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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
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.
Notes
- You can add a can of drained kernel corn if you like corn in your cornbread.
Nutrition
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The Real Person!
The Real Person!
Oops, I meant a box of Jiffy corn muffin mix.
The Real Person!
The Real Person!
The recipe calls for a package of Jiffy cornbread mix, and I made your recipe for the mix so do I use the whole homemade cornbread mix to make the cornbread recipe?
Mr. Kitchen Magpie says
Yes, you can!
The Real Person!
The Real Person!
So delicious! My husband loves cornbread with taco soup but I wasn’t very crazy about it as it seemed dry and crumbley. This recipe did the trick! I actually had seconds!
The Real Person!
The Real Person!
Making for a football get together. Gonna double or triple. Do I do the same for ingredients?
The Real Person!
The Real Person!
Yes double or triple the whole recipe including the ingredients.
The Real Person!
The Real Person!
I love this recipe. I add a tablespoon of grated orange rind and a squeeze of fresh orange juice. So delicious for breakfast, lunch or dinner served with butter and honey.
Kayla says
Should leftovers be refrigerated?
Karlynn J says
No, Store at room temp in a closed container for 2 to 3 days or freeze it.
Sahmama says
This is my “secret” cornbread recipe. Everyone just loves it and it is very flexible, you can add in whatever you’d like. we’ve tried corn, jalapeno, habanero, Thai chilli, zucchini, honey, and hatch chilli peppers. delicious no matter what!!
Karlynn Johnston says
That’s so awesome to hear, it’s definitely our favourite as well!
Dawn says
Best cornbread ever! Very moist and delicious.
Lonnie Emmons says
i have a 40oz box of jiffy corn muffin mix do i use all of that in one batch of corn bread in cast iron fryng pan??????
Melinda says
Could Cottage Cheese be used in place of Sour Cream?
Mr. Kitchen Magpie says
We haven’t tried this so I’m not sure but if you do and it works, please let us know.
Dan McCarthy says
I made a few changes more accurately I made a few additions – I went half on sour cream suggestion, and instead added 2 table spoons heavy cream. I added equal part brown sugar in addition to the suggested sugar. I added a bag of sweet corn kernels and a Tsp of honey. Greased the pan and baked 22 minutes. It was awesome or, so I was told by the entire dinner party. Hope this helps as a fun twist on an already amazing recipe.
Heather says
Can this be used as muffins?
Bea says
Made this morning; the CB didn’t rise, and while moist was quick to fall apart. I need a sweet recipe that will rise and stay tighter. Thoughts?
Mr. Kitchen Magpie says
Out of curiosity, what kind of butter did you use? It can make a big difference. It shouldn’t fail to rise but it will be crumbly. I’ll run this by Karlynn and find out her thoughts for you.
Chris says
I just made this for the first time today. I may have solved the tightness problem — by accident. Seems I got sidetracked and the finished batter sat in the bowl for 10+ minutes. When I came back, it was dense and sticky and heavy instead of batterlike and smooth. Sure it was ruined, I scraped it into the pan which I’d buttered, added parchment paper, and buttered the paper. Baked as directed but added wet paper toweling around the pan outsides to allow the edges to rise. It turned out dense, incredibly moist without being at all soggy, with very tiny air pockets, and didn’t crumble at all. I think the corn meal absorbed more liquid in those ten minutes, which probably made the difference, and I think I’ll make it this way from now on.
BTW, Karlynn, this is the absolute best cornbread I’ve ever tasted or eaten!
Karlynn Johnston says
It’s awesome when everyone shares tips and tricks! That will definitely help if your cornbread is turning out too light, thank you for sharing that!
Karlynn J says
The fault is going to lie in the box of cornbread mix that you used, all of the rising agents are in that. We are simply adding ingredients to make it taste better, but if you’re using an old mix, or an expired mix then the leavening agents won’t work
Carole J says
I love this recipe! I made as a side to my chili but it became the main course for me. I added to corn kernels and brushed the top with melted butter and honey! the best cornbread recipe ever! Thanks for sharing!
Midge says
Excellent recipe. I also added blueberries. Yummy 😋
Mr. Kitchen Magpie says
Glad you like it!
Sara Burrell says
Did not turn out. Flat & Very crumbly. Think it needed some milk in it. Won’t make again. Tasted good.
Jeana Aluise says
Hi there! Can I make these as muffins instead of a baking pan? Thanks!
The Real Person!
The Real Person!
Loved this version of CB. I personally always make CB in muffin pans with cupcake liners. It’s just easier to serve and clean up.
BasilFerdie says
This is an excellent recipe. Very moist and tasty. I’ve made it many times. My cooking time runs to 30 minutes, however. At the stated 17-20 minute cooking time the center is completely uncooked when using the recommended 8×8 baking dish.
Karlynn Johnston says
I usually bake it in Pyrex and that old glass bakes things up fast, and it all depends on the oven too!
Florence says
I made this ..but it fell apart ..it was good tho.
Karlynn Johnston says
Try a little less sour cream next time, and omit an egg. It all depends on the type and size of ingredients you are using.
Rhavyc says
Tasty, but it no longer rises, so can’t be used for muffins. It’s a no for me. I’ll be sticking to buttermilk.
Karlynn Johnston says
The acidity in the sour cream causes a chemical rising reaction, just like buttermilk, this is definitely a light and fluffy cornbread!
Kathleen says
This is the best cornbread recipe I’ve ever had. I add jalapeños to the batter which adds a nice kick! I make this often. Today it will pair nicely with our slow cooker chili.
Diane Melampy says
used the recipe last night. followed directions exactly except cooked in my cast iron pan.
thank you for sharing this amazing recipe. the best cornbread.
Mary says
I’m wondering if this fix will work for other Jiffy muffin mixes, such as blueberry.
Mariepeth Thomason says
OMG, this cornbread is delicious! It’s soft, moist and yummy. I used 1 tbl. monk fruit to add a hint of sweetness. I had to cook it for 25 minutes in my toaster oven. I also brushed butter on top after it was cooked. Thank you for this recipe.
Tracey Patterson says
adding chopped jalapeño and shredded cheddar or pepper jack cheese really amps up this cornbread…😋 😋 😋
Dianne Meyering says
Will it ‘hold’ if I make a day ahead?
Dianne Meyering says
Planning to make for Christmas- is it ok to make a day ahead?
Shamima says
Amazing; yet simple recipe for the tastiest cornbread ever! So easy! We paired this with homemade chicken and pastry. It was delish!!!
Robin Jackson says
My family LOVED this cornbread! It was moist and flavorful! Not dry like the mix by itself. Used a little over a TB of sugar and it was plenty. Will make this again and again- not just for Thanksgiving!
Sage says
Excellent cornbread!
I made this for Thanksgiving, and it was all gone in 10 minutes! Perfect recipe- moist and scrumptious! Thank you!
Diana Taylor says
We love this cornbread. I do cook it in an iron skillet. I do not add the sugar.