Jiffy Cornbread with Creamed Corn
This Jiffy cornbread recipe with creamed corn transforms a simple box mix into something genuinely special. The creamed corn adds moisture, real corn texture, and subtle sweetness, resulting in a loaf that's tender, moist, and bursting with sweet corn flavor in every single bite.
Equipment
- 8x8-inch baking dish - glass or metal both work
- Large mixing bowl
- Medium mixing bowl or liquid measuring cup
- Whisk
- Rubber spatula or wooden spoon
- Cooking spray or butter - for greasing
- Oven thermometer - optional but helpful for accuracy
- Wire cooling rack
- Sharp knife - for cutting
- Lodge Cast Iron Skillet - optional, for crispy-edged version
- OXO Good Grips Silicone Baking Mat - optional, for even heat distribution
Ingredients
- 1 box Jiffy corn muffin mix - 8.5 oz / 241 g
- 1 can creamed corn - 14.75 oz / 418 g
- 2 large eggs - room temperature
- 0.5 cup sour cream - 113 g, full-fat, room temperature
- 0.25 cup whole milk - 60 ml
- 0.25 cup unsalted butter - 57 g, melted and slightly cooled
- 2 tablespoons granulated sugar - optional, for extra sweetness
- 0.5 teaspoon salt - adjust to taste
Instructions
- Preheat oven to 400°F (200°C) and generously grease an 8x8-inch baking dish with cooking spray or butter.
- In a large bowl, beat eggs, melted butter, sour cream, and milk until smooth and fully combined.
- Stir the entire can of creamed corn into the wet mixture until evenly incorporated.
- Sprinkle the Jiffy mix, sugar, and salt over the wet ingredients and fold gently with a spatula until just combined and no dry streaks remain.
- Pour batter into prepared pan, spread evenly, and tap gently on the counter to release air bubbles.
- Bake for 22-28 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for at least 10 minutes before slicing into 9 squares and serving warm.
Notes
- Don't overmix: Stir only until the dry streaks disappear. Overmixing develops gluten and leads to a tougher, denser texture.
- Room temperature ingredients: Let eggs and sour cream sit at room temp for about 15 minutes before baking to ensure the smoothest batter.
- Check your oven temperature: Use an oven thermometer to ensure accuracy, as box mixes are calibrated for precise temperatures.
- Use full-fat sour cream: Low-fat versions have more water content and can make the batter too loose, affecting texture.
- Let it rest before slicing: Resting for 10 minutes allows steam to redistribute and the structure to firm up for clean slices.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheating: Microwave wrapped in a damp paper towel for 20-30 seconds, or warm in a 325°F oven for 10 minutes wrapped in foil.
- Cast iron skillet version: Preheat skillet in the oven, add butter, then pour in batter for an incredible golden, crunchy bottom crust.
- Variations: Try adding 1 cup shredded cheddar and diced jalapeños, crumbled bacon, or fresh herbs like rosemary or thyme.
- Dairy-free option: Replace sour cream with plain dairy-free yogurt, use plant-based milk, and swap butter for vegan butter.