The Ultimate Jiffy Cornbread Recipe

4.95 from 458 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
4.95 from 458 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 says

    Made this and it was perfect!!! Thank you! ❤️5 stars

  2. Lisa says

    I followed the recipe exactly. I don’t know what happened. These came out of the oven the consistency of a sponge. Not cake like at all. My family has forbidden me to make these again.☹️1 star

  3. Lisa says

    I’m not sure what happened. I followed the recipe exactly. These came out of the oven the consistency of a sponge. Not cake like at all. My family has forbidden me to make these again.☹️1 star

  4. Pete Xander says

    In 1987, I went to lunch with my two bosses at the Newport Beach, CA, Marie Callender’s Restaurant, and Don Callender came over to say hi, and they introduced him to me. I asked him how they made their sweet cornbread, and he said, “You’re gonna laugh!” I told him I NEVER laughed at a great recipe, and he told me: 1 box of Jiffy Corn Muffin Mix, and an equal amount (1-1/2 cups) cheap white cake mix, then add the required 2 eggs and 2/3 cup milk, and bake per the Jiffy directions.

    Fast forward several years to 2012. It was a rainy cold late March day, and I was going to make the Pea Soup Andersen’s split pea soup recipe (which I’m also happy to share) and the sweet cornbread. My vegetarian daughter asked me if there were any animal products in it. I didn’t know why it would, but sure enough — it used animal shortening. I was bummed, but my daughter asked me to write them to see if they had a vegetarian option.

    Two weeks later, I got a phone call from a cheerful man who sounded like a telemarketer. Instead of hanging up, I asked him again what his name was, and he said, “Howdy Holmes.” Well, that was SURELY a telemarketer fake name, but before I could hang up, he said, “You’d written us about your daughter wanting a vegetarian corn muffin mix.

    Son of a gun! And it was the owner and CEO himself! He said they didn’t have a veggie version. I asked why, and he said his grandmother’s original recipe called for that, and I understood and respected that. But I said that offering vegetarian versions WAS the trend and that from a savvy business standpoint, he’d be better off ahead of the curve instead of behind it. I told him about the Marie Callender’s chain using Jiffy’s corn muffin mix, which he didn’t know about. He said he’d consider it, and two weeks later, I received a 68-page booklet of recipes using the many Jiffy mixes, a hardcover book about the history of the company, and a handwritten personal note.

    That November, it was soup time again, and when I reached down to get a couple of Jiffy Corn Muffin mixes, I remembered the animal shortening, cursed a bit under my breath, and put them back. THAT is when I noticed that in a strip that was mostly empty, there were Corn Muffin mixes with a bright green banner on the box that said “VEGETARIAN.” Son of a b–” — he actually DID it!

    For a large corporation to care about an individual’s concerns is notable enough; actually acting on it was stunning to me. My brothers and I had used all kinds of their mixed back in the mid/late-1960s, which I told Mr. Holmes. But a company like Jiffy, made by Chelsea Milling Company, truly has family values and ACTS on those values. If every corporation did what Howdy Holmes did, America would be a far more wonderful nation. I will ALWAYS buy their mixes and will tell everyone I can. They have earned the trust of consumers, and I have proof!!

    • Deborah Felix says

      What a great story, Pete. I have had similar responses to companies when I wrote to them. It seems that some corporations do, indeed, care about their products and are responsive to their customers. BTW, I loved Marie Callendar’s when I lived in Los Angeles. I still buy her pies at the grocery store if I don’t have the time to make my own.

      I now have to try to find recipes for my son’s girlfriend who is lactaid intolerent. Coming from a Southern heritage (with a Mexican heritage husband), this is a challenge, but I’m learning. Thanks for your post. What a great gift he sent you.

  5. Abbey shealy says

    this is the best recipe for cornbread. I made it but used a muffin pan and omg it was amazing. my kids made me make more the same night and ate it as snacks. now everything their friends come over I have to make them!!5 stars

    • Nola says

      Was gonna ask if anyone made muffins. Seems sometimes muffins can dry compared to in a pan. Can’t wait to try these! Yummy

  6. John Krukoski says

    Super easy recipe that literally takes a few minutes! To sweeten it up a bit more, I add in some honey….out of this world, give it a try!!4 stars

  7. Sandy says

    The recipe is great! Best cornbread ever! I’m having a party and would like to make it as muffins. Could you give instructions for baking those?

  8. Patrina says

    First time I made it I didn’t have any sour cream so I used mayonnaise instead. Absolutely delicious! I’m not sure I want to risk changing it with sour cream. Btw I’m in total agreement about cleaning the house! 😂 I would bake & cook a lot more if I had a clean up crew! Thanks & God bless fr Nashville yall😉5 stars

  9. Valerie says

    I made this tonight and it came out wonderful. It was moist and had just enough sweetness when I added 2 tablespoons of sugar.5 stars

  10. Teresa says

    Was I supposed to follow the jiffy cornbread directions on the box and then add your stuff?2 stars

  11. Jo says

    Hi. I’m going to make this and wonder if I can bake as muffins. Can you tell me the time and temp for muffins? Thanks!

  12. Patricia says

    Where do you find that package of JIFFY Corn Muffin Mix in Edmonton? I want to make these so badly but cannot find that mix anywhere. I really enjoy your recipes so very much. Your Carrot Cake is the best.

  13. 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

  14. 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

  15. 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

  16. 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.

  17. Christmas Josie says

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

  18. 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

  19. Tracy says

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

  20. 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

  21. 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

  22. 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

  23. 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!

  24. 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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