The Ultimate Jiffy Cornbread Recipe

a stack of Jiffy cornbread slices with melting butter on top on a white plate

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It’s so easy to make the best Jiffy Cornbread you’ll ever eat, simply take that box of Jiffy that you have in your pantry and jazz it up with a few simple ingredients that you will already have in your fridge! This makes a moist, tender crumbed cornbread that mostly comes from the box!

a stack of Jiffy cornbread slices with melting butter on top on a white plate
Jiffy Cornbread

Jiffy Cornbread

Jiffy cornbread is an American pantry staple. However…don’t hate on me, but I tried the Jiffy cornbread recipe that is on the side of the actual box and was left less than impressed.(sorry, sorry, I know!!) With only two boxes remaining in my stash and not being able to restock because I don’t live in the States, I wanted to make sure that my next batch was worth it! It did make me feel better when I looked online and found out that adding ingredients to your Jiffy is actually what most people do.

Sweet Cornbread or Savory

Nothing lets me down more than biting into cornbread and finding out it’s not sweet. I am a sweet cornbread lover through and through and every time I am in the States I taste my way through every cornbread in every restaurant. I’ve learned that I always have to ask if it’s a sweet one, as it’s really a 50/50 shot no matter where you go.

The basic Jiffy mix is not sweet in the slightest for me. I like my cornbread pretty sweet, so I added sugar to this recipe and found that it made it absolutely perfect. I’d also add that you really do need to foil that sour cream with something sweet, so even if you don’t like a sweeter cornbread it wouldn’t hurt to add a teaspoon or two of sugar.

close up box of Jiffy corn muffin mix

(An apology to my Canadian readers, we aren’t lucky enough to get Jiffy Brand in Canada.) But for those of you that have one in your pantry, this is the BEST recipe to jazz up that mix! I had my parents bring me home a few boxes last fall from their trip to the States, as this has been on my list to make forever, and I kept forgetting to pick some up whenever I traveled. And, well, now no one is going anywhere as we are all hunkered down in our homes.

How to Make Jiffy Cornbread

You always can follow the directions on the box, but the muffins were really not that good. However, when you add in some extras you can bake this into an 8×8 pan and made a moist, tender-crumbed cornbread that really takes advantage of the corn muffin mix, and amps it up!

  1. Combine the butter, sour cream and sugar.
  2. Mix in the eggs.
  3. Mix in the Jiffy corn muffin mix.
  4. Spread out in the pan and bake.

 

spreading the jiffy batter into a pan

You can also make a spoon bread casserole with Jiffy, but that’s a recipe I am saving for my last box! I took some of the ideas from that recipe and added them to this to make a great cornbread.

This was GREAT once I added everything to it! My son and I ate the whole pan between ourselves over two days, with some chili and just plain with butter. If you wanted to make a honey butter and slather it all over this cornbread while it’s still warm, well, that would make this just about perfect!

Happy baking!

Love,

Karlynn

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It's so easy to make the best Jiffy Cornbread you'll ever eat, simply take that box of Jiffy that you have in your pantry and jazz it up with a few simple ingredients that you will already have in your fridge

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The Ultimate Jiffy Cornbread Recipe

It's so easy to make the best Jiffy Cornbread you'll ever eat, simply take that box of Jiffy that you have in your pantry and jazz it up with a few simple ingredients that you will already have in your fridge

5 from 34 votes
a stack of Jiffy cornbread slices with melting butter on top on a white plate
Prep Time
5 minutes
Cook Time
17 minutes
Course
Side Dish
Cuisine
American
Servings
16
Calories
142
Author
Karlynn Johnston

Ingredients

  • 1 package JIFFY Corn Muffin Mix
  • 1/2 cup salted butter melted
  • 1/2 cup sour cream
  • 2-3 tbsp sugar if you like a sweeter cornbread
  • 2 large eggs beaten

Instructions

  1. Preheat your oven to 375°F. Grease an 8x8 pan and set aside.
  2. Mix together the butter, sour cream and add sugar.

  3. Add in the eggs, beating in completely.

  4. Stir in the box of Jiffy mix. Mix now until the ingredients are completely incorporated.

  5. Spread the mixture out in the pan in an even layer.

  6. Bake for 17-20 minutes until golden brown and baked through.
  7. Remove and slice and serve.

Recipe Notes

  • You can add a can of drained kernel corn if you like corn in your cornbread.

Nutrition Information

Calories: 142kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 188mg, Potassium: 36mg, Fiber: 1g, Sugar: 5g, Vitamin A: 273IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Comments & Recipe Tips Share a tip or comment!

  1. Josephine says

    I made this tonight. Delicious! I really enjoyed it. Its moist and tastes awesome. I substituted the sour cream with plain Greek yogurt. 👍👍. Thank you for this recipe!5 stars

  2. Lex says

    If I use this recipe, can I bake it in a muffin pan the same ?

  3. Donna Scott says

    I made this last night. I added the corn like mentioned in the note. Also I substitute plain nonfat Greek yogurt whenever sour cream is called for. It’s my new go to cornbread recipe! Thanks! Looking for the spoonbread version…5 stars

    • Debra A. Hanson says

      I added the can of corn. Total baking time 30 min. Delish!!!!

  4. Sandy says

    If you like your cornbread sweet, pour some warm maple syrup over it. Yummy!

  5. jo says

    So The original recipe asks for milk. But yours says not to?

    • Karlynn says

      I don’t follow the original recipe, this just uses the mix and my own additions!5 stars

  6. Rb says

    I’ve made 2 batches and so far neither of the batches of batter had looked as thick as in the photo lol, hope it’s okay! I’m sure it will still taste good 😋

    • Shellie says

      I just made a batch and noticed the same. Mine is still in the oven. It seems to be taking a little longer to cook.

      • Karlynn says

        Hey, don’t follow the recipe on the box that has milk, just use my ingredients!5 stars

  7. Michael Schaub says

    Best cornbread recipe I ever tried and agree it is so moist and sweet5 stars

  8. Kelly Keating says

    Southern tip…..Try adding sweet creamed corn instead of kernel corn… especially if you like it sweet!5 stars

    • Karlynn says

      Ooh yes that sounds amazing! I love creamed corn!5 stars

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