Jiffy Sweet Corn Bread with Creamed Corn

5 from 3 votes

Sweet Jiffy Cornbread with creamed corn, honey, and sour cream is incredibly moist and perfectly sweet. Easy recipe with simple ingredients.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish, Snack

Cuisine: American

Servings:

Calories: 213kcal

Preheat the oven to 350.
Spray an 8x8 or 9x9 square pan or casserole dish with nonstick cooking spray.
Stir the Jiffy mix, eggs, creamed corn, honey, and sour cream together until combined.
Pour the batter into the prepared baking dish.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be 195-200 degrees.

Place a cast iron skillet with one tablespoon of butter in the oven. Preheat the oven to 350 with the pan.
Prepare the cornbread mixture as directed above.
Carefully remove the hot pan from the oven and pour the batter over the melted butter.
Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be 195-200 degrees.

If you like your cornbread a little less sweet, reduce the honey down to ¼ cup.

To keep the cornbread super moist, be careful not to over bake.

Let the cornbread cool in the pan for 10 minutes before slicing.