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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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84 thoughts on “The BEST Jiffy Cornbread”

    1. April Banavage

      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.

  1. Betty Stockett

    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.

  2. 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.

  3. Theresa @ Two Much Fun

    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.

  4. 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°… 🤷🏽‍♀️😅

    1. Barbara Bibby

      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.

  5. Charles Howse

    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??

  6. 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.

  7. Jane DeVane

    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.

  8. Barbara Sutton

    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!!

  9. I also add an entire can of cream style sweet corn. And yes, I also add some of the diced jalapenos from a jar.

  10. Meredith Zoretich

    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.

    1. 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

  11. Valerie Hostos

    This was absolutely amazing! Had it with neck bones and mustard greens. This will be my go too recipe for cornbread from now on!

    1. Eva Pittigher

      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??

      1. 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!

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