The Best Jiffy Cornbread with Creamed Corn

Jiffy Cornbread with creamed corn is a staple on most dinner tables in the South and is made with simple ingredients. The crowd-pleaser makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again.

Creamy Jiffy Corn Casserole Side Dish

Jiffy Creamed Sweet Cornbread is one of my favorite side dishes. Cornbread is a staple in the south. Spoon it on a plate, add a little butter, and you have the perfect sweet cornbread. Jiffy cornbread in a dark bowl with a fork.

Prep Time: 10 minutes, Cook Time: 55 minutes, Rest Time: 5 minutes, Total Time: 65 minutes
Servings: 12 pieces, Yield: 9 x 9-inch casserole dish

Important Information About the Recipe

  • This cornbread creamed corn recipe is one of the most simple recipes out there, and it is packed full of flavor. The easy creamed corn cornbread recipe combines a crunchy top with a soft and moist center and loads of corn for a wonderful dish at any meal.
  • The creamed corn adds some moisture to the cornbread, so you get a creamy texture.
  • The recipe with creamed corn is perfect for Thanksgiving, Christmas, Father’s Day, Easter, or any occasion.

Check Out The Top 10 Recipes At Back To My Southern Roots

buttery cornbread with creamed corn in a bowl

My grandparents raised corn on their Tennessee farm, and it was absolutely delicious. Every summer, I think I tried to eat half of the corn in the field. One of my grandparents would bring some in (along with quite a few other veggies) for dinner each night. Being a city girl, I was quite fascinated with the idea of going out to the garden and coming in with food instead of having to run down to the grocery store.

This recipe also calls for sour cream, which not only adds flavor but makes this a moist cornbread recipe–no more dry cornbread!

What Ingredients Are Needed To Make The Jiffy Cornbread With Creamed Corn And Sour Cream Recipe?

  • Medium-sized bowl
  • Spatula
  • 2 boxes Jiffy Corn Muffin Mix
  • 1/2 cup of butter
  • 1 cup of sour cream
  • 15.25 ounce can of whole kernel corn
  • 15.25 ounce can of creamed corn
  • Sugar (optional)
  • 9″ x 9″ baking dish
  • Non-stick spray

Full recipe with measurements and printable instructions listed at the bottom of the post.

side dish on a counter in a cast iron skillet. There are two bowls on the side.

How To Make Jiffy Cornbread With Creamed Corn

  1. Get started by adding the melted butter, creamed corn, and whole-kernel corn to a medium-sized bowl. (Drain the juice off of the whole kernel corn before adding to the bowl).
  2. Next, add the boxes of Jiffy Corn Muffin Mix and mix together. 
  3. Spoon the sour cream into the bowl and mix together. You can use plain Greek yogurt instead if you’re not a big fan of sour cream.
  4. Pour everything into a 9″ x 9″ greased casserole dish and bake for 50-55 minutes. You can also use a cast iron skillet for the recipe, like the one I used.
Spooning cornbread out of a cast iron skillet.

When the moist Jiffy cornbread recipe is done, the top will be golden brown. The center might still be a little bit moist.

When you take it out of the oven, spoon a little butter on top, and it will melt and taste amazing. My mouth starts to water just thinking about it. Some people have commented that they love to add jalapeños to the mix, so you can give that a try, as well.

a cast iron skillet with side dish inside

Other Optional Ingredients:

  • Shredded cheddar cheese
  • Green onion
  • Green chiles
  • Green pepper
  • Sugar for a little bit more sweet cornbread
  • Cream cheese

Let me know what you think of the Jiffy Cornbread recipe in the comments below. Good stuff!

Butter melting on top of cornbread.

Can You Add Corn to Jiffy Mix?

Absolutely! There’s nothing better than mixing cream-style corn and/or whole kernels together for a wonderful side dish that works well at any family gathering, potluck, office party, or just at dinnertime.

Is Cornbread Made From Corn?

Yes. Dried corn is ground up to make the cornmeal, which is one of the main ingredients in cornbread.

Is Jiffy Corn Muffin Mix the Same as Jiffy Cornbread Mix?

