Jiffy Cornbread with Creamed Corn & Sour Cream
This post may contain affiliate links which won't change your price but will share some commission. Read more here.Looking for the easiest cornbread recipe you’ll ever make? This Jiffy Cornbread with Creamed Corn and Sour Cream starts with a boxed mix and just five other ingredients, yet comes out moist, buttery, and never crumbly — a Southern side dish beloved by readers who’ve left over 370 comments raving about it. Whether you bake it in a 9×13 pan, a cast iron skillet, or as muffins, it’s ready in about 35 minutes and pairs perfectly with chili, soup, or a holiday spread.
This is the perfect recipe to serve for family holiday dinners, church potluck or as a side dish to your favorite soup. (If you also like adventure you’re sure to find a new recipe in these 30+ Cornbread Recipes!)
Quick Look:
- Learn how to elevate basic Jiffy cornbread by adding creamed corn and sour cream for extra moisture and flavor.
- Discover simple ingredient swaps and pro tips to customize this recipe to your taste preferences.
- Get step-by-step instructions to make a from-scratch-tasting cornbread side dish using a convenient cake mix base.
- Find out why this combination of creamed corn and sour cream transforms ordinary Jiffy cornbread into something special.
I wish I could take credit for this Jiffy Cornbread being an original recipe but I’m sure I got it out of an old cookbook somewhere. Don’t the most loved recipes come from old fashioned cooks who fed their family with joy?
Ingredients
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs beaten
- 1/2 cup melted butter or margarine
- 1 tsp salt
- 1 16 oz. canned creamed corn, undrained
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!
How to Make Jiffy Cornbread Moist
- Preheat oven to 375 degrees Fahrenheit. Then 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 cream-style corn in a large mixing bowl stirring together with a whisk or wooden spoon.
3. Pour all ingredients into the greased baking dish or pan.
4. Bake at 375 degrees F for 35 minutes or until golden brown. This recipe makes one 9×13 pan.
*You can also 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 as well. Grease your muffin pan or even use baking cups. Bake at 375 degrees for 20 minutes or until top is light brown.
Cook’s note: This recipe is a bit sweeter than most, but the sour cream helps tone down the sweetness.
When I tell you this is the best, moistest cornbread recipe, I’m not exaggerating! I really hate to brag but this is the best Jiffy cornbread recipe! People rave about it (as you can see in the 380+ comments!)
Storage/reheating instructions:
Leftovers (if there are any!) can be stored on the counter wrapped tightly with aluminum foil or plastic wrap, 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 cornbread is completely cooled and wrap in foil or put in an airtight container.
I’ve never personally frozen the cornbread 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.
Equipment you’ll need:
Lodge cast iron skillet
Lodge cast iron cornstick pan
Cast iron biscuit pan
Ceramic oven dish
Equipment can have a big impact on how a recipe turns out. Stoneware 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.
(Don’t know what a cornstick pan is? I didn’t either but they’re the cutest!)
Testimonials
What readers say:
“I never was a fan of cornbread or creamed corn. But your cornbread is. the. best! Hands down.”
Esther, Reader
“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 day”, 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.”
SARA, READER
What can you add to Jiffy cornbread mix to make it even more delicious?
Don’t have a certain ingredient? This recipe is really forgiving and adaptable.
- Substitute plain Greek yogurt in place of the sour cream and vegetable oil for the butter.
- 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.
- Spread honey butter or tablespoons of honey over the top while it’s warm. So delish!
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.
FAQs about Jiffy Cornbread
What is cornbread made of?
Traditional cornbread, from scratch, is made of just a handful of core ingredients:
- Cornmeal — the defining ingredient, ground dried corn
- Flour — some recipes use a mix of cornmeal and wheat flour for a lighter texture; “true” Southern cornbread often skips flour entirely and is 100% cornmeal
- Leavening — baking powder and/or baking soda
- Salt
- Liquid — usually milk or buttermilk
- Eggs — to bind and add structure
- Fat — butter, oil, or bacon grease (bacon grease is classic in Southern cast-iron versions)
- Sugar — optional, and this is where regional styles diverge most (see below)
That’s the from-scratch version. My recipe takes a shortcut by starting with a boxed Jiffy corn muffin mix (which already contains cornmeal, flour, leavening, and sugar) and building on it with sour cream, eggs, butter, and creamed corn — which is why it comes out extra moist and cake-like compared to a bare-bones scratch recipe.
