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The BEST Jiffy Cornbread

This is the BEST Jiffy Cornbread. So moist and delicious. Slather it with butter and you will think you are tasting a little bite of heaven.

Two pieces of Jiffy Cornbread on a plate.

 

This is THE cornbread for people who abhor dry, crumbly cornbread. This Jiffy Cornbread is moist even three days later.

It goes great with so many things.

Cornbread is great for turning a southern-side into a full meal. A great way to inexpensively feed the whole family!

This recipe makes a 9×13-inch pans worth of cornbread, enough for 12 people. If you still have some cornbread left after three days, cut it into cubes, drizzle it with butter, spread it out on a baking sheet, and bake at 350 degrees until crispy. Voila! Cornbread croutons! So delicious.

The Best Jiffy Cornbread

 

Jiffy Cornbread only takes about 5 minutes to measure and mix everything in one bowl and then 25 minutes to bake. It’s a mixture of 2 boxes of Jiffy Corn Muffin Mix, milk, melted butter, sour cream, eggs, and sugar. The sour cream helps make the cornbread moist and it cuts the sweetness some. You can leave the sugar out if you want the cornbread to be more savory.

If you like old-fashioned southern cornbread with no sugar, this is not the cornbread for you. I add one tablespoon of sugar which I think gives it just the right amount of sweetness. You can leave the sugar out if you want the cornbread to be more savory.

The Best Jiffy Cornbread

Moist, tender, buttery cornbread. It’s a real winner!

Be sure to try these Jiffy Hush Puppies! Another great Jiffy recipe.

More Cornbread Recipes:

 

Super Moist Jiffy Cornbread

The BEST Jiffy Cornbread

This is the BEST Jiffy Cornbread. So moist and delicious. Slather it with butter and you will think you are tasting a little bite of heaven.
PREP: 5 mins
COOK: 25 mins
SERVINGS: 12

Ingredients

  • 1 cup sour cream
  • 2/3 cup milk
  • 2 large eggs
  • 1/2 cup butter, melted
  • 2 boxes Jiffy corn muffin mix
  • 1 tablespoon sugar

Instructions

  • Preheat oven to 400 degrees and grease a 9x13-inch baking dish.
  • In a large bowl, whisk together the sour cream, milk, and eggs.
  • Whisk in the butter.
  • Add the corn muffin mix and sugar and stir in with a wooden spoon. Transfer batter to prepared pan.
  • Bake for 25 to 30 minutes or until golden. Serve warm.

Notes

Best served with extra butter.
Leftover cornbread can be made into croutons. Cut into cubes, toss with melted butter and bake at 350 degrees until golden and crispy.

Nutrition

Calories: 297kcal
Course: Bread
Cuisine: Southern
Keyword: cornbread

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The BEST Jiffy Cornbread

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84 thoughts on “The BEST Jiffy Cornbread”

  1. Literally the best cornbread ever. I halfed the recipe and baked at 1/2 the time and it came out amazing. Thank you!

  2. Tracy Carlile

    I brought this recipe over to a friend’s house and they loved it!! I forgot to put the sugar in it and it was the way I would have liked it anyway. I think it would have been to sweet! Such an easy recipe too! It’s a keeper!

    1. Rosie Hinshaw

      I prefer a thick cornbread. Can this be baked in a 8×8 pan? If so what changes, if any, would you suggest.

    1. Only my second time making cornbread but I will never ever try another recipe. Turned out absolutely more than perfect!

    2. Tracy Carlile

      I would put a damp paper towel over it and heat it in the microwave starting at 30 seconds! Depending how many pieces you have!

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