According to the Jiffy Cornbread people, the vegetarian corn muffin mix is made with vegetable shortening, which is the only difference between the two.

What Goes Well with Jiffy Cornbread with Creamed Corn?

I love adding simple recipes to the table, such as Southern homemade butter beans on the side, as well as cheesy diced baked potatoes, or some slow cooker glazed carrots with brown sugar.

If you’re looking for a delicious main dish, give the pesto chicken, baked buttermilk chicken strips, or moist baked chicken breast recipe a try.

How Do I Make Moist Cornbread?

You can make cornbread moist in several ways. Adding vegetable oil, creamed corn, sour cream or Greek yogurt will help add moisture to the recipe.

Why Does Jiffy Cornbread Crumble, And How Do You Prevent This From Happening?

Cornbread, by nature, is crumbly. By adding moisture to the recipe, it will be less crumbly. Sour cream, vegetable oil, Greek yogurt, and creamed corn are all great ways to add moisture to the recipe.

Does Cornbread With Creamed Corn Need To Be Refrigerated?

I would refrigerate the cornbread with creamed corn because this recipe contains sour cream. Make sure you have it in an airtight container or covered with plastic wrap.

Classic Family Recipes For Christmas Dinners

Learn How To Make Cornbread With Creamed Corn

Jiffy cornbread with creamed corn offers a delightful twist on the classic recipe, adding a creamy texture and enhanced sweetness that elevates the dish. This combination creates a comforting, moist, and flavorful side that pairs wonderfully with a variety of meals.

Leave a comment below and let me know what you love about the recipe. I check my comments daily!

Butter melting on top of cornbread.

Jiffy Cornbread with Creamed Corn

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 55 minutes
Rest Time: 5 minutes
Total Time: 1 hour 10 minutes

Jiffy cornbread with creamed corn makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again and is the perfect side dish. You can serve the Jiffy corn casserole recipe at Christmas and Thanksgiving dinner and it will be a hit.


  • 1/2 cup (1 stick) butter, melted
  • 1 can (15.25 ounces) cream-style corn
  • 1 can (15.25 ounces) whole kernel corn
  • 1 Tablespoon sugar (optional)
  • 2 - 8.5 ounce boxes Jiffy Corn Muffin Mix
  • 1 cup sour cream


Preheat oven to 350-degrees.

  1. Melt the butter and add to a medium or large bowl.
  2. Drain the juice off of the whole kernel corn.
  3. Add the can of creamed corn and whole kernel corn. Mix everything together.
  4. Add both boxes of Jiffy Corn Muffin Mix and mix well.
  5. Add the sugar and mix well. (optional)
  6. Add the sour cream and mix well.
  7. Pour into a greased 9" x 9" casserole dish.
  8. Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.


After cooking, it will still be a tad moist in the middle.

You can also make this recipe in a cast iron skillet. Heat the skillet, grease with butter, and pour the cream corn casserole into the pan and bake. Heating the skillet ahead of time will make the edges crispy.

Nutrition Information:
Yield: 12 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 228Total Fat: 14.22gSaturated Fat: 8.39gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 31.16mgSodium: 350.8mgCarbohydrates: 24.5gFiber: 1.3gSugar: 5.75gProtein: 2.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Moist Jiffy Cornbread

Can I use Jiffy corn muffin mix to make corn bread? Yes, it works perfectly for an easy, moist, and sweet recipe.

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  11. Angie Zervos says:

    Can I bake the cornbread the next day after refrigerating it overnight?

    1. Julie Pollitt says:

      I think that would work fine. You might want to gently stir it before putting it in the oven because things might have settled to the bottom. Hope you enjoy!

    2. Kinzie Wood says:

      @Angie Zervos, did you try this? I am considering doing this and want to know how it turned out!

  12. Why is the sugar optional? Add it to the dry mix?

    1. Julie Pollitt says:

      Hi Patty,

      It’s optional because some people like sugar in their cornbread and others don’t. If you’d like to add it, you can pretty much add it anytime during the recipe.

      Hope you enjoy!

