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.
So delicious! We love it with homemade veggie soup. Makes a delicious meal. Try it!!!
Delicious and so easy!
Loved this recipe. The cornbread was moist with a nice amount of sweetness. Not too sweet and not heavy.
I used skim milk, reduced fat sour cream and less butter. It was perfect.
My husband said it was delicious and he doesn’t usually like cornbread.
Delicious! I won’t go back to making it any other way!
Fantastic
I made this recipe but replaced the sugar with honey and added 1 cup canned corn and a handful of shredded sharp cheddar and my family raved!!! They said it was the best cornbread they ever ate! Even better than the BBQ joints! I’m going to try the batter in a waffle iron next for a twist on Chicken and Waffles!!!
Great simple recipe that tastes great! I halved the recipe & used a 9″ square glass dish. Only took 22 min. in my oven.
I am making it now! Looks great from the recipe. I didn’t have any sour cream so I used
Greek Yogurt. So far so good🥰
Since it’s just two of us in the household, I cut the recipe in half. It still came out perfectly (and I wish I would’ve kept the original measurements because this cornbread is addicting!). I will definitely be using this recipe from now on when making cornbread. Thank you so much!
This was the best cornbread I have ever had. Made it during the holidays and family and friends LOVED it. So easy and freezes well if you have any leftovers. Making it again for my husband and me tonight. Absolutely delicious!
Bake at 350 or 400? You have it both ways in the description?
corn bread at 400/crotons @350 degrees