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This is my new go to for cornbread! I made these for my family and they absolutely loved them. The recipe was very simple… I used all of the ingredients as stated with the exception of the cayenne pepper. Thank you so much for sharing!
Sadie
The Jiffy Secret I Am Not Ashamed Of
If you’re from the South, cornbread is not just a side dish. It is a statement.
I grew up in a house where cornbread showed up at almost every supper. It sopped up pot liquor, it crumbled into cold buttermilk, and it disappeared faster than anything else on the table. I am firmly in the “make it from scratch” camp — but I’m also practical. And when I discovered what happened when I added sour cream and creamed corn to a box of Jiffy mix, I never looked back.
This is the cornbread that shows up at every potluck I bring food to. It’s thick, golden-edged, and tender all the way through. I bake mine in a square pan to get those tall, satisfying slices. And yes, it starts with a box. No apologies.
Enjoy!
Donya’s Best Tips and Things To Know
Sour cream is the whole secret. It adds fat, moisture, and a subtle tang that keeps the crumb tender — not dry, not crumbly — even the next day.
Do not drain the creamed corn. That liquid works its way into every bite. The moisture is the whole point.
Grease your pan well. Cooking spray works, but butter or bacon grease is better. Especially in a cast-iron skillet — that fat creates a golden, crispy crust on the bottom and sides.
Pull it early. The cornbread is done when the top is golden and a toothpick comes out with just a few moist crumbs. Overbaking is how sour cream cornbread goes dry.
The batter is supposed to look wet. Creamed corn makes it looser than a typical batter. It firms up beautifully in the oven. Trust it.
Cast iron changes everything. Heat the skillet in the oven while it preheats, then pour the batter in hot. That sizzle? That is your crust forming.
What Goes Into This Cornbread
- Salt pulls every other flavor into focus.
- Jiffy Corn Muffin Mix is the shortcut that makes this a 5-minute prep. It already has the right balance of cornmeal, flour, and leavening built in.
- Creamed corn adds moisture, a soft corn flavor, and a slightly dense texture that sets this cornbread apart from the rest.
- Sour cream is the ingredient that transforms the whole thing. It keeps the crumb tender and adds a barely-there tang that makes every bite taste richer.
- Eggs bind everything together and give the cornbread lift.
- Vegetable oil (or melted butter) adds fat for a soft, moist texture throughout.
- Sugar rounds out the flavor and balances the subtle tang from the sour cream.
- Cayenne pepper is optional but encouraged. Just a pinch adds a gentle background warmth you won’t be able to put your finger on.
Make Them Your Own: Ways to Change It Up
Turn up the heat. Add a finely diced jalapeño to the batter for a slow, building heat that plays beautifully against the sweetness.
Cast iron with bacon grease. Coat the bottom and sides of a cast-iron skillet with bacon grease, then pour in the batter. The crust that forms is smoky, golden, and deeply Southern.
Swap oil for melted butter. It adds a richer flavor and a slightly more golden crumb. Same amount, straight swap.
Stir in shredded cheddar. Add a generous handful of sharp cheddar to the batter before baking. It melts into pockets of savory, gooey goodness throughout.
Add whole kernel corn. Stir in a half cup of thawed frozen corn or drained canned corn for extra texture and a little pop in every bite.
Make it into muffins. Pour the batter into a greased muffin tin and bake until golden. Individual portions are perfect for potlucks, soup nights, or lunchboxes.
How to Make It — Two Simple Steps
Step 1: Prep your pan. Preheat the oven and generously grease your baking pan, then mix the batter. Add all the ingredients to one bowl and stir until just combined. The batter will look wetter than you expect.
Step 2: Bake until golden. Pour the batter into your prepared pan and bake until the top is golden brown and a toothpick comes out with just a few moist crumbs. Do not overbake. Let it rest before you slice. Give it a few minutes to set up before cutting.
Make It Ahead and Eat Well All Week
This cornbread is one of my favorite things to make the day before a big dinner or gathering.
Perfect for Sunday dinner, chili night, or the church potluck. Double the batch and bring one. It always goes first.
Bake it the night before. Cool completely, cover with foil, and leave it on the counter. It slices beautifully the next day, and the flavor deepens overnight.
Refrigerator storage. Wrapped tightly, the cornbread keeps well for up to 4 days. Reheat in a low oven or wrap individual slices in a damp paper towel and microwave.
Freeze for up to 3 months. Slice first, then freeze in individual portions. Pull out exactly what you need and warm straight from frozen.
Craving More? Try These Southern Favorites
Equipment
Ingredients
- 1 8.5 ounce box, Jiffy Corn Muffin Mix
- 1 14.75 ounce can, creamed corn
- 1 cup sour cream
- ¼ cup vegetable oil
- ¼ cup sugar
- 2 eggs
- ⅛ teaspoon cayenne pepper
- dash salt
Instructions
- Heat oven to 350 degreed. Lightly coat 8×8 baking pan with cooking spray. Set aside
- In a medium-size bowl, mix together cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper, and salt. Pour into prepared pan. Bake in oven for 35 to 40 minutes until the top is golden brown. Remove from oven and let cool for 5 minutes. Cut into squares and serve.
Nutrition
Questions You Might Have…Answered!
Yes, and ir works great. Grease it well, heat it in the oven while it preheats, then pour the batter in hot. The crust you get is golden and crispy in a way a regular pan cannot match.
Absolutely. Same amount, straight swap. It adds a slightly richer flavor and a more golden crumb.
That is the creamed corn doing its job. It firms up completely in the oven. If you prefer a thicker batter, drain a little liquid from the can before adding it.
Cover tightly and keep at room temperature for 2 days, or refrigerate for up to 4 days. Freeze individual slices for up to 3 months.
What to Serve With Sour Cream Cornbread
Crock Pot Maple Bacon Green Beans — smoky, sweet, and the perfect Southern side to round out the table.
Award-Winning Southern Soul Chili — thick, hearty, and the bowl that was made for cornbread.
Crock Pot Potato Soup — creamy, buttery, and perfect for sopping up every last bite.
Southern Style Chicken Stew — rich, comforting, and exactly what a cold night calls for.
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Do I need to add anything if I only have corn kernels and not cream corn?
Hey there. I have never made this recipe using regular corn. I would highly recommend buying a can of creamed corn to make this recipe. No particular brand! The moisture from the creamed corn is necessary in making these muffins taste as good as they do. Enjoy! ~Donya
Could I use cornmeal in place of the cornbread mix?
You can, but it’ll take a few adjustments. Cornbread mix already has flour, sugar, salt, and a leavening agent mixed in, while plain cornmeal does not. If you want to swap, you’ll need to add a little flour, baking powder, and a touch of sugar to get that same texture and flavor. Otherwise, using just cornmeal will make it more dense and less “bread-like.” Hope this helps!
~Donya