This Jiffy cornbread with creamed corn is moist and fluffy with pieces of sweet corn throughout every bite. It uses two boxes of Jiffy mix along with creamed corn, milk, butter, eggs, and real honey for an easy cornbread that holds together well while still having a tender crumb.

This version is made without sour cream. I fold the creamed corn in after combining the wet and dry ingredients, then add the honey last. Folding the honey in at the end gives the finished cornbread a light but noticeable honey flavor instead of having it disappear into the batter.

Jiffy cornbread with creamed corn cut into squares in a square baking pan with a golden-brown top.

How to Make Jiffy Cornbread with Creamed Corn

Preheat the oven to 375°F. Line an 8×8 or 9×9 baking dish with parchment paper for easier cleanup, or use a nonstick baking dish.
Mix the wet ingredients. Whisk the eggs in a large bowl, then gradually whisk in the melted butter followed by the milk.
Add the Jiffy mix. Pour in both boxes of Jiffy cornbread mix and stir just until the wet and dry ingredients are combined.
Fold in the creamed corn. Gently fold the entire can of creamed corn into the batter so the corn is evenly distributed.
Add the honey last. Fold in the honey after the batter is mixed. Adding it at the end gives the finished cornbread a more noticeable honey flavor.
Bake the cornbread. Pour the batter into the prepared baking dish and bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean with a few crumbs.
Cool before slicing. Allow the cornbread to cool before cutting so the tender crumb has time to set and the slices hold together better.

Tips for the Best Jiffy Cornbread with Creamed Corn

Use the full can of creamed corn. The creamed corn adds moisture while leaving pieces of sweet corn throughout the finished cornbread.

Mix just until combined. Once the Jiffy mix goes into the wet ingredients, stir only until the batter comes together.

Fold the creamed corn in after mixing the batter. I find it combines more evenly this way than trying to mix everything together at once.

Add the honey last. Folding the honey in after the batter is mixed gives the finished cornbread a more noticeable honey flavor.

Use real honey. I prefer using the classic Jiffy mix and adding the honey myself so I can control how much honey flavor comes through in the finished cornbread.

An 8×8 pan makes a slightly thicker cornbread. A 9×9 pan works too, but the finished pieces will be a little thinner.

Let the cornbread cool before slicing. Cornbread has a tender crumb and can become unnecessarily crumbly if you cut into it too quickly.

Close-up of Jiffy cornbread with creamed corn showing a moist, fluffy crumb and golden top.

Do You Need Sour Cream for Jiffy Cornbread with Creamed Corn?

No. This version is made without sour cream and still comes out moist and fluffy from the combination of creamed corn, milk, butter, and eggs.

The creamed corn adds moisture while also leaving pieces of corn throughout the crumb, so sour cream isn’t necessary for this particular version.

What to Serve with Jiffy Cornbread with Creamed Corn

Crockpot Steak and Potatoes – A hearty slow-cooked dinner that works well with a sweet, moist cornbread on the side.

French Onion Mac and Cheese – Rich, cheesy pasta paired with slightly sweet cornbread for a comfort-food meal.

Crockpot Turkey Breast – Tender turkey makes an easy main dish to serve with warm slices of cornbread.

More Cornbread Recipes

Southern Fried Cornbread – Buttermilk cornbread cooked on the stovetop until golden with crisp edges.
Honey Cornbread – Soft, tender cornbread with a noticeable touch of honey sweetness.
Southern Cornbread Dressing – Homemade cornbread turned into a savory Southern dressing with celery, onions, and traditional seasonings.

Jiffy Cornbread With Creamed Corn

Moist and fluffy Jiffy cornbread made with creamed corn, milk, butter, eggs, and real honey, with sweet corn pieces throughout every bite.

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Course: Side Dish

Cuisine: American

Keyword: Jiffy Cornbread With Creamed Corn

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serving

Equipment

8×8 or 9×9 baking dish

Ingredients

2 box Jiffy cornbread mix
4 tablespoon butter, melted
2 large eggs
1 cup milk
15 ounce can of creamed corn
1/3 cup honey

Instructions

Preheat the oven to 375℉.
Now, in a bowl whisk the eggs and gradually whisk in the melted butter. Whisk in the milk next. Empty the contents from Jiffy mix packages into a bowl. Mix together the dry and wet ingredients.
Next, fold in the creamed corn and the honey. Pour the batter into a lined baking dish and place into the oven.
Bake for 30-40 minutes, times will vary oven to oven. The cornbread is ready when the top is golden and a toothpick comes out clean with a few crumbs.
Remove from oven and allow to cool before serving.

Notes

This recipe is made without sour cream.
An 8×8 pan produces slightly thicker pieces than a 9×9 pan.
Folding the honey in last gives the finished cornbread a more noticeable honey flavor.
Let the cornbread cool before cutting so the tender crumb holds together better.