This classic Jiffy Corn Bread recipe adds creamed corn as the secret ingredient, making it one of the most tender and moist versions you’ll find.
I’ve been making this recipe since I was a newlywed and it’s my go to bread dish for church potlucks, extended family dinners and any time I want to feed a crowd!
When I tell you this is the best, moistest corn bread recipe, I’m not exaggerating! People rave about it (as you can see in the 380+ comments!)
Everyone loves this corn bread recipe because it tastes amazing and is easy to make – one bowl and only six ingredients! Starting with a boxed corn bread mix, it can be made in a baking dish, cast iron skillet or even as muffins.
It’s so easy I even taught my kids how to make this recipe when they were younger!
This is the perfect recipe to serve for family holiday dinners, church potluck or as a side dish to your favorite soup (Slow Cooker Taco Soup and Slow Cooker Chicken Chili are two of my personal favorites!)
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.
What is corn bread made of?
Always a treat with chili and the perfect addition to a Super Bowl party, corn bread is a staple you’ll want to devour when done well!
If you’re starting from scratch, corn bread contains ingredients such as corn meal, milk, eggs and butter. My recipe is different so definitely check it out because it’s delish!
What are some other names for corn bread?
Johnnycakes, fry breads, hushpuppies, arepas and even tortillas qualify as types of cornbread. Who knew there were so many names for such a basic bread?
Where did corn bread originate?
As The Stanford Daily tells us: What we know today as Southern cornbread began as a necessity in the early 18th century. Growing wheat was very difficult in the colonial South at the time, so wheat flour was a luxury enjoyed only by rich landowners.
In contrast, corn was a sturdier grain that had been used centuries earlier by the Aztecs and Mayans, who ground the kernels into a thick meal before pressing the mixture into tortillas. Poorer colonists imitated this process and created a simple mixture of cornmeal and water that was baked over a hearth and eaten plain or — if they could afford it — with beans.
Is there such a thing as “southern” corn bread?
As a true southerner I can tell you there definitely is! The southern type tends to be more savory than sweet and is made mostly with cornmeal. Bacon grease adds flavor and the recipe is often baked in a cast iron skillet. The southern type tends to be more crumbly.
Northern corn bread is usually more cake like and a bit sweeter.
How do you keep corn bread from being crumbly?
My personal recipe for corn bread begins with a Jiffy brand corn muffin mix and adds creamed corn and sour cream. The 300+ comments on this recipe testify to how moist and delicious it is!
- Jiffy Corn muffin mix
- sour cream
- eggs beaten
- melted butter or margarine
- canned creamed corn, undrained
See the recipe card for quantities.
This combination of ingredients makes the moistest cornbread you will ever eat. I’m a southern gal and I can’t stand dry and crumbly corn bread!
- Grease a 9×13 baking dish or a 9″ or 10″ cast iron skillet. (Can use Crisco, butter or even oil.)
2. Combine together the Jiffy corn muffin mix, sour cream, eggs, melted butter or margarine, salt and creamed corn in a large bowl.
3. Pour all ingredients into the prepared baking dish or pan.
4. Bake at 375 degrees F for 35 minutes or until lightly brown.
Cook’s note: This recipe is a bit sweeter than most, but the sour cream helps tone down the sweetness.
What can you add to corn bread to make it even more delicious?
Don’t have a certain ingredient? This recipe is really forgiving and adaptable.
- Substitute plain nonfat Greek yogurt in place of the sour cream.
- Use bacon grease to grease the pan and add chopped jalapeños.
- Add 1 small package of vanilla instant pudding mix and substitute nutmeg for the salt
- Add black pepper and a little bit of parsley for color. Can also add a half can more of corn.
- Substitute for sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend together.
- Add two tablespoons of milk, half a teaspoon of vanilla and half a teaspoon of cayenne.
- No sour cream? Improvised with 2/3 cup milk and 1/3 cup mayonnaise.
- You can make this recipe in a 10 or 12 inch cast iron skillet. Make sure and grease the skillet well and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown.
- This recipe makes excellent muffins. Grease your muffin pan or even use baking cups. Bake at 375 degrees for 20 minutes or until top is light brown.
- Add cheese and a can of regular corn to make this delicious Jiffy Corn Casserole with Cheese.
- Try dusting it with Baker’s sugar instead of flour which gives sweet baked goods a sweet , almost crispy crust-like, coating.
- Mix in shredded cheddar cheese and a 4 ounce can of diced peppers.
Equipment can have a big impact on how a recipe turns out. Stone backward takes longer to heat up than metal pans, and also retain heat for longer. This could make the recipe more watery, or burnt on the outsides.
I believe in using what I have but I ALWAYS check the recipe before the timer goes off, especially if it’s the first time I’m trying it.
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Below are some of my favorite products to use in preparing the corn bread.
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
(Don’t know what a cornstick pan is? I didn’t either but they’re the cutest!)
Leftovers (if there are any!) can be stored on the counter wrapped tightly with foil or in an airtight container. I’ve left it out for 5-7 days depending on the humidity or heat.
If you choose to refrigerate, make sure the corn bread is completely cooled and wrap in foil or put in an airtight container.
I’ve never personally frozen the corn bread but if it’s tightly wrapped it can be frozen for up to three months.
I simply reheat leftovers in the microwave but if you want a crunchier leftover try warming in the oven for a little while.
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!
This is the perfect recipe to take to church potlucks, Super Bowl and March Madness parties, at Easter and New Year’s Day or served with my Slow Cooker Tomato Basil Soup, Taco Soup or even my White Chicken Chili.
Can you make this cornbread as muffins or in a cast iron skillet?
Definitely! For a cast iron skillet bake at 25-30 minutes. Muffins can bake at 375 for 20 minutes (depending on your oven! Top should be light brown not burned!
How many Jiffy Corn mixes for a 9×13 pan?
Two boxes are sufficient for a 9×13 pan.
I’ve also rounded up some more of the best corn bread recipes from across the web. Check ’em out!
More Easy Dinner Sides
- Orange Fluff Jello Salad
- Watergate Salad
- 7 Layer Taco Dip
- Salt and Vinegar Smashed Potatoes
- Easy Fruit Salad
- Cheesy Bacon Potatoes
Pin This! Easy Jiffy Corn Bread Mix
Printable Recipe Card & Recipe Video
Jiffy Corn Bread with Creamed Corn
- 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 undrained
- Mix all ingredients together and pour into greased 9×13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.