The Best Jiffy Cornbread with Creamed Corn

Name: Jiffy Cornbread with Creamed Corn
Prep time: 10 min
Cook time: 55 min
Total time: 70 min
Ingredients: 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

ByJulie Pollitt Published:April 7, 2020January 14, 2025 Updated:January 14, 2025

163 Comments

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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. OVER 1000 people have voted and love this recipe!

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
Preparation Level: Beginner +

What You’ll Love

Texture: The texture is moist and tender with a slightly crumbly edge and soft, fluffy center.
Taste: The taste is sweet, buttery, and rich with a bit of savory corn flavor.
Ease: This recipe is incredibly easy to make using simple pantry ingredients and one bowl.
Tips: For extra moisture and flavor, add a little sour cream or melted butter to the batter.

buttery cornbread with creamed corn in a bowl

Featured Comment

Gloria 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!”

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

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).
Next, add the boxes of Jiffy Corn Muffin Mix and mix together.
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.
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:

Cream cheese
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!

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

Broccoli cheese casserole – this recipe is always a great way to get the kids to the dinner table.
Zucchini casserole – is perfect for any holiday meal.
Broccoli cheese bake – is a delicious side dish any time of year.
Easy homemade dinner rolls – these rolls are one of the first things people reach for on the dinner table.
Green bean casserole – this might just be one of America’s favorite recipes.
Grandma’s sweet potato casserole from Southern Plate is always a favorite sweet and savory side dish.
Million dollar fudge is based on Mamie Eisenhower’s fudge recipe, which is a hit.

Jiffy Cornbread with Creamed Corn

4.46 from 1145 votes

Julie Pollitt

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.

Print Recipe Save Recipe Pin Recipe

Prep Time 10

Cook Time 55

Rest Time 5

Total Time 1 10

Course Side Dishes

Cuisine Southern

Servings pieces

Calories 228 kcal

Ingredients

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

Instructions

Preheat oven to 350-degrees.
Melt the butter and add to a medium or large bowl.
Drain the juice off of the whole kernel corn.
Add the can of creamed corn and whole kernel corn. Mix everything together.
Add both boxes of Jiffy Corn Muffin Mix and mix well.
Add the sugar and mix well. (optional)
Add the sour cream and mix well.
Pour into a greased 9" x 9" casserole dish.
Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.

Video

Notes

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

Serving: 1pieceCalories: 228kcalCarbohydrates: 24.5gProtein: 2.8gFat: 14.22gSaturated Fat: 8.39gCholesterol: 31.16mgSodium: 350.8mgFiber: 1.3gSugar: 5.75g

Tried this recipe?Let us know how it was!

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.

Julie Pollitt

Hi there! I'm Julie Pollitt from 'Back To My Southern Roots.' My love for cooking started way back on my grandparents' farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they're like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you're just starting out or you're a kitchen pro, you'll find my recipes super easy to whip up. So, come on, pull up a chair, and let's make some delicious memories!

4.46 from 1145 votes (1,126 ratings without comment)

163 Comments

Melody says:

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So delicious! I made them in muffin liners. So moist! I made them for a dinner I was hosting and multiple asked for the recipe!

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Lucy says:

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Sadly this is not a review. I wanted to read all the 159 reviews because I didn’t see that you added oil and eggs. I would like to make this, but I always read the reviews first.

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Kathy says:

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Delicious

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Dana says:

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Very mushy and pasty , can’t read reviews to see what suggestions other people have made to this recipe to make it edible. Skip this recipe and find another

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DAH says:

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Wonderful

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Angie Zervos says:

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

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1. Julie Pollitt says:
  
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  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!
  
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2. Kinzie Wood says:
  
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  @Angie Zervos, did you try this? I am considering doing this and want to know how it turned out!
  
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patty says:

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

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1. Julie Pollitt says:
  
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  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!
  
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Connie Edwards says:

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

Thanks

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1. Julie Pollitt says:
  
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  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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2. Susan says:
  
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  @Connie Edwards,
  
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Chelsea Gartner says:

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Can I make these as muffins?

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1. Julie Pollitt says:
  
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  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!
  
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2. Tina says:
  
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  @Julie Pollitt, I had to add another box of jiffy to get the muffins to work..
  
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3. erin says:
  
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  @Julie Pollitt, would it be the same temp and time to bake?
  
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4. MomShoots says:
  
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  @Chelsea Gartner, use cupcake papers.
  
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Sherry says:

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Can you recommend a sour cream substitute?

