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
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I like mine sweet with a few teaspoons of molasses in it.. put some in a coffee cup hot with heated milk= heavenly dessert!! Try it!!!
Hands down the best cornbread I have ever had!!!
Really, really good!
This cornbread was perfect alongside my husbands chili.
My favorite way to make cornbread! Going to try to make corn muffins this time since I’m giving some away so I’ll let you know how that turns out.
This recipe is absolutely delicious. Mine took about 45 minutes to cook and when I sliced it crumbled a little but. It’s everything you said it would be .. moist, buttery .. I WILL serve this during the holidays and anytime in between Thank you so much for sharing 🥰
Just as the recipe stated The Best!!! Hands down! This will be the only recipe I use from here on out❤️
I made this recipe and it was very moist bread and I enjoyed the original recipe.
This is a super easy recipe that has been our favorite to make when er make chili! My friend’s son loves this cornbread too! So good!!!
So delicious and super easy to make!
This is one of the best recipes. It is buttery, moist, and absolutely delicious. It’s a keeper.
I made this and it was awesome!!!
I have one better. Take the Jiffy corn bread mix and a Jiffy yellow cake mix and mix them together. Follow both directions as printed. The only modification to make is the temp. I think one says 400 and one says 375, so we split it at 375. You will never change back.
It should have said one says 400 and the other says 350.
Will definitely try this. Thank you!
I feel like this post is inappropriate. This is about commenting on this recipe. You changed the whole thing. Please post your recipe somewhere else. This just seems so rude. By the way, I made this recipe and it was very moist bread and I enjoyed the original recipe.
Can confirm. Made both and adding yellow cake mix makes it way better
It is definitely a hit with my family! It is very moist and I added cinnamon butter to the top and it was delicious!
This corn bread is The Bomb!!
Literally the best cornbread ever. I halfed the recipe and baked at 1/2 the time and it came out amazing. Thank you!
I brought this recipe over to a friend’s house and they loved it!! I forgot to put the sugar in it and it was the way I would have liked it anyway. I think it would have been to sweet! Such an easy recipe too! It’s a keeper!
I’d recommend 15-20 minutes at 400 instead of 25 minutes like the recipe says.
Yummy!
I prefer a thick cornbread. Can this be baked in a 8×8 pan? If so what changes, if any, would you suggest.
I bake mine in a preheated 12 in. Cast iron skillet with melted butter.
Best cornbread! I made in an 8×8 pan 400° for 30 mins. Excellent!
Re-heated left over two days later in microwave and it was the same as out of the oven. Will be making for Thanksgiving, it’s that good!!!
How can I warm this up
Only my second time making cornbread but I will never ever try another recipe. Turned out absolutely more than perfect!
I would put a damp paper towel over it and heat it in the microwave starting at 30 seconds! Depending how many pieces you have!