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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
- 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 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
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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Sarah says
I skipped the sugar, used Greek yogurt instead of sour cream, and added about a cup of frozen corn kernels. I also preheated my 12-inch cast iron and buttered it before adding the batter so there was a nice frying effect when I added the batter. For the first time ever I did not add butter to individual slices of cornbread. This recipe is awesome for dressing up a box of jiffy! The leftovers were also amazing.
Shari Meads says
This was fantastic! I will not make cornbread any other way now; with the exception of maybe adding corn next time. And there will be many more next times! I used a cast iron skillet and it worked perfectly! Thank you Karlynn! Happy New Year!
Sue says
Perfect, followed recipe as wrotten, used 3 tbls of sugar, YUMMY!! Great with shrimp creole, love,love,love. Will make this my go to recipe for corn bread. Also I made them in a cupcake bake pan worked out great! Perfect!
Ana says
I followed the recipe and the results were incredible. It was tender, moist, and all kinds of delicious! I wouldn’t change a thing.
Andrea says
Wow. Best cornbread, EVER. First time, I made it exactly as written and it was fantastic. Next time, I reduced butter in the batter to 3/4 stick (instead of a whole stick) and baked it in a piping hot cast iron skillet (with some bacon grease). Kept the temperature at 375. I checked at 17 minutes, took it out at 18. Mixed remaining 1/4 stick of butter (melted) with an overflowing tablespoon of honey and drizzled it over the cornbread right when it came out of the oven. Like another baker said, maybe it’s cake we really want, haha. So delicious.
Emrys says
Just made it as described and it was perfect!
Both my kids are happily eating a large chunk
Derrick says
Best cornbread recipe that I’ve come across… served it for Thanksgiving and everyone loved it. Not as crumbly and dry as it normally is. I substituted Stevia for the sugar and it was still awesome! Thanks!
Erin says
Normally I am not a fan of corn bread, but this was the first time I actually enjoyed eating it and even had seconds! All of my guests kept complimenting the cornbread and asking for my “secret recipe”. I did not have sour cream on hand, so I substituted for 4oz of cream cheese, a splash of milk, and a little bit of lemon juice and it came out perfectly! I will definitely be making this again.
Cianne says
I give this recipe 4 stars because I followed it pretty much to the T using premium ingredients (1/2 cup of Irish butter and 2.5 tbs of organic Brazilian sugar) and it was a little too moist and too sweet for a traditional cornbread…but that’s a personal preference! If this is how you like your cornbread than this recipe is spot on. I will use this recipe again reducing the butter to 1/2 a stick and I think 1.5 tbs of sugar would be just the right amount of sweetness.
Pamala says
So good! The only variance was that I baked at 400 degrees in a greased cast iron skillet for 20 minutes.
Pamala says
Amazing! This cornbread was so good. I will forever keep this recipe in my Arsenal. The only variance for me was to make at 400 degrees in a cast iron skillet. 20 minutes was good, but I’d say 15-20 minutes depending on your oven. I made a collard green butter to go on top.
GAM says
FYI – if you’re going to bake the cornbread in a cast iron skillet, put about a tablespoon of some type of grease/oil (I’m a southern gal, so I use bacon grease) in the skillet and put it in the oven while heating up. When you pour the batter in it will sizzle and crisp up nicely!! Great recipe!
Colleen says
I made this tonight and it’s one of the best I’ve ever had!
I cook a lot and I have a problem following a recipe to the tee. I feel like recipes are a guide. I love butter but thought I couldn’t use a whole stick but I did want them to be moist so I used half the butter and added about between 2-3 tbsp pecorino romano cheese and added the can of corn. Moist and nice texture with the corn. I did use a tbsp of sugar. I’m sure it tastes best with full butter and full sugar but this was really good. The corn adds to the sweetness.
Omar Edwards says
You don’t really want cornbread then. You want cake 🙂
Traditional cornbread is not meant to be sweet. It should have just a hint of sweetness.
But I have enjoyed other of your recipes. Thank you for the time that you take to post them.
Marie says
Southern cornbread is always sweet though. It’s better than non sweet or a more buttery corn bread for sure!
Barbie says
I tried tried the NYT from scratch cornbread recipe last week and I really messed it up. I used your recipe, added some green chilies drained and your recipe was FANTASTIC. I’m a new cook, I suck and I loved your box mix and modifiers. Thank you, so much.
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!
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!!!
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!
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. 😜
Karlynn Johnston says
Great tips!!!!! I agree about cast iron, there is nothing like it!
Ray says
Thanks Kristen!
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!
Ray says
Thanks Kristen!
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?
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
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!
Lex says
If I use this recipe, can I bake it in a muffin pan the same ?
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…
Debra A. Hanson says
I added the can of corn. Total baking time 30 min. Delish!!!!
Sandy says
If you like your cornbread sweet, pour some warm maple syrup over it. Yummy!
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!
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!
Deborah says
I made the last night. It was absolutely delicious however very crumbly. When I tried to cut into pieces it just fell apart. Any ideas what I did wrong? Or what I can do to improve this for next time? I do want to make it again but with formed pieces. Thanks
Michael Schaub says
Best cornbread recipe I ever tried and agree it is so moist and sweet
Karlynn says
So glad that you liked it!
Linxloc says
It was so delicious and moist!!
Kelly Keating says
Southern tip…..Try adding sweet creamed corn instead of kernel corn… especially if you like it sweet!
Karlynn says
Ooh yes that sounds amazing! I love creamed corn!