Looking for a moist, slightly sweet, and downright irresistible cornbread that starts with a box of Jiffy mix? This Jiffy Cornbread with Creamed Corn recipe is the game-changer your dinner table has been missing. Whether you’re serving chili, BBQ, or just craving a warm slice of comfort, this easy side dish packs bold flavor with minimal effort. In this article, we’ll dive into a homemade twist on a boxed classic—showing you exactly how to turn your pantry staples into golden, crave-worthy cornbread.
The Story Behind This Moist Jiffy Cornbread with Creamed Corn
How this cornbread became a family favorite
The first time I baked this Jiffy Cornbread with Creamed Corn was on a snowy weekend when dinner plans had fallen through. I was staring into my pantry, hunting for something—anything—that could go with a bubbling pot of black bean chili on the stove. That’s when I spotted a dusty box of Jiffy Corn Muffin Mix and a can of creamed corn tucked behind some old beans. And just like that, the lightbulb went off.
I remembered my grandmother used to stir in sour cream to make her cornbread extra rich. I figured, why not take that and blend it with a little honey for sweetness and some oil for moisture? I tossed it all in a bowl, crossed my fingers, and baked it. What came out of the oven 45 minutes later was something special: cornbread that was tender, golden, and lightly sweet—almost like cake, but with a savory backbone.
Since then, it’s become the go-to side dish for everything from weeknight taco nights to big holiday spreads. And honestly? It’s often the first thing gone from the table. The creamed corn adds texture and flavor, while the Jiffy mix gives that nostalgic cornbread taste we all know. Plus, the sour cream and eggs make it rich without being heavy.
This recipe doesn’t require any fancy tricks or gourmet ingredients—just a few pantry staples and a baking dish. And that’s the beauty of it: comfort food that comes together simply, with big payoff. Whether you’re a seasoned cook or a first-timer looking to dress up your dinner plate, this is the cornbread you’ll come back to again and again.
BEST Jiffy Cornbread With Creamed Corn
Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 Tablespoons honey
- 1 14.75 ounce can cream style corn
- 1/2 cup sour cream
- 2 8.5 ounce boxes Jiffy Corn Muffin Mix
Instructions
- Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray.
- In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Add in the cream style corn and sour cream, and mix to combine. Stir the Jiffy Corn Muffin Mix into the liquid until just combined (don’t over mix it).
- Pour the batter into the greased baking dish and bake for 40 – 45 minutes. Check the cornbread after 40 minutes. To test if it’s ready, insert a toothpick into the center. If the toothpick comes out clean, it’s done. If it comes out a bit wet, put in for a few more minutes.
Notes
Amount Per Serving: Calories: 216Total Fat: 10.2gCarbohydrates: 29.2gFiber: 1.1gSugar: 9.4gProtein: 3.1g
How to Make Jiffy Cornbread with Creamed Corn
Ingredients that transform a boxed mix
One of the best parts of this Jiffy Cornbread with Creamed Corn recipe is that it doesn’t ask for anything complicated. It builds flavor by combining a few strategic ingredients with the convenience of boxed mix. Here’s what each one does:
- Jiffy Corn Muffin Mix: This classic mix is the base. It’s slightly sweet and creates that familiar, crumbly texture.
- Cream-style corn: The star of the show. It adds a subtle sweetness and makes the batter more moist and textured without needing whole corn kernels.
- Sour cream: Helps balance the sweetness while making the final bake tender and rich.
- Honey: Just a touch deepens the flavor. You won’t taste “honey,” but it brings a gentle warmth that complements the corn beautifully.
- Eggs and oil: These give structure and fat, helping the cornbread rise and hold together without becoming dry.
- Milk: Keeps the batter smooth and pourable.
Step-by-step preparation that anyone can follow
Start by preheating your oven to 400°F and greasing an 8×8 baking dish. In a large bowl, whisk together the eggs and oil until smooth. Add in the milk and honey, whisking well to ensure the honey incorporates evenly. Then fold in the sour cream and the cream-style corn.
Once the wet ingredients are mixed, stir in the Jiffy Corn Muffin Mix—but don’t overmix. You want the batter to be just combined, slightly lumpy. Overmixing can make the cornbread tough. Pour it all into your prepared dish and bake for 40 to 45 minutes. A toothpick inserted in the center should come out clean.
That’s it—no mixers, no fancy techniques. Just classic comfort in a few simple steps.
Texture, Tips, and Variations for Jiffy Cornbread with Creamed Corn
What gives this cornbread its moist, cake-like texture?
