My Jiffy cornbread with creamed corn and sour cream recipe is easy and delicious! Made with 1 box of mix, it only takes a few minutes to put together a super moist, casserole-like cornbread that you, your friends, and family will love. The cream-style corn gives this a touch of sweetness and the sour cream a bit of tang that help to bring out the flavor, making this the perfect side for everything from soups and stews to spicy chilis and fried chicken. Although this is good enough to serve for a holiday like Thanksgiving, Christmas, or Easter, it’s simple enough to make for a Sunday dinner or even a Tuesday night. If you want to learn how to make Jiffy cornbread with creamed corn, follow my step-by-step directions and watch the video below!
Jiffy Cornbread with Creamed Corn
Ingredients
- 1 8.5 oz Box Jiffy Corn Muffin Mix
- 14.75 oz can creamed corn
- 1/2 cup sour cream (120g)
- 2 Tablespoons melted butter
- 1 large egg
Instructions
- Gather the ingredients and melt the butter before beginning.
- Butter or spray an 8×8 casserole dish before continuing.
- Combine all of the ingredients in a bowl–except for the egg–and then mix.
- Mix in the egg once all the other ingredients are mixed together. Be sure to dig your spoon down into the bowl to ensure that all ingredients are thoroughly combined.
- Pour the batter into the greased 8×8 casserole dish and then bake.
- Bake at 400F, uncovered, for 35 minutes.
- Let the cornbread cool for 10-15 minutes before serving.
Recipe Review
I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.
Jiffy Cornbread with Creamed Corn FAQs
Creamed corn is a method of serving sweet corn in which whole kernels are mixed with the milky residue of crushed immature kernels. Although originally made by scraping kernels directly off the cob, modern canned versions achieve a milky texture with a combination of water, corn starch, and sugar.
Adding creamed corn makes Jiffy cornbread richer, moister, and more flavorful. It also gives the bread a soft, tender crumb and adds pops of real corn throughout, along with a hint of pleasant sweetness.
The creamed corn adds moisture and sweetness while the sour cream adds acidity that makes the cornbread extra tender and slightly tangy. Together, they balance flavor and texture perfectly—moist without being heavy, and rich without tasting too sweet.
No. Don’t drain the creamed corn—the liquid is part of what keeps the cornbread moist and flavorful. However, if you’re using canned whole kernel corn in a recipe, then yes—drain it so that you don’t make the batter too liquidy.
This Jiffy cornbread with creamed corn recipe is made with 1 box of mix, so it’s perfect for an 8×8 pan. If you want to make a 9×13 cornbread, you’ll need to double the recipe, using a total of 2 boxes.
Bake your cornbread at 400F, uncovered, for 35 minutes. I baked mine in a glass dish, so if you’re using a gray or black-colored dish that holds heat very well, the baking temperature might be shorter, so be sure to keep an eye on it.
Your cornbread is done when the edges turn golden brown, the center springs back lightly when touched, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are fine). Avoid overbaking—it can dry out quickly once it’s fully set.
Leftover Jiffy cornbread is perfect for cornbread dressing and breakfast casseroles, as well as for simply crumbling into a glass of milk.
More Great Recipes
If you like old-fashioned southern flavor, check out these other great dishes:
Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.
