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.
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!
Bake In A 9×13-inch Pan
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.
Quick and Easy Recipe
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.
This Cornbread Is Sweet!
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.
Moist, tender, buttery cornbread. It’s a real winner!
Be sure to try these Jiffy Hush Puppies! Another great Jiffy recipe.
More Cornbread Recipes
The BEST Jiffy Cornbread
- 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
- Preheat oven to 400 degrees and grease a 9×13-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.
124 thoughts on “The BEST Jiffy Cornbread”
This is how my family makes cornbread, as well! We serve it with butter, and drizzled with honey, as a side for lentil soup. Yum!
The first time I made this I added a teaspoon of vanilla. This is the most incredible cornbread I’ve ever had. I have another batch in the oven now. My husband loved it but wanted to try it a little sweeter so this time I added a tablespoon of honey. A finger in the batter told me it’s definitely sweeter. 😁 Will add another comment once we try it in a bit.
This cornbread is so moist and delicious! The only thing I do differently is to use a little less sugar. I highly recommend trying it!
Excellent recipe. I added crumbled fried bacon and some thawed frozen corn. Over the top good
Eyeballed it and it was the best recipe so far for wet jiffy mix.
I put 1 cup butter and less milk and 2 tbs of sugar . I like clogged arteries and diabetes.
I’ve made this many times now sand it doesn’t disappoint. Thanks for sharing
Love it. Being from Texas I added 2 Tbsp pickled jalapeños, 1 cup frozen corn, and 1 cup shredded cheddar. Everyone loves it.
I thought this was delicious. It changed it from plain old Jiffy to some great cornbread.
Do you have to refrigerator the leftover if it has cream corn and sour cream in it
So yummy, esp with melted butter!
Excellent recipe. My cornbread was very moist and my family loved them!
Very moist and rich.
“BEST” in all caps in the recipe title is absolutely accurate. Hands down!
Delicious. So moist
Moist and delicious and very easy! A good quick recipe for anytime.
Best cornbread I’ve ever made!
It was very yummy. My father loved it. I have made
It multiple times.
I like mine sweet with a few teaspoons of molasses in it.. put some in a coffee cup hot with heated milk= heavenly dessert!! Try it!!!