Jiffy Cornbread Recipe With Creamed Corn
If you’re craving a sweet, moist, buttery square of comfort that tastes like it came from your Southern grandma’s oven—but starts with a simple boxed mix—this Jiffy Cornbread Recipe With Creamed Corn is about to become your new go-to side dish.
I’ve been baking cornbread for over 30 years, through holidays, potlucks, chili nights, and more church suppers than I can count. This version, a cozy creamed corn cornbread made from humble Jiffy mix, is the one my grown kids still ask for every Thanksgiving. It’s casserole-style, easy enough for a weeknight, but special enough to sit proudly next to the turkey and dressing.
What makes this Jiffy Cornbread Recipe With Creamed Corn so special? You get the best of both worlds: the convenience of a jiffy mix recipe with the rich, custardy texture of a homemade southern style cornbread. Canned creamed corn adds moisture, sweetness, and little bursts of corn in every bite—no dry, crumbly cornbread here.
Why You’ll Love This Jiffy Cornbread With Creamed Corn
Let me explain why this one deserves a permanent spot in your side dish rotation:
- Ridiculously easy: Starts with boxed mix cornbread, so you’re mostly stirring and baking—no complicated steps.
- Super moist and tender: The creamed corn and extra fat keep it soft and almost casserole-like, never dry.
- Sweet, buttery flavor: It’s a buttery sweet cornbread that pairs beautifully with savory mains like chili or barbecue.
- Crowd-pleasing texture: Somewhere between classic bread and spoonbread—soft, slightly dense, and spoonable at the edges.
- Perfect for holidays and potlucks: Travels well, slices cleanly, and stays moist even on a buffet table.
- Budget-friendly: Uses pantry staples—Jiffy, canned creamed corn, eggs, butter, and a bit of dairy.
- Customizable: Easy to turn into cheesy cornbread, spicy jalapeño cornbread, or even a casserole-style cornbread dressing base.
- Great make-ahead dish: Bake earlier in the day (or the day before), reheat, and it tastes just as good.
Honestly, this is the kind of comfort food cornbread that disappears fast. I’ve watched people go back “just for a sliver” three times.
Ingredients
Here’s everything you’ll need for this Jiffy Cornbread Recipe With Creamed Corn. This makes a generous 9×13-inch pan—perfect for a crowd.
-
2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
(The classic blue box; this is your base for easy jiffy cornbread.) -
1 (14.75-ounce) can creamed corn
(Look for “cream style corn” on the label; this is what makes it sweet and moist.) -
1 cup sour cream
(Full-fat works best for a rich, tender crumb—Greek yogurt can work in a pinch.) -
2/3 cup milk
(Whole milk is ideal, but 2% is fine. Avoid skim; it can make the batter too thin.) -
2 large eggs
(Room temperature if you can—it helps the batter mix smoothly.) -
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
(You can use salted butter; just reduce added salt slightly if you’re sensitive.) -
2–3 tablespoons granulated sugar (optional, to taste)
(Use 2 tablespoons for lightly sweet cornbread, 3 for more pronounced sweetness.) -
1/2 teaspoon salt
(Balances the sweetness and makes the corn flavor pop.) -
Cooking spray or extra butter for greasing the pan
A few quick ingredient tips:
- If you like a less sweet, more savory southern style cornbread, go lighter on the sugar or skip it.
- If your canned creamed corn is very sweet, start with less sugar and adjust next time.
- For a richer casserole style cornbread, add an extra 2 tablespoons sour cream.
Directions
You know what? This is one of those “stir it all together and bake” recipes—no mixer needed, just a bowl, whisk, and spatula.
-
Preheat the oven and prep your pan.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with cooking spray or butter. A glass or ceramic dish gives you a softer edge; metal will brown the edges more. -
Mix the wet ingredients.
In a large mixing bowl, whisk together the eggs, milk, sour cream, and melted butter until smooth and creamy. You want the butter slightly cooled so it doesn’t scramble the eggs. -
Add the creamed corn.
Stir in the entire can of creamed corn. The mixture will look a bit lumpy from the corn kernels—totally normal and exactly what you want for this creamed corn cornbread. -
Add the Jiffy mix and dry ingredients.
