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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


  • 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


  • 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.


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.


Calories: 297kcal
Course: Bread
Cuisine: Southern
Keyword: cornbread

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The BEST Jiffy Cornbread

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113 thoughts on “The BEST Jiffy Cornbread”

  1. Kathleen Brantley Stephens

    Very delicious. Served with blackeye peas on New Years Day. Everyone complemented the cornbread.


    1. I omitted the sugar and added 3/4 cup of pepper jack cheese, a few canned jalapeno from garden, and 3/4 of corn. It was perfect with my leftover turkey vegtable soup I made. Perfect!

  3. Always use Jiffy for my cornbread and had looked the recipe up on line, because I’d already thrown the boxes away, and the trash had been taken out. Anyway, I KNOW the ingredients, 1 egg, 1/3 C milk, I just wanted to double check my brain fog! Lol. Plus, I always double it,use two boxes, to make a bigger batch. Anyway. I found this recipe with the sour cream and butter added, and it was soooo yummy! So light and fluffy and the butter just melted on it! Went PERFECT with my pot of stew! Thanks for the new recipe!!

  4. We enjoy cornbread with hot chili .Quick, easy way to kick up Jiffy mix.
    I’ll have to try a savory Jiffy cornbread recipe for variety.

  5. Sean L. Finlayson

    The best recipe ever! I was craving cornbread when I was pregnant and found this recipe. Now I use it all the time!!!

  6. So good! This has become my go to cornbread recipe. I make it in a 9×9 pan so the pieces are thicker. Love it!

  7. Wow this is sooo good I subbed plain Greek yogurt for sour cream based on what was in my fridge. I halved the recipe bc I only had one box of jiffy. I’ll be surprised if this lasts more than 24 hours!

  8. Terrible!! Followed the recipe EXACTLY as written, came out dry and flavorless. Sorry, but will definitely not be using this recipe again. 2 boxes of Corn muffin mix???? Measurements sound off on this one.

  9. I just made this cornbread and it was a total hit! Super moist and delicious. I substituted honey for the sugar.

  10. Baked this tonite and it was delicious. Moist and sweet, hands down the best cornbread I have ever made. I halved the recipe since it was my first time making it this way and i didn’t want it to go to waste if it didn’t turn out good. I Ddn’t end up having enough because everyone wanted seconds. I did substitute the sugar for honey tho. For half the recipe I still added 1 Tbsp of honey. Then I whipped up some honey butter and spread that on top after it cooled a bit. Even without the honey butter the cornbread was excellent. Definitely will be my go-to from now on!

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