Best Jiffy Cornbread

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This is the best Jiffy cornbread recipe! We take an average baking mix and bump up the flavor with rich tasty ingredients like sour cream and butter (no milk is needed). The result is a bread that’s moist, buttery and extra special. It’s perfect for Thanksgiving dinner and all year round. Use it to top this delicious cowboy cornbread casserole.

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Serving of Jiffy cornbread on a white plate next to platter of freshly-baked cornbread squares.

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🥣 Why This Recipe Works

For Americans, Jiffy is an iconic brand that’s been around for several generations. It’s a pantry staple that helps get dinner on the table faster.

However, compared to homemade cornbread, Jiffy prepared according the package directions is dry, bland and very crumbly. But with a little recipe magic, it’s easily transformed into a side that rivals the best southern cornbread recipes. Yes, you heard me right!

If you have some boxes of corn muffin mix in your pantry right now, it’s time to pull them out. I’ll show you how to make Jiffy cornbread better with a few recipe tweaks that have been used and trusted by home cooks everywhere. Here are more reasons why this recipe works.

  • It takes cornbread from lackluster to glorious: These simple Jiffy cornbread hacks turn a lackluster baking mix into a delicious buttery cornbread with the perfect crumb. The best part? It’s still quick and easy to make.
  • It helps eliminate food waste: Going the route of halfway to homemade eliminates food waste. How often have you purchased a box of corn meal just to make a few batches of cornbread and the leftover product goes to waste? In my household, this has happened too many times to count!
  • An ideal recipe for baking with the kids: This is a great recipe to make with very young children. Pre-measured dry ingredients in the boxed mix means there’s no chance of mis-measuring baking powder, salt, and flour.
  • Because it’s easy to make, you can have help in the kitchen: Holiday meal prep can be hectic. With this simple recipe, older children can help in the kitchen. They can assemble this Jiffy cornbread on their own with confidence. Less time hustling in the kitchen means more quality time with the family.
  • It’s a hearty versatile side: Cornbread compliments a wide variety of dishes. Serve it along with other sides like southern coleslaw.
Jiffy cornbread fresh out of the oven in a square USA Pan on a white countertop.

🛒 Ingredients

Make Jiffy cornbread better with 5 common refrigerator and pantry items.

  • Large eggs
  • Salted butter
  • Sour cream
  • Granulated sugar
  • Jiffy corn muffin mix

👩🏻‍🍳 EXPERT TIP: If you only have 1 box Jiffy on hand, you can still make this cornbread recipe! Cut ingredients in half. Use an 8 x 8-inch pan. Bake 18 to 20 minutes, until top is golden and the middle is cooked through.

Overhead view of ingredients for Jiffy cornbread recipe on a rustic white tabletop with kitchen tools.

🧑🏼‍🍳 Ingredient FAQ

  • Why are eggs important in this recipe? Eggs contain water, fat and protein. They help make bread rich, tender and moist. They also give this Jiffy cornbread a higher lift. But don’t increase the egg count, or you’ll end up with an eggy tart! For lighter crumbly cornbread, use fewer eggs.
  • Why use sour cream for cornbread? It’s an easy way to add moisture to cornbread recipes without thinning out the batter. Because this ingredient is high in fat and acidity, it adds creaminess, controls browning, and activates the baking soda (rising agent) for a taller bread.
  • Why use sugar in this recipe? It’s not added to make Jiffy cornbread sweet. Instead, it offsets the tangy flavor of the sour cream. If desired, you can cut back 1/2 tablespoon sugar and the taste will still be fine. For a sweeter cornbread add an additional tablespoon of sugar, or use this homemade cornbread recipe.
  • Why no milk in this recipe? If assembling Jiffy cornbread using the recipe straight off the box, you’ll need milk. However, in our jazzed-up version, the eggs, melted butter and sour cream provide all the moisture this recipe needs. Using milk would thin out the batter!
  • Can I use unsalted butter? If that’s all you have on hand, use that! Just add 1/2 teaspoon sea salt to the cornbread batter.
  • Can I substitute oil for butter? Absolutely! But between these two ingredients, butter tastes better.
Stack of 3 cornbread squares on a stack of 3 small white plates with a wooden honey wand.

🌽 Optional Add-Ins for Cornbread

Want to tweak this Jiffy cornbread even more? It’s easy to make this recipe spicy or savory. Here are 5 delicious add-ins the whole family will enjoy.

  • Diced jalapenos
  • Shredded pepper Jack cheese
  • Chopped crispy bacon and sautéd onion
  • Fresh kernels of corn (or canned corn, drained) with fresh basil
  • Fire-roasted chiles and shredded cheddar cheese

SOUTHERN FOOD TRADITIONS: Cornbread has a very interesting history. Read about North vs South: The Battle of Cornbread.

Cornbread straight out of the oven in square baker with one slice removed to a plate.

📖 Recipe Steps

RECIPE PREP: Grease baking pan(s) with butter. Adjust oven rack to the middle position. Preheat oven to 375°F.

Here’s how to make Jiffy cornbread moist:

  1. Crack eggs into a large batter bowl. Whisk well.
  2. Add sour cream, melted butter and sugar. Mix until fully combined.
  3. Add Jiffy corn muffin mix to the bowl. Stir until combined, but don’t over-mix. The batter will be slightly lumpy, and that’s okay!
  4. Transfer batter to prepared baking pan(s). In a convection oven, bake 35-40 minutes or until top is golden and the center is cooked through. In a conventional oven, bake 50 to 55 minutes. After the first 15 to 25 minutes of baking, or once a crust has formed on the top, tent baking dish with foil to prevent over-browning.
4-image collage showing how to make Jiffy cornbread better, step by step.

