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 Although originally made by scraping kernels directly off the cob, modern canned versions achieve a milky texture with a combination of water, corn starch, and sugar.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.