Sprinkle the Jiffy Corn Muffin Mix, salt, and sugar over the wet mixture. Gently fold everything together with a spatula until just combined. A few small lumps are okay; overmixing can make the cornbread tough. -
Let the batter rest briefly (optional, but helpful).
If you have 5–10 minutes, let the batter sit while the oven finishes heating. This helps the cornmeal hydrate and gives you a softer texture. -
Pour into the pan.
Pour the batter into the prepared baking dish and spread it into an even layer. The batter will be fairly thick and creamy, like a loose cake batter. -
Bake until golden and set.
Bake at 350°F for 35–45 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter. The edges will be lightly browned and pulling away from the pan. -
Cool slightly before slicing.
Let the cornbread cool in the pan for at least 10–15 minutes. It’s very moist, so it needs a little time to firm up. Then slice into squares and serve warm with extra butter or honey, if you like.
Little sensory cue: when your kitchen smells like sweet, buttery corn and you see the top lightly crackling and golden, you’re very close.
Servings & Timing
- Yield: About 12–15 squares (depending on how big you cut them)
- Prep Time: 10–15 minutes
- Bake Time: 35–45 minutes
- Total Time: About 50–60 minutes
This is a side dish cornbread that doesn’t keep you chained to the kitchen. You can mix it up while your chili simmers or the roast chicken finishes in the oven.
Variations: Fun Twists on This Casserole-Style Cornbread
Once you’ve made the basic Jiffy Cornbread Recipe With Creamed Corn, it’s easy to play around:
- Cheesy Jiffy Cornbread: Stir in 1–1½ cups shredded sharp cheddar or a Mexican blend for a rich, cheesy version.
- Jalapeño Cornbread: Add 1–2 finely chopped jalapeños (seeds removed for less heat) and 1/2 cup shredded pepper jack for a spicy kick.
- Bacon & Green Onion Cornbread: Fold in 4–6 slices cooked, crumbled bacon and 2–3 sliced green onions for a savory brunch-style bread.
- Honey Butter Cornbread: Reduce the sugar slightly and drizzle the warm cornbread with honey, then brush with melted butter.
- Mexican-Style Cornbread Casserole: Add 1 cup drained canned green chiles and 1 cup corn kernels, and serve with chili or taco meat on top.
- Gluten-Reduced Hack: Use a gluten-free corn muffin mix in place of Jiffy; the texture changes slightly but still turns out soft and moist.
If you’re bringing this to a potluck, the cheesy version tends to disappear first—just saying.
Storage & Reheating
One of my favorite things about this sweet moist cornbread is how well it keeps.
-
Room Temperature:
Let the cornbread cool completely, then cover the pan tightly or transfer slices to an airtight container. It keeps well at room temperature for up to 2 days. -
Refrigerator:
For longer storage, refrigerate in an airtight container for up to 4–5 days. This is great if you’re planning ahead for a holiday cornbread recipe. -
Freezer:
Wrap individual squares in plastic wrap, then place in a freezer bag or container. Freeze for up to 2–3 months. Thaw overnight in the fridge or on the counter for a couple hours. -
Reheating:
- For best texture, place slices in a baking dish, cover with foil, and warm at 300°F for 10–15 minutes.
- For a quick reheat, microwave a slice for 20–30 seconds, wrapped in a slightly damp paper towel to keep it soft.
Make-ahead tip: For a holiday meal, bake this casserole style cornbread the day before, cool, cover tightly, and reheat gently in the oven before serving.
Notes From My Kitchen (And a Few Lessons Learned)
- Don’t skip the fat. The combination of sour cream and butter is what keeps this from turning into dry boxed mix cornbread. I’ve tried light versions, and they’re fine—but the full-fat version is what people fall in love with.
- Watch your bake time. Every oven runs a little differently. Start checking around 35 minutes. If the center still jiggles, give it another 5–10 minutes.
- Pan choice matters. A cast iron skillet gives you crisper, darker edges and a slightly shorter bake time; a glass dish gives you a softer, more even bake.
- Sugar is personal. In my family, we like a gently sweet cornbread to go with salty ham or spicy chili. If you grew up with more savory southern style cornbread, start with less sugar and adjust next time.
