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.
Perfect!
Excellent! Best boxed bread ever
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!
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!!
I forgot to out the stars!! 5 stars all the way across for me!! Yummo! So light and fluffy!!
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.
The best recipe ever! I was craving cornbread when I was pregnant and found this recipe. Now I use it all the time!!!
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!
I use a muffin tin. Less cooking time and so easy to portion out and store!
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!
Has anyone tried this recipe with Marie Calendars cornbread mix?
I just made this cornbread and it was a total hit! Super moist and delicious. I substituted honey for the sugar.
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!
How long do you bake for half a recipe