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.
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!
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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~
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!
- 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
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Mix all ingredients together and pour into greased 9x13 baking dish.
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Bake at 375 degrees for 35 minutes or until lightly brown.
Can substitute plain nonfat Greek yogurt for sour cream.
If using a cast iron skillet, grease skillet and cook in preheated oven at 400 degrees for 18-23 minutes.
Need some more ideas for easy dinner sides? Here are some of my reader favorites!
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!