7-ingredient Creamed Corn Cornbread is a staple Southern side dish. Jiffy Cornbread with Creamed Corn is full of flavor, so easy to make, and will become an instant family favorite.
Creamed Corn Cornbread
This recipe takes our classic How to Make Jiffy Cornbread Better recipe to the next level. If you’re looking for an easy recipe that will impress at a family gathering or a church potluck, this is a great option!
Adding the cream style sweet corn makes it so much more moist. That creamy flavor really just melts in your mouth, but it still has that incredible golden brown crust on top.
I obviously added some butter to the top. Enjoying that bit of melting butter while you’re eating it will easily make this some of the best moist cornbread you’ve ever had. It really is a lovely treat that you won’t want to stop eating.
What Is The Difference Between Cornbread And Southern Cornbread?
Northern cornbread is made with fewer eggs, which gives it a more crumbly texture. It also isn’t noticeably sweet.
Southern cornbread is sweet and more cakelike in texture. This is a sweet cornbread with creamed corn and sour cream recipe, so it’s much more reminiscent of Southern cornbread recipes.
What Can You Add To Cornbread Mix?
Cornbread mix is one of those pantry ingredients that’s surprisingly versatile. There are tons of different flavors you can add in to make the cornbread pair perfectly with your dinner.
Some of my favorite mix-in combinations are: Jalapeno and Cheddar, Ground Sausage and Cheese, and Bacon and Green Onion.
Ingredients
For this recipe, you only need 7 ingredients. You’ll need eggs, vegetable oil, milk, honey (or creamed honey), canned cream style sweet corn, sour cream, and Jiffy Corn Muffin Mix.
How To Make Jiffy Cornbread With Creamed Corn
Start by whisking together the eggs and oil, then whisk in the milk and honey. Next, you’ll add in the canned cream style sweet corn and sour cream. (See the recipe card below for the full printable instructions.)
Mix the wet ingredients together, then gently mix in the Jiffy cornbread mix (make sure not to overmix it).
Pour the batter into a greased baking dish, then bake until it’s set. See the recipe card below for the full printable instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Can I Use In Place Of Milk For Jiffy Cornbread?
If you don’t have any milk on hand, you can substitute mayo for milk in cornbread. It’s an easy 1:1 swap that works super well!
What To Serve Cornbread With
My favorite thing to serve cornbread with is soups and stews. Some of my favorites that pair so well with this moist cornbread are Mulligan Beef Stew, chilis (like our Chili con Carne or our Cream Cheese Chicken Chili), Taco Soup, this super easy Instant Pot Tomato Soup, or this healthy and hearty Chicken Potato Soup.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Jiffy Cornbread Recipes
Be sure to check out the rest of our Jiffy cornbread hacks! Some of favorite recipes that use Jiffy mix are:
- How To Make Jiffy Cornbread Better
- Jiffy Mexican Cornbread (Jalapeno Cheddar Cornbread)
- Jiffy Cornbread Dressing
- Jiffy Corn Casserole (Corn Pudding)
- Mexican Cornbread Casserole
Side Dish Recipes
If you like this recipe, be sure to check out our entire side dish recipe section! Whether you’re making sides for a Thanksgiving feast, playing Christmas music while you prep Christmas dinner, or just looking for an easy weeknight side dish, we’ve got lots of options. Some reader favorites are:
- Green Bean Casserole
- Scalloped Potatoes with Ground Beef
- Roasted Baby Potatoes
- Southern Green Beans
- Slow Cooker Green Beans with Bacon
BEST Jiffy Cornbread With Creamed Corn
7-ingredient Creamed Corn Cornbread is a staple Southern side dish. Jiffy Cornbread with Creamed Corn is full of flavor, so easy to make, and will become an instant family favorite.
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.
Nutrition Information:
Serving Size:
1/16Amount Per Serving: Calories: 216Total Fat: 10.2gCarbohydrates: 29.2gFiber: 1.1gSugar: 9.4gProtein: 3.1g
Nutrition information isn’t always accurate.
If you’re looking for an easy comfort food side dish that tastes so good you’d swear it was made from scratch, this Jiffy Cornbread with Creamed Corn is the perfect semi-homemade recipe for you!
49 thoughts on “Jiffy Cornbread With Creamed Corn Recipe”
This cornbread is awesome!
I made another batch and used ranch dip and elote seasoning! Delish!!
Hi Devina, So happy to hear you liked the creamed corn cornbread! Love the idea of adding ranch dip and elote seasoning – it sounds like such a delicious combo! Thanks so much for taking the time to leave feedback. -Alexa
I add jalapeños to mine. Soo yummy & a little spicy.
Could this be used for muffins? If so how many would this recipe yield, at what temperature and cooking time?
I neednto know same thing please
Hi Elisabeth, I haven’t tried to make this creamed corn cornbread in a muffin tin, so I can’t say for sure. I’m sure it could be done though. If I were to try to make them into muffins I’d grease the muffin tin, fill it 3/4 full, and bake them at 400 F for 20 – 25 minutes, then check them for doneness. I hope that helps! If you try them this way, I’d love to hear how they turned out. -Alexa
With the baking muffins at 3/4 full, expect a yield of 16/17.
At 400° F, they only took about 16 mins for me, but I used a rack closer to the bottom.
It’s the best cornbread recipe I’ve run across yet.
Just ½the recipe should fill a muffin pan with the cups filled ¾ of the way!
Hi Shawn, I haven’t tried to make this Jiffy creamed corn cornbread in a muffin tin, so I don’t know for sure how many it would make or how it would turn out. I’m confident it could be done though. If I were to try to make creamed corn cornbread muffins I’d grease the muffin pan, fill each one 3/4 full, and bake them at 400F for 20-25 minutes, then I’d check them for doneness. Because of the moisture from the creamed corn, I do think it needs to bake at the higher temperature of 400F to actually cook all the way through without taking too long (I wouldn’t try it at 350F). I hope that helps! If you try them this way, I’d love to hear how they turned out. -Alexa
With the baking muffins at 3/4 full, expect a yield of 16/17.
