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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!

Jiffy Corn Bread with Creamed Corn

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


  • 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 9x13 baking dish.
  • Bake at 375 degrees for 35 minutes or until lightly brown.



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.
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.