This variation of cornbread is a knock-your-socks-off sweet southern delight! My Granny Austin made this regularly and my daughter Austin (her namesake) loves it and requests it often. Her great-grandmother would be proud. 🥰

This is a great base recipe you could dress up with jalapenos and/or cheese to your liking. The best part is it can also sub as a dessert. What an overachiever this cornbread is! Hope you love it, too. \

*The recipe below is amended from what I showed in the video. I was going off of my memory after scouring my recipe cards and not finding my Granny’s original recipe. An hour after the video posted, I found it in a cookbook! I had a few measurements wrong and I just can’t post this as her recipe if it’s not truly her recipe. So, what you see below is Granny Austin’s recipe (and will be even better than the recipe I shared on video. ☺️)

Granny’s Sweet Baked Jiffy Cornbread

No ratings yet

Print Pin

Servings: 12 people

Author: Meredith Bernard

Ingredients

• 2 boxes Jiffy cornbread mix
• 4 eggs beaten
• 1 can cream corn
• 16 oz sour cream
• ½ cup vegetable oil (Crisco per original recipe)
• ¼ tsp salt

Instructions

• Preheat oven to 350. Grease large (13×9 inch) baking pan with part of the oil.
• Mix all ingredients together in a large bowl.
• Bake for approximately 40-50 minutes (until toothpick comes out clean.)