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.
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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.
I have made this recipe several time and it always comes out fabulous. I omit the sugar, (personal preference), but other than that I follow it to the letter. It is so moist and light. I highly recommend!
Good But Dense.. I’m A Light And Fluffy Kinda Gal
Added A Pinch Baking Soda And Powder To Recipe
Very Tasty Cornbread
Thanks For Sharing
I don’t have sour cream, has anyone used Greek yogurt?
Yes! Works perfectly
This is indeed the best jiffy cornbread I’ve baked. I actually cut all the ingredients in half to match my one box of jiffy and it came out amazing, the only difference was the time due to my ceramic pan, it cooked in about 55mins and it came out very moist and better than I expected. That sour cream is good for moisture, I also use when I bake biscuits 😋 thank you for sharing, this will be going down in my recipe book.
Love this.
I don’t like sour cream. Is there anything else I can use ? Thank you
I haven’t made this yet just came across the recipe, but you could possibly use mayonnaise. I use mayo in a chocolate cake recipe and you don’t taste it…simply for the moisture! Just thought I’d suggest it! Happy baking!
Good But Dense.. I’m A Light And Fluffy Kinda Gal
Added A Pinch Baking Soda And Powder To Recipe
Very Tasty Cornbread
Thanks For Sharing
This recipe is simply fabulous❣️I just love it! I get many compliments! Thank you ❣️
The only thing I do different is I use three boxes of Jiffy, 1 cup of milk, 3 eggs and 1 cup of sour cream. 1 stick of butter in a cat iron pan melted in the oven. Take out when melted and pour in batter. 30 min. Use tooth pick to test
It was a hit
I’ve made this twice in the past week and we really like it – made it yesterday as a side for my chili in a cook off yesterday and every bit was eaten!
Trash. I cooked this for at least an hour and it would never come together. Nice try reposting something you’ve never made.
Wow! You okay?
Why is it no one else has had an issue you impudent child? Grow up.
This recipe is not new. It is a tried and true recipe that never fails to satisfy. You must not have followed the instructions. Or maybe you just need someone to hold your hand through life’s challenges.
Shame on for your FU comment. This says everything about you and NOT the recipe. Perhaps cooking classes and anger management should be in your future. Sent my husband out for the ingredients and just took the finished corn bread out of the oven. It’s absolutely delicious – golden, moist and full of flavor. May I suggest a chill pill, a crash course in manners, and please try the recipe again. Tsk tsk.
I’ve made this dozens of times. Sometimes adding a hint of vanilla. It’s a terrific moist corn bread. Perfect every time. Ignore the profanity nitwit that clearly wasn’t hugged as a child.
That seems a bit over the top.
Maybe try turning on the oven.
I have been using this recipe for over a year. I use greek yogurt instead of sour cream. Never have any problems with this recipe. My fanily loves it.