With just a few ingredients, this recipe for Jiffy Cornbread Muffins with Creamed Corn bakes up soft, flavorful muffins.
They're the perfect side dish to serve with soups, chili, holiday meals, or any weeknight family dinner that are quick to make, full of flavor, and always a crowd-pleaser at the table.
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Recipe at a Glance
- Prep: 10 min | Bake: 20 min | Difficulty: Easy
- What it is: Soft, moist cornbread muffins made with Jiffy cornbread mix, creamed corn, sour cream, milk, and eggs for extra richness and flavor.
- Why you’ll love it: Quick to whip up with minimal effort, these muffins are tender, flavorful, and pair perfectly with chili, soups, or any family meal.
- How to make it: Gently mix all ingredients just until combined, then pour into lined or greased muffin cups and bake until golden.
- Pro Tip: If you're using paper muffin liners, spray them with non-stick baking spray so the baked muffins don't stick!
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Table of Contents
- Recipe at a Glance
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
With just a box mix and a few add-ins, these muffins get a touch of sweetness and moisture from creamed corn for a soft, tender texture. They're easy enough for weeknights yet special enough for holiday gatherings.
Looking for more recipes using this fun pantry staple item? Try my Cheesy Corn Pudding, Homemade Jalapeno Corn Muffins and my Corn Muffins with Jalapeno. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Creamed Corn – Swap with canned whole kernel corn (drained) for more texture, or frozen corn if that’s what you have.
Sour Cream – Use plain Greek yogurt or plain yogurt for similar tang and moisture.
Milk – Whole milk works best, but you can substitute buttermilk for richer flavor, or use half-and-half for extra creaminess.
Cheesy Cornbread Muffins – Stir in shredded cheddar, pepper jack, or a Mexican cheese blend before baking.
Spicy Twist – Add chopped jalapeños, green chiles, or a dash of cayenne for heat.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Mix the corn muffin mix, cream style corn, milk, sour cream, and eggs together just until combined.
Step 2: Prepare a muffin pan either with paper liners or nonstick spray. Use a cookie scoop or ice cream scoop to fill the cups ⅔ full with the batter.
Step 3: Bake at 350°F for 20 minutes or until the tops are golden and a toothpick comes out clean.
Insider Tips from My Kitchen to Yours
✔️ DO use sour cream or Greek yogurt to keep the muffins moist.
❌ DO NOT overmix the batter, or the muffins will turn out dense.
Bonus Tip: Use an ice cream scoop or cookie scoop to fill the muffin tins. It makes cleanup easier and ensures each muffin has the same amount of batter for even baking.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Stir ½–1 cup of canned (drained whole kernel or cream-style) or frozen corn into your boxed cornbread batter for extra sweetness, texture, and moisture. Just don’t add too much—keep it under 1 cup—or the bread may turn out dense; bake as directed, adding a few minutes if needed.
Yes, you can use water instead of milk in Jiffy cornbread mix, but the texture will be drier and less rich. For better flavor, try substituting with sour cream, buttermilk, or even a splash of heavy cream if you have it on hand.
How to Store, Freeze and Reheat
Refrigerate: Store cooled muffins in an airtight container in the fridge for up to 4 days.
Freezer: Wrap each muffin in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw and Reheat: Thaw muffins overnight in the refrigerator or at room temperature for a few hours. Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes until heated through.
More Recipes You'll Love!
Check out my other recipe for Bisquick Zucchini Muffins. Or you might like this recipe for Cheesy Broccoli Cornbread with Jiffy Mix.
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📖 Recipe Card
Jiffy Cornbread Muffins with Creamed Corn
Video
Ingredients
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (14.75 ounce) can cream style corn
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
Method
- Preheat the oven to 350°F and prepare a muffin tin by lining it with paper liners or lightly coating it with nonstick spray.
- In a large mixing bowl, whisk together the corn muffin mix, cream-style corn, milk, sour cream, and eggs until just combined.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before serving. Enjoy!
Nutrition
Notes
- For extra sweetness, add a spoonful of honey or sugar to the batter.
- Use a cookie or ice cream scoop to evenly portion the batter into the muffin tin.
- Don’t overmix—stir just until the ingredients come together for light, fluffy muffins.
- Let muffins cool slightly before removing to keep them from breaking apart.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
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