This easy Jiffy Corn Bread with creamed corn begins with a Jiffy box mix and is moist and delicious! It’s the PERFECT bread everyone will rave about!
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?
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.
~eye roll~
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 ~grin~
Enter my favorite Jiffy Corn Bread with Creamed Corn recipe.
Jiffy Corn Bread with Creamed Corn Recipe
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” and most moist 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. (Don’t believe me? Just take a look at all the comments raving about this recipe!0
I wish I could take credit for this Jiffy Corn Bread being an original recipe but I’m sure I got it out of an old cookbook somewhere.
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!
(This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.)
I love that the corn bread is moist instead of dry and crumbly. And if you bake it in a cast iron skillet or cornstick pan (or even make some yummy muffins)?
Oh.my.goodness. It is divine!
(Don’t know what a cornstick pan is? I didn’t either!)
Sometimes I’ll serve it with my Slow Cooker Tomato Basil Soup, my slow cooker favorite Taco Soup or even my White Chicken Chili.
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~
Notes about this recipe:
- This corn bread recipe is a bit sweeter than most but the sour cream helps tone down the sweetness.
- There are many substitutions listed in the comments below but one of my favorites is plain nonfat Greek yogurt in place of the sour cream.
- If you want to bake this in a cast iron pan, grease the skillet and cook in preheated oven at 400 degrees for 18-23 minutes.
- Also perfect for muffins! Bake at 400 degrees for 15-20 minutes.
Helpful links:
Jiffy Corn Bread Mix
Cast Iron Skillet
Cast Iron Cornstick Pan (so cute to serve guests!)
Cast Iron Muffin Pan
9×13 Glass Baking Dish
9×13 Stoneware Baking Dish
***If you read through the comments below you’ll find tons of good ideas for ways to adapt this beloved recipe!
Rather watch a quick video? Here it is!
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs beaten
- 1/2 cup melted butter or margarine
- 1 tsp. salt
- 16 oz. can creamed corn undrained
- Mix all ingredients together and pour into greased 9x13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.
Recipe Video
Can substitute plain nonfat Greek yogurt for sour cream.
If using a cast iron skillet, grease skillet and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown.
I’ve rounded up some more of the best corn bread recipes from across the web. Check ’em out!
Need some more ideas for easy dinner sides? Here are some of my reader favorites!
Want thrifty home ideas you can do yourself?
Do you drain the creamed corn? Or put it all in… Going to try it tomorrow.
Hi, Patty. You don’t drain the creamed corn. You just mix it all together! I hope it turned out well for you! I added that instruction into the recipe so it’s clearer. Thanks!
Best cornbread ever! I was looking for something different than the normal cornbread to serve with the Skyline Chili I made for the family. Everyone loved it!! It will be my go to recipe from here on out.
Hi, Tammi. I’m so glad you enjoyed the cornbread. As you can read by the comments on the recipe, it is universally loved! Thanks for sharing!
Best cornbread EVER! I also substituted the Greek yogurt for the sour cream, & this was the best cornbread I’ve ever made. Took it to a Super Bowl party & everyone raved! Just sweet enough without adding any sugar, & so moist & tender. Will try next with jalapenos & Cheddar cheese. TFS!
Hi, Esther. Thanks so much for the compliment! My family agrees! I love that you’re playing around with it. So yummy!
I added 2 tablespoons of milk half a teaspoon of vanilla and half a teaspoon of cayenne. Oh my goodness ! As they say in Hawaii it’s breakin de mouth!!
Hi, Kathleen. That sounds so good! I’ll have to try those ingredients!
I don’t have a cast iron skillet. What temperature do I put if I use an aluminum non stick muffin pan? How long?
Hi, Krissia.For the corn bread muffins you’ll probably need to cook between 15-20 minutes. Not sure exactly and it will depend on your pan. I would just check them at 15 minutes and go from there. Hope this helps!
Made with Greek yogurt. It was a hit at an anniversary party. Love simple yummy recipes like these.
Hi, Kari. I’m so glad you enjoyed it! It is universally loved when we serve it, even with adaptations like Greek yogurt. Thanks for sharing!
Great recipe….just kicked it up a notch with the addition of chopped jalapeno, at least 2 Tbsp…probably more to taste.
That sounds great, Dave! Some people definitely like this recipe a little spicier!
