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Jiffy Corn Bread with Creamed Corn Recipe

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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!)

Seriously in love with this recipe. Thank you! 
Lee Beth
Reader
I just made it myself using the cast iron; even better! Thank you!
John Bratscher
Reader

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!

Ingredients

  • Jiffy Corn muffin mix
  • sour cream
  • eggs beaten
  • melted butter or margarine
  • salt
  • 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!

Instructions

  1. 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.
Jiffy Corn Bread Story-5

Variations

  • 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

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.

(This post contains some affiliate links for your convenience.  Click here to read my full disclosure policy.)

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!)

Storage

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.

Jiffy corn bread with butter on top on blue flower plate

Top Tip

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 SoupTaco 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

Pin This! Easy Jiffy Corn Bread Mix

Printable Recipe Card & Recipe Video

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!
Print

Jiffy Corn Bread with Creamed Corn

Easy to make, extremely moist corn bread recipe with Jiffy Mix.
Course Bread
Author Marty’s Musings

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 undrained

Instructions

  • Mix all ingredients together and pour into greased 9×13 baking dish.
  • Bake at 375 degrees for 35 minutes or until lightly brown.

Video

Notes

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.Can substitute plain nonfat Greek yogurt for sour cream.
Variations:
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.

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343 Comments

  1. Amazing recipe! I like the pan with bacon and added some chopped jalapeños to the mixture.

    1. My daughter-in-law made this for us, OMG, fantastic! I just made it myself using the cast iron; even better! Thank you!

    2. 5 stars
      Best cornbread I’ve ever had. Made this for Thanksgiving and everyone loved them. They’re also great as desert if you slice in half and top with honey.

  2. 5 stars
    Excelsherrilent recipe for feeding my neighbors during the COVID 19 virus “Stay Home “. I served this with Red Beans and rice. I also added a little jalapenos to it.

  3. Made this recipe twice and it was very good. The only problem I had was it goes bad within two days. Can it be stored in the refrigerator and would it last longer? Thank you.

    1. Hi, Jill. I haven’t ever had that problem until maybe 4-5 days. It could be the humidity where you live? I would definitely store it in the refrigerator. When I warm up the bread in the microwave I sprinkle it with a few drops of water first so it stays moist! Hope this helps!

      1. I make this cornbread recipe all the time I add 1 small package of vanilla infant pudding mix an substitute nutmeg for the salt. Yummy.

    2. 5 stars
      I never was a fan of cornbread or creamed corn. But your cornbread is. the. best! Hands down.

      I’ve made it 3-4 times already. Depending on my mood, I may add chopped jalapenos or chopped, roasted Hatch chilies. It’s delish with a bowl of pinto beans. Yum!

      Thanks for sharing your wonderful recipe.

  4. I’ve been searching for a moist, cake-like cornbread for awhile, and found it! This is it!! My husband is southern, and he enthusiastically approved. He said “I could eat this all day every dat”, ha! 🙂 I’m not a fan of the crumbly type ones, or overly sweet ones. These are perfect, and the creamed corn adds a great texture to each bite! Thanks for sharing! This is being printed to join my recipe binder. 🙂

  5. 5 stars
    Easy to make. Quickly put together. Delicious! I had this recipe years ago but lost it. Was so glad to find it again. My family loves it!

    1. Hi, there. I would think it would be fine to freeze for a limited time but I haven’t ever done it myself so I can’t say conclusively. Sorry! Let me know if you try it and it works!

      1. I freeze it all the time!!! I have been using Marty’s recipe for about 5 years and always freeze leftovers!! Everyone asks for it!!! In fact, I’m making it right now to accompany ribs for a big family dinner tonight!!!

  6. Did not care for this. I wanted to try the cream corn version but my Jiffy is perfect as is. I add a half teaspoon sugar and follow the instructions on the box. Perfect everytime!

  7. I have never attempted to make any kind of bread before, but your recipe looks so easy to follow. I have saved it to try at a latter date. Hot bread and melting butter looks yummy.

  8. That looks delectable! I wish I could try this but unfortunately it’s not gluten free so I don’t think I’ll ever experience that cake consistency (sigh)!