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1. Julie Pollitt says:
  
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  Hi Sherry,
  
  You can use Greek yogurt, cottage cheese, or buttermilk.
  
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2. Ashleigh says:
  
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  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.
  
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  1. Julie Pollitt says:
    
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    Hi Ashleigh, you should be fine by cutting the sour cream. The cream corn will help keep the moisture. Hope you love it!
    
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3. Elke Royal says:
  
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  @Julie Pollitt, I used French Onion Dip
  
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4. Sue says:
  
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  @Elke Royal,
  What a great idea! YUM
  
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Mary says:

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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.

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1. Julie Pollitt says:
  
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  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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Miz Helen says:

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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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Gloria NELSON says:

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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!

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1. Julie Pollitt says:
  
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  That’s wonderful to hear! So glad you loved it!
  
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Amie says:

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Can this easily be doubled for 9×13 pan?

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1. Julie Pollitt says:
  
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  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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Jackie says:

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Is the cheese sharp or medium?

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1. Julie Pollitt says:
  
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  Hi Jackie,
  
  You can use either. I personally like sharp, but it’s up to you. Hope you love the recipe!
  
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2. LoyAnn Grimsley says:
  
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  @Julie Pollitt,
  
  There is no cheese included in the recipe however.
  
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  1. Julie Pollitt says:
    
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    @LoyAnn Grimsley, the recipe doesn’t call for cheese, but you can add it if you’d like to. 🙂
    
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Melissa adams says:

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

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1. Julie Pollitt says:
  
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  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!
  
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2. Valerie Potter says:
  
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  @Julie Pollitt, I’ve been cooking a long time. I added 2 large eggs. It was delicious
  
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  1. Julie Pollitt says:
    
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    Great to hear! Thanks for sharing, Valerie!
    
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3. Marie says:
  
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  @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.
  
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  1. Julie Pollitt says:
    
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    Thanks for sharing your tip!
    
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Alex says:

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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?

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1. Julie Pollitt says:
  
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  Hi Alex, I would bake it the day you are going to serve it. It tastes so much better that way.
  
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2. Kimberly says:
  
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  @Julie Pollitt, also increases the odds of it making it to the table before it gets eaten
  
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Kara G says:

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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!

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1. Julie Pollitt says:
  
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  Hi Kara, That’s so great to hear! Thank you so much for sending them the link and for sharing that recipe with them!
  
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Anne says:

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Can you make this in a crock pot?

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1. Julie Pollitt says:
  
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  Hi Anna, I think you could. I haven’t tried it, but I think it would work.
  
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Jess says:

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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!

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1. Julie Pollitt says:
  
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  Hi Jess, yes it would be ok to omit the regular canned corn. So glad you loved it!
  
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Lisa Record says:

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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.

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1. Julie Pollitt says:
  
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  Sounds like some great additions! Thanks for the tip on the 9×13. Have a good weekend, Lisa!
  
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2. Vikki Webster says:
  
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  @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.
  
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3. Gary says:
  
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  @Lisa Record, 7 x11 & 9×9 are the same !
  
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4. Gary says:
  
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  @Vikki Webster, thanks
  
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Nancy says:

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

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1. Julie Pollitt says:
  
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  That sounds wonderful! Thanks for sharing. 🙂
  
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Linda Lee says:

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

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1. Julie Pollitt says:
  
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  I think that would work fine, but you might want to let them thaw a little first. Enjoy!
  
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patrice forsyth says:

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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

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1. Julie Pollitt says:
  
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  Great to hear! I am so glad you all liked it. Cooking in an iron pan is always a great idea!
  
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Tiredofzcrolling says:

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After scrolling this page many times searching for the measurements I finally gave up. Someone said after the last picture which was not true. Would have been nice if you could’ve saved us a lot of trouble and put the measurements at the top with the recipe

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Stacy Randell says:

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How do you store the left overs?

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1. Julie Pollitt says:
  
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  I put some plastic wrap on top and keep it in the fridge.
  
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Cynthia Velasco says:

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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,
Cynthia

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1. Julie Pollitt says:
  
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  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!
  
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Jackie says:

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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

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1. Julie Pollitt says:
  
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  That’s great to hear. Thanks for sharing that!
  
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Sarah says:

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Is this made with salted or unsalted butter?

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1. Julie Pollitt says:
  
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  Hi Sarah, I would use unsalted butter for the recipe. I hope you enjoy it!
  
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Michelle says:

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Directions were easy to follow. Did 1/2 sour cream, half Greek yogurt. Used a round cast iron skillet. Rubbed hard stick of butter on top after sitting for 5 minutes. Loved it with honey.

