This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing I know for sure, it’s that a good cornbread muffin belongs on every Southern table. These Jiffy Cornbread Muffins with creamed corn take things up a notch with sweet goodness in every bite! They come together in minutes and always turn out soft, moist, and absolutely delicious. No guesswork, no stress — just an easy side dish that pairs with so many main courses.
Reader Review ⭐⭐⭐⭐⭐
“ Cornbread is one of my favorite foods, but a lot of times it is dry. Not this recipe – these are to die for.”
— Paula
Cornbread has always been a staple in my house, whether it was served with a big pot of chili or just enjoyed warm with a slather of butter and honey. But let’s be real—sometimes, we just don’t have the time (or patience) to make cornbread from scratch. That’s where these Creamed Corn Cornbread Muffins come in. With just 3 minutes of prep time and a single bowl, it’s the easiest side you’ll ever make!
What I love most about these muffins is their versatility. They’re perfect for weeknight dinners, holiday spreads, or even breakfast with a drizzle of honey. My secret ingredient is using Jiffy mix, which gives you that homemade taste with none of the hassle. Try my No-Bean Chili or Coca Cola Ham to pair.
Why you’ll love this Recipe
If you need a quick side dish, these creamed corn muffins are the answer! The batter comes together in the blink of an eye, and every bite is bursting with sweet, comforting flavor.
❥Easiest muffin recipe ever. So easy, it’s truly foolproof. Just mix, scoop, and bake! No special equipment needed.
❥A total crowdpleaser with any group. These muffins will be devoured in no time – any age, and any meal, I know there won’t be leftovers!
❥Perfect to customize how you please. Add cheese, herbs, spices; the options are endless for making them your own.
NikkiNikki’s Top Tips Before You Start
- Make sure you buy creamed corn. This isn’t canned corn, it’s actually whole kernels in a creamy liquid that contains corn pulp, which is full of flavor!
- I prefer Jiffy cornbread mix over other brands for its rich flavor and hint of sweetness.
- If you don’t have sour cream, Greek yogurt will work well too.
Ingredients
These muffins are made with just five ingredients, all of which you probably already have on hand!
- Jiffy Cornbread Mix – The ultimate shortcut for easy, foolproof cornbread.
- Creamed Corn – Adds moisture and natural sweetness.
- Sour Cream – Gives the muffins a rich, tender texture.
- Milk – Helps thin the batter for the perfect consistency.
- Eggs – A must for structure and fluffiness.
How To Make Creamed Corn Cornbread Muffins
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Prep the Oven & Muffin Tin
Preheat your oven to 350°F and spray a muffin tin with non-stick baking spray. This helps the muffins pop right out once they’re done baking.
Step 2: Mix the Batter
In a large bowl, lightly beat the eggs.
Then, stir in the creamed corn, milk, sour cream, and Jiffy mix. Use a spatula to mix until everything is just combined—don’t overmix!
Step 3: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Step 4: Bake to Perfection
Pop the muffins in the oven and bake for 18-20 minutes. You’ll know they’re ready when the edges are golden, and a toothpick inserted in the center comes out clean.
Step 5: Cool & Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with butter or honey for the ultimate treat!
Expert Tips
- Don’t Overmix! Stir the creamed corn muffin batter until just combined—overmixing can make the muffins dense.
- Use a Cookie Scoop for even muffin sizes and easy portioning.
- Check for Doneness by inserting a toothpick or cake tester in the center—it should come out clean.
- Rest Before Removing. Let the muffins cool in the pan for 5 minutes so they pop out easily.
- Add some cheese if desired. These are so good with shredded cheddar mixed in as well.
- Grease your muffin tin very well or use liners. If you aren’t using liners, a nonstick pan is easiest. Be sure to grease it with baking spray too!
Variations and Substitutions
- Jalapeño Cheddar: Add diced jalapeños and shredded cheddar for a savory kick.
- Honey Butter Glaze: Brush the tops with melted butter and a drizzle of honey after baking. Or use my Honey Cinnamon Butter for something out-of-this-world delicious!
- Savory Herb: Mix in a little garlic powder and freshly chopped parsley or your favorite herbs.
What to Serve with Jiffy Corn Muffins with Creamed Corn
These sweet and tender cornbread muffins are the perfect side dish for just about any meal. Whether you’re serving up a cozy bowl of soup or a plate of smoky BBQ, these muffins bring just the right amount of comfort and flavor to the table. Here are some of my favorite pairings:
- Chili & Soups – There’s nothing better than warm cornbread alongside a hearty bowl of Homemade Chili or Chicken and Dumplings Casserole. The sweetness of the muffins balances out the savory flavors perfectly.
- BBQ & Pork – Whether you’re making Slow Cooker BBQ Beef Brisket or Ribs, these muffins add just the right touch of sweetness to any smoky, tangy dish.
- Southern Sides – A muffin on the side makes even a light meal feel hearty! Try them with Southern Collard Greens or Southern Rice and Tomatoes.
FAQs
Not for this recipe! Creamed corn adds moisture and sweetness that whole corn kernels just won’t provide. If you swap it out, the texture will be drier.
Absolutely! Just grease your skillet well, pour in the batter, and bake at 350°F for about 25-30 minutes or until golden and set in the center.
Yes, if you want them to be super moist! But if you’re out, you can use plain Greek yogurt as a substitute.
Got a favorite way to serve them? Let me know in the comments! 😊
More Recipes Using Cornbread
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Creamed Corn Cornbread Muffins with Jiffy
Click Stars To Rate
Equipment
Ingredients
- 2 large eggs
- 1 – 15 ounce can creamed corn
- ½ cup milk
- ½ cup sour cream
- 2 – 8.5 ounce Boxes of Jiffy Cornbread Mix
Instructions
- Heat oven to 350 degrees. Spray a muffin tin with non-stick baking spray. Set aside.
- In a large bowl, add eggs and slightly beat. Then add in creamed corn, milk, sour cream, and jiffy mix and stir with a spatula until blended, but do not over mix.
- Spoon into prepared muffin cups.
- Bake for 18 – 20 minutes, edges are golden and when a wooden pick or cake tester inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the muffin pan for 5 minutes. Then they should turn out of the pan easily.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Cornbread is one of my favorite foods, but a lot of times it is dry. Not this recipe – these are to die for.