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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 myThe Ultimate Jiffy Corn Casseroleif you love this cornbread.
Table of Contents
- Is this a Sweet Jiffy Cornbread Recipe or Savory?
- How to Make this Jiffy Cornbread Recipe
- Can you freeze this Jiffy Cornbread?
- The Ultimate Jiffy Cornbread Recipe Recipe
- PIN THIS RECIPE to your BAKING RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
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
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
4.95 from 503 votes
- 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
Calories: 142kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 43mg, Sodium: 188mg, Potassium: 36mg, Fiber: 1g, Sugar: 5g, Vitamin A: 273IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
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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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Rhavyc says
ReplyTasty, but it no longer rises, so can’t be used for muffins. It’s a no for me. I’ll be sticking to buttermilk.
Kathleen says
ReplyThis 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
Replyused 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
ReplyI’m wondering if this fix will work for other Jiffy muffin mixes, such as blueberry.
Mariepeth Thomason says
ReplyOMG, 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
Replyadding chopped jalapeño and shredded cheddar or pepper jack cheese really amps up this cornbread…😋 😋 😋
Dianne Meyering says
ReplyWill it ‘hold’ if I make a day ahead?
Dianne Meyering says
ReplyPlanning to make for Christmas- is it ok to make a day ahead?
Shamima says
ReplyAmazing; yet simple recipe for the tastiest cornbread ever! So easy! We paired this with homemade chicken and pastry. It was delish!!!
Robin Jackson says
ReplyMy 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
ReplyExcellent cornbread!
I made this for Thanksgiving, and it was all gone in 10 minutes! Perfect recipe- moist and scrumptious! Thank you!
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