Jiffy Spoon Bread
This Jiffy Spoon Bread is so soft and creamy, you’ll want to grab a spoon instead of a fork, and once you taste it, you’ll understand why it shows up at every holiday meal!
A Jiffy corn muffin mix is made better with sweet corn, cream style corn, sour cream, eggs, butter. Some families like to add a layer of cheddar or Swiss cheese on top, but it’s completely optional.
If you like this recipe you may also enjoy our Jiffy Broccoli Cornbread or Three Corn Casserole with Jiffy Mix!
Why You’ll Love This Jiffy Spoon Bread Recipe
Spoon bread lands somewhere between cornbread and corn pudding. It’s richer and softer than cornbread, so you don’t slice it and pick it up. You scoop it out of the pan and eat it with a spoon, which is exactly how it got its name.
This Jiffy version is a little different from our from-scratch spoon bread. A traditional spoon bread made without a mix bakes into distinct layers. With Jiffy mix and a mixture of creamed corn and sweet corn, it bakes up evenly soft and creamy all the way through instead.
The secret is all the dairy. Sour cream and butter make it tender and creamy, while cream style corn and whole kernel corn give sweet corn flavor in every bite.
Every family has their own way of making it, and the biggest debate is cheese. A friend once told me, “It’s not a meal without cheese.” Plenty of people agree and sprinkle Swiss or cheddar on top. Traditional spoon bread doesn’t need it, though. It’s rich enough on its own, so I make ours the classic way and leave the cheese as an option.
What I Love:
- It’s eaten with a spoon. Soft and custardy in the middle with golden edges, it’s comfort food at its best.
- It’s one bowl. Everything gets dumped into one bowl, stirred and poured into the pan.
- It starts with a box mix. A package of Jiffy corn muffin mix makes this semi-homemade side quick enough for a weeknight.
- It goes with everything. Serve it with our Chili recipe with Tomato Juice, Ham Loaf recipe, or your holiday ham and turkey.
- It sparks a friendly debate. Ask your family whether spoon bread needs cheese and see who takes which side!
Ingredients Needed
- Jiffy Corn Muffin Mix – one 8.5 ounce box.
- Eggs – lightly beaten.
- Sour Cream – full fat gives the richest, creamiest texture.
- Butter – softened. Always use real butter for the best flavor.
- Cream Style Corn – adds extra creaminess.
- Whole Kernel Sweet Corn – drained well.
- Swiss or Cheddar Cheese – optional, for anyone who wants a cheesy top.
How to Make Spoon Bread with Jiffy Mix
Preheat the oven to 350°F and grease a 9 x 13″ baking dish.
Add the eggs, Jiffy mix, sour cream, butter, cream style corn and drained whole kernel corn to a large mixing bowl.
Stir until everything is well combined. A few small lumps are fine.
Pour the batter into the prepared baking dish and spread it evenly.
Bake 40 to 45 minutes, until golden around the edges and the center is set. It should still be soft and spoonable.
Scoop out with a spoon, serve warm and enjoy!
Jennifer’s Recipe Tips and Tricks
- Don’t overbake. Spoon bread should be soft and creamy, not dry like cornbread. Pull it when the center no longer jiggles.
- Want cheese on top? Bake 30 minutes, sprinkle 6 to 8 ounces of shredded Swiss or cheddar over the top, then bake about 10 minutes more until melted.
- Shred your own cheese. If you add cheese, a fresh block melts smoother and tastes better than pre-shredded.
- Can sizes can vary. Small cans of corn within an ounce of the sizes listed work just fine.
- Use fresh corn if you have it. Each small can of whole kernel corn can be swapped for 1/2 cup fresh sweet corn. I still use canned cream style corn for the creaminess.
- Leftovers: Cover and refrigerate up to 3 days. Warm individual servings in the microwave.
More Easy Holiday Side Dish Recipes
- Old Fashioned Dressing Recipe: the classic Thanksgiving pairing, and newly published, so it could use the internal link.
- Sweet Potato Soufflé: another soft, spoonable holiday side that appeals to the same reader.
- Make Ahead Crock Pot Mashed Potatoes: frees up oven space while the spoon bread bakes.
- Green Beans for a Crowd: adds a vegetable to balance the rich, creamy sides.
Last year my mom gave me her Corn Pudding with Jiffy recipe, which is another family favorite. Another great option that’s growing in popularity is our Jiffy Corn Casserole for a Crowd. We have so many great holiday recipes, we hope you find one to enjoy!
Jiffy Spoon Bread
Ingredients
- 2 eggs lightly beaten
- 8.5 ounce package Jiffy corn muffin mix
- 2 cups sour cream
- 1/2 cup butter softened
- 8.5 ounce cream style corn
- 8.5 ounce whole kernel sweet corn drained
Instructions
- Grease a 9 x 13" baking dish and preheat oven to 350°F.
- Mix together eggs, corn muffin mix, sour cream, softened or paritally melted butter, cream style corn and drained whole kernel sweet corn.2 eggs, 8.5 ounce package Jiffy corn muffin mix, 2 cups sour cream, 1/2 cup butter, 8.5 ounce cream style corn, 8.5 ounce whole kernel sweet corn
- Pour into baking dish and spread evenly.
- Bake 40 to 45 minutes, until edges are golden and the center is set but still soft. Serve warm with a spoon.
Notes
- Optional cheese topping: Bake 30 minutes, sprinkle 8 ounces shredded Swiss or cheddar over the top, and bake about 10 minutes more until melted. Traditional spoon bread is made without cheese.
- Always use butter, not margarine, for the richest flavor.
- Small can of whole kernel corn can be swapped for 1/2 cup fresh sweet corn.
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Rate This Recipe Pin This RecipeRecipe originally published on October 29, 2020 with updates made on October 29, 2026.
Delicious creamy goodness
Corn bread is a go to recipe
At least once a week easily
Thanks for sharing and caring
⭐️⭐️⭐️⭐️⭐️