- Rest before cutting. It’s tempting to cut right into it, but this sweet moist cornbread needs about 10–15 minutes to settle so it doesn’t fall apart.
The first time I brought this to a fall potluck, I thought I’d have leftovers. I came home with an empty dish and three recipe requests scribbled on napkins. That’s usually a good sign.
FAQs
1. Can I make this Jiffy Cornbread Recipe With Creamed Corn without sour cream?
Yes. You can substitute plain Greek yogurt (preferably whole milk) or even plain regular yogurt. The texture will still be moist, though slightly less rich.
2. Can I bake this in a cast iron skillet instead of a 9×13 pan?
Absolutely. Use a well-greased 12-inch cast iron skillet, and start checking for doneness around 30–35 minutes since skillet edges tend to cook faster.
3. My cornbread turned out a little dry—what happened?
It likely baked a bit too long or your oven runs hot. Next time, check earlier, and you can add an extra 2 tablespoons sour cream for even more moisture.
4. Can I use regular canned corn instead of creamed corn?
You can, but it won’t be the same. Creamed corn adds both moisture and sweetness; if you sub regular corn, add 1/4 cup extra milk and an extra tablespoon of sugar.
5. Is this recipe very sweet?
It’s gently sweet, more like a buttery sweet cornbread than dessert. You can adjust the sugar up or down to match your taste or what you’re serving it with.
6. Can I add cheese or jalapeños without changing anything else?
Yes. Stir in up to 1½ cups shredded cheese and/or 1–2 chopped jalapeños without changing the base ratios. Just keep an eye on bake time, as added moisture can shift it by a few minutes.
7. How do I know when the center is fully baked?
The top should be golden, the edges slightly pulled from the pan, and a toothpick in the center should come out mostly clean with just a few moist crumbs.
8. Can this be used as a base for cornbread dressing or stuffing?
Yes, and it’s delicious. Bake the cornbread, let it cool, then cube and slightly dry it out before using in your favorite dressing recipe for a richer, slightly sweet flavor.
Conclusion
This Jiffy Cornbread Recipe With Creamed Corn is one of those simple, dependable dishes that quietly steals the show. It’s easy, budget-friendly, and loaded with that sweet, moist, buttery comfort everybody wants in a potluck cornbread dish or holiday side.
If you try this creamed corn cornbread, I’d love to hear how it turns out—tell me in the comments what you served it with, or any fun twists you added. And if you’re building a whole comfort-food menu, pair this with a big pot of chili, slow-cooked pulled pork, or a cozy chicken and vegetable soup for a complete, soul-warming meal.
Jiffy Cornbread Recipe With Creamed Corn
Ingredients
- 2 boxes Jiffy Corn Muffin Mix 8.5 ounces each (classic blue box)
- 1 can creamed corn 14.75 ounces, cream style corn
- 1 cup sour cream full-fat recommended
- 2/3 cup milk whole or 2%; avoid skim
- 2 large eggs room temperature if possible
- 1/2 cup unsalted butter melted and slightly cooled (1 stick)
- 2–3 tablespoons granulated sugar optional, to taste
- 1/2 teaspoon salt
- cooking spray or extra butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with cooking spray or butter. A glass or ceramic dish gives a softer edge; metal will brown the edges more.
- In a large mixing bowl, whisk together the eggs, milk, sour cream, and melted (slightly cooled) butter until smooth and creamy.
- Stir in the entire can of creamed corn until evenly distributed. The mixture will look lumpy from the corn kernels.
- Sprinkle the Jiffy Corn Muffin Mix, sugar (if using), and salt over the wet mixture. Gently fold together with a spatula until just combined; a few small lumps are fine.
- If you have 5–10 minutes, let the batter sit while the oven finishes heating to allow the cornmeal to hydrate for a softer texture.
- Pour the batter into the prepared baking dish and spread into an even layer. The batter will be thick and creamy, similar to a loose cake batter.
- Bake at 350°F for 35–45 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter. The edges should be lightly browned and starting to pull away from the pan.
- Let the cornbread cool in the pan for at least 10–15 minutes to firm up before slicing into squares. Serve warm, with extra butter or honey if desired.
