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Best Jiffy Cornbread Recipe with Creamed Corn and Sour Cream

A deliciously moist and flavorful Jiffy Cornbread with Creamed Corn recipe that combines convenience and homemade taste. The creamed corn adds richness and sweetness, transforming a simple mix into the ultimate comfort food side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 box 8.5 oz Jiffy Corn Muffin Mix
  • 2 large eggs
  • 1/3 to 1/2 cup vegetable oil or melted butter
  • 1/3 to 1 cup milk or buttermilk
  • 1 can 14.75 oz cream style corn
  • 1/2 to 1 cup sour cream optional
  • 2 tablespoons honey optional
  • Optional additions: jalapeños shredded cheese, green chiles, or whole kernel corn

Method
 

  1. Preheat oven to 350–400°F (175–204°C) and grease an 8×8-inch or 9×9-inch baking dish with butter or spray.
  2. In a large bowl, whisk together eggs and oil. Gradually add milk, whisking until smooth.
  3. Stir in cream-style corn and sour cream (if using) until well combined. Add honey if desired.
  4. Fold in the Jiffy mix and stir gently just until combined—do not overmix.
  5. Pour batter into prepared dish and spread evenly.
  6. Bake 20–45 minutes (depending on pan size) until golden brown and a toothpick comes out clean.
  7. Cool for 10 minutes before slicing and serving with honey butter or jam.

Notes

For a lighter version, replace half the oil with applesauce and use Greek yogurt instead of sour cream. For dairy-free, use almond milk and coconut oil. Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. Reheat in a 300°F oven or microwave for 20 seconds.