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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Tori says
I’ve made this several times now and it’s always a hit. Just wondering if you had any tips for prepping/making ahead or even reheating?
CBar says
Do you need to adjust cooking time or temp if using a cast iron and doubling the recipe? I have a 12 inch cast-iron and I fear it may come out too flat with just one box of mix!
Kayla says
Hello! Can I make this in a cast iron skillet? Also, do I follow the directions on the jiffy cornbread box AND your recipe? Or just use the jiffy cornbread only while following your recipe?
Thanks!
Al says
Follow this recipe, not the instructions on the box. I haven’t used cast iron but 8×8 glass pan is perfect for this bread.
Susan says
Yes! The best!
Did not need the sugar.
Nancy says
Made this and it was perfect!!! Thank you! ❤️
Lisa says
I followed the recipe exactly. I don’t know what happened. These came out of the oven the consistency of a sponge. Not cake like at all. My family has forbidden me to make these again.☹️
Vanessa Pinkney says
I love this recipe. I baked it (4x) in a square pan and I have to stop myself from eating the whole pan. I mix everything by hand with a whisk at medium speed just until everything is incorporated. It is light, delicate, moist and sweet. I have never made muffins so I can’t speak to that consistency but the pan is pure perfection! Lisa, give it another try in the pan, melt the butter and don’t over mix. The crumb isn’t spongy at.
Lisa says
I’m not sure what happened. I followed the recipe exactly. These came out of the oven the consistency of a sponge. Not cake like at all. My family has forbidden me to make these again.☹️
Pete Xander says
In 1987, I went to lunch with my two bosses at the Newport Beach, CA, Marie Callender’s Restaurant, and Don Callender came over to say hi, and they introduced him to me. I asked him how they made their sweet cornbread, and he said, “You’re gonna laugh!” I told him I NEVER laughed at a great recipe, and he told me: 1 box of Jiffy Corn Muffin Mix, and an equal amount (1-1/2 cups) cheap white cake mix, then add the required 2 eggs and 2/3 cup milk, and bake per the Jiffy directions.
Fast forward several years to 2012. It was a rainy cold late March day, and I was going to make the Pea Soup Andersen’s split pea soup recipe (which I’m also happy to share) and the sweet cornbread. My vegetarian daughter asked me if there were any animal products in it. I didn’t know why it would, but sure enough — it used animal shortening. I was bummed, but my daughter asked me to write them to see if they had a vegetarian option.
Two weeks later, I got a phone call from a cheerful man who sounded like a telemarketer. Instead of hanging up, I asked him again what his name was, and he said, “Howdy Holmes.” Well, that was SURELY a telemarketer fake name, but before I could hang up, he said, “You’d written us about your daughter wanting a vegetarian corn muffin mix.
Son of a gun! And it was the owner and CEO himself! He said they didn’t have a veggie version. I asked why, and he said his grandmother’s original recipe called for that, and I understood and respected that. But I said that offering vegetarian versions WAS the trend and that from a savvy business standpoint, he’d be better off ahead of the curve instead of behind it. I told him about the Marie Callender’s chain using Jiffy’s corn muffin mix, which he didn’t know about. He said he’d consider it, and two weeks later, I received a 68-page booklet of recipes using the many Jiffy mixes, a hardcover book about the history of the company, and a handwritten personal note.
That November, it was soup time again, and when I reached down to get a couple of Jiffy Corn Muffin mixes, I remembered the animal shortening, cursed a bit under my breath, and put them back. THAT is when I noticed that in a strip that was mostly empty, there were Corn Muffin mixes with a bright green banner on the box that said “VEGETARIAN.” Son of a b–” — he actually DID it!
For a large corporation to care about an individual’s concerns is notable enough; actually acting on it was stunning to me. My brothers and I had used all kinds of their mixed back in the mid/late-1960s, which I told Mr. Holmes. But a company like Jiffy, made by Chelsea Milling Company, truly has family values and ACTS on those values. If every corporation did what Howdy Holmes did, America would be a far more wonderful nation. I will ALWAYS buy their mixes and will tell everyone I can. They have earned the trust of consumers, and I have proof!!
Deborah Felix says
What a great story, Pete. I have had similar responses to companies when I wrote to them. It seems that some corporations do, indeed, care about their products and are responsive to their customers. BTW, I loved Marie Callendar’s when I lived in Los Angeles. I still buy her pies at the grocery store if I don’t have the time to make my own.
I now have to try to find recipes for my son’s girlfriend who is lactaid intolerent. Coming from a Southern heritage (with a Mexican heritage husband), this is a challenge, but I’m learning. Thanks for your post. What a great gift he sent you.
Kristy says
Wow Pete, that is incredible!!!! Im glad your daughter can enjoy them now too! I just noticed the vegetarian one today in the store so this was an awesome story to read!!
Abbey shealy says
this is the best recipe for cornbread. I made it but used a muffin pan and omg it was amazing. my kids made me make more the same night and ate it as snacks. now everything their friends come over I have to make them!!
