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!
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.
(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!
- Combine the butter, sour cream and sugar.
- Mix in the eggs.
- Mix in the Jiffy corn muffin mix.
- Spread out in the pan and bake.
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!
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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
- Prep Time
- 5 minutes
- Cook Time
- 17 minutes
- Side Dish
- Karlynn Johnston
- 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
- Preheat your oven to 375°F. Grease an 8x8 pan and set aside.
Mix together the butter, sour cream and add sugar.
Add in the eggs, beating in completely.
Stir in the box of Jiffy mix. Mix now until the ingredients are completely incorporated.
Spread the mixture out in the pan in an even layer.
- Bake for 17-20 minutes until golden brown and baked through.
- Remove and slice and serve.
- You can add a can of drained kernel corn if you like corn in your cornbread.
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.