  9. It is always fun to find a tried and true delicious recipe. Thanks for sharing.
    I can’t wait to add it to my monthly menu.

  10. I made it once using the cast iron method and it was excellant. It’s been a few weeks and I can quite remember what I did the first time around and now I notice there are two different baking temperatures and times. Does it bake at 400 or 375?

    1. Hi, Diana. Sorry it’s taken me a while to get back to you. The 400 degree temperature is for muffins and the 375 is for the cast iron skillet. Hope that clears things up!

      1. I noticed two different temperatures for the cast iron skillet but what about the time to cook in a cast iron skillet?

        1. Hi, Lori. The notes from the recipe say to cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown. This is for the cast iron skillet. Hope this helps.

    1. Yes I did it and it still came out delicious. I used one egg instead. Cooking time will vary. Mine baked at 30 minutes in cast iron pan.

  11. 5 stars
    We are cornbread snobs and so many cornbreads, homemade, with a mix, or in restaurants, disappoint. We have finally found the perfect recipe! Moist, delicious and makes a lot. A KEEPER. Thanks.

  12. This is my absolute FAVORITE go-to cornbread recipe!! Can you make these into muffins or even mini muffins?? If so, what would the bake time and temperature be?

  13. i have made this before and it is awesome! this is a long shot, but can i substitute anything for the sour cream? thanks!

  14. 5 stars
    I’ve made this 3 times this month! Everybody loves it including the kids! I always add black pepper and a little bit of parsley for color. I also add a half can more of corn. Thanks so much for the recipe!!

  15. 5 stars
    Yes you are right. Your recipe is the best! The moisture is amazing and my husband said this the best he’s tasted. Thank you.

  16. 5 stars
    BEST Cornbread recipe!! I’ve made several different cornbread recipes, but have been trying to tweak it through the years to come up with the perfect recipe and I’ve finally found it! I love the pieces of corn in the bread along with the super moistness! I couldn’t find creamed corn at the store so I made my own and I gotta say it was Uh-Maze-Ingg!! Your recipe has the perfect sweetness, just a hint of salt and the perfect amount of corn. Thanks so much for sharing this recipe, I can’t wait to wow my family!

  17. 5 stars
    Best cornbread I’ve ever had. Made this for Thanksgiving and everyone loved them. They’re also great as desert if you slice in half and top with honey.

  18. 5 stars
    I made this for the first time a couple weeks ago. We loved it. My wife actually raved about it. That is a rarity (even though I am a great cook : ) ). I followed the recipe but made one change to a step. After greasing the 9×13 baking dish I dusted it with Baker’s sugar instead of flour. Baker’s sugar is a super fine sugar. Dusting with it actually gives sweet baked goods a sweet , almost crispy crust-like, coating. Flour can impart a bitter flavor. Found this secret in some comments for a bourbon soaked chocolate Bundt cake recipe in the NY Times.

    I am making this recipe my go to corn bread recipe and will now make more often. Can’t say thank you enough!

  19. 5 stars
    Everyone in my house said that it was “Really good!” Sure beat regular Jiffy mix with sugar. Super moist and yum! Thanks for this recipe.

    P.s. You can sub sour cream by mixing 3/4 cup of cream cheese with 3 tablespoons of milk and blend to get a pretty decent sour cream replacement with a similar texture (via HuffPost). I was out of sour cream but wanted corn bread with black eyed peas. Happy New Year.

  20. 5 stars
    p.s.s. I threw all of the wet ingredients into the Nutri-Bullet, then hand mixed it with Jiffy. Turned out super smooth, moist and very cake-like. Great for breakfast the next day. THIS really is our new family favorite corn bread ever.

  21. 5 stars
    Outstanding cornbread recipe. This is the fourth time I have made it and is in the line up as a must have for chili, stews, etc. My baby boys (23 and 21 yrs. old) and wife just love it. It is fast to make and I am lucky if any makes it to the next day. Thanks so much! Too bad for me, it seems that I am the only one that knows how to make it. I also do all the cooking. Cadenas family

  22. 5 stars
    Well…I doubled the recipe. Also used different comment suggestions and added a little sugar, a dash vanilla, and a pkg of vanilla pudding. They were SUPPOSED to go with my Chilli.
    They never made it that long…

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