Nola says
Was gonna ask if anyone made muffins. Seems sometimes muffins can dry compared to in a pan. Can’t wait to try these! Yummy
Al says
This is the best cornbread! My husband said it’s the best thing I make. (Thanks to this recipe). Made this multiple times and it’s always perfect. Not sure why are some people having trouble with this. The only thing I modified is longer baking time. Approximately 25 mins, sometimes longer. Keep checking the center until it firms up. My guess it’s just underbaked. Be sure to only follow this recipe, disregard the instructions on Jiffy box.
John Krukoski says
Super easy recipe that literally takes a few minutes! To sweeten it up a bit more, I add in some honey….out of this world, give it a try!!
Sandy says
The recipe is great! Best cornbread ever! I’m having a party and would like to make it as muffins. Could you give instructions for baking those?
Patrina says
First time I made it I didn’t have any sour cream so I used mayonnaise instead. Absolutely delicious! I’m not sure I want to risk changing it with sour cream. Btw I’m in total agreement about cleaning the house! 😂 I would bake & cook a lot more if I had a clean up crew! Thanks & God bless fr Nashville yall😉
Valerie says
I made this tonight and it came out wonderful. It was moist and had just enough sweetness when I added 2 tablespoons of sugar.
Teresa says
Was I supposed to follow the jiffy cornbread directions on the box and then add your stuff?
Patrina says
Just follow this recipe 👍🏼 Happy eat😋
Jo says
Hi. I’m going to make this and wonder if I can bake as muffins. Can you tell me the time and temp for muffins? Thanks!
Patricia says
Where do you find that package of JIFFY Corn Muffin Mix in Edmonton? I want to make these so badly but cannot find that mix anywhere. I really enjoy your recipes so very much. Your Carrot Cake is the best.
Todd Comstock says
can I make this in a cast iron pan?
nancy higgins says
I think it might be user error on my part, but this didn’t work for me at all. I’ve used Jiffy by the box for years with no issue and was super excited to amp it up. However, my cornbread turned out very dense and sticky even after baking for just over the recommended time. When baking, it didn’t have any rise at all like Jiffy usually does. Any suggestions on what I might have done are appreciated!
Melanie says
These were amazing! My husband has to watch his cholesterol so when I doubled the recipe I used 1/2 cup earth balance and 1 1/2 cups plain not fat Greek yogurt instead of sour cream. They were perfect!! I made them as muffins, they made 12. I baked them at 375 for 15 minutes.
Marianne A says
I’ve tried the jiffy cornbread mix by itself and found it dry and tasteless. It’s amazing how just a few additions could make such amazing cornbread. My husband and I had it tonight with chili and absolutely loved it. This recipe is a keeper. Thank you!
AMC says
Hey everyone, you don’t even need to spend $ on Jiffy! Just make the Jiffy cornbread mix on this website, huge cost savings, anf ingredients should be easy to have on hand or find in the store.
Christmas Josie says
LOVE, LOVE, LOVE these Jiffy Cornbread recipes! DELICIOUS AND EASY1111 THANK YOU!
Pitwitch says
I subbed light sour cream for regular. Instead of adding the optional sugar, I added a 15.25 ounce can of corn, drained and rinsed. This added enough sweetness for my veggie chili…delish! Thank you for the recipe.
Tracy says
Absolutely love it! How long would you bake the recipe doubled in a 9×13 pan?
becky says
It is really good, I’ve always wanted to like cornbread but no recipe or brand cut it. I prepared as written took 25 minutes to bake, amazing. I cannot believe it.
Dawn Marie says
Love it! I added onion, peppers, bacon pieces and ch. cheese. I sprinkled black pepper and parsley on top and my goodness, delish! Served with Black Bean soup on New Year’s Day! Best cornbread I’ve ever had or made.
Thank you.
Bart Miller says
This is awesome. Thanks! Peace be with you. My only addition to this was a side of homemade honey butter…
Kat says
Outstanding cornbread. Thank you.
Kat says
Outstanding corn bread, thank you.
Larissa says
OMG, this is the only recipe I will use for sweet cornbread going forward. I’ve tried similar twists on Jiffy but this one is perfect. I doubled the recipe, using two boxes (1 original, 1 honey), substituted half the sour cream for oat milk, and used 4 tbsp of sugar altogether. Makes great corn muffins!
momfromaz says
The cornbread made from the box is always dry. This was awesome. My husband loved it. I used a little less than a stick of butter and used the rest of the melted butter mixed with honey to drizzle over the top. We had this with Chicken and Dumplings. I used a cast Iron skillet that was coated with bacon fat. Cooked 20 minutes. Perfect.
Sandra Karavolos says
This is the absolute best cornbread ever. I’ve always wondered why people change recipes and then complain about how it turns out. Not a thing needs changed. Absolutely the best recipe ever. It’s going in the keeper file. Thanks for sharing.