  13. Connie Edwards says:

    I cannot find the recipe with the exact measurements. I looked at the bottom of the page, however, I cannot find it.


    1. Julie Pollitt says:

      Hi Connie,

      I just double checked and it’s just a little bit after the last picture. You will be able to print out the recipe, as well.

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  18. Chelsea Gartner says:

    Can I make these as muffins?

    1. Julie Pollitt says:

      Hi Chelsea,

      I haven’t tried them as muffins, but I would think you could. They might have a bit of a hard time standing on their own, though. If you make them, let us know how they turn out!

    2. @Julie Pollitt, I had to add another box of jiffy to get the muffins to work..

    3. @Julie Pollitt, would it be the same temp and time to bake?

    4. MomShoots says:

      @Chelsea Gartner, use cupcake papers.

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  22. Can you recommend a sour cream substitute?

    1. Julie Pollitt says:

      Hi Sherry,

      You can use Greek yogurt, cottage cheese, or buttermilk.

    2. Has anyone just cut the sour cream (or subs) from the recipe completely? I know it’d help with moisture.. But creamed corn should help that.. I can’t stand the taste of sour cream or yogurt.

      1. Julie Pollitt says:

        Hi Ashleigh, you should be fine by cutting the sour cream. The cream corn will help keep the moisture. Hope you love it!

    3. Elke Royal says:

      @Julie Pollitt, I used French Onion Dip

    4. @Elke Royal,
      What a great idea! YUM

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  24. How many cups are in the Jiffy cornmeal box? I have the 2 lb 8 oz box, so I need it broken down into cups needed. Thank you.

    1. Julie Pollitt says:

      Hi Mary, you would need two boxes for the Jiffy cornbread with creamed corn. If you’re measuring it out of a larger box, you’d need about 3 cups of the Jiffy Corn Muffin Mix. Hope that helps!

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  26. Miz Helen says:

    I love this recipe, it says lets have a great gathering! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
    Miz Helen

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  29. Gloria NELSON says:

    This was absolutely the best cornbread ever! I didn’t add the sugar and baked mine in a round spring form pan. It was met with rave reviews. So simple to make!

    1. Julie Pollitt says:

      That’s wonderful to hear! So glad you loved it!

  30. Can this easily be doubled for 9×13 pan?

    1. Julie Pollitt says:

      Yes, you can double it. It might need to cook a little longer, but check it at the specified time and if it needs more time you can cook a little longer. Hope you love it!

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  33. Is the cheese sharp or medium?

    1. Julie Pollitt says:

      Hi Jackie,

      You can use either. I personally like sharp, but it’s up to you. Hope you love the recipe!

    2. LoyAnn Grimsley says:

      @Julie Pollitt,

      There is no cheese included in the recipe however.

      1. Julie Pollitt says:

        @LoyAnn Grimsley, the recipe doesn’t call for cheese, but you can add it if you’d like to. 🙂

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  35. Melissa adams says:

    So you don’t need to add the egg for this recipe anymore?

    1. Julie Pollitt says:

      Hi Melissa,
      Typically, you would add an egg to Jiffy cornbread, but I don’t use it in this recipe. It still comes out fluffy and delish!

    2. Valerie Potter says:

      @Julie Pollitt, I’ve been cooking a long time. I added 2 large eggs. It was delicious

      1. Julie Pollitt says:

        Great to hear! Thanks for sharing, Valerie!

    3. @Julie Pollitt, Nusy responding to an old post to add information for future cooks. You do not need to add eggs to this recipe. The cream corn adds the moisture you need. It works perfect without the eggs. I’ve been making creamy cornbread for years using bagged cornmeal for Mexican dinner and in my opinion, eggs ruin it. Its not supposed to be like cake, but more loose and fall apart. Using creamed corn is essential for this recipe.

      1. Julie Pollitt says:

        Thanks for sharing your tip!

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  37. This sounds delicious, can it be made and baked the day before and then served at room temp? Or does it have to be served from the oven?

    1. Julie Pollitt says:

      Hi Alex, I would bake it the day you are going to serve it. It tastes so much better that way.

