. Perhaps because I’m stubborn and am determined to get the hang of it. I made this cornbread in a pan that has mini loaves sections so I had nine mini loaves. My husband said “did you buy these and heat them up?” lol. I had to show him the garbage with the eggs shells and empty Jiffy boxes to prove I made them. Oh yeah…..they were that good. Thank you for sharing this recipe. I wiil not, however, experiment and alter it like some have done since they were perfect the way the recipe is written and don’t want to mess withva good thing.

  35. I just discovered this website and at the same time, the recipe for the Jiffy Cornbread with Creamed Corn. I was planning on making cornbread to go with the homemade vegetable soup to share both with my neighbor who is busy taking care of her ailing dad. I decided to try this recipe. I had everything I needed except the sour cream but DID have buttermilk so I substituted one cup of buttermilk. I just took it out of the over moments ago, sliced it up and divided it to take to my neighbor but before delivering it to her, I couldn’t wait to taste it. OMG!!! Where has this easy & delicious recipe been all my life???? I often use Jiffy, but had never tried your version using the creamed corn. It is delicious, moist and delightful!!!!! I could eat this for dessert with a little butter, especially right out of the oven! Oh, that reminds me, I did add 1 T of sugar also. This is going to be my new go to recipe for cornbread from now on. Thanks so much for sharing this and I’m so grateful I “stumbled” onto your website! I look forward to trying many more of your recipes and ideas. I LOVE shortcuts and new ways of using things to make life simpler! I think I’ve found my point of reference for such!!

  36. amazing and perfect!!! Thank you! I added sliced Hot jalapeños(from a jar) to 1/2 of the muffins, and they were great, too. Baked in cupcake trays for only 20 mins and in glass bread loaf pan for 25.

  37. Charissa says:

    Making this tonight! Already got the ingredients. But I was wondering, could I use a little less sour cream? Maybe a 1/2 cup? And if I did, would I need to sub with milk? Thanks!

    • Hi, Charissa. If you read through the comments on this post you’ll some of the substitutions my readers have come up with! You can also substitute yogurt sour cream but I’m not really sure about substituting with milk. Let me know if you make it differently and how it turns out! Have a great day!

  38. AJ Garner says:

    I just made this recipe. I love how simple and fool proof it is to make. This came out very moist and more of a saltier (not that it’s too salty) cornbread. changes I would make would be to make it a little fluffier…maybe use some baking powder?? Hubby (who is an extremely picky eater) tried a piece and said that it would be better if it were a little sweeter and fluffier, but said it would be good with meal. Overall, I give this recipe an A-! Thank you! Very easy to make! (I used Imperial margarine, and let the mixture sit for 10 minutes before adding to the oven). 35 minutes was perfect cooking time.

  39. AJ Garner says:

    Two more things: I sent my husband to the store to pick up the creamed corn..he came back with a 14.75 oz can — not sure if that’s how they come, now. That,, however, didn’t take away from the moistness of the cornbread. TWO: Next time, I will OMIT the salt…it is a little salty for my taste buds. Just thought I’d update for anyone interested.

  40. Michelle Oelfke says:

    Hi I’m going to try your recipe adaptation for Jiffy brand cornbread and am wondering could I use the recipe to make regular sized muffins and mini muffins? If so do you have suggested cook times for regular size muffins and the mini ones also?
    thank you in advance for your reply!
    (*_*)
    Chelle

  41. Andre Poirier says:

    Love to try it,but can’t find recipe

  42. Hi Marty, this is a great recipe. I have made this recipe in a 10″ cast iron pan and it’s wonderful. My question is, “can I use this recipe in cast iron corn stick pans, and how many do you think the recipe would make. Also, how much time to bake them.” Thank you.

    • Hi, Leticia. I don’t even know what I corn stick pan is! Is that like a mold of some sort? I really don’t know but you could google it. Let me know what you find out and if you cook it send me a picture! I have never made the cornbread in a cast iron skillet but I do want to try. Thanks so much for visiting the blog!

  43. Made this as muffins today for a meeting. Last week I made plain Jiffy muffins and was so disappointed at how dry they were. These were phenomenal! I only had about 2/3 cup of sour cream so I added a splash of half and half and a sprinkle of baking soda to account for the sour cream. The muffins are so creamy and moist! It made 15 muffins and I couldn’t be happier. My go-to recipe from now on!

  44. Truly the best cornbread I’ve ever made & such an easy recipe. I left mine in 2 minutes longer by mistake. It was still very moist and delicious. The corn is sweet enough, I wouldn’t add any sweetener.

  45. This is my favorite boxed cornbread! I don’t know why food tastes so much better. I usually make cakes and cornbread from scratch, but I’m going to be honest here, you jt cant beat the flavor and texture from the boxed mixes! I like them better:)

    • Thanks, Dina. This is a universally loved recipe! I actually talked to the CEO of Jiffy and they have 90% of the market and rightly so. It’s a great product! Have a great Thanksgiving!

