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!

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

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
4.99 from 284 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 pieces
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 tablespoons sugar if you like a sweeter cornbread
  • 2 large eggs beaten

Instructions
 

  • 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.

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!

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  1. Jenni says

    This is the BEST cornbread recipe. I just made again and used dark brown sugar and oh, is it good.

  2. Terri Wegner says

    Omg! Best cornbread ever! Being a southern girl, I’m picky about my cornbread! I made this with chili; a perfect combination. It was a huge hit in this house, I won’t be making any other cornbread recipe after this!
    Thank you for this recipe.5 stars

  3. Christmas says

    FABULOUS!!! I cook for people following Mechanical Soft Diet requirements and made this FANTASTIC cornbread!!! I doubled the recipe and added two cans of drained corn. I chopped the drained corn in the food processor before adding it to the mix. Baked in a 13 x 9 x 4 (tall) pan. It took about 50 minutes to bake through.

    THEY ARE WONDERFUL and can be eaten by those with soft diet needs perfectly!!!

    Thank you!

  4. Melody says

    Hello there! I have made this using your recipe & it is insanely good & I am not a fan of cornbread normally. I was wondering if you have ever doubled the recipe to make thicker pieces & if so did it come out the same?

  5. Dana says

    My cornbread turned out PERFECT! I used 3 teaspoons of sugar instead of tablespoons. It had just a touch of sweetness which worked well with my fried cabbage and black-eyed peas for my New Year’s Day meal. I am a picky cornbread eater. I usually don’t eat it because it’s so dry and chokes me. This comes out more like a moist cake consistency and I can’t say enough good things about it. Thank you!!5 stars

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