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.