👩🏻‍🍳 BEST PAN SIZES FOR THIS RECIPE: For cornbread with a nice tall height, use an 8 x 8-inch pan or a 9 x 9-inch pan. For shorter pieces, or to stretch this recipe to achieve more servings, use a 9 x 13-inch baker. For muffins, use a 12-well muffin pan.

An overhead view of cornbread in an 8x8 square baking pan on a table with honey.

🍽 What to Serve with Cornbread

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Friends and family say this is the best Jiffy cornbread recipe. Made with butter and sour cream it’s moist, tender and delicious. And if you run out of milk in the fridge, this is the recipe to reach for – as you won’t need milk to make this yummy cornbread.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Jiffy cornbread fresh out of the oven in an 8x8-inch square USA Pan on a white countertop.

Best Jiffy Cornbread Recipe


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5 from 19 reviews

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Description

This buttery Jiffy cornbread is the absolute best. It’s extra special. Made with sour cream, it’s moist and tender with the perfect crumb. Enjoy it for Thanksgiving and all year round. Add it to your recipe arsenal!


Ingredients

Units Scale
  • 4 large eggs
  • 1 cup (2 sticks) salted butter
  • 1 cup (8 oz) sour cream
  • 5 tablespoons granulated sugar
  • 2 boxes Jiffy corn muffin mix

Instructions

RECIPE PREP: Grease baking pan(s) with butter. Adjust oven rack to the middle position. Preheat oven to 375°F.

  1. Crack eggs into a large batter bowl. Whisk well.
  2. Add sour cream, melted butter and sugar. Mix until fully combined.
  3. Add Jiffy corn muffin mix to the bowl. Stir until combined, but don’t over-mix. The batter will be slightly lumpy, and that’s okay!
  4. Transfer batter to prepared baking pan(s).
  5. In a convection oven, bake 35-40 minutes or until top is golden and the center’s cooked through. For a conventional oven, bake 50 to 55 minutes. After the first 15 to 25 minutes of baking time, or once a crust has firmly formed on the top, tent the baking dish with foil to prevent over-browning.

Notes

Best pan sizes for this recipe: For cornbread with a nice tall height, use an 8 x 8-inch baker. For shorter pieces, or to stretch this recipe to achieve more servings, use a 9 x 13-inch baker. If making muffins, use a 12-well muffin pan.

Expert Tip: If you only have 1 box of Jiffy on hand, you can still make this cornbread recipe. Just cut the ingredients in half, and use an 8 x 8-inch pan. Bake 18-20 minutes, or until the top is golden and the middle is cooked through.

  • Prep Time: 5 Minutes
  • Cook Time: 40 Minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: Southern, American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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26 Comments

  1. I’m needing to make a lot of cornbread for an event. Could I put 3 recipes together for a 13×9 pan to make it a little taller?

    1. Hello L. You can double (but not triple) the recipe and bake it in a 13×9-inch baking pan. To prep these for an event, I would make cornbread muffins. Grease the wells of a cupcake pan with butter, or line the wells with cupcake liners. Spoon the batter into the wells, filling each 2/3 full. Bake in a preheated 400°F oven for 15 minutes, or until a wooden pick inserted into the center comes out clean.

  2. I am so glad I came across your recipe because I didn’t have any milk on hand but I did have the sour cream. This recipe is the best Jiffy box cornbread I’ve made, a keeper. Thanks for sharing!






  3. I’m originally from Texas but not a fan of cornbread so I will make the box of Jiffy and call it done. BUT…tonight I found this recipe because I was out of milk (and sour cream – used Greek Yogurt) and DANG – it was amazing. I will make it this way going forward – thank you so much!






  4. My husband loved it! And so did i. One box of Jiffy mix using this recipe made 12 muffins. He said it was the best he’d ever tasted and I agree. I mean, my cornbread was great before but this ELEVATED it and made more. And to think, all it took was me not having milk on hand to find this recipe. Didn’t miss the milk at all. Total game changer. Thank you! Can’t wait to make it for a bigger group.






  5. Luv this recipe !! I don’t bake much but now my family think I’m a great cook lol. The cornbread is so moist and tasty I have made 4 -2 box batches in 1 month. Definitely worth trying and cheap to make also !!






  6. YUMMY! Brought this to share at a pool party and the hostess asked for the recipe! I happened to have corn on the cob on hand so I boiled two ears and added the kernels with a dash of salt and with a little bit more sour cream until the consistency was correct. So moist!! Thank you!!






  7. Dang! Anyone reading this recipe: if you know someone who says they don’t like cornbread, make this for them.
    Diet be damned!






    1. Amazing, thank you! My jiffy cornbread was always dry but sometimes making chili from scratch is enough fuss that I just wanted a quick cornbread. This was great, super moist! I mixed in some hotdog pieces to the batter too, everyone raved.






  8. Wow. I was looking for cornbread for a weeknight chili and wanted a kicked up version of the jiffy box instructions. Perfection. My husband and I ate half of the (halved) recipe. Pinning and will be my new go to!!






  9. It’s funny how things don’t always translate well across continents. We say just a jiffy to mean I’ll be there in a second here in the UK, but we don’t know the brand. It does look lush and quick!






  10. I make and LOVE Jiffy corn bread but have never tried it with sour cream. Next chili night this is on the menu.