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Shellz says:

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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

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1. Julie Pollitt says:
  
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  That sounds wonderful! What a fun party!
  
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Elke Royal says:

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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.

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

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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.

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1. Julie Pollitt says:
  
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  Hi Charlotte, Sorry to hear that. Was the entire dish mushy or just the center?
  
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Mary says:

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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?

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1. Julie Pollitt says:
  
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  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.
  
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Sheena Laymon says:

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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!

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1. Julie Pollitt says:
  
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  That sounds fantastic! Thanks for sharing that. 🙂
  
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Fran says:

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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!

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1. Julie Pollitt says:
  
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  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!
  
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BamaWoman says:

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

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Sheryl says:

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Can you use a 8×8?

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1. Julie Pollitt says:
  
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  8 x 8 is fine! I hope you enjoy it.
  
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Jackie O says:

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

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1. Julie Pollitt says:
  
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  Definitely! I do that on occasion.
  
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Cathy Volpe says:

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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???

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1. Julie Pollitt says:
  
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  That’s awesome to hear! I would refrigerate it. So glad you all liked it!
  
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Michelle says:

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I might try this again, but with milk instead of butter. It was way too much butter and it made it a greasy mess, not moist, just slimy.

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Dafna Leibel says:

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

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1. Julie Pollitt says:
  
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  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.
  
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Joseph says:

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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

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1. Julie Pollitt says:
  
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  That’s fantastic to hear! Thanks so much!
  
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Laurel says:

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I’m amazed how simple this recipe was to make and how crazy delicious it is! Moist, buttery, sweet. Better than most desserts! Thanks so much for sharing this with us!

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susan wilson says:

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

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1. Julie Pollitt says:
  
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  I think that will work. But, they will probably need less time in the oven.
  
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Nik says:

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Can you freeze the muffins?

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1. Julie Pollitt says:
  
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  Hi Nik,
  
  You can. Just let them cool down completely first and then wrap them up in a freezer-safe container.
  
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Beth morales says:

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

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1. Julie Pollitt says:
  
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  That’s great to hear! So glad you loved it!
  
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Debbie McAnally says:

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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!

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1. Julie Pollitt says:
  
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  Great to hear!
  
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Elecia J says:

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Made it … It was so good !!!!

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1. Julie Pollitt says:
  
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  Awesome! Love to hear that!
  
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linda says:

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

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1. Julie Pollitt says:
  
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  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!
  
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Lori says:

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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!

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1. Julie Pollitt says:
  
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  Sounds like a delicious change! Yum!
  
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E Wallace says:

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

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1. Julie Pollitt says:
  
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  It will still work, but I would cut the ingredients in half.
  
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Kathy says:

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Can this be doubled to serve 12 people?

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1. Julie Pollitt says:
  
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  Yes, you can definitely double this. You can do two square pans or one 9×13 pan.
  
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Emily says:

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Salted or unsalted butter?

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1. Julie Pollitt says:
  
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  I might be too late in an answer, but either one will work!
  
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Crystal says:

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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.

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1. Julie Pollitt says:
  
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  Glad you liked it! It will be a little gooey because of the creamed corn.
  
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Megan says:

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

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1. Julie Pollitt says:
  
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  Great to hear! Thanks for sharing that here so others can do the same!
  
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Charlene Meyer says:

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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

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1. Julie Pollitt says:
  
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  Awesome! That’s so great to hear!
  
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Sue says:

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Can I make it in a 13CX9?

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1. Julie Pollitt says:
  
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  I haven’t tried it in that size. It might work, but it won’t be as thick.
  
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Bill Brown says:

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(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?

Thanks,
B.

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1. Julie Pollitt says:
  
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  Hi Bill,
  
  I have for sure and it tastes amazing!
  
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Elaine says:

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

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1. Julie Pollitt says:
  
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  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!
  
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mary says:

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made it your way then made another 1 added 2 eggs a little bit of milk 2 cream corn both ways were good

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Vicki H says:

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

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1. Julie Pollitt says:
  
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  No egg! It doesn’t hold together like a solid piece of cornbread, but it is delicious.
  
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Patty says:

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

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1. Julie Pollitt says:
  
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  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.
  
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Margaret says:

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

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1. Julie Pollitt says:
  
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  I think a lot of people would love that, too.
  
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Krista says:

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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!!

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1. Julie Pollitt says:
  
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  That’s so great to hear! Thank you so much for sharing that. This is why I love what I do!
  
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Tracy says:

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No eggs?

