This recipe makes soft cornbread. It uses Jiffy mix and creamed corn. You get a sweet taste with bits of corn. Prep time: 10 minutes. Cook time: 35 minutes. Total time: 45 minutes. Servings: 12.
- Research shows this mix creates moist results.
- Many home cooks add sour cream for extra creaminess.
- Creamed corn keeps it from drying out.
- Some versions include cheese for flavor.
- It pairs well with soups or BBQ.
Why Make This Recipe
Creamed corn adds moisture. Jiffy mix saves time. This version tastes like home. I grew up eating cornbread at family picnics. My aunt always added extra corn. It brought us together. Now I share it with you.
Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 tablespoons honey
- 1 can (14.75 oz) cream style corn
- 1/2 cup sour cream
- 2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
How to Make It
- Preheat oven to 400°F. Grease an 8×8 baking dish.
- Whisk eggs and oil in a bowl.
- Add milk and honey. Whisk again.
- Stir in cream style corn and sour cream.
- Add Jiffy mix. Stir until just combined. Do not overmix.
- Pour batter into dish.
- Bake 35-40 minutes. Check with toothpick. It should come out clean.
- Cool 10 minutes before serving.
For more side dishes, check our canned green bean recipes or southern mac and cheese recipe.
This moist Jiffy cornbread with creamed corn serves as a reliable side for many meals. Home cooks often seek ways to improve boxed mixes. Adding creamed corn provides natural sweetness and texture. Sour cream contributes to a tender crumb. Eggs and oil bind everything. Milk and honey balance flavors.
Recipe Background
Cornbread has roots in Southern cooking. It pairs with hearty dishes. This version uses Jiffy mix for speed. It avoids dryness common in basic recipes. Users ask about moisture tips. Creamed corn solves that. Related questions include egg substitutes or dairy-free options.
Full Ingredient Breakdown
Use fresh eggs for best rise. Vegetable oil keeps it light. Whole milk adds richness. Honey brings subtle sweetness. Cream style corn gives corn flavor and wetness. Sour cream makes it creamy. Jiffy mix provides the base.
| Ingredient | Amount | Purpose |
|---|---|---|
| Eggs | 2 large | Binding and structure |
| Vegetable oil | 1/3 cup | Moisture and tenderness |
| Milk | 1/3 cup | Thins batter |
| Honey | 2 tbsp | Sweetness |
| Cream style corn | 1 can (14.75 oz) | Flavor and moisture |
| Sour cream | 1/2 cup | Creaminess |
| Jiffy Corn Muffin Mix | 2 boxes (8.5 oz each) | Base and cornmeal taste |
Step-by-Step with Notes
- Preheat oven to 400°F. Grease an 8×8 baking dish. This stops sticking.
- Whisk eggs and oil in a bowl. Mix well.
- Add milk and honey. Whisk again. This blends liquids.
- Stir in cream style corn and sour cream. Combine evenly.
- Add Jiffy mix. Stir until just combined. Do not overmix. Lumps are fine.
- Pour batter into dish. Smooth top if needed.
- Bake 35-40 minutes. Check with toothpick in center. It should come out clean. Edges turn golden.
- Cool 10 minutes before serving. This sets the texture.
Tips and Variations
Bake in a cast iron skillet for crisp edges. Add 1/2 cup shredded cheddar for cheese version. Use diced jalapeños for heat. Try whole kernel corn for more bite. Double recipe for 9×13 pan. Bake longer.
Substitution Ideas
Swap sour cream with Greek yogurt. Use almond milk for dairy-free. Replace honey with maple syrup. Omit eggs and add 1/4 cup more milk. Choose gluten-free cornbread mix instead of Jiffy.
Storage and Make-Ahead Tips
Store in airtight container at room temp for 2 days. Refrigerate up to 5 days. Freeze slices for 3 months. Thaw overnight. Reheat in oven at 350°F for 10 minutes. Make batter ahead. Chill up to 24 hours. Bake fresh.
Serving Suggestions
Serve warm with butter. Pair with chili or stew. Try with 10 vegetable soup recipes. Good for potlucks. Add to BBQ plates. Matches crack green beans recipe. For meat options, see Lipton onion soup meatloaf recipe.