The secret to the texture in this Jiffy Cornbread with Creamed Corn recipe is all about moisture balance. Boxed mixes tend to bake up a little dry on their own, especially when overbaked or prepared with water instead of richer ingredients. That’s why this version uses both sour cream and creamed corn—two moisture-heavy additions that bring creamy, soft texture to every bite.
The honey adds depth and tenderness, and the eggs keep it sturdy without becoming dense. The final result is somewhere between a traditional Southern-style cornbread and a moist cornbread casserole—tender, but sliceable.
Want it more like spoonbread? Add an extra tablespoon of milk. Prefer it firmer for slicing into squares for stuffing? Bake it in a larger pan for thinner slices and less center moisture.
Easy customizations for flavor and style
Once you’ve mastered this base recipe, it’s incredibly easy to customize. Want a little heat? Add diced jalapeños or a pinch of cayenne. Craving something cheesy? Fold in ¾ cup of shredded sharp cheddar before baking for a gooey upgrade. You can even stir in a handful of whole-kernel corn for texture contrast.
Need to feed a crowd? Double the recipe and bake it in a 9×13 pan. Hosting a holiday dinner? Bake it ahead and reheat covered in foil for 10–15 minutes at 325°F before serving. You can even turn leftovers into croutons or stuffing cubes.
This Jiffy Cornbread with Creamed Corn recipe is flexible, forgiving, and full of flavor, no matter how you riff on it. Just stick to the core ingredients and avoid overmixing—and you’ll have a side dish that works for almost any occasion.
Serving and Storing Jiffy Cornbread with Creamed Corn
Best ways to serve it fresh and warm
This Jiffy Cornbread with Creamed Corn recipe is best served warm, straight from the oven. The edges are slightly crisp, while the center stays soft and rich. Serve it as a side for hearty dishes like chili, pulled pork, or even roasted vegetables. For a classic Southern plate, pair it with collard greens and baked chicken.
Want to serve it brunch-style? Drizzle with a little honey or spread with softened butter for a sweet-savory bite. The subtle sweetness from the honey and creamed corn pairs beautifully with salty breakfast meats or eggs.
Hosting guests? Cut the cornbread into squares and place them in a breadbasket lined with a towel to keep them warm. A little garnish of chopped green onion or melted butter on top gives it a fresh, polished look without fuss.
How to store and reheat leftovers
Leftover cornbread stays moist for days—thanks to the sour cream and creamed corn. Once fully cooled, cover the baking dish tightly with foil or transfer pieces to an airtight container. It keeps well at room temperature for up to 2 days or in the fridge for up to 5.
To reheat, wrap slices in foil and warm in a 300°F oven for 10–12 minutes, or microwave in 20-second intervals until warm. Avoid overcooking when reheating—it can dry out.
You can also freeze it! Wrap individual pieces in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat as needed.
Got leftovers? Use cubes of the cornbread in savory bread pudding, crumble it into soup, or toast it up for rustic stuffing. However you enjoy it, this recipe remains tender, flavorful, and endlessly useful—long after the first slice is gone.
Frequently Asked Questions (FAQ)
Can you put cream style corn in Jiffy cornbread mix?
Yes, and it’s one of the best upgrades you can make. Cream-style corn adds both moisture and flavor to the mix, creating a richer, more tender cornbread that’s slightly sweet and never dry.
Can I add canned corn to Jiffy cornbread mix?
Absolutely. You can add whole-kernel canned corn along with cream-style corn for texture. Just be sure to drain it first and keep the total liquid in balance to avoid a soggy center.
What can I make with canned creamed corn?
Besides this cornbread, canned creamed corn works well in casseroles, spoonbread, fritters, or even savory pancakes. It’s a pantry staple that can easily add richness to both side dishes and mains.
How to enhance a box of Jiffy cornbread mix?
The easiest way is by adding ingredients like sour cream, honey, canned corn, or cheese. These not only boost flavor but also change the texture. For richer cornbread, swap water for milk and add an extra egg or a bit of melted butter.
Conclusion
If you’ve ever thought a box of Jiffy Corn Muffin Mix could only do so much, this recipe proves otherwise. By adding just a few pantry-friendly ingredients—creamed corn, sour cream, eggs, and honey—you get a soft, flavorful, deeply satisfying cornbread that tastes anything but basic. It’s easy, affordable, and consistently delicious. Whether you’re serving a crowd or just your family on a weeknight, this cornbread is bound to become your go-to.
