Rich and buttery, with an amazing moist texture, this Jiffy Cornbread might just be the best cornbread you’ll ever have. I’m not sure I can adequately put into words just how utterly delicious this easy Jiffy cornbread recipe is!
Want To Save This Recipe For Later?
I'll email it right to you. Plus you’ll get delicious new recipes from me each week!
Reasons To Make This Cornbread:
- You are ready for the most delicious cornbread you’ve ever had!
- The only thing better than delicious cornbread is EASY and delicious cornbread, and this is it!
- It’s a fantastic side for a wide variety of meals, but absolutely shines with chili, soup, BBQ foods and a great Spiral Ham Recipe.
- With just the right amount of sweetness, this cornbread can even be served as dessert, with honey butter.
Jiffy Cornbread
With a little help from the classic Jiffy Cornbread Mix, this cornbread recipe produces the most flavorful and moist cornbread I’ve ever had. I would go as far as to stay that it puts my completely from scratch cornbread to shame! You read that right, this is better than any completely from scratch cornbread I’ve ever made. And just to add a disclaimer, this post is in no way sponsored by Jiffy, I’m just super in love with this recipe!
So often, cornbread is a bit on the dry side. It’s a very common problem. Not this cornbread. Two days after I first made this cornbread, it was still moist. If there is such a thing as magical cornbread, this just might be it.
While I like cornbread, I’ve never felt like I LOVE cornbread. Well that has changed. I’m not exaggerating when I say I ate the leftovers of this Jiffy Cornbread for breakfast the day after I made it. And I’m not lying when I say I was pretty darn sad when it was gone.
This Jiffy Cornbread Recipe will be whipped up often in my kitchen from here on out. Who would have thought that those iconic little boxes of Jiffy Cornbread Mix would, with some doctoring, produce such a spectacular result. Truth be told I didn’t exactly expect to be wowed by this, or any, cornbread recipe. So the fact I’m practically singing it’s praises, that says something!
Jiffy Cornbread Recipe
To make this recipe, you are going to set the Jiffy cornbread directions on the box aside. We’re taking this cornbread to a whole other level. I cannot wait for you to try this recipe, it’s THAT good.
Sweet Cornbread Or Savory Cornbread
I prefer my cornbread on the sweet side. Not overly sweet, but with a hint of sweetness. If you prefer, you can leave out the sugar in this recipe. You’ll still have a great result, just slightly less sweet.
Ingredients At A Glance
(Full printable recipe below)
- Two boxes Jiffy Corn Muffin Mix
- Milk or Half and Half
- Eggs
- Sour Cream
- Vegetable Oil
- Sugar (Optional)
Those ingredients will simply be mixed together by hand, then the batter gets poured into a 9×13 baking pan and popped in the oven. Super simple here, perfect for when you need to be more hands on with other dishes for a meal.
What To Eat Cornbread With
Look, eating this cornbread all on it’s own is one heck of a delicious thing to do. Or better yet, top it with honey butter! However I do understand you might want to pair it with some other food items.
This would pair wonderfully with Maple Brown Sugar Pork Tenderloin. It would make a great Sunday dinner, especially when you include some Easy Glazed Carrots.
For the ultimate in comfort food, pair this Jiffy Cornbread with Crockpot Beef Stew or Chicken Pot Pie Soup. For a classic combo, pair it with Crockpot Baked Beans. It’s hard to go wrong with a great cornbread recipe, isn’t it?
Want a from scratch cornbread recipe? Try my Jalapeno Cornbread!
Jiffy Cornbread
Ingredients
- 2 8.5oz boxes Jiffy Corn Muffin Mix
- 2/3 cup milk or half and half
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 tbsp sugar (optional, include if you like a sweet cornbread)
Instructions
- Preheat oven to 400 degrees F. Prepare a 9×13 inch baking pan and spray with non-stick cooking spray.
- In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
- Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Want To Save This Recipe For Later?
I’ll email it right to you. Plus you’ll get delicious new recipes from me each week!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
The recipe states to place in a 9×13 pan, yet the image is of a square pan. I’m confused.
Hi Lori, some people have had issues with baking in a square pan and their cornbread not being cooked all the way through. I’ve tested both and both turn out fine for me, but so that nobody ends up with undercooked cornbread I’ve changed to the 9×13 pan. Unfortunately I haven’t had time to reshoot photos accordingly with the kids doing school from home. I personally still prefer them in a square pan, but they can be done either way.
Can you make these in muffin form? If so, how long should I bake for? Preferably mini muffin pan.
I’m sure you could, I just haven’t done so thus am not sure what your bake time would be. But there’s no reason you can’t!
I substituted 1 T of honey for the sugar. This is the only cornbread recipe I will use from now on❤️
So glad you liked it, Donna, it truly is my favorite!
Can you substitute the vegetable oil with something else? Old Weight Watchers days they used applesauce! Or perhaps a healthier oil like olive oil or avocado oil? Also, if I wanted to add canned whole kernel corn how much would you put in? Have made the original recipe once already and enjoyed it but was wanting to know about the changes I was wanting to make! Would it totally ruin the recipe?
Thanks!
Hi Sherry, I’ve only made it as written. Let me know if you have success with a sub!
I love Jiffy Corn mix also.
I need it to be more moist so as I was looking online I came across this page.
MY Problem is I can’t use SOUR Crean.
So what can I add more of or substitute SC for ?
I am in no way a budding chef but I can follow a recipe – although substitutions leave me just saying “forgot about that one” all the time.
I hope you can assist me with some options.
If you can let me know if your substitute can also be used in other types of recipes that include SC.
Thank you
It’s hard without knowing the “why” behind not using sour cream, to advise. If dairy is okay, just not sour cream, then I would suggest maybe trying a full fat plain Greek yogurt. If it’s a dairy issue, that is much harder. At times my daughter has to eat dairy free, and I will say replacing things like sour cream are by far the most challenging for me, and I don’t really have a recommendation. Sorry!
A total hit in our house! Best cornbread hack for Jiffy, hands down! My son loves it for breakfast with honey.
So glad you enjoyed it! It seriously is a favorite of ours!
i\
I just pulled this out of the oven and the top was gorgeous, but as I grabbed it it was totally liquid under that gorgeous, perfect looking cake-like top. I’m not sure how to get the inside baked without burning the top.
Jen, I’ve made this enough times to know there’s something wrong if that’s happening. First, do you have an oven thermometer? When I had an oven that ran hot and inconsistent, these types of things would happen. Are you using a 9×9 inch pan? Are you placing the pan in the center rack of the oven? Do you allow your oven to preheat and then give it an extra few minutes (many ovens aren’t completely at temperature when they say they are – oven thermometers are very revealing!). Let me know so we can troubleshoot this for you!
Great recipe!
Would like to double the recipe, would I just double the ingredients and pit into a 9×13 pan? Used the calculator, but not sure it’s correct, as the ingredients aren’t doubled and the pan size doesn’t change. Thanks very much for your help!
Denise, I have not doubled this recipe so I can’t speak to the results or bake time, sorry.
sykes4ever@yahoo.com I make 2 boxes doubling the recipe…I bake it at 400° in a black skillet for 20 mins. Then I turn the oven off and let it set maybe 10-15 mins. Just check until it’s the color you like
Which size iron skillet do you use?