    2. @Julie Pollitt, also increases the odds of it making it to the table before it gets eaten

  38. Hello, I wanted to let you know that I used your recipe for an office potluck the other day, and your cornbread was a hit. Someone asked for the recipe and I sent them the link. It was incredibly tasty and I’ll be making it again and again. Thank you!

    1. Julie Pollitt says:

      Hi Kara, That’s so great to hear! Thank you so much for sending them the link and for sharing that recipe with them!

  39. Can you make this in a crock pot?

    1. Julie Pollitt says:

      Hi Anna, I think you could. I haven’t tried it, but I think it would work.

  40. Do you think it would be ok to omit the regular canned corn? I’ve had this before and wasn’t a huge fan of the corn kernels in the bread but it was so amazing otherwise!

    1. Julie Pollitt says:

      Hi Jess, yes it would be ok to omit the regular canned corn. So glad you loved it!

  41. Lisa Record says:

    This was really good. I added 1 T chopped jalapeño & 1/2 shredded cheddar to half the pan. I baked it in a 7X11 pan & it was super thick. Not sure how this would actually fit in a 9X9 pan & not overflow. I’ll try 9X13 next time as it was still gooey inside & had to bake an extra 10 min.

    1. Julie Pollitt says:

      Sounds like some great additions! Thanks for the tip on the 9×13. Have a good weekend, Lisa!

    2. Vikki Webster says:

      @Lisa Record, The surface area of 7X11 pan is 77 square inches, and a 9X9 is 81 square inches, so it would actually be slightly thinner.

    3. @Lisa Record, 7 x11 & 9×9 are the same !

  42. This is my granddaughter’s favorite dish. We saute sliced onions in the butter when melting it, and always add grated cheese.

    1. Julie Pollitt says:

      That sounds wonderful! Thanks for sharing. 🙂

  43. Linda Lee says:

    could you substitute frozen corn for the canned corn?
    Thank you

    1. Julie Pollitt says:

      I think that would work fine, but you might want to let them thaw a little first. Enjoy!

  44. patrice forsyth says:

    Followed recipe (unusual for me) was surprised that no egg used. Checked a couple of times to see if I was making a mistake. Almost added eggs anyways but didn’t. So glad I didn’t!! Very good!! And even my grandson said best he has ever had! Cooked in iron pan which added good crispness to outside. Soft and moist inside. Now I can experiment with cheese etc. definitely keeping this recipe

    1. Julie Pollitt says:

      Great to hear! I am so glad you all liked it. Cooking in an iron pan is always a great idea!

  45. Stacy Randell says:

    How do you store the left overs?

    1. Julie Pollitt says:

      I put some plastic wrap on top and keep it in the fridge.

  46. Cynthia Velasco says:

    Jiffy Cornbread with Creamed Corn – Back To My Southern Roots

    Hi Julie,

    I want to try your recipe for Cornbread with creamed corn for our HOA monthly gathering, sounds delish. My question is can it be sliced or will it need to spooned?
    I’m intrigued by this recipe and didn’t want to use your stand cornbread recipe.
    Or can adding an ingredient make it more firm.

    Enjoy your recipes,

    1. Julie Pollitt says:

      Hi Cynthia,

      It’s more of a spoon recipe. It’s a tiny bit firm, but kind of falls apart fast. But, that makes it delish. I wouldn’t add anything to firm it up because it might not make it as tasty. I hope you all love it!

  47. Delicious recipe. I made recipe as is in muffin cups. Delicious but needed a spoon to eat it. Second time I wanted firmer more like a bread so I left out the whole kernel corn and added 2 eggs and baked in a preheated iron skillet. Turned out very good! Great recipe thank you

    1. Julie Pollitt says:

      That’s great to hear. Thanks for sharing that!

  48. Is this made with salted or unsalted butter?

    1. Julie Pollitt says:

      Hi Sarah, I would use unsalted butter for the recipe. I hope you enjoy it!

  49. So I did this as muffins, I just added 2 eggs and these are amazing! Taking them to a seafood boil. There is no way they are not going to be a hit!! Num

    1. Julie Pollitt says:

      That sounds wonderful! What a fun party!

