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Jiffy Cornbread with Creamed Corn

This upgraded Jiffy cornbread with creamed corn transforms a simple box mix into something utterly irresistible. The creamed corn adds moisture, sweetness, and a tender crumb that makes this the perfect side for chili nights, BBQ dinners, or Sunday suppers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Side Dish
Cuisine: American, Southern
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box 8.5 ounces Jiffy corn muffin mix
  • 1 can 14.75 ounces creamed corn
  • 1/2 cup sour cream
  • 1 large egg
  • 1/4 cup melted butter
  • 1 tablespoon honey optional for extra sweetness
  • 1/4 teaspoon salt

Equipment

  • 8x8 inch baking pan or 9 inch cast iron skillet
  • Large mixing bowl
  • Whisk or fork
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and position a rack in the center.
  2. Grease your 8x8 inch baking pan generously with butter or cooking spray. If using a cast iron skillet, add a tablespoon of butter and let it melt while the oven preheats.
  3. In a large mixing bowl, whisk together the creamed corn, sour cream, melted butter, egg, and honey until fully combined. The mixture should look smooth and slightly glossy.
  4. Pour the Jiffy mix and salt into the wet ingredients. Fold everything together gently with a rubber spatula until just combined. Stop mixing when you no longer see dry streaks.
  5. Pour the batter into your prepared pan and spread it evenly with your spatula.
  6. Place the pan on the center rack and bake for 25 to 30 minutes until the top turns golden brown and the edges pull slightly away from the pan.
  7. Insert a toothpick into the center of the cornbread. It should come out clean or with just a few moist crumbs attached. If wet, bake for another 3 to 5 minutes.
  8. Let the cornbread rest in the pan for 5 to 10 minutes before cutting and serving.

Notes

For extra crispy edges, run a knife around the pan immediately after removing from the oven. Bring eggs and sour cream to room temperature before mixing for a more uniform batter. Do not overbake or your cornbread will dry out. Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 5 days or freeze for up to 3 months.