The Best Jiffy Cornbread

"OMG! I can't make a southern meal without this cornbread to go with."
photo by natalieschmeichel photo by natalieschmeichel
photo by natalieschmeichel
photo by Jessica W. photo by Jessica W.
photo by lazyme photo by lazyme
Ready In:


  • 2 (8 ounce) boxes Jiffy corn muffin mix
  • 1 (8 ounce) can creamed corn
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 23 cup milk or 2/3 cup sour cream


  • Mix cornbread as directed on package.
  • Add in corn and cheese.
  • *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
  • .
  • Recommend using a 9x13 if you want it done in 20 minutes
  • Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Questions & Replies

  1. Hi, can i bake it in cupcake pans?
  2. What is the cook time if I do regular size muffins???
  3. How long do you bake for 8 boxes
  4. Can I use In cup cake pan
  5. When do you use sour cream?


  1. This recipe was originated by the owner. It astounds me when people rate an original recipe that they doctored up, i.e., "add to it" or take away from it." When you do this, this is no longer the original recipe ingredients. It is now another recipe. How can you give a recipe 4 or 5 stars when you changed the recipe? You rate a recipe according to what the original recipe ingredients entails.
  2. I agree with it no longer being the initial recipe if you basically re-write the recipe... with that said my only "tweak" was drizzling melted butter on top and let it bake another 2m. I halved the recipe but other than the butter drizzle (Ina Garten is my hero) - I did it as is! Nothing running - and all scrumptious!
  3. Awesome!! Made a few changes that in my opinion made it even better!<br/>1. I used half&half instead of milk.<br/>2.I sprayed my metal pan with a generous amt of cannola cooking spray and put it in the oven for a few minutes prior to adding the batter. This really makes the bottoms beautifully brown.<br/>3. I added 2 tsp sugar to the mix.<br/>4.I added about 3/4 of a small can of chopped chiles to the batter.
  4. Confusing directions. Mix cornbread as directed on box, but then the directions here are different.
  5. I used sour cream and added 2 tablespoons honey, for the cheese I used a triple cheddar mix I had in my fridge... They turned out great.. I will be making these in the future!!


  1. Putting honey in the Jiffy Cornbread mix?
  2. D-lish-us (Delicious)!!! I tweaked the recipe a little. I used 1 box of Jiffy mix because I was only cooking for two. I substituted the cream corn for 1 c. fresh corn off the cob because I had it around. I also substituted the milk for sour cream. I just kept adding the sour cream until it looked like the right consistency. To make it really moist, I added about 1/4 c. oil. I started out cooking it at 350° for about 20 min but it wasn't cooking fast enough and I didn't want it to dry out so I cranked the temp up to 400°until it was a light golden brown. I checked the center and it needed to cook a smidgen longer so I turned the temp back down to 350° until the center was cooked. I cut it up into serving sizes as soon as I took it out the oven and coated it with butter. OMG! I don't know if I'll ever be able to cook Jiffy Cornbread the same way again! Thank you so much for such an AWESOME recipe!!! :-D
  3. I followed recipe while baking I microwaved 1/2 cup of hot pepper jelly until it was liquid. Then when cornbread came out of oven I glazed the top. Very moist! Thanks for the recipe. Delicious
  4. Add 1 cup of chopped green chilies
  5. Add 1 cup of chopped green chikies



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