Jiffy Cornbread With Creamed Corn Recipe

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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.

Creamed corn cornbread with Jiffy mix in a baking dish.

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.

Jiffy creamed corn cornbread ingredients labeled.

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).

Mixing together the creamed corn cornbread batter.

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.

Creamed corn cornbread before and after baking.

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

Click here to pin this recipe for later!

A Pinterest pin image of creamed corn cornbread with title text.

Jiffy Cornbread Recipes

Be sure to check out the rest of our Jiffy cornbread hacks! Some of favorite recipes that use Jiffy mix are:

A tray of cornbread next to a plate of cornbread.

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:

Yield: 16 servings

BEST Jiffy Cornbread With Creamed Corn

The best Jiffy creamed corn cornbread recipe.

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.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

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

  1. Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray.
  2. 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). 
  3. 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:

1/16

Amount Per Serving: Calories: 216Total Fat: 10.2gCarbohydrates: 29.2gFiber: 1.1gSugar: 9.4gProtein: 3.1g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can see your delicious meal!

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!

The best Jiffy creamed corn cornbread recipe.

33 thoughts on “Jiffy Cornbread With Creamed Corn Recipe”

    • 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

      Reply
      • 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

        Reply
      • 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.

        Reply
    • 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

      Reply
      • 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.

        Reply
        • Hi Miles, So happy to hear you liked this cornbread! Thanks for sharing your adaptations to turn it into cornbread muffins. -Alexa

          Reply
    • 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!

      Reply
    • 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

      Reply
    • 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

      Reply
  1. 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.

    Reply
  2. 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.

    Reply
  3. 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.

    Reply
    • 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

      Reply
      • 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.

        Reply
  4. 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.

    Reply

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