This was very good but can you make this recipe with a can of regular corn instead of creamed corn? I like to taste the pieces of corn in cornbread
Hi, Linda. I think that would be a fine substitution but if you read through the comments you’ll find tons of suggestions for ways readers have modified this recipe. Hope this helps!
We all LOVE this recipe!
I add Turbinado (cane) Sugar to the top before I bake it…delicious!
So glad you love it, Pamela! I’ve never thought of adding sugar to the top. Sounds amazing!
Hi!
Can I fit this entire recipe into one standard cast iron skillet? Thank you!
Hi, Heather. You can definitely fit this is a 12″ size cast iron skillet. We love the recipe cooked this way! Good luck!
Can you use a 10” cast iron skillet
Hi, there. A 10″ skillet is perfect. That’s the size I use. Enjoy!
Can I mix the creamed corn with some drained green chillies? Can I add a little cheddar cheese to it
Hi, Tracey. Absolutely! If you read through the comments you’ll find ways other readers have adapted this recipe. Enjoy!
This is absolutely the BEST cornbread ever! I’ve made it several times since it’s a huge craving of mine during this pregnancy. The only addition I have made so far is adding cheese before baking and more while I’m eating a slice.
Hi, there! Thanks so much for the glowing review! I’ll bet cheese on top is ah-mazing! Have a blessed day!
Made this using 1 box Jiffy corn bread mix and 1 box Jiffy cake mix. Delicious!
Hi, Pat. That sounds amazing! I didn’t even know Jiffy made a cake mix!
Hi Marty. If I can’t find Jiffy corn muffin mix where I live, what can I use as a substitute.? What is the weight of the muffin mix per box?
Hi, Judy. You can actually order the mix on Amazon and there’s a link in the post. The box is 8.5 oz. I guess you could always try another mix but I’m not sure it would taste as good! You could also look at Walmart or Target and see if they have it for online ordering. Hope this helps!
Do the leftovers need to be stored in the refrigerator? Or room temperature? Thanks!
Hi, there. You do NOT need to refrigerate the cornbread! Good question, though!
This corn bread is delicious! I’m 65 years old and have been looking for a tasty, moist cornbread recipe for years and I finally found it. Thank you so much for sharing it!
I hear ya CJ…I’m 70 and L O V E cornbread but never found a tastier or easier recipe than this one!!
Thank you, Victoria. It’s a family favorite for us as well!
I didn’t have any sour cream on hand so I improvised with 2/3C milk and 1/3 cup mayonnaise. So moist and delicious! WInner! Winner! Ham and beans with cornbread for dinner!
Hi, Julie. So glad those substitutions worked for you. Thanks for sharing with me!
Fantastic recipe. I have made it at least 20 times. The only change/addition is adding shredded cheddar cheese and a 4 ounce can of diced peppers. Matter of fact, I just made it an hour ago and the family can’t wait to tear into it.
That sounds so yummy, Robert! I’ve tried the cheese but I need to try the peppers as well. My husband would love that addition!
Sound so yummy…can these be made as muffins, or are they too creamy?
Hi, Lucia. You can certainly make the Jiffy corn bread as muffins! It might have the length of cooking time on the box but if it’s doesn’t I would say check them at 20 minutes and go from there. Hope this helps!
Sooo moist and good! Try with tiny can of diced green chilies, not much heat but a zip every other mouthful. I have always used sour cream or yogurt in cooking instead of milk and it really makes more moist cookies. I’ll try it with this cornbread recipe next time.
Hi, Cathy! Lots of readers like those diced green chilies! I actually haven’t tried up but my husband would love it I know!
I cut a sweet onion Half inch thick and single layered the whole bottom of my iron skillet and cooked them in butter and olive oil. About 5 minutes to ten minutes. Got the skillet good and hot before pouring the batter in. Baked it the same time and it is beautiful and taste incredible. I also cut the recipe in half and cooked in a 5 inch iron skillet. incredible
Hi, Margaret. This sounds absolutely delicious! Thanks so much for sharing it with my readers!
This sounds really good!
Thank you! It’s a huge hit for my readers……and family!
Hello! Any suggestions to make this dairy free?
Hi there. The two things I would try is ghee instead of butter and coconut milk instead of sour cream. I haven’t tried it myself so if you do this, I’d love if you’d tell me your results!
