Jiffy Cornbread with Creamed Corn
This Jiffy Cornbread with Creamed Corn turns a simple box mix into something special! The creamed corn keeps every bite moist, and a hit of cheese pushes it right over the top! It’s the best Jiffy cornbread recipe you’ll ever make!
Round out this cornbread with our Chili Soup, Baked Beans with Ground Beef, or Cowboy Soup.
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This isn’t your average Jiffy cornbread mix. The creamed corn keeps it moist, the sour cream and buttermilk add a little tang, and the cheddar gives it that extra something!
Add a little honey, and you’ve got cornbread that tastes like it came from a restaurant. No one will guess it started with a box. If it’s your first time making it, you’ll be shocked by how easy it is!
Love cornbread recipes? Try our Jalapeño Cornbread, Cast Iron Cornbread, and Johnny Cakes.
What you’ll love about this Jiffy Corn Cornbread Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this Moist Cornbread Recipe:
- Boxed Cornbread mix ( 2 boxes of jiffy corn muffin mix )
- Cream corn (cream-style corn)
- Buttermilk
- Sour cream
- Large eggs
- Honey- Maple syrup or brown sugar can be used instead of honey.
- Butter
- Cheddar cheese- I used sharp cheddar cheese, but mild works just as well.
- Garlic powder
Ingredient Notes:
- Jiffy Mix: Two boxes give you the perfect amount for a square pan. Don’t substitute with other brands, Jiffy has the right texture for this recipe.
- Creamed Corn: This is what makes this best cornbread so moist and gives it that extra corn flavor. Don’t drain it! The cream-style corn is key to the texture.
- Buttermilk: Adds tanginess and helps make the cornbread tender. If you don’t have buttermilk, add 1 tablespoon lemon juice to regular milk.
How to make Jiffy Cornbread with Creamed Corn step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Preheat oven to 375°F. Grease a 9×9-inch baking dish or cast iron skillet.
STEP 2: In a large mixing bowl, whisk together eggs, buttermilk, sour cream, honey, and melted butter until well combined. These are your wet ingredients.
STEP 3: Add both boxes of Jiffy mix (dry ingredients) and stir until just moistened.
STEP 4: Fold in creamed corn, shredded cheddar cheese, and garlic powder. Be careful not to over mix the whole thing.
STEP 5: Pour batter into prepared baking dish and smooth the top.
STEP 6: Bake in preheated oven for 30-35 minutes, or until the top of the cornbread is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
STEP 7: Let cool for 15 minutes before cutting into squares and serving.
PRO TIP:
Don’t overmix the batter! Stir just until the ingredients come together, a few lumps are totally fine. Overmixing makes crumbly cornbread that’s tough and dense. Also, let the melted butter cool slightly before adding it so it doesn’t cook the eggs.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also wrap with plastic wrap or aluminum foil.
Reheating: Warm individual pieces in the microwave for 15-20 seconds, or reheat in a 350°F oven until warmed through. Wait 5-10 minutes before serving if reheating.
Freezing: This cornbread freezes well! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Additions and Substitutions:
ADDITIONS:
- Spice: Add diced jalapeños or a jalapeño pepper for a little kick, perfect for mexican cornbread style.
- Sweet: Increase the honey to 1/4 cup for super sweet cornbread.
- Corn: Add whole kernel corn for extra texture.
SUBSTITUTIONS:
- Dairy: Greek yogurt can substitute for sour cream, or use regular milk instead of buttermilk.
- Fat: You can use vegetable oil or even bacon grease instead of butter for different flavors.
- Cooking Method: This works in a cast-iron skillet, muffin pan, or even a slow cooker or crock pot with adjusted timing.
FAQs about Jiffy Cornbread Recipes:
Why is my cornbread dry?
The creamed corn and sour cream should keep it moist, but make sure not to overbake. It’s done when a toothpick comes out with just a few moist crumbs, not completely clean.
Can I make this in muffin tins?
Yes! Divide the batter among greased muffin pan cups and bake for 18-20 minutes. Makes about 12 muffins.
How is this different from other cornbread?
This is more like southern cornbread but with a twist. It’s different from northern cornbread and closer to a corn pudding casserole or Jiffy corn casserole in texture.
What can I serve with this Jiffy Cornbread?
This Jiffy cornbread recipe is perfect with taco soup, Lipton Onion Soup Meatloaf, or any Southern-style meal. It’s a yummy corn bread for Thanksgiving dinner, Christmas dinners, church potluck, or holiday meal. You could also serve it with ground beef dishes. It’s also great on its own, my family love it with butter and honey for a snack
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Jiffy Cornbread with Creamed Corn! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Jiffy Cornbread with Creamed Corn
Equipment
- 1 9×9 pan
Ingredients
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
- 1 can (14.75 ounces) creamed corn (cream-style sweet corn)
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoons honey
- 6 tablespoons butter melted and slightly cooled
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Grease a 9×9-inch baking dish.
- In a large bowl, whisk together eggs, buttermilk, sour cream, honey, and melted butter until well combined.
- Add both boxes of Jiffy mix and stir until just moistened.
- Fold in creamed corn, shredded cheddar cheese, and garlic powder. Be careful not to over mix.
- Pour batter into prepared baking dish and smooth the top.
- Bake in preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool for 15 minutes before cutting into squares and serving.
Notes
Nutrition
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I love cornbread. This is awesome