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
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I’ve made this several times now and it’s always a hit. Just wondering if you had any tips for prepping/making ahead or even reheating?
Is this cornbread sweet? I’m looking for an easy recipe for a more savory cornbread to use for dressing at Thanksgiving. I don’t like sweet cornbread in my dressing.
This came out fire! I made cornbread muffins instead and they came out so good!!!
Hi Arthur. How long did you cook the muffins for? I would like to also make muffins just because it’s easier to grab. Thanks.
Omg,nothing like this recipe.Taste of heaven Baked it so many times.Everyone loves it.Thank you so much.
Corn bread turned out so moist, it was delicious!!
do you think this could be doubled and put on a jellyroll pan?
Yes, definitely
Family loves this!! It’s so easy and comes our perfect every time.
This really makes the moistest virnbread. My family loves it! I’ll never make it any other way.
Delicious! My family (especially my husband) loves it!
This came out great! My new favorite recipe!
Excellent…. Made a honey butter spread for the top!