The Ultimate Jiffy Cornbread Recipe

4.98 from 435 votes
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This is the best Jiffy cornbread recipe 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 jiffy cornbread that mostly comes from the box!

Try my The Ultimate Jiffy Corn Casserole if you love this cornbread.

Table of Contents
  1. Is this a Sweet Jiffy Cornbread Recipe or Savory?
  2. How to Make this Jiffy Cornbread Recipe
  3. Can you freeze this Jiffy Cornbread?
  5. The Ultimate Jiffy Cornbread Recipe Recipe
a stack of Jiffy cornbread slices with melting butter on top on a white plate
Jiffy Cornbread

What is 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.

Is this a Sweet Jiffy Cornbread Recipe 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 this Jiffy Cornbread Recipe

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 make 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 until it forms a batter.
  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!

Can you freeze this Jiffy Cornbread?

You bet! Simply wrap the cornbread tightly in plastic wrap (Saran Wrap for instance) and place it in a large freezer bag (such as a Ziploc or similar). Make sure it is properly sealed and then place in the freezer. Like most breads, it will last 3-4 months approximately until it will begin to degrade in flavor.

Happy baking!




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

This is the best Jiffy Cornbread recipe 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
4.98 from 435 votes
a stack of Jiffy cornbread slices with melting butter on top on a white plate
Prep Time
5 minutes
Cook Time
17 minutes
Side Dish
16 pieces
Karlynn Johnston


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


  • Preheat your oven to 375°F. Grease an 8×8 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.

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 Canadian 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!

Learn more about me

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  1. nancy higgins says

    I think it might be user error on my part, but this didn’t work for me at all. I’ve used Jiffy by the box for years with no issue and was super excited to amp it up. However, my cornbread turned out very dense and sticky even after baking for just over the recommended time. When baking, it didn’t have any rise at all like Jiffy usually does. Any suggestions on what I might have done are appreciated!1 star

  2. Melanie says

    These were amazing! My husband has to watch his cholesterol so when I doubled the recipe I used 1/2 cup earth balance and 1 1/2 cups plain not fat Greek yogurt instead of sour cream. They were perfect!! I made them as muffins, they made 12. I baked them at 375 for 15 minutes.5 stars

  3. Marianne A says

    I’ve tried the jiffy cornbread mix by itself and found it dry and tasteless. It’s amazing how just a few additions could make such amazing cornbread. My husband and I had it tonight with chili and absolutely loved it. This recipe is a keeper. Thank you!5 stars

  4. AMC says

    Hey everyone, you don’t even need to spend $ on Jiffy! Just make the Jiffy cornbread mix on this website, huge cost savings, anf ingredients should be easy to have on hand or find in the store.

  5. Christmas Josie says

    LOVE, LOVE, LOVE these Jiffy Cornbread recipes! DELICIOUS AND EASY1111 THANK YOU!

  6. Pitwitch says

    I subbed light sour cream for regular. Instead of adding the optional sugar, I added a 15.25 ounce can of corn, drained and rinsed. This added enough sweetness for my veggie chili…delish! Thank you for the recipe.5 stars

  7. Tracy says

    Absolutely love it! How long would you bake the recipe doubled in a 9×13 pan?5 stars

  8. becky says

    It is really good, I’ve always wanted to like cornbread but no recipe or brand cut it. I prepared as written took 25 minutes to bake, amazing. I cannot believe it.5 stars

  9. Dawn Marie says

    Love it! I added onion, peppers, bacon pieces and ch. cheese. I sprinkled black pepper and parsley on top and my goodness, delish! Served with Black Bean soup on New Year’s Day! Best cornbread I’ve ever had or made.
    Thank you.5 stars

  10. Bart Miller says

    This is awesome. Thanks! Peace be with you. My only addition to this was a side of homemade honey butter…5 stars

  11. Larissa says

    OMG, this is the only recipe I will use for sweet cornbread going forward. I’ve tried similar twists on Jiffy but this one is perfect. I doubled the recipe, using two boxes (1 original, 1 honey), substituted half the sour cream for oat milk, and used 4 tbsp of sugar altogether. Makes great corn muffins!

  12. momfromaz says

    The cornbread made from the box is always dry. This was awesome. My husband loved it. I used a little less than a stick of butter and used the rest of the melted butter mixed with honey to drizzle over the top. We had this with Chicken and Dumplings. I used a cast Iron skillet that was coated with bacon fat. Cooked 20 minutes. Perfect.5 stars

    • Sandra Karavolos says

      This is the absolute best cornbread ever. I’ve always wondered why people change recipes and then complain about how it turns out. Not a thing needs changed. Absolutely the best recipe ever. It’s going in the keeper file. Thanks for sharing.5 stars

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