If you love traditional cornbread, you will LOVE this Cornbread with Creamed Corn! It’s always the first thing to go when I serve it at family dinners, BBQs, and all our holiday gatherings!
Let’s talk about cornbread! Some like it sweet. Some like it spicy. I’m definitely not one for a dry and crumbly cornbread, so that is why I love this Creamed Corn Cornbread recipe that my Mom passed down to me.
Creamed Corn Cornbread is a much denser, moister cornbread than a fluffy, bread-like cornbread. I like both, but this one definitely wins out as my favorite. You don’t need to add butter, honey, or anything on top. The creamed corn and sour cream baked in it keep it moist enough on its own! Plus, I love any cornbread made with Jiffy!
This Creamed Corn Cornbread has the perfect amount of sweetness without being too sweet! The onion keeps it savory, and I love to dice the onion finely (with this magic contraption). Seriously, I pull out that little kitchen gadget at least once a week to dice something.
If you wanted, you could certainly add diced jalapeños to this creamed corn cornbread, but I opted to make it just like my Mom always did!
This is one of those recipes that is perfect to make when you’re looking for a side dish or bread alternative. You can easily bake it ahead of time, cut into squares, and simply warm before serving. It will keep covered in the refrigerator for up to 4 days.
Creamed Corn Cornbread with Jiffy
I keep a few boxes of Jiffy corn muffin mix in my pantry so I can whip up this cornbread at a moment’s notice. Even my daughter will eat it, and she’s a picky eater as of lately. We love to pair this with pulled pork sliders for dinner – or these BBQ Bowls!
So if you’re looking for an easy Creamed Corn Cornbread made with Jiffy, this is it! Reminder, it’s not a thick fluffy cornbread, but this cornbread might just become your new favorite!
Just a note about the Jiffy, don’t follow the recipe on the box for the “corn muffin mix”. Just dump the entire box of Jiffy Corn Muffin Mix into the bowl with the other ingredients for this Creamed Corn Cornbread!
Creamed Corn Cornbread
Ingredients
- 1 can creamed corn
- 1 small onion, chopped (or half large onion)
- 4 eggs
- 1 stick butter, melted
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup sour cream
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with nonstick spray.
- In a mixing bowl, combine all ingredients and beat until just combined. Pour into baking pan and bake for 45 minutes - or until top is golden.
Nutrition
Looking for a few more side dish ideas? Check out these favorites!
It seems yummy! I will try this recipe because I found a store in France that sells the Jiffy Corn Muffin Mix. :-)
Thanks for the recipe.
Oh that’s great that you found a store in France that carries Jiffy! Enjoy the cornbread recipe!
i absolutley love thhis recipe,thank you for saring.
This recipe was wonderful. I did add 1/4 cup of brown sugar to it because I like my corn bread just a little sweeter.
I just made this with one slight change. I used two boxes of Jiffy. Freakin’ amazing.
Kevin – Oh I need to try this change! So glad you loved it!
did you double the whole recipe or just the jiffy mix? Making it for a pot luck this week!
Can you make it without the onion?
It was delish! I added cheddar cheese to the batter. You don’t really taste the onions.
Oh I can’t wait to try it !!
What size can of cream corn was used?