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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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Kathleen says
Have yet to make this corbread, but will very soon! Do you have a recipe for making creamed corn, perhaps? Thanks you!!!
Beth says
Wow! Unbelievably delicious! Thank you so much for sharing your recipe with the world. This is the best cornbread we have ever had!
Thank you again, and God Bless!
El Sweet says
Delicious! Our new go-to recipe.
Ryan says
Cornbread is great. Almost perfect as directed. Added some diced jalapeño and cheddar cheese and it was perfect. Thank you for the recipe.
Sue says
I made 12 regular sized muffins. Very good!
Marlene harkcom says
Truly, I could dump my chili and eat only the cornbread!!!! This recipe is so most and yummy! I didn’t change a thing. Sooooooo good.
Patricia says
Please tell me where you can buy JIFFY Corn Muffin Mix in Vancouver. I really want to make your Ultimate Jiffy Cornbread Recipe. I love your recipes so very much.
Serena says
You can buy it on Amazon
Nancy R. says
I doubled the recipe and once baked I drizzled it with butter and honey. Gosh! This was the best cornbread ever! The cooking time was on point and the instructions were clear and simple. Love😍 it!!!
Oma says
Made this tonight and there wasn’t a crumb left. Thanks for this winner!
Mallory dittmer says
Delicious. So moist. I made it with Greek yogurt because that’s all I had and it’s amazing. I did have to cook it for an additional 15 minutes at 350. (I also added a can of corn)
Andrea A says
This recipe is flawless! Everyone that has tried it has loved it! Thanks so much for sharing. This is my cornbread recipe forever now. 😀
Pat says
Former Texan, we know cornbread. Best ever!!!!!
Therese Watters says
Could you double recipe? What size pan?
Freddie Dudley says
On a whim I baked this today. My wife usually does the baking. I didn’t know I needed to spray the pan because my wife has really good baking pans.
It was awesome. Only about 3/4 actually came out of the baking pan. Me and my son n law ate all the parts that stuck. Everyone bragged on it. Especially my wife. And she’s kinda picky lol. Every crumb got eat. I will definitely bake this again. Only next time I will spray the pan
Christina says
I usually do not like cornbread (my mom makes unsweetened & dry) but I thought I would give it a try and used this recipe plus added some sweet creamed corn and jalapeños- it was too die for!! So moist, just enough sweetness and I loved the corn kernels!
Christina says
I forgot to add that I baked it in an 8×8 clear dish at 400°fad for 20 minutes then lowered the temperature to 375°F for about 10-15 more minutes (when it stopped looking jiggly).
T says
I followed the ingredients of the recipe but used a loaf pan, substituted butter for vegetable oil, and baked at 400 degrees for 20 minutes and then at 375 for another 20 minutes covered with aluminum foil. The texture turned out to be denser and less crumbly than I would have liked. In the future, I will probably stick to butter, bake for 40 minutes at 375 degrees, and add more sugar.
Dean says
This is a joke reply, right? You didn’t use the right ingredients, you didn’t use the right size pan, and you didn’t bake it according to instructions. You then complained it didn’t turn out right? How DARE you give this recipe 3 stars–you didn’t even come close to making it!
Erik says
Servings = 16 pieces? Not in The South! I cut the 8×8 into 9 pieces (think tic-tac-toe board) at a dinner for four, and had to insist one be saved for a person who was at work.
——
The recipe is great, but took almost twice as long as indicated. After 18 minutes at 375°, the cornbread was not brown and not solid. It jiggled like batter-colored jello. I kicked the heat to 400° and let it cook another 10 minutes.
Very delicious. Thank you.
Michelle says
It’s sooo good I could eat the whole pan
Tracey G says
I followed your directions,doubled all ingredients, except sugar (just used 3 tablespoons), and melted 2 Tbsp of butter in my cast iron skillet, while the oven preheated. The butter browned perfectly. I added the batter and it came out absolutely amazing. Beautifully delicious with the perfect crisp layer. I will never use any other recipe. Thank you so much!
Miller says
I added 1/2 cup shredded cheddar cheese and a can of cream style corn. I put it in an 11 x 7 baking pan and had to bake it close to 50 minutes. That was on me, not the recipe, just a heads up. Tastes wonderful.
Jen says
Truly THE BEST cornbread recipe ever! I’ve made cornbread a lot of times and it’s always pretty meh and I love cornbread, this was so soft and fluffy, with a touch of sweetness, saving this one forever. I looked at the jiffy box and saw the instructions and thought how sad they are not doing their product any justice with that recipe…it needs updated!!
Sue says
I will only make this recipe from now on , very moist , excellent flavor
Doctweetie says
Truly the best cornbread ever. I only make it this way. Your chili is incomplete without this cornbread. I usually have to double the recipe if more than two people are eating in order to have leftovers. I love it in the morning with strawberry jam.
Candace says
Absolutely delicious! Wow! What a step up in flavor and texture. THIS recipe needs to go on the Jiffy box!
Thank you for sharing, I’ll never go back to the original,!
Rebecca says
Delicious! Light, fluffy, and sweet. I added 2 tbs of sugar and it was more like a buttery cake and I love that! I might try it with a little less sugar and add corn next time. So tasty!
Jenni says
This is the BEST cornbread recipe. I just made again and used dark brown sugar and oh, is it good.
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.
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!
Melody says
I forgot to rate it. It’s wonderful!
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?
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!!