Delicious! Found this recipe as I only had cream corn and my go-to recipe includes 1 can of whole kernel in addition to 1 cream corn. Followed recipe to a T. Everyone LOVED it! Thank you!
Hi, Susan. I’m so glad everyone loved this recipe! It’s really hard to mess it up and I love that it’s so moist! Thanks for sharing!
Have made this multiple times, and it’s my go to for friendsgivings and always receives rave reviews. I have even topped it with sliced jalapeños and it’s amazing! Thank you so much for sharing, not making cornbread any other way!
Thanks so much for telling me how much you love this recipe. You’re certainly not alone! Enjoy!
Will it be okay if I use whole kernel sweet corn? I thought it was creamed corn and was super excited to make but I’m worried it would be the same???
Hi, Alaina. I think it would be fine to try. I would just drain most of the liquid out before using. Please let me know how this turns out. My readers love this recipe!
Marty, my family and I loved this cornbread! I ended up draining the corn and pureed about half of it with a bit of milk then blended the other half of corn so it would be a little chunky and lastly added it all together to the batter. 🙂 It was delicious!
Hi, Alaina. Thanks for getting back to me with your updates! I know my readers will appreciate it. Happy Thanksgiving!
Will a double recipe fit into a 9 by 13 pan? My larger one broke. Everyone loves when I make this corn casserole because for some reason I’m the only one who makes it moist!!!
Hi, Barbara-Ann. I really don’t know the answer to your question. I think it might fit because the cornbread isn’t terribly tall, but I would prefer using a 10×13 if you had one, just to be on the safe side. Hope this helps!
I only have one box of the Jiffy mix can I half the recipe? Of course using a smaller pan like a brownie pan?
I a wondering the same, anyone try cutting the recipe in half?
Hi, Leah. You could always make two recipes in square pans rather than the large one. The other things is just try and split the ingredients in half and use two eggs instead of three. I don’t think that would hurt anything. Hope this helps!
I made this today for our New Years dinner today. I used my cast iron skillet and it came out beautifully. My guests loved it and so did my hubby – I thought I’d have a lot left over but we ended up with one piece left after some of our guests wrapped up some to take home. This is soooo much better than just making Jiffy muffins from the mix. I always use Jiffy – why make it from scratch when this is so good. I rarely use premade mixes and things like that but for cornbread I only use jiffy – and your recipe is a keper! Thanks!
Thanks so much for sharing! I definitely agree with using Jiffy and I don’t use mixes for anything, either. So glad it was delicious!
Tank you MawMaw. The best corn bread ever. Made mine in a cast iron skillet. Took about 47 minutes at 375. AWSOME.
Thanks so much, Eric! I love making it in a cast iron skillet!
I just made this recipe cutting it in half. It didn’t rise and is still so moist that it’s like it’s not cooked through. I baked it for 30 minutes and it was brown around the edges and golden brown on top. I put it back io for another 10 minutes and it’s still not like cornbread and certainly not like your photos. I used an 8×8 pan. Any ideas as to why mine didn’t work?
Hi, Judy. I’m not sure how you halved 3 eggs but I would probably err on the side of 2 if I was going to half it. I also would try cooking it a little longer. Not sure what happened because I’ve never had the recipe turn out like this. If you didn’t want the whole recipe you could make it in 2 8×8 pans and freeze one or give it away. That way all the ingredients would be used. Hope this helps!
I came looking for the recipe a second time! Delicious and easy. I ha e stick to your recipe. It if I was a more confident backer I could see myself doing lots of variations.
Hi, Elisabeth. So glad you found this recipe! If you look in the comments, my readers have left so many variations for this recipe. Enjoy!
Didn’t even try the recipe since there were too many ads to let your website load. I can hardly get through this without something popping up in front of me. I wonder how many future recipes will be missed because of the ads….. too bad. There are too many recipe sites out there to fool with yours
I added blueberries to the mixture and it turned out so great!
Hi, Melissa. That’s a new on me. Sounds amazing!
I just made this today, to go along with our chili. And man oh day, was it ever wonderful!!!! This is my new go to corn bread recipe. Thanks for a great recipe.
Hi, Mary Ann. I’m so glad you enjoyed it! It’s so simple, isn’t it?