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The BEST Jiffy Cornbread Recipe

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4.3 from 54 reviews

  • Author: Patricia
  • Total Time: 34 minutes
  • Yield: 9 servings

Description

This recipe makes the moistest and fluffiest Jiffy Cornbread, perfect as a side or a sweet treat. By adding sour cream and sugar to the classic Jiffy Corn Muffin Mix, it enhances the texture and flavor, resulting in a soft, moist, and slightly sweet cornbread that’s a guaranteed crowd-pleaser.

Ingredients

Jiffy Cornbread Mix

  • 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix

Wet Ingredients

  • 2 eggs
  • 2/3 cup milk
  • 1 cup sour cream
  • 1/2 cup vegetable oil

Others

  • 2 Tbsp. sugar

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure the baking dish will be hot enough to create a nice crust and perfect texture for the cornbread.
  2. Prepare Baking Dish: Grease a 9 x 9-inch baking dish with butter or non-stick spray to prevent the cornbread from sticking and to help with browning on the edges.
  3. Mix Ingredients: In a large bowl, combine both boxes of Jiffy Corn Muffin Mix, 2 eggs, 2/3 cup milk, 1 cup sour cream, 1/2 cup vegetable oil, and 2 tablespoons sugar. Stir everything together with a spoon until the batter is smooth and well combined.
  4. Pour Batter: Pour the batter evenly into the greased baking dish, spreading it out if necessary for an even bake.
  5. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
  6. Cool and Serve: Remove from the oven and allow to cool slightly before cutting into squares and serving. This cornbread is delicious warm or at room temperature.

Notes

  • If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon or omit it entirely.
  • Sour cream adds moisture and tenderness; you can substitute it with Greek yogurt if desired.
  • For a crispier crust, use a cast-iron skillet instead of a baking dish.
  • Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • This cornbread pairs excellently with chili, soups, or barbecue dishes.
  • Prep Time: 4 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/the-best-jiffy-cornbread-recipe/