What are some other names for cornbread?
Depending on region and exact preparation, cornbread goes by several other names:
- Corn dodgers — small fried or baked cornmeal cakes, another Southern regional variant
- Johnnycake (also “journey cake”) — a New England/early American term, often for a thinner, pan-fried version
- Corn pone — a simple, often unleavened Southern version, usually shaped into small ovals and fried or baked
- Hoecake — a fried cornmeal cake, named for the tradition of cooking it on a field hoe over a fire
- Hushpuppies — deep-fried cornmeal batter balls, a close cousin rather than the same dish, but often grouped with cornbread traditions
- Skillet bread — informal term when it’s baked in cast iron
Is there such a thing as “southern” cornbread
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 cornbread is usually more cake like and a bit sweeter. I think this recipe is the perfect combination of a sweet cornbread and moist goodness for the sweet cornbread lover!
How do you keep cornbread from being crumbly?
My personal recipe for cornbread begins with a Jiffy brand corn muffin mix and adds creamed corn and sour cream. The 300+ comments on this recipe testify to the moisture and how delicious it is!
People Also Ask
Is Jiffy cornbread the same as regular cornbread?
Not exactly. Jiffy is a pre-mixed boxed cornbread mix that already contains cornmeal, flour, sugar, and leavening, so it bakes up sweeter and more cake-like than a from-scratch Southern cornbread, which typically uses only cornmeal, buttermilk, and little to no sugar.
Why is my Jiffy cornbread dry or crumbly?
Plain Jiffy mix made with just water, milk, or eggs can turn out dry because it has very little fat or moisture built in. Adding sour cream, melted butter, and creamed corn — like this recipe does — adds fat and moisture that keep the crumb soft instead of crumbly.
Can I use regular canned corn instead of creamed corn?
You can, but the texture and moisture level will change. Creamed corn has a thick, pureed consistency that adds moisture directly into the batter, while whole kernel corn just adds texture without that same binding, moist effect — so the bread may turn out slightly drier and less dense if swapped.
What’s the difference between cornbread and corn casserole?
Cornbread (like this recipe) bakes up firm enough to slice into squares or muffins, while corn casserole is intentionally looser and more pudding-like, often with extra corn, cheese, or sour cream added for a spoonable, custardy texture.
Can I double this recipe for a crowd?
Yes — doubling works well for larger groups; just use two 9×13 pans (or a half sheet pan with adjusted bake time) rather than one oversized dish, since a single very deep pan may bake unevenly.
Does Jiffy cornbread need to be refrigerated?
No, it doesn’t have to be. It can sit covered at room temperature for several days, though refrigerating extends freshness a bit further and is recommended in warmer, more humid climates.
What’s the best pan for cornbread — cast iron or a baking dish?
Both work well, but cast iron gives a slightly crispier, browner crust because it retains and distributes heat more evenly, while a ceramic or glass baking dish produces a softer, more uniform crumb throughout.
Can I make this recipe dairy-free or egg-free?
Yes — readers have successfully substituted aquafaba (chickpea liquid) for eggs and swapped dairy sour cream for a non-dairy alternative, though the texture becomes a bit denser than the original version.
Are you an adventurous eater? You’ll find all you can handle in my post 30+ Cornbread Recipes (Classic to Gourmet). This post will help if you’re in need of tips on how to store cornbread. Also check out the best cast-iron skillets on the market.
More Bread Recipes
Quick bread, bread machine and muffin recipes to die for will keep your family happy and begging for more!
Jiffy Cornbread with Creamed Corn Printable Recipe & Video
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
A decade and over a hundred family gatherings later, people still ask me this recipe. Looking forward to a few more decades of compliments, thanks for the great memories Marty!
Thanks so much, Ben! It truly is the best cornbread!
this is a thanksgiving (and every other gathering) side that is a hit every time!
What would you say is the amount of people it would serve per recipe? Looking to make for a party of about 30 people & not sure how many times I should repeat the recipe.