  50. Elke Royal says:

    I made this for the first time tonight. It’s just my husband and myself so I cut the recipe in half. I only used the cream corn. I didn’t have sour cream, Greek yogurt or buttermilk, so I used some great value French onion dip. I baked it for 45 minutes. It had very good flavor to it. I agree that you could leave the sour cream or substitute out altogether, as the creamed corn itself makes the bread pretty moist. Thank you for the recipe.

    1. Julie Pollitt says:

      That sounds delicious with the addition of French onion dip. I never thought about using that, but what a great idea!

  51. Charlotte says:

    I love anything “corn” and especially Recipes using Jiffy Corn Mix. I followed this to the T, but found the consistency mushy!!!

    Would not know how to get a firmer feel to it, so won’t try it again.

    My overall review??? Pass.

    1. Julie Pollitt says:

      Hi Charlotte, Sorry to hear that. Was the entire dish mushy or just the center?

  52. Hi! I only have an 8×8 pan. I tried this out, and while totally delish, still think it needed to cook longer as more than just the center was extra moist. Would it be better to use my 8×8 and cook for say 5-10 minutes longer, or should I try 9×13?

    1. Julie Pollitt says:

      Hi Mary, I am so glad you liked it. I would stick to the 8×8 pan and just cook it a little longer. If it’s starting to get too brown on the top, you can put some tinfoil over it until it’s done cooking.

  53. Sheena Laymon says:

    what a coincidence! I made Jiffy cornbread with creamed corn for our dinner! Only, I didn’t put the sour cream in mine, I put bell pepper and Anaheim pepper in it. my mom used to add cheese (grated) as well. So delicious!

    1. Julie Pollitt says:

      That sounds fantastic! Thanks for sharing that. 🙂

  54. I made this years ago but the recipe I had back then called for 2 cans of creamed corn, no whole kernel corn and no sour cream. I also remember adding an egg. I made it with your recipe yesterday for a potluck and it was a big hit but I personally prefer it the old way. It was moister and more like the Kentucky Spoon Bread that I remember. Still to each his own and thanks for posting!

    1. Julie Pollitt says:

      Hi Fran,

      Now you have me intrigued about the other recipe. I will have to look around. I am glad to hear that everyone this one. Thanks for sharing!

  55. BamaWoman says:

    I hate sweet cornbread. For this reason I avoid Jiffy Cornbread recipes. Wish they would come out with a no sugar added version.

    1. Julie Pollitt says:

      8 x 8 is fine! I hope you enjoy it.

  56. Can you bake this in a to-go foil tin for a potluck?

    1. Julie Pollitt says:

      Definitely! I do that on occasion.

  57. Cathy Volpe says:

    This was a hit! Served it under venison stew! Not sure if I should save leftover cornbread in the fridge since it has sour cream???

    1. Julie Pollitt says:

      That’s awesome to hear! I would refrigerate it. So glad you all liked it!

  58. Dafna Leibel says:

    Can I add a cup or two of chopped broccoli with the can of cream corn to this recipe, for more veggies?

    1. Julie Pollitt says:

      Hi Dafna,

      I haven’t tried that, but I am sure you can. You might want to try with a smaller amount first to see how it turns out.

  59. I made this recipe twice in the last week, exactly what the recipe calls for and it’s hands down the best cornbread in my opinion. Nothing more nothing less needed. Thank you for this recipe

    1. Julie Pollitt says:

      That’s fantastic to hear! Thanks so much!

  60. susan wilson says:

    can I make this recipe of cupcakes or will it be too heavy

    1. Julie Pollitt says:

      I think that will work. But, they will probably need less time in the oven.

  61. Can you freeze the muffins?

    1. Julie Pollitt says:

      Hi Nik,

      You can. Just let them cool down completely first and then wrap them up in a freezer-safe container.

  62. Beth morales says:

    Omg my whole family loved it. We cooked outside ham and beans. The cornbread came out exactly how you said.

    1. Julie Pollitt says:

      That’s great to hear! So glad you loved it!