  46. im going to make this for Thanksgiving but wondering if it’s as good if I bake it ahead of time, since it will be cold when served?

    • Hi, Sara. You can always warm it up in the oven or microwave and serve the corn bread warm. We eat it leftover all the time. Some people will fry it in a cast iron skillet as well. Hope you have a great Thanksgiving!

  47. This cornbread recipe is the best! I hated cornbread until I tried this recipe it’s a must try! I’m making this again for thanksgiving 🙂

  48. That sounds yummy!! I always love putting some green chiles in mine, too! Thank you for sharing with us at the #HomeMattersParty

  49. Roxy Jones says:

    From the bottom of my heart and stomach, i thank you for this recipe! I made it once before and again this past thanksgiving and my family loved it!
    5 stars to you!

  50. gail smith says:

    Made this tonight to determine if it would be a good alternative to a purchased cornbread from a local BBQ joint that my family loves. It was super! I did make one small change and might make another. I added about 1 Tablespoon honey. It was a little creamier than I might prefer so may decrease it by one egg depending on the size eggs. It will work fantastic even if I change nothing. Thanks. And so easy.

    • Hi, Gail. I’m glad you enjoyed the cornbread and thanks for sharing the change you made. I love that my readers share all the ways they change the basic recipe. Merry Christmas!

  51. Tina Urban says:

    After making this the first time I have been asked to make it for every occasion and party for the family! That is how much everyone loves this cornbread! Making it now for granddaughter’s college grad party! Thanks for the recipe!

  52. I found this recipe last night when looking for a recipe using Jiffy packets I had already bought. It is simply amazing! I made it last night and took it for a potluck at work today. Thank you.

    • Michele kc says:

      I am thinking how I can use your recipe as a base, and add drained canned Mexicorn. I am wondering also how some grated cheddar Colby might effect texture. Maybe adding another box of Jiffy? It looks mouth watering! Craving carbs!! Like it moist!!

  53. Linda Solway says:

    I just tried your Jiffy cornbread recipe last night and it’s the best I’ve ever used! I added some chopped onions and mild chilies and topped it with shredded jack cheese — outstanding! Quick, easy, moist, and delicious. So glad I found your website!

  54. I added shredded cheddar cheese and vanilla anda packet of sweet n low to mine tonight. Delicious!

  55. Hi could I make this in loaf pans? Do you think it would work out OK? Would temp and time be different

    • Hi, Nicole. I’ve actually never made the bread in a loaf pan. Have you scanned through the comments on this post? There are tons of tips and hints on making this bread. I would definitely start out with a shorter cooking time just to make sure, especially if you’re using a tin loaf pan. If you have glass that would probably be safer the first time around to keep from overcooking it. Let me know if you try it and how you like it!

  56. Made these as muffins and they were not good. Will move on.

  57. Now I have to make this to take to every party I go to, and it’s all your fault! Lol, just kidding! My family, friends and I all love this cornbread. I make it just as it is without changing a thing. If you’re reading this and you haven’t tried it – it really is that good.

    • Hi, Emma. What a wonderful compliment! I’m so glad your family and friends enjoy it as much as we do! It’s our go-to favorite especially to accompany soups during the fall and winter season. And yes, everyone should read the comments and see how my readers have adapted it for their own. It’s amazing!

  58. So I wanted a moist corn bread to go with the pulled pork sandwiches I was making one weekend and found this recipe with all the great reviews and it seemed so easy to make since I had most of the ingredients already. Let just say that everyone loved it so much that when my husband and I went to the grocery story that following weekend, he said that maybe I should get some extra Jiffy boxes and creamed corn in case I wanted to make it again…hint, hint. I’ll be making this for Thanksgiving this year, I’m sure it will be gone before the end of the night – thank you! P.S. Someone at work actually gave me the idea of adding some jalapenos to it for a spicy and sweet mix. Sounds like a good idea to me!

    • Hi, Laura. What a glowing recommendation for the corn bread! We always keep extra boxes on hand and in fact, just made a batch a couple of days ago. My new favorite way to make it is in the cast iron skillet. Happy Thanksgiving!

  59. Kami Alford says:

    I have NEVER been a corn bread fan. This recipe is AMAZING! I put half in one pan, then add chipped pickled jalapeños to the rest in a second pan. I’ve got one child that doesn’t do spicy food. Lol.

    • Hi, Kami. Sorry for the late response but I’m glad you enjoyed the corn bread. I’m not really a big fan myself usually but this is the one recipe I fix over and over again. I love that you slide those jalapeños in one side of the pan! I’d just have to remember which end was spicy! Have a great day!

  60. I made these today and think maybe I’ll add a little sugar next time as others have suggested. I liked the texture much better but there wasn’t much flavor.

  61. I had a recipe that called for 3 boxes of the Jiffy and all your similar ingredients. Do I need to increase the other ingredients if I use 3 boxes of Jiffy?

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