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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Peggy says
This is a great recipe. I did decrease the butter and sugar amount in half and it still turned out very moist and delicious. After baking I sprinkled a small amount of sugar on top, while still warm . I will be making it this weekend, for a group gathering, in a
9×13 pan and wanted to thank Chelsie for stating the baking time of 28 minutes. I highly recommend this recipe.
JR says
Jiffy moved to using bioengineered I ingredients…will not use.
Gabi says
You shouldn’t rate a recipe you aren’t even willing to try making due to having a personal problem with an ingredient it. You’re decreasing her overall rating just because you want to make a statement. It’s absolutely unnecessary and disrespectful. Common sense would have you looking for a different cornbread recipe that obviously doesn’t call for Jiffy and moving on with your day.
Aaron says
Agreed Gabi. Great post.
Andy says
There is no corn out there isn’t bio-engineered. I don’t care if it’s labeled organic or not. That ship has sailed. The same with any soy. Winds sweep seeds over fields. It’s all “contaminated” at this point. If you are comfortable on your soapbox, don’t make cornbread.
Judy says
Thanks it’s a keeper! Will use again and again.
Mary G says
Can I make this in a sheet pan?
Evalyn G. says
I tripled the recipe and baked it in a 13 x 9 pan. It was the most delicious corn bread I’ve ever had. My husband would not stop talking about it. It was still moist three days later when we finished it off. The only thing I will change next time is I didn’t triple the canned corn. I only added one can. Next time I will add more corn. This recipe is a keeper!
Chelsie says
I adore this recipe and make it very often. It is BELOVED (and my kids are getting bigger) so this time when I went to make it, I doubled the recipe. My only bit of constructive criticism is that I wish when you clicked the 2× option it would include the updated pan size (I used a 9×13 pyrex) and how long to cook the larger bake. I’m currently on 24 minutes and it’s still very uncooked in the middle. I hope I didn’t mess up and end up with a dry exterior. 😅
Chelsie says
I baked it for a total of 28 minutes in my 9×13 Pyrex and it came out perfect! I melted half a stick of butter on top to make it extra yummy and served it with cornbread. As always this recipe sure is a winner!