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1. Julie Pollitt says:
  
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  Hi Tracy. No eggs are needed.
  
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Tina wood says:

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I made this and it turned out magnificent. This is by far the best recipe I have used.

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1. Julie Pollitt says:
  
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  That’s great to hear! Thanks for sharing!
  
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Andrea says:

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SO YUM! not much structural integrity as the crumb is very moist and delicate, so making it in unlined mini muffin tins was a total disaster, but no matter, I tossed every one of those broken muffins into a tupperware and now scoop it out with a spoon! No regrets! I don’t think it was mushy or pasty in the slightest. Perhaps the other review was from overmixed dough? The dough also rises about 50% in the tin so account for headspace!

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1. Julie Pollitt says:
  
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  Hi Andrea,
  
  Thanks so much for the great tips! I am so glad you love it! It does fall apart easily. But sooo good!
  
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Diane says:

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it’s delicious! is it ok to freeze the leftovers?

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1. Julie Pollitt says:
  
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  Yes! You can freeze it. Just make sure you let it cool all the way and keep it in an airtight and freezer-safe container.
  
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Linda says:

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This recipe is awesome!! It’s moist & sweet – so good &.easy to put together! A definite keeper!!
Mahalo!!🤙😊

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1. Julie Pollitt says:
  
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  Thanks so much, Linda!
  
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Nana says:

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Want to make this dish, however, the question is, can I add cooked shredded chicken to it?

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1. Julie Pollitt says:
  
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  I haven’t tried that, but I think you could. I wouldn’t add a ton, but I think adding some would be good. Let me know how it goes if you try it.
  
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rainydaydanarae says:

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second time making, followed the recipe exactly, hubby loves this!

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1. Julie Pollitt says:
  
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  That’s great to hear! Thanks for sharing!
  
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Terry G says:

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This was delicious. I added one large egg because I was afraid the batter was too dry. I baked it in an oblong pan, 7×10 and served it with a spoon. So good with chili! Thank you

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1. Julie Pollitt says:
  
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  Awesome! I love to hear that!
  
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Angela says:

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100 out of 10! The best recipe I’ve ever made EVER. My boyfriend says “it’s more like a muffin” and I don’t know if that means anything to anyone else but perhaps worth noting? The previous reviews didn’t make sense to me so maybe something was updated on this website. As another reviewer suggested, I made half with jalapeño and cheddar. I also decided to use lard instead of butter. In my opinion, next time I’ll use half butter, half lard for the regular but for the jalapeños and cheddar, lard absolutely smacked!!! We had a little left over (I used 2 mini pans and adjusted bake time), so we are going to experiment with maybe some bacon and onion on the next batch. Thank you for bringing this recipe into my life!!

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1. Julie Pollitt says:
  
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  Yay! I love to hear this so much! I am so glad you loved it! I will have to try with lard. Sounds amazing with lard! Thank you!!
  
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C J says:

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Very good, but needs some herbs and spicing up! Bacon crumbles even. Oh the next time!

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1. Julie Pollitt says:
  
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  You can definitely add your favorite herbs! And bacon is always a great addition. 🙂
  
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Sandi Comparato says:

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I have been making this corn bread – in our family we call it corn souffle – for over 35 years. I put 1/4 c. sugar in it because we like it a little sweeter. I only use 1 box of Jiffy mix and put in 4 beaten eggs. I’ve also made it with only 1 egg and 1 T. sugar. I just kept working on it until I got it to where my family said “it’s perfect this time!”
It is delicious and I am asked to bring to holiday meals.
Thanks for sharing your recipes. I love corn, so I’m trying your recipe for corn fritters this week.
Happy New Year 2025.

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1. Julie Pollitt says:
  
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  That sounds like a fantastic way to make it! Thanks for sharing and I will have to try it that way. I hope you love the fritters and Happy New Year to you, too!
  
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Elaine says:

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This recipe is good but I changed a couple of things. To make a meal out of this I put browned ground beef or turkey and instead of whole kernel corn I used a can of southwestern or fiesta whole kernel corn. When done I used some picante sauce.

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1. Julie Pollitt says:
  
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  Those are great additions! Such a great way to make a dinner out of it! Thanks for sharing!
  
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Catherine says:

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This one got a thumbs up from my hubby, who is usually the cook in the house. The only thing I did differently is add some honey. Gave it a little bit of sweetness but not too much so. I also put it in a cast iron skillet and the edges browned just enough.

This will definitely go in the rotation!

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1. Julie Pollitt says:
  
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  So glad to hear he liked it! I love honey with that recipe and those crispy edges…yum!
  
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