  63. Debbie McAnally says:

    This is an old recipe that’s been around for years which I’ve made 100’s of times. I melt a couple of tablespoons of butter and mix in honey then brush it over the top. Turns out delicious and my family loves it!

    1. Julie Pollitt says:

      Great to hear!

  64. Made it … It was so good !!!!

    1. Julie Pollitt says:

      Awesome! Love to hear that!

  65. can i bake in square muffin pans and if so temperature, fill 3/4?? and how long to bake? looks delicious

    1. Julie Pollitt says:

      Hi Linda,

      I think it would be find to bake in the square muffin pans. But, I am not sure of the temperature, I don’t have one, so you might have to do a Google search for that. I would think 3/4 would be fine. But, maybe put a cookie sheet underneath in case it spills over. I hope you love it!

  66. I love loaded cornbread and tried this recipe it was very good and very moist!It was very easy to make. I only made a slight change and that was brown sugar instead of white, it gave a wonderful flavor! I will definitely make this again!

    1. Julie Pollitt says:

      Sounds like a delicious change! Yum!

  67. E Wallace says:

    I’m making this for 2 ppl. I have one box of Jiffy. Will it still work?

    1. Julie Pollitt says:

      It will still work, but I would cut the ingredients in half.

  68. Can this be doubled to serve 12 people?

    1. Julie Pollitt says:

      Yes, you can definitely double this. You can do two square pans or one 9×13 pan.

  69. Salted or unsalted butter?

    1. Julie Pollitt says:

      I might be too late in an answer, but either one will work!

  70. I made this dish to use as a corn bread. However, I have noticed that the terms cornbread and casserole seem to be used for this recipe. As cornbread, the recipe was a little gooey, still good however.

    1. Julie Pollitt says:

      Glad you liked it! It will be a little gooey because of the creamed corn.

  71. Made these as muffins & they were great! Same temp as above… 16 minutes, turn the pan, 16 more minutes. Delicious!

    1. Julie Pollitt says:

      Great to hear! Thanks for sharing that here so others can do the same!

  72. Charlene Meyer says:

    I tried your Jiffy Cornbread with Creamed Corn. I am from the North now living in the South and wondered how this would fare…well it was the hit of the New Year’s Party we had. I think the sour cream and the two types of corn was the reason. I am going to try with jalapenos also! Thank you

    1. Julie Pollitt says:

      Awesome! That’s so great to hear!

  73. Can I make it in a 13CX9?

    1. Julie Pollitt says:

      I haven’t tried it in that size. It might work, but it won’t be as thick.

  74. Bill Brown says:

    (I meant,) You ever ccok up some bacon and add pieces of crisp bacon to the mix?

    Then, you ever use bacon grease instead of butter?


    1. Julie Pollitt says:

      Hi Bill,

      I have for sure and it tastes amazing!

  75. Do you have to use sour cream or greek yogurt,i can not have sour cream or the yogurt

    1. Julie Pollitt says:

      Hi Elaine,

      You don’t have to use either one. It just won’t be quite as moist. You could try some mayonnaise or buttermilk. I would use 1 cup of mayonnaise if you use that. If you use buttermilk, I would use 1/2 cup of buttermilk. If not, you can make it without sour cream. Hope you love it!

  76. No egg? Every recipe I’ve seen has an egg. Does it work fine without it?

    1. Julie Pollitt says:

      No egg! It doesn’t hold together like a solid piece of cornbread, but it is delicious.

  77. Why aren’t eggs added to the jiffy cornbread casserole?

    1. Julie Pollitt says:

      There can be a few reasons. In this case, eggs will make it more cake-like and I didn’t want it to be cake-like, so I left out the eggs.

  78. I have a problem with Jiffy. I hate sugar in cornbread. I so wish they would come out with a sugar free version.

    1. Julie Pollitt says:

      I think a lot of people would love that, too.

  79. I get compliments any time I make this cornbread; whether for the first time for a guest or for the 1,000th time for my family! I don’t add sugar and I use the HONEY cornbread mix and it is MUAH 🤌🏼 thank you for this recipe!!

    1. Julie Pollitt says:

      That’s so great to hear! Thank you so much for sharing that. This is why I love what I do!