At 400° F, they only took about 16 mins for me, but I used a rack closer to the bottom.
It’s the best cornbread recipe I’ve run across yet.
Hi Miles, So happy to hear you liked this cornbread! Thanks for sharing your adaptations to turn it into cornbread muffins. -Alexa
I used Greek yogurt because I didn’t have sour cream and made this into muffins. I cooked them on 400 degrees F, 20-22 minutes and they were delicious!
Size of baking dish please?
Hi Diane, This recipe uses an 8×8 baking dish. -Alexa
can I substitute the vegetable oil for olive oil?
Hi Melody, Since there’s a substantial amount of vegetable oil in this recipe, I’d only use light olive oil since it has a more neutral flavor. Any other neutral flavored oil (like grapeseed oil) would also work. Hope that helps! -Alexa
Made these for thanksgiving and they were a HUGE hit!
Hi Nikki, So happy to hear you enjoyed the Jiffy Cornbread with Creamed Corn! Thanks so much for leaving feedback. -Alexa
Could I use an iron skillet for this cornbread with creamed corn?
Hi Elizabeth, Yes, that should work. -Alexa
How long do you leave in oven if you cut cut ingredients inhalf
Hi Stan, It would depend on the size baking dish you use. I haven’t tested using only half of the ingredients, so I can’t say for sure what would work. If you try it, please let me know what works for you! -Alexa
Moist, rich and creamy, what’s not to love about this?
Thank for this Great, easy to follow recipe.
I made it for New Years Day. It went perfect with my 15 Bean Soup w/ham.
I made muffins and put a little cube of cream cheese in the middle before cooking…yummy!
For the muffins Cox the pan with melted butter. Fill each up 1/3, them put a small cube of cream cheese in the middle. Then cover with more batter until it’s 3/4 full.
Bake at 4:00° 20-25 min. Watch the time, my oven is quirky.
This recipe was perfect for 12 (Square) Muffins.
This was fantastic! I’ve used jiffy cornbread mix for most of my life. I will be making it this way from now on. Thank you for sharing this recipe.
I made these the other night to go with my chili and EVERYONE loved them!! They were so moist, sweet and flavorful! Thanks so much for the easy and amazing recipe!! See with mine I used the jiffy cornbread that has honey in it and also these ingredients.
Can a portion of this cornbread batter be used to top a tamale pie?
Hi Hope, I haven’t tried using this exact recipe for something like that, but I did do something similar in this recipe https://keytomylime.com/mexican-cornbread-casserole-recipe/ – it turned out great, so I think it would probably work! -Alexa
Yum
One of my favorites.
Halfway through; I mixed melted butter with Corn Flakes cereal to add some crunch on top. I loved it. My Mom used to add olives to the cornbread on top.
I also use a pan, twice as large. So, I would add the cornflakes the last 6-8 minutes for an 8×8 pan.
Hi Peggy Sue, That sounds like a delicious addition! Thanks for sharing. -Alexa
Thank you! We tried this recipe, and it is amazing!!!
Do I double this recipe for use in 9×13 pan?
Hi Joan, I probably wouldn’t. I’ve heard from people that had a lot of success baking it in a 9×13 baking dish. It will be a bit thinner, so I’d check on it earlier to see if it’s fully cooked. Hope that helps! -Alexa
Absolutely! It is in the oven now, I think it will be awesome, but NO WAY is fitting in an 8×8….unless you want to clean your oven.
Easy and yummy. I cut the recipe in half and baked in a loaf tin. Took about 30 minutes to bake and brown the top. Did not add honey to the batter, but added after baking as always, along with butter.
I’m going to try this as I was reading comments to see about halving the recipe (to use up a partial can of creamed corn). Thanks for posting!
This recipe sounds amazing! Has anyone added cheddar and jalapenos to it?
Hi Donna, Thanks! It sounds like you’re looking for our Mexican Cornbread with Jiffy recipe – it’s delicious! -Alexa
Can I use whole kernel corn instead of cream?
Hi Sondra, I haven’t tried that, but it would probably work. If you try it, please let me know how it goes! -Alexa
What if I don’t have sour cream? Will it make a big difference?
Hi Janice, The sour cream makes the cornbread more moist, which is why I love including it. If you don’t have it, I’d recommend using plain Greek yogurt instead. Hope that helps! -Alexa
Can i sub jiffy mix with Krusteaz??
Hi Rae, I haven’t tested this recipe with Krusteaz instead of Jiffy, so I can’t say for sure. If you try it, please let me know how it turns out! -Alexa
If pre making for the holidays, does this recipe need to be refrigerated after baking or how long can it sit on the counter?
Hi Sarah, Cornbread will typically last for 1-2 days at room temperature if it’s wrapped up. Cornbread will last longer than that if it’s stored in an airtight container in the fridge. Hope that helps and happy holidays! -Alexa
This was absolutely delicious. I followed the recipe exactly as stated.
It took a little longer to cook but oven temps vary so I believe that is to be expected. It kept well in Tupperware for five days until it was gone.
Wonderful recipe!
I made this pretty close to the directions, I just used Avocado oil and plain nonfat Greek yogurt in place of vegetable oil and sour cream, but I added all the ingredients step by step according to instructions.
I used both an 8×8 pan and a 6 muffin pan, otherwise there would have been too much for just the pan, but it is a great recipe, I made it to go along side my slow cooker turkey chili (roasted turkey breast, not ground turkey).