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Jiffy Cornbread Recipe With Sour Cream

Jiffy Cornbread Recipe With Sour Cream

This easy Jiffy cornbread recipe with sour cream uses just four ingredients: Jiffy Corn Muffin Mix, sour cream, creamed corn, and melted butter. No eggs, milk, or added sugar needed! Bake until golden for sweet, moist Southern cornbread with tender corn kernels throughout.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Bread
Cuisine: Southern Food
Servings: 8
Calories: 167kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Hand-held or stand mixer with a mixing bowl
  • 8"x8" glass baking dish

Ingredients

  • 8 ½ oz Jiffy Corn Muffin Mix 1 box (8.5 oz)
  • 4 tablespoons butter unsalted
  • ¾ cup creamed corn canned
  • ⅓ cup sour cream

Instructions

  • Preheat the oven to 350°F.
  • Place the butter in an 8×8-inch glass baking dish or similar-sized baking dish. Melt it in the oven for approximately 5 minutes.
  • While the butter melts, combine the Jiffy Corn Muffin Mix, creamed corn, and sour cream in a medium mixing bowl. Mix until well combined.
  • Carefully remove the baking dish from the oven and pour the melted butter into the mixing bowl. Mix again until the butter is thoroughly incorporated.
  • Pour the cornbread batter back into the baking dish.
  • Bake at 350°F for 25–30 minutes, until the edges are golden and the center is set. To check doneness, insert a toothpick into the center. A few moist crumbs are fine, but wet batter means the cornbread needs more baking time.
  • Remove the cornbread from the oven and let it rest for 5–10 minutes before slicing. Serve warm and enjoy!

Video

Notes

🥄 Shaunda says: Jiffy Corn Muffin Mix and creamed corn already provide the sweetness I want in this cornbread, so there's no need for added sugar. The sour cream and melted butter give it a rich, moist texture—all with just four ingredients!
  • Creamed corn: Use creamed corn, not plain drained corn kernels.
  • Doneness: Look for golden edges and a set center. A few moist crumbs on a toothpick are fine; wet batter means it needs more time.
  • Resting: Let the cornbread sit for 5–10 minutes before slicing.

Nutrition

Calories: 167kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 320mg | Potassium: 88mg | Fiber: 2g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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