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
I made this tonight to go with chili. It was amazing. Best cornbread ever! I followed the recipe exactly.
Hi, Angela! I told you it was the best recipe! Thanks for sharing that you loved it!
I was trying to see what the recipe is but could not find it .could you tell me please ,what all you have to put in please. Thank you
Jennifer, just look up jiffy corn bread with creamed corn. That should do it.
I loved this recipe as is!! We have a small family so I had lots leftover.. The next morning I lightly browned some on both sides and poured some molasses over it and had sausages with it!! Yummy. Mmmm
What a great idea, Rachel! It is definitely the most moist cornbread recipe I’ve ever tried.
I used this cornbread recipe to make cornbread muffins. My husband couldn’t believe how good they were. He ate 3 at dinner! We loved it< it will be my go to recipe from now on.
I’m going to make this recipe this weekend and wonder if anyone has ever made cornbread with jalapino peppers finely chopped up in it? I recently heard of this but I don’t want to ruin a batch if it’s not good idea.
Hi, Melva. I have not made it with jalapenos but I would think as long as you didn’t add a bunch of the juice (if using canned) then it would be allright. My husband loves HOT so I might try this for him. I’d love if you let me know how it tastes! Have a great weekend!
I follow this receipt and add fresh habanera peppers that I grow myself. I also add 1/2 cup cheer cheese. It makes wonderful muffins.
Hi, Alice. My husband would love the habanera peppers! He grows those as well as ghost peppers. You might say he likes it hot!
Hi. Yes, indeed, jalapenos are fabulous in cornbread! I use the jarred slices, which tend to be milder than the canned ones. And just last night, I added bacon pieces, and all I can say is BOOM! My husband thought he had died and gone to heaven, LOL. I highly recommend adding jalapenos and bacon to this recipe.
Hey, Ruthie! That’s good to know about the jalapenos and my hubby would be too happy if I added bacon! He says bacon and Cap’n Crunch is his favorite meal 🙂
I have made it with them and shredded cheddar cheese. Delicious
I love me some cornbread, but this version? It was crazy good. My family had it with pinto beans last night for dinner and they raved. Even my husband, who “doesn’t like” cornbread had 2 pieces. And I just had a big slab slathered with honey butter with my coffee for breakfast. This will be my go-to from now on. Thanks for sharing!
Kristen, you made me hungry just describing your cornbread for breakfast! It really is a great recipe, and it’s one I’ve made for years. Enjoy!
This is a fantastic recipe. I severed it last night at a dinner party and it was a great hit. It’s so moist and delicious. It went perfectly with gumbo and collard greens! Yum!
Hi, Laura! I’m so glad you enjoyed the recipe! It really is a can’t mess up kind of corn bread. Have a great weekend!
Do you use any milk&egg while mixing the Jiffy mix?
The recipe (you can print from the blog post) does use eggs but no milk. Hope you enjoy it!
Can this recipe be made in large quantity?
Hi, Wen. I would imagine that you could double this recipe in the longest (10×14 maybe?) pan that you have, but you would definitely have to adjust the cooking time to make sure that the bread gets done. Let me know if you try it!
I’ve made this recipe at least a dozen times it comes out amazing cornbread is always made in a double batch so there’s enough for the meal
We love this recipe, too, Maria! Thanks for taking the time to share!
What if you don’t have sour cream
No Sour cream what to substitute with
Hi, Lynette. If you read the comments below the post you’ll see a bunch of suggestions that readers have tried. I’ve used plain Greek yogurt in place of the sour cream before and it turned out great!
I made some jumbo muffins with this recipe, I substituted the sour cream with greek yogurt. This is the best cornbread ever ! It tasted great along with my turkey chilli…my family enjoyed eating this deliscious and moist cornbread. Definately a keeper ! Thank you soooo much for sharing this amazing recipe!
You’re the second person who has told me they substituted greek yogurt for the sour cream and loved it! That’s good to know! It is my favorite cornbread recipe because it’s so moist. Thanks for commenting!
Muy Bien! Gracias Marty!
How many calories per piece?
That’s a good question, Heather and I really don’t know. You could probably do a search on the recipe and see if you find anything. Thanks for reading!
