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.
Best fluffy cornbread I’ve ever made! Just the right sweetness. Must try!
The recipe gave the cornbread the moisture I was looking for, however, it does not stay fluffy. I took it out of the oven it was fluffy but after an hour or so it was very dense and flat.
In short, good flavor and moisture, just not as fluffy or cake-like.
Did you try warming it back up?
This recipe makes the corn bread mix so moist and it’s not dry and crumbly as when making the mix according to the box.
Absolutely delicious. So moist and soft. This was the best jiffy cornbread I have ever made. I decided to make it for New Year’s day to go along with my blackeyed peas and collard greens. This cornbread came out better than expected. My son was eating two a night and taking a slice to work. He even sent me a text from work saying this cornbread is a problem. LOL! He is already planning for next Thanksgiving.
WOW! This is my new go to cornbread recipe! I made this for NYD along with the Black Eyed Pea Chili and Drunken Collards! This meal was fantastic, with my family already asking for it next NYD, but having me promise to make THIS cornbread recipe many more times over the next few months! ~CeCe~
Great recipe – it never disappoints. I always add a small onion, finely chopped and sometimes jalapeño. I occassionally use buttermilk instead of whole milk.
Love this cornbread!. It will be my go to recipe for cornbread!
This was the best corn bread I ever had!
I used the Vegetarian Jiffy Corn Bread mix, added 2 Tbl of sugar and my family said it was the best cornbread I’ve ever made. My daughter that doesn’t care much for corn bread had 3 pieces.
Had this with dinner. It was a hit and family loved it! Thank you