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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.
What is Jiffy Cornbread?
Jiffy cornbread is an American pantry staple made using simple ingredients such as Jiffy corn muffin mix and three to four other ingredients. It’s very commonly paired with barbecue recipes.
Is this a Sweet Jiffy Cornbread Recipe or Savory?
The basic Jiffy mix is not more savory than sweet but for this recipe, I opted to sweeten it. To do 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.
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!
- Combine the butter, sour cream and sugar.
- Mix in the eggs.
- Mix in the Jiffy corn muffin mix until it forms a batter.
- 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!
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.
Freezing for Extended Periods
If you want to freeze this for a longer period of time, use a vacuum sealer to ensure that it lasts and tastes fresh, once thawed.
Like most breads, it will last 3-4 months approximately until it will begin to degrade in flavor.
Happy baking!
Love,
Karlynn
The Ultimate Jiffy Cornbread Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- You can add a can of drained kernel corn if you like corn in your cornbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Alice says
Hi – I need to make 200 mini cornbread muffins for an event Saturday. I was intending to make regular Jiffy and the Honey flavor. Can this recipe work for mini muffins?
Thank you
Georgiana says
16 pieces? WE cut into four!
Teri says
This is just what I’m looking for, however I do have a question on the butter: 1/2 cup butter is 8oz/1stick. Is the recipe correct? Seems like a lot for one box mix, but then again might be why it’s so good. Butter makes everything better.
Thank you.
Karlynn says
Hi Teri!
The recipe is correct as written! I hope you enjoy it, it really is the best way to jazz up a box of Jiffy!
Robin Bonnett says
This cornbread was a hit at book club dinner! It’s so moist and delicious I am making it again for a church luncheon! Easy and simple and again very delicious! Highly recommend!
Jane Dunnewold says
This was by far the BEST cornbread I have ever eaten. I had some doubts about that much butter and two eggs, but whoa. Absolutely creamy and fantastic. One change I wouldn’t have made but I had to. When I opened my container of sour cream it was old and moldy….but I had some heavy cream so iIsubbed 1/3rd cup of that and it was just fine. SO Thank you. YOU have reinvented cornbread for me and I can hardly wait to make it for my grands, who don’t “like” cornbread….
Lois H says
Thanks for the info on subbing the heavy cream instead of the sour cream and it coming out good. I too only have the heavy cream and was looking to see if anyone used it instead 😉
Shanice says
Delicious!
Kfp says
Made this tonight for ham and bean soup. It was delicious. Would definitely make it again. Completely recommend it. Dont change a thing.
Heather says
A great recipe. I’ve tried multiple Jiffy, fixer-uppers… ones with veg oil and others. This one seems to be the perfect fluffy, sweet, not heavy , yet ,plenty of moisture. Could use less butter if you wanted and still be successful. This one, is now in my recipe box. Thank you for posting! 👩🍳
JP says
Made this tonight for the first time…….it was incredible! The downside is all of the extra calories however it’s the best Jiffy cornbread I’ve ever made
Moni says
This is a great recipe. I’ll never make corn muffins any other way again. I doubled the recipe using half a cup sour cream, half a cup Greek yogurt and added two tablespoons of sugar as well as a can of green chilis. Rave reviews!
Kim says
can you make muffins from this recipe
Kay says
WOW! Such an easy recipe to adapt and it was the best corn bread I’ve ever had. I used the vegetarian Jiffy because of the lard and I used plain Greek yogurt in place of the sour cream. Next time I’ll try browning the butter first or adding orange or lemon zest and serving it with a glaze for dessert!
Cathy Pearson says
This has easily taken the top spot on my cornbread list. Thanks for the great recipe!
Sonya M says
Jiffy cornbread mix is already sweet enough. Therefore, you do not need to add sugar. You could add a little bit of shredded cheese and it would be really good. Sour cream is a good addition. Jalapeños are good also.
Julieann gutshall says
It was absolutely delicious!
Tom Harkness says
came out nice but I had to cook it for nearly 30 mins or more
Johniemae says
This recipe does not call for milk or water. Was this an oversight?
Karlynn J says
No it’s not an oversight, the recipe is correct as it is written.
Debbie B says
I am trying a new stuffing/dressing recipe for Thanksgiving this year. It is a mix of dried breads, one of them is corn bread. Will this recipe dry up enough to use in the dressing? I will be cutting all the bread into cubes 2 days before making the dressing and letting it sit out on the counter. What do you think?
Melissa Ramos says
Hello, If you like southern cornbread dressing, do not use a sweet cornbread. Use regular cornbread. The sweet taste throws it off. Otherwise, recipe great!!!
Liz says
I’ve made this recipe year after year, whenever I need to make cornbread. Delish!! Added in some jalapeños for kick this time around, turned out great!
Dd says
i added chopped red & a chopped halapeno for color.
Daisey says
I’ve made this SEVERAL times and omg delicious 🤤
Gayle Mohl says
For 2X should I use a 9X13 baking dish?
Mr. Kitchen Magpie says
In theory if it’s deep enough it should work or you could just use two 8×8 pans.
Stephanie says
I have made a lot of corn bread recipes and this is the best ever. I’m not looking for something similar with cream corn added. and wondering if oil could be substituted for the butter?
Cassandra says
I have been trying different jiffy recipes for the past several years, trying to find the *perfect one*, and I think I’ve found it. I will definitely be saving this recipe and making it again and again!
It bakes up beautifully. Golden and a little crispy on the top and sides, creamy in the middle. Not too high and crumbly, not too flat and dense. It makes just enough for my small family but I could easily see myself doubling this and freezing half for later, when I’m crunched for time OR energy 😂
Thank you so much for ending my search! 😊
Tracy says
Can you make muffins with this recipe
Anika says
Yes- I’ve made these into muffins. Comes out great!