Jiffy Cornbread Made With Creamed Corn

These Jiffy Cornbread muffins made with creamed corn are one of those recipes that win hearts instantly. I came by this recipe from a girlfriend who used to make her cornbread completely from scratch—until everyone declared this version her best ever. It’s soft, tender, and perfectly moist, nothing like the dry cornbread you’ve had before. Plus, being semi-homemade means it’s easy and the best comfort food.

The secret is simple: dressing up a box of Jiffy corn muffin mix with creamed corn and sour cream gives it a rich, cake-like texture and a touch of sweetness. The batter bakes up golden and fluffy, with just the right balance of crumb and moisture in every bite. Pour into a baking dish or make muffins as we did.  It is perfect to go with chili, mac and cheese, or just because! 

Now, the reason I do muffins is easy to make, tasty, and portion control. While these are delicious, I tend to pair them up with chilis that are high in protein, and the one muffin is enough to satisfy that craving we get in the fall for comfort foods. Planning goes a long with to satisfy your cravings while also staying on track with your goals.

Cornbread Muffins Ingredients

• Jiffy Cornbread Mix 
• Creamed Corn– cream style corn will add moisture to the recipe
• Canned Kernel Sweet Corn – strained
• Sour Cream – room temperature if possible
• Butter – melted

Note, you will not need the ingredients listed on the box, like the eggs, and no vegetable oil amounts required from the box.

How to Make Cornbread with Jiffy Mix and Creamed Corn  

You won’t be needing the jiffy cornbread instructions from the box. Just follow these simple instructions instead. The sour cream and creamed corn will give this all the moisture it needs.

Preheat your oven to 350 degrees.

Grease your silicone muffin pan with oil, or line it with muffin liners. (I am in love with this Figmint muffin pan from Target; the frame makes it easy to pull the pan in and out of the oven. (see it -> here) You could use a non-stick spray, but I prefer how the oil does.

Note other pan options, but time will vary, such as a cast iron skillet or an 8×8 baking pan.

Melt your butter in the microwave.

Strain your can of whole kernel corn. I used an Oxo Pasta Scoop Strainer, which held the can of corn perfectly.

Mix all your ingredients in a medium mixing bowl with a mixer. You can use a whisk, but I was lazy.

Using a cookie scoop or measuring cup, pour the cornbread muffin batter into the muffin pans.

Bake the cornbread muffins for 30 minutes. The bake time may vary; you will want them to be a golden brown, not goey at the toothpick test.

Allow to set in the pan for 5-10 minutes after removing from the oven.

Move to a wire rack to cool before storage or serve warm.

Additions & Alterations

Try adding these simple additions to the mix before baking to really amp up the flavor of this already amazing recipe.

• Greek yogurt in place of sour cream or light sour cream
• Small diced or sliced jalapeno or green chiles
• Chopped bacon or ham (cooked)
• Chopped sausage or chorizo (cooked)
• Sliced green onions or scallions
• Shredded cheddar or fiesta-style cheese
• Honey, agave, or maple syrup

Tips & Tricks

• Bringing dairy products, like the sour cream, to room temperature before mixing helps them bind better with the other ingredients.
• Use some of the add-ins listed above to switch up the flavor profile

How to Serve Moist Jiffy Cornbread

One of the many great things about this cornbread is that it goes so well with so many dishes. These are some of the many dishes I like to serve this delicious cornbread with.

Main Dishes:  Slow Cooker Chili, Crockpot Goulash, Dutch Oven Beef Chili, Crockpot Chicken Taco Soup, Crockpot BBQ Ribs, Birria Chili

Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Green Beans, Caesar Salad, Acorn Squash, Mashed Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips, Macaroni And Cheese, Broccoli Salad

How to Store Cornbread Muffins

Store leftover sour cream cornbread in the refrigerator in an airtight container. Stored properly, leftover cornbread will be at its best for up to 5 days. 

More Bread Recipes

Bread is one of those side dishes that will always be my favorite! Dipping in bread or just to eat it never disappointments me!

• Garlic Parmesan Pull-Apart Bread
• Easy Cheesy Monkey Bread
• Pull-Apart Cheesy Garlic Bread