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
Equipment
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 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.
Notes
Nutrition
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This is The BEST cornbread I’ve ever tasted or made in my life. Period. Amazing!
So moist and delicious! My family loves it!
Absolutely the best cornbread I have ever had. I made the recipe exactly as written except halved it since I only had one box of jiffy. Thank you for this recipe. Maybe I will try the recipe you have that includes jalapenos and cheese for a savory cornbread, however, will only use this recipe whenever making cornbread.
I am sorry I forgot to add that I used honey instead of the sugar.
Followed the recipe and the cornbread is way to crumbly to slice. What can be done to fix the problem.
I could not ask earlier, just made it.
I wonder how this would be if I used half butter and half bacon fat.
i did this recipe and WOW my cornbread was AMAZING thank you so much!!
Do you have to use sour cream?
We eat jiffy cornbread with an extra egg at every family gathering. Tonight, I used this recipe instead, substituting honey for the sugar. Total hit! My 96-year-old grandmother gave it her stamp of approval, as did my parents. Our 24-year-old son arrived late and immediately asked who made the heavenly cornbread.
Sooo much better than just making the recipe off of the box. We halved the recipe (only had one box) and made 8 muffins instead (baked for 16 minutes). Thank you so much for sharing.
And, Oh, man! It goes good with a big glass of cold buttermilk.
I guess I did mine wrong. I followed the directions and put it in my cast iron skillet. I set the timer to 25mins. Once it beeped I checked it. The middle is wiggly and still wet but it’s golden brown on the outside.
Let’s see why happens when I let it cook for another ten mins on 400°… 🤷🏽♀️😅
Did you preheat your cast iron skillet? Melt the butter in the skillet over the stovetop, it warms the skillet faster then put it in the oven as it preheats while you are preparing your cornbread recipe. Pour your batter into the prepared skillet. Cast iron takes a long time to heat up.
I made this tonight in a 9 x 13 glass baking dish. Turned out perfect, but only rose to half the height of the dish.
If I want to double the recipe, should I just double every ingredient, or is there a secret to doubling??
This cornbread is dangerous! You really cannot stop eating it. It is moist, warm, and melts in your mouth. I cook cornbread and this tops them all.
Love this recipe. I have made it exactly as stated and have also added a small can of green Chili’s and chopped jalapeños. Really good either way.
Oh my goodness…….I added 1 tablespoon of honey as well as the sugar and I tell you…..the best cornbread I have ever had in my life! Thank you!!
I also add an entire can of cream style sweet corn. And yes, I also add some of the diced jalapenos from a jar.
That sounds delicious, Thank you for the tip!
Has anyone added jalapenos to this recipe? How much, fresh or canned?
Use fresh jalapeños. And instead of sugar try honey!
Ok this is literally the best cornbread ever! My husband, myself and our 2 year old polished off the whole 13×9 pan in one day. We couldn’t stop ourselves from cutting little pieces off all day.
I’m about to make it now. Having neck bones and 16 bean soup. But I’m worried about the sour cream part but I want the moisture
This was absolutely amazing! Had it with neck bones and mustard greens. This will be my go too recipe for cornbread from now on!
Amazing. I will only make this recipe going forward.
Delicious and melt in your mouth!! Thanks for the awesome recipe ❤️
Hi 👋 👋 everybody!! I am making this for sure later on tonight with the Chili I am making with it… my question is to you.. Can I make this corn bread & add pieces of corn into it??
Absolutely! Also Goggle the Jiffy Mexican Cornbread recipe. You’ll love it! I’ve been making it for years. Goes great with a bowl of homemade beans. Enjoy!