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
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.
(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!
- 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! 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.
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The Ultimate Jiffy Cornbread Recipe
- 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.
- You can add a can of drained kernel corn if you like corn in your cornbread.
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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Comments & Recipe Tips Share a tip or comment!
Can I do this in a cast iron skillet instead of a regular pan?? I am about to try this recipe for the first time and I’m super excited!!
PATT PATTERSON says
THANKS FOR THE RECIPE. I LOVED IT. FOR MY INFORMATION ONLY. DOES ANYONE MAKE ANYTHING AS PRINTED OR ARE THEY ALWAYS DETERMINED TO “DO IT MY WAY” ? JUST ASKING.
So tender & moist that I can’t believe this is cornbread! I used 2 Tbsp of sugar, baked in a glass 8×8 pan at 350 degrees for 23 minutes. No need to spread any extra butter on! Delicious! Thank you!
perfect! moist and delicious. i only used 2 tbsp of sugar, and it was awesome.
Crystal Miranda says
Delicious! You must try this recipe! It’s moist, not dry. The sour cream and melted butter are what makes it moist. No need for milk. It comes out a little crispy and that’s what makes it different from other cornmeal recipes. The Best!
Delicious and pleasantly surprised!
Omgoodness! The absolute best cornbread I’ve tasted! Thanks so much for this amazing recipe! ❤️Delish! Not to mention super simple!
Cherie L Kennedy says
I substituted Top the Tater when I didn’t have sour cream. OMGood!
Forgot to add stars! 🤷♀️
Kyle Paris says
My mom does a recipe that includes the sour cream, but she adds a small can of creamed corn and instead of combining the butter with the ingredients she melts it in the pan and then puts the batter on top of it. OMG it’s like having a dessert with your soup, stew, collards, etc! The recipe is 2 boxes in a 9×13 glass dish…
Barbara Garcia says
So you do not add the milk like it says on the box correct because I’m adding the sour cream?
Karlynn Johnston says
Correct, only add the ingredients I have listed and ignore the box!
Kristi G. says
I may try this recipe! Can we use unsalted butter instead of regular butter?
I have been using this recipe for years now; although, I do leave out the sugar. I do not like sweet cornbread, and I am a southern gal (forever stuck in the Midwest). I throw in a combination of gouda, gruyere, and smokey cheddar cheese with a sprinkle of black pepper. DELICIOUS!
Could I use frozen corn❓ Would U need to cook the corn before putting in the batter ❓. I made it without the corn & it is absolutely delicious 😋. We are having ribs & I am doubling the recipe ‼️☀️🇺🇸🇺🇸
Girl, you know what’s up!!! My family ADORES this cornbread!! I make it just like you say, & it turns out gorgeous & delicious every single time. Thank you so much for sharing!
Karen Fein says
This is absolutely the best cornbread I’ve ever made. I used two tablespoons of sugar and about three quarters of a can of kernel corn. I made muffins and baked 14 minutes. Thanks so much for this wonderful recipe.
I made this cornbread exactly how the recipe is written! It is so delicious! I will definitely make it again! I served it to a group of ladies who came over to may house to play Mahjong! I served it with a pot of 15 bean soup! Everyone raved about the delicious cornbread and didn’t even leave a crumb behind! Thank you for sharing your recipe with us!
Ashlyn Mitchell says
I’m just looking for ways to make the box mix moist. But as a southern girl who loves sweet cornbread I can’t fathom how so many don’t find jiffy sweet. It literally tastes like a crumbly cake to me!!
Judith H. says
Followed the recipe exactly. My husband said it was the best cornbread he had ever had.
Sandy Barnes says
I have a question. can this recipe be used for corn muffins and if so how long to bake them? I did make the corn bread and it was great!
Karlynn Averil Nicole Johnston says
You can, try baking them for 9-10 minutes and see how that works,.try not to over bake them, they will dry out!
This is great! I have no idea why Jiffy doesn’t just abandon their original instructions and go with this. I made it a couple times and then I tweaked it a little. I used just one egg and substituted an equal volume of smoky hickory syrup for the second egg. So, so good! Next I want to try adding some jalapeño peppers to the mix… then some hot dogs. 🙂
Did you mean one box when you say one package? I used one box, and it did not turn out. 😭
Anyone use greek yogurt instead of sour cream? 🙂
Not yet, but that’s a good idea.
I always use Greek yogurt for this recipe. Excellent results!
I am having a murder mystery dinner party this weekend and cannot wait to serve with jambalaya!
Since I am hosting, I would like to prepare the batter in the morning and just pop in the oven before dinner is served. Would this be ok to do, or will it have any affect on cooking?
Karlynn Johnston says
Hey! The chemical reactions that make it so light and tender crumbed start as soon as you mix it, it’s best when you bake it right away!
john balsamo says
Question on the thickness of the batter. (your photo shows thick consistency)
maybe your butter should be a 1/2 stick and NOT a 1/2 cup?
please correct me if I’am wrong.
Karlynn Johnston says
Hey, it’s as written, I’m Canadian and we don’t measure butter in sticks!
1/2 cup of butter is one whole stick 🙂
I made this for super bowl party and will never make it any other way but this recipe . It was a HIT. Amazing moist and flavorful compliment to my white chili. You will love it!
Ruth R says
Love this recipe. The cornbread is so moist and my husband requests cornbread more frequently. I bake in a small cast iron skillet. This is my favorite cornbread recipe.
I made this cornbread for Super Bowl party and it was a hit! Go Bucs! Loved by all, even those who didn’t particularly like cornbread. A new family favorite, thank you!
Dumb question… do I still add the 1/3 cup of milk?
Karlynn Johnston says
No milk, just follow the ingredients exactly in my recipe card and nothing from on the box!
Thanks… I went ahead and figured that out. Mixed everything but the milk and decided, based on the consistency, that milk wasn’t needed. I added some Benito’s chipotle bourbon maple syrup instead of sugar though. Came out nice.
Angela Lee-Mandlin says
No no no! Just follow the recipe.
Toni Kates says
I made cheese cornbread. With jiffy it was really good. Also made my nephew corn bread with chocolate frosting.That is what he wanted when he was younger.
Buck Warren says
Just made this recipe for the first time. Holy moly, this is really great. One note folks is I cooked the cornbread for 20 minutes at 375 and it needed another 8 minutes. I suggest 400 degrees for 17-20 minutes (as suggested on Jiffy box). Bon Appetit!
Very good! Skipped sugar and use dark maple syrup. Made maple butter to go with. Yum
Just made it for first time. What a huge improvement to the box recipe. Thanks so much!
Tracy K says
Thank you for your delicious recipe! This is my new cornbread recipe. Here are my tips for anyone looking to make it lower in fat. Since I replace butter/oil with applesauce in baking all the time, I decided it was worth giving it a try. I used lite sour cream (only because I didn’t have greek yogurt) & 1/2 a cup of applesauce. I like sweet cornbread so I also added 6 packets of Sucralose. The cornbread came out so moist & flavorful. My butter loving husband even loved it!