Creamed Corn Cornbread




Creamed Corn Cornbread

Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
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Total Time 1 hour
Course bread, Side Dish
Cuisine Corn, Southern, Vegetarian
Servings 9 Servings


  • 3 large eggs at room temperature
  • 1 cup sour cream, at room temperature
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1 14.75 ounce can creamed corn, not drained
  • ½ teaspoon salt
  • 2 boxes 8.5 ounces each Jiffy corn muffin mix


  • Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); Or a cast Iron pan and set aside.
  • In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.
  • Adding jiffy corn muffin mix to a bowl.
  • Transfer batter to the prepared baking dish.
  • Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.



    • Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
    • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
    • Don’t over-mix the batter or it will become tough and dense.
    • The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
    • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
    • Use full-fat sour cream. It adds a subtle tangy flavor, it keeps the muffins moist, and it yields a tender crumb.
  • Cornbread Muffins with Creamed Corn: turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Jalapeño and Cheese: add 1-2 chopped jalapeño peppers to the batter, along with 1 cup of grated cheddar cheese. Omit the honey for a less-sweet taste.
  • Green Chiles: stir 1 small can of diced green chilies into the batter. Add some cheese, too! To make the cornbread more savory, omit the honey.
  • Blueberry: fold 1 ½ cups of fresh or frozen blueberries into the batter.
  • Cranberry: add 1 cup of dried sweetened cranberries or 1 ½ cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
Tried this recipe?Let us know how it was!

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