The recipe as instructed can feed about 8-9 people if you cut it into 12 equal portions.
One ( 1 ) box makes 12 regular size muffins. Just made one box tonight 1/25/26 and thats what I got. I used 2 eggs and half a can maybe a little more of a 14.75 oz can of cream corn. Hope this helps.
to use this recipe to make muffins, how many muffins would it make?
I box makes 12 regular size muffins. Just made one box tonight 1/25/26 and thats what I got. I used 2 eggs and half a can maybe a little more of a 14.75 oz can of cream corn. Hope this helps.
Jiffy is so good i quit making my corn bread from scratch
Hi! How would I adapt this recipe if I want to bake it in a half sheet? My husband and I do an outreach and I need to make 2 half sheets of cornbread. Thank you so much! By the way I have made this before and it’s such a delicious recipe.
Can I make this today for pot luck tomorrow? If so, how do you reheat it without it getting dry?
Hi, Ann. You can definitely make it ahead of time. You can refrigerate covered and that helps keep the moisture in. If I’m warming single pieces I’ll sprinkle some water on it and wrap in a paper towel. This helps as well!
I’ve made this cornbread many times. I always follow the exact recipe and it turns out perfect every single time. Thank you for sharing.
I’m so glad you enjoy it. It’s definitely a family favorite!
We have been using this recipe for a few years now and it’s our absolute favorite. I tried a new recipe once for kicks and giggles and my husband told me to never do that again hahaha! I HIGHLY recommend this recipe, I even give this recipe away as a recipe trade at showers or things of the such!
Hi, Katie. Your comment just made me laugh! Once you make this recipe there’s no going back!
Your recipe calls for a 16 oz. can creamed corn but I can only find 14.75 oz cans. Do I need to open a second can for an additional 1.25 oz?
Hi, Mary. No you don’t! One can is fine. The companies have changed the sizes on us. Hope you enjoy it!
Can you add shredded cheddar cheese in this? Or do you think it would make it to dense?
Hi, Peggy. I think you could probably add the cheese but it might not be as light and fluffy. Let me know if you try it!
I tried this recipe yesterday, it’s amazing.
Glad you enjoyed it, Tony. It’s a family favorite!
Love it always- however I’m out of jiffy- or the grocery was rather and gonna try it with the bag of cornmeal mix I have – guessing 2 cups – has anyone else tried this?
Hi, Missy. I haven’t tried it but definitely come back and share if it works!
Can I make this the day before
You can certainly make and bake the day before. Some people like to refrigerate it but I’m find leaving it covered on the counter. Enjoy!
I have made this a number of times now and wanted to share. Have made with a drained 4oz can of green chilis and without. Recipe as directed with additional 2 tsp sugar and 1 heaping tbs honey. Also added 1/2 tsp baking powder second time. Gave it a bit more rise. Going to try a whole tsp next time for science.
I found it to be dense (no surprise and expected because it is supposed to be that way) as the recipe is listed. It is very good that way, but wanted about 1/2 inch more fluff. It’s still a stout cornbread either way. The taste is amazing.
Make this as-is, or however you like. It is pretty flexible as long as you don’t go crazy adding too much. I am interested in the mention of adding bacon. This intrigues me. Maybe next time…
5 stars for quick and easy and amazingly delicious.
Thanks so much for all the love! It excites me to see how folks add their own twist on a family favorite! Thanks for sharing!
I absolutely love this recipe! So good!! For anyone who is egg-free, we tried this recipe a few times using aquafaba (canned chickpea liquid) in place of the eggs (3 TBSP per 1 whole egg, so a a total of 9 TBSP for this recipe), and it worked out pretty well! I would say the end result is more dense than the original version, but the taste and texture is 100% still there! I recommend whisking the aquafaba a bit before incorporating. We also use the vegetarian Jiffy mix and it’s still delicious!
Hi, Jillian. Thanks so much for sharing how you adapted this recipe! Holiday blessings to you!
Did you preheat the cast iron skillet?
Hi, Terry. I do NOT preheat the skillet but I’m sure it wouldn’t hurt and would probably take a little bit off the cooking time. Let me know if you try it!
