The Ultimate Jiffy Cornbread Recipe

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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!

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!




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

5 from 49 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
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


  1. Preheat your oven to 375°F. Grease an 8x8 pan and set aside.
  2. Mix together the butter, sour cream and add sugar.

  3. Add in the eggs, beating in completely.

  4. Stir in the box of Jiffy mix. Mix now until the ingredients are completely incorporated.

  5. Spread the mixture out in the pan in an even layer.

  6. Bake for 17-20 minutes until golden brown and baked through.
  7. 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. Aaron says

    Really, really good! This was the first time I’ve ever made cornbread and it turned out great.v I would probably reduce the butter by half–you really don’t need that much to get that extra bit of taste that the butter provides. I used 2 TBsp of sugar and thought it provided just enough sweetness. Thanks!5 stars

  2. Elles Mommom says

    I’ve never rated a recipe before. BUT this recipe results in awesome, moist cornbread. Cornbread can be so dry and I was looking for a recipe that wouldn’t crumble when I tried to butter it. This recipe needs no butter, it is delish just as it is. Thank you for posting this recipe!!!5 stars

    • Karlynn Johnston says

      That’s pretty much the ultimate praise that one can get, thank you for leaving a rating for it and I am so glad that you loved it!5 stars

  3. Redbearded Cook says

    This is an excellent recipe! FWIW – I recommend used a cast iron skillet if you have one. I promise it will deliver an amazing crunch on your edges. If you aren’t shy, shave bits of butter and sort them around the pan before you put your cornbread mixture in. This will help crisp it up but also give it some nice flavor. Drizzling a little honey or syrup over it will take it over the edge.

    This is also a tremendous base for tamales pie, but that’s another comment. 😜5 stars

    • Karlynn Johnston says

      Great tips!!!!! I agree about cast iron, there is nothing like it!

  4. Kristen says

    I cut the butter in half (1/4 cup only) and added 2 TBSP milk to keep it moist with less butter. Used part sour cream and part greek yogurt. Turned out perfect!5 stars

  5. Ray says

    Cornbread lover here and this was great! I found it a bit much on the buttery side though so if I reduce the butter by a 1/4 cup then should i add 1/4 milk to replace it?5 stars

    • Jill mci says

      I’m trying this recipe but had to guess on the amount of butter and milk .help!

      • Donna says

        The amount is in the recipe. You may have to scroll more

  6. Josephine says

    I made this tonight. Delicious! I really enjoyed it. Its moist and tastes awesome. I substituted the sour cream with plain Greek yogurt. 👍👍. Thank you for this recipe!5 stars

  7. Lex says

    If I use this recipe, can I bake it in a muffin pan the same ?

  8. Donna Scott says

    I made this last night. I added the corn like mentioned in the note. Also I substitute plain nonfat Greek yogurt whenever sour cream is called for. It’s my new go to cornbread recipe! Thanks! Looking for the spoonbread version…5 stars

    • Debra A. Hanson says

      I added the can of corn. Total baking time 30 min. Delish!!!!

  9. Sandy says

    If you like your cornbread sweet, pour some warm maple syrup over it. Yummy!

  10. jo says

    So The original recipe asks for milk. But yours says not to?

    • Karlynn says

      I don’t follow the original recipe, this just uses the mix and my own additions!5 stars

  11. Rb says

    I’ve made 2 batches and so far neither of the batches of batter had looked as thick as in the photo lol, hope it’s okay! I’m sure it will still taste good 😋

    • Shellie says

      I just made a batch and noticed the same. Mine is still in the oven. It seems to be taking a little longer to cook.

      • Karlynn says

        Hey, don’t follow the recipe on the box that has milk, just use my ingredients!5 stars

  12. Michael Schaub says

    Best cornbread recipe I ever tried and agree it is so moist and sweet5 stars

  13. Kelly Keating says

    Southern tip…..Try adding sweet creamed corn instead of kernel corn… especially if you like it sweet!5 stars

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