Introduction

Jiffy Cornbread is a quick and easy classic that’s perfect for any meal. With its moist texture and slightly sweet flavor, it pairs wonderfully with chili, soups, or a simple butter spread. This recipe uses the convenient Jiffy Corn Muffin Mix to get you baking in no time.

Two square pieces of golden yellow cornbread are stacked on a white plate with a red rim, placed on a red and white checkered cloth over a white marbled surface. The top piece has a small square of butter melting on it, creating a smooth, creamy contrast to the crumbly texture of the cornbread. In the background, there is a blue and white package of cornbread mix and a blurry, warm-toned baked loaf with a red cloth nearby. The image shows soft lighting that highlights the moist texture of the cornbread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8.5 oz) boxes Jiffy Corn Muffin Mix
2/3 cup milk or half and half
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
2 tbsp sugar (optional, for a sweeter cornbread)

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Prepare a 9×13 inch baking pan by spraying it with non-stick cooking spray.
Step 2: In a large bowl, combine the Jiffy Corn Muffin