Made this with dinner tonight and it was perfect!! Firm but moist! (sorry for this word I know some people don’t like it haha)
Added to my list of favorite!!:)
So glad you enjoyed it, Emily!
One star for not having a jump to recipe link, no one wants to read all that crap
Hey Brian! This is a beloved recipe that I have made countless times for my family and have shared over the years after finding Marty’s Musings. It costs nothing to be kind. If reading or scrolling is too much work for you, you don’t deserve the recipe. Have the day you deserve, sir.
Brian is right. if i printed this page i would be 102 full pages. it is not about scrolling, it is about FINDING where the recipe IS…what page. on an ipad or phone it would be 100’s of scrolls. We all, with some humility, need feedback and should respect it and be gracious and thankful…ah but then we can be small and arrogant, instead…can’t we!
I’m going to send you a private message with instructions that show the JUMP TO RECIPE is clearly at the top of the post. Click it and the recipe is right in front of you. Every single recipe on my site has this same feature.
I’ve made this before and it’s amazing! Seriously in love with this recipe. Thank you! I just don’t remember if I used salted or unsalted butter. Which one is it?
Hi. I was given this recipe to make for a large group of people – 40. How many does one batch make? If put into muffin tins? Thank you.
Hi, Andrea. Sorry for the late response. If you use muffin tins (or even mini muffin tins) you could probably stretch it. The recipe makes a 9×13 pan but you can also double it. Hope this is helpful!
How many muffins would this recipe yield?
At what temperature and for how long would you recommend for muffins? This has already been my favorite cornbread recipe for years. I make it with my chili.
Our family love cornstick and we eat it with honey. So very very yummy.
My whole family loves this corn bread. Very moist & buttery. The pic does not do it justice, it’s full of corn & as high as the 9×13 pan
I myself, double the recipe, add sugar, a heaping tablespoon per box, and add one more egg. Three eggs total instead of two. Bake in a cast iron skillet, and lather with butter right out of the oven. Yum!
Thanks for sharing your tips, Tena. This is a well loved recipe!
What size cast iron skillet? Also, I’ve made a half recipe several times (it is so good) in an 8×8 glass pan, but I’m still struggling with temp and timing. So far, every time it as been underdone.
Hi, Deeanne. I believe I use a 10 inch cast iron skillet. Hope this helps!
Ditto! I cut the recipe in half, using one egg, baked in an 8” square glass baker and it did not bake completely through in 45 mins. Flavor, even with added minced green onion and jalapeño, was meh. Still searching for a moist and tasty cornbread.
I made this tonight in my cast iron skillet to go along with a beef & bean Mexican casserole and honestly, the cornbread was better than the casserole! So moist, not overly sweet & nice & buttery – you don’t need to put butter on this. I’ve tried a lot of cornbread recipes over the years & haven’t made the same one twice because I never found one good enough, until now. This is the best cornbread I’ve ever made & the only one I’ll ever make again.
Hi, Deb. I love using a cast iron skillet as well. I’m so glad you love this recipe as much as we do!
Your are so right, I love it too
Oh my goodness! I was just looking for a recipe to use up some jiffy mix, creamed, and canned corn and came across this and saw that picture of the three of you! It totally made me smile and warmed my heart. I could just sit and stare at it! There is just something about that picture that is absolutely PRECIOUS and priceless!!!!
Looking forward to making this in a couple of hours, too, by-the-way!
Blessings!
Hi! How sweet about our photograph. It’s one of my favorites as well. Hope the recipe turned out well for you!
It’s on the oven right now cant wait to try this. It will go with my bean soup that is simmering now also. Cant wait for dinner tonight .
Oh Marty! After all this time I’ve been following you I’m just now trying this amazing cornbread recipe. IT IS DELICIOUS! Although I got a little sidetracked and let it cook longer than I’d hoped, it didn’t change the delicious taste one bit! Thank you for sharing.❤
I can’t believe you’ve never made this, Wendy! It’s definitely simple AND delicious!
Can I add a lil sugar I see other recipes it called for 1/2 tbs of sugar
Hi, Anna. You can add a little sugar but this recipe already tastes sweeter than normal corn bread. Enjoy!