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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
SERVINGS: 12

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 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.

Notes

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.

Nutrition

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

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The BEST Jiffy Cornbread

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77 thoughts on “The BEST Jiffy Cornbread”

  1. Keeper. I only had one box of jiffy, so I subed 1 cup yellow cornmeal for second box. I omitted sugar. Excellent.

  2. I have been looking for a cornbread recipe like this for years. It so moist and little sweet. My whole family loved it. It will be my go to corn bread recipe from now on.

  3. This reminds me of an Amish cornbread I used to make years ago. The addition of the sugar is what made it truly stand out for me. I make 3 boxes of the cornbread and just adjust the measurements. I already added the sugar and butter but I add more sugar and less butter…which I melt. (1/4 cup sugar, 1/4 cup melted butter). You’d think that much sugar would make it too sweet but it actually only adds a hint. I contemplated adding sour cream but was unsure. Now that I know it works, I will definitely add!

  4. The Best! Super moist. It’s my go to cornbread for family and friends. Just made a pan and I cut the recipe in half using an 8×8 pan.
    Excellent every time. Serving this with Jamaican jerk chicken but usually serve with any kind of Chili.

  5. Lori Holbrook

    I made them in cupcake liners & they were perfect. Everyone wanted the recipe. It made 10 & baked for 18 min.

  6. I bought some Jiffy cornbread mix at the last minute and found this recipe. I had the extra ingredients on hand, so I threw them in and it was done in a jif (!). We couldn’t stop eating it with our soup. So good. Will always use this recipe,

  7. Wilmon Alvies

    Yes, I have made this before and it was great, going to make more this coming weekend looking forward to it

  8. My family loved this! My dad said that it’s the best cornbread he’s ever had, and he’s pretty picky 😊. Super easy to make too!

  9. Thank you for this recipe. It really was the best I’ve ever had. There was only 3 piece left after out New Year day dinner.

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