My wife and I love this recipe. We make a pan every week. Our only change is adding 2 tablespoons of splenda and a 1/2 teaspoon of vanilla.
That’s a great substitution, Joe! I may have to try the vanilla for sure!
I made some today and it was soo delicious! My son absolutely loved it! My husband however thought it would taste better if it was sweet. Did it taste sweeter after adding Splenda and vanilla?
Hi, there! I haven’t tried the cornbread myself with Splenda and vanilla. Compared to most other cornbreads I’ve tried, this recipe is actually so much more moist. Maybe not sweet, but moist anyway! Let me know if you try sweetening it!
I have made this cornbread many times within the past year and its a go to favorite! I like my cornbread on the sweet side, so I add about 2 to 3 tablespoons of honey to taste…and it is AMAZING!!!!! Thanks for the recipe!!!!
What a great idea to add the honey! Immediately made me think of Winnie the Pooh for some reason!
This is also called corn souffle and is served as a side dish. I made it for Thanksgiving dinner and Christmas Dinner this year. Its also called funeral corn because people make it a lot for friends and neighbors after funerals in the south. It is a quick, good dish.
Hi, Leslie. I didn’t know all the things you shared about the recipe, and I’m from the south but I didn’t know that about funerals and this dish! I learned something new! Thanks for sharing.
Have been looking for a recipe like this for a while. Can’t wait to try it! Just curious, how vital is the sour cream to the recipe?
Hi, Danielle. I had a reader who substituted yogurt for the sour cream and she said it was great! I think it’s probably important to have something with the texture of sour cream, but if you’re looking for lower calorie the yogurt would do fine. Have a great day!
I just made this and it turned out delicious. So moist. Best corn bread I have eaten.
I used Glory Foods seasoned creamed corn and plain Greek yogurt instead of sour cream…super!!!!
Laura, that sounds great! I’m so glad you enjoyed the recipe with some adaptations!
I have used green onion dip in place of the sour cream…it’s really good but hard to find these days!
That sounds great, Kelly! You could probably use any kind (like ranch). I’m going to try it! Have a merry Christmas!
Marty, thank you for posting this. Jiffy corn bread is almost the same as my scratch cornbread, but I didn’t have a recipe for cornbread with creamed corn. Thanks to you, it will grace my Christmas table this year . Much appreciated. Happy holidays.
Peggy, I hope your Christmas is a wonderful one and am so glad I could provide you with a couple of recipes! Have a blessed day!
How long do you bake the mini muffins???
Hi, Maxine, I’m not totally sure of the time for mini muffins but I would probably start at 10-12 minutes and go from there. Regular muffins may be a bit more. Good luck!
Wow absolutely amazing… Best cornbread I’ve ever had. Can’t stop eating it!
Hi, Karrie! I’m glad you liked the recipe. It is so easy and we love it, too!
Thanks so much for this recipe Marty! I used it to make little mini-muffins for a party, and it was a hit! I thought of you when a friend mentioned that she hates cornbread, but couldn’t stop eating the muffins. Definitely printing this recipe and adding it to my recipe binder. Peace and Blessings to you!
Hey, Nicole. I’m glad you found my cornbread recipe and I hope you enjoy it. Mini muffins sound great!
This recipe is the BOMB!!! So very moist with a texture like cake! Not the usual crumbly dry cornbread I usually end up making despite all efforts otherwise. This is my go to recipe from now on!! Thank you so much. And I shared it on my FB page. 🙂
MRS
I’m so glad you enjoyed the cornbread recipe. We love it because it’s so moist! Thanks for sharing!
Can I substitute plain Greek yogurt for the sour cream?
Hi, Janet. You can absolutely substitute plain Greek yogurt for the sour cream. I’ve actually started doing this myself in recipes whenever I can! Let me know how it turns out for you!
I made a new cornbread recipe this week that called for creamed corn. I didn’t have any on hand, so I just threw a can of regular corn into my blender . . . and out came creamed corn. Worked great!
🙂 🙂 🙂
Haha, Laurel! I love that you put your regular canned corn in the blender to get creamed corn! I probably would have just thrown it in anyway!
I’m so glad you got to meet your new grandson this week. What a full house you’re going to have again with all those grandbabies!
Blessings,
Marty