This yummy Jiffy Cornbread with Creamed Corn and Sour Cream recipe is a new favorite! It has a crispy crust and a buttery, moist center. I like to serve it with my Traeger smoked turkey breast recipe!
This Jiffy Cornbread with Creamed Corn and Sour Cream recipe is definitely not your mother's cornbread recipe. It's loaded with creamed corn, sour cream, bacon, cheddar, and jalapeño pepper!
I added applesauce for a touch of sweetness and to moisten the cornbread. The cheese and bacon also made it into the recipe because, well, let's be honest, they make everything taste better, don't they?
So try this recipe and who knows, it might become a new favorite at your house too!
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😍 Why You'll Love This Recipe
- Plain cornbread is ok when you're in a hurry, but it's not very special, is it? Adding some extra ingredients makes cornbread so much better and definitely memorable!
- This recipe is easy enough to make any weeknight but special enough for Thanksgiving, Christmas, or any special meal!
- The ingredients can be adjusted as needed. For example, you can leave out the bacon, or the jalapeno pepper without ruining the recipe.
- Cornbread freezes well so if you live by yourself or have a small family, you can freeze the leftovers or make half the recipe.
- This is the perfect side dish to include in your Christmas dinner menu or to take to a church potluck. It goes great with grilled meats, chorizo beans, bison chili, and Mexican bean soup.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Jiffy Mix: You'll need 2 boxes of Jiffy Corn Muffin Mix.
- Eggs: Use 2 large eggs or 3 small ones.
- Buttermilk: If you don't have buttermilk, stir ½ teaspoon of vinegar or lemon juice into the milk to make it sour.
- Applesauce: I considered using brown sugar or honey but decided to go with applesauce because it would add moistness to the cornbread.
- Jalapeno Pepper: This is an optional ingredient. You can leave it out completely or replace it with a small can of drained diced green chiles. Diced green onion (scallions) can also be added.
- Cheese: The cubed cheddar cheese can be left out or replaced with cubed pepper jack.
- Bacon: Pork bacon can be replaced with turkey bacon or can be left out, but it does add a lot of flavor so I recommend adding it!
- Corn: I added creamed corn but you can add corn kernels instead!
*Find the full list of ingredients in the recipe card.
🌽 How to Make Jiffy Cornbread with Creamed Corn
Preheat oven to 375°F
Step 1: Fry bacon in a 10" cast-iron skillet. Drain bacon onto paper towels, then chop or crumble. Leave a few tablespoons of bacon grease in the pan. Cube cheese and dice jalapeno.
Step 2: In a medium bowl, whisk eggs, creamed corn, oil, buttermilk, sour cream, and applesauce. In another bowl, mix Jiffy cornbread mix, bacon, cubed cheddar cheese, and diced jalapeno.
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Step 3: Pour the wet ingredients over the dry ingredients and mix just until combined then pour the batter into the cast-iron skillet. No need to butter the pan since it should be coated with the bacon grease.
Step 4: Bake the cornbread for 20 minutes then turn down the temperature to 350 and continue to bake for 10 additional minutes or until a toothpick inserted in the center comes out clean and the cornbread is golden brown.
If you need a delicious gluten-free cornbread recipe, head over to WhatTheForkFoodBlog and give Shay's recipe a try!
🥩 Serving Suggestions
Serve this delicious cornbread as a side with pulled pork, smoked brisket, grilled ribeyes, or grilled jerk chicken.
If you love unique cornbread recipes, you'll want to try Johnny Cakes! Although they look like pancakes, they're actually made with a combination of cornmeal and self-rising flour. They're fried in bacon grease, so you know they have to be good!
🤷🏻♀️ FAQs
Absolutely, creamed corn is even better! It makes the cornbread moist and adds a touch of sweetness.
Many ingredients can be added to Jiffy cornbread to make it better. To make the cornbread creamier, add creamed corn or sour cream. Diced canned chiles or chopped fresh jalapenos or Serranos can add some spice. You can also add more flavor by mixing in crumbled bacon, sausage, or roasted corn.
To make cornbread moist and keep it from crumbling, allow it to cool a bit before you attempt to slice it. If the cornbread is crumbling because it's too dry, the next time you make it, add sour cream, oil, or apple sauce.
👩🏼🍳 Pro Tips
- If you don't want to use the bacon grease, just wipe the skillet clean and use 2 tablespoons of melted butter or spray with cooking spray instead.
- If you are worried about the cornbread being too sweet, you can leave out the applesauce and increase the oil from ⅓ to ½ cup.
- Coating the mix-ins with the cornmeal before mixing in the wet ingredients will keep them from sinking to the bottom of the baked cornbread.
- Store cooled leftovers in an airtight container for up to a week in the refrigerator. If you want to store the leftovers in the pan, cover the pan with foil or plastic wrap first.
- To reheat cornbread, cover the skillet with aluminum foil and place in a 350-degree preheated oven for 10 minutes. To reheat a slice at a time, wrap in foil and reheat in a toaster oven.
- This recipe can also be prepared in an 8x8 baking dish if you prefer.
🍞 More Bread Recipes
If you love this Jiffy Cornbread with Creamed Corn and Sour Cream recipe, try these other bread recipes too!
📖 Recipe
Jiffy Cornbread with Creamed Corn
Equipment
Ingredients
- 4 slices bacon
- 3½ oz cubed cheddar cheese
- 1 large jalapeno pepper
- 2 large eggs
- 1 can creamed corn
- ⅓ cup oil
- ½ cup buttermilk
- ⅓ cup sour cream
- 1 4 oz plain applesauce
- 2 8.5 oz Jiffy Corn Muffin Mix boxes
Instructions
Preheat oven to 375°F
- Fry bacon in a 10" cast-iron skillet. Drain bacon onto paper towels, then chop or crumble. Leave a few tablespoons of bacon grease in the pan. Cube cheese and dice jalapeno.
- In a medium bowl, whisk eggs, creamed corn, oil, buttermilk, sour cream, and applesauce. In another bowl, mix Jiffy cornbread mix, bacon, cubed cheddar cheese, and diced jalapeno.
- Pour the wet ingredients over the dry ingredients and mix just until combined then pour the batter into the cast-iron skillet. No need to butter the pan since it should be coated with the bacon grease.
- Bake the cornbread for 20 minutes then turn down the temperature to 350 and continue to bake for 10 additional minutes or until a toothpick inserted in the center comes out clean and the cornbread is golden brown.
Notes
- If you don't want to use the bacon grease, just wipe the skillet clean and use 2 tablespoons of melted butter or spray with cooking spray instead.
- If you are worried about the cornbread being too sweet, you can leave out the applesauce and increase the oil from ⅓ to ½ cup.
- Coating the mix-ins with the cornmeal before mixing in the wet ingredients will keep them from sinking to the bottom of the baked cornbread.
- Store cooled leftovers in an airtight container for up to a week in the refrigerator. If you want to store the leftovers in the pan, cover the pan with foil or plastic wrap first.
- To reheat cornbread, cover the skillet with aluminum foil and place in a 350-degree preheated oven for 10 minutes. To reheat a slice at a time, wrap in foil and reheat in a toaster oven.
- This recipe can also be prepared in an 8x8 baking dish if you prefer.
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