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Jiffy Cornbread with Creamed Corn Recipe

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This classic Jiffy Cornbread 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! It starts with a boxed mix but this is one recipe you just can’t beat!

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!)

Testimonials

“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

Everyone loves this delicious cornbread recipe because it tastes amazing and is easy to make – one bowl and only six ingredients make up the batter! Starting with a boxed cornbread 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 Cornbread being an original recipe but I’m sure I got it out of an old cookbook somewhere.

What is cornbread made of?

Always a treat with chili and the perfect addition to a Super Bowl party, cornbread is a staple you’ll want to devour when done well!

If you’re starting from scratch, cornbread 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 cornbread?

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 cornbread 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” 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 although I think this recipe is the perfect combination of a sweet cornbread and moist goodness!

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!

Ingredients

Ingredients to make Jiffy cornbread
  • 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.)
Pour butter into white ceramic dish

2. Combine together the Jiffy corn muffin mix, sour cream, eggs, melted butter or margarine, salt and creamed corn in a large mixing bowl stirring together with a whisk or wooden spoon.

Jiffy corn muffin mix and blue bowl
Add sour cream to cornbread recipe
Stir cornbread mixture together

3. Pour all ingredients into the prepared baking dish or pan.

Corn bread mixture in white dish

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 cornbread 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.
  • 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 over the top while it’s warm. So delish!
Jiffy Cornbread on blue floral plate with butter on top

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 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.

Jiffy corn bread with butter on top on blue flower plate

Top Tip

I love that the cornbread 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. And don’t forget the holiday meal at Thanksgiving or Christmas!

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 of Jiffy Corn Muffin mix 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!

30+ Cornbread Recipes (Classic to Gourmet)

More Easy Dinner Sides

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 Cornbread 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.
Cornbread on blue floral plate with butter

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347 Comments

  1. 5 stars
    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.❤

  2. 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!

      1. 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 .

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 5 stars
    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

    1. 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!

  6. 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.

  7. 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.

    1. 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!

  8. 5 stars
    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?

    1. 5 stars
      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.

  9. 5 stars
    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!!:)

    1. 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!

  10. 5 stars
    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!

  11. 5 stars
    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.

  12. 5 stars
    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?

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