Sweet and Savory Cornbread

I was looking for a new take on cornbread, and came up with this recipe almost out of boredom. It has become a huge favorite among friends and family, to the point people just call and ask me to make it for them.

This recipe was started with Jiffy mix, and has evolved with the homemade Jiffy clone, into a quick, healthy-ish, and delicious dish. A lot of complaints I’d heard, and had personally, was dry crumbly cornbread, or just flavorless mess. This solves that problem, and will make you the talk of the town.

Sweet and Savory Cornbread

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • 1 Box of Jiffy or equivalent homemade
  • 1 can of Creamed Corn
  • 1 medium onion, thinly sliced
  • 8 ounces of sour cream
  • 2 cups shredded cheddar cheese


  1. Thinly slice the onions, and get them in a skillet, cook until caramelized
  2. In a bowl, mix together the mix and can of cream corn until smooth
  3. Pour the cornbread mix into a 8x8 pan
  4. Put the onions on top of the mix
  5. Then slather on the sour cream
  6. Top with cheese
  7. Bake at 400F 20-25 minutes, until a toothpick comes out clean


  • The onions are optional, but really add to the flavor
  • to spread the sour cream, put it into a zip top bag or pastry bag, and cut the end off. Use the bag to draw lines on, this saves a lot of time and headache versus trying to use a spatula to spread it. Believe me, I’ve tested this theory immensely
  • Hot Sauce makes a great addition to the corn bread mix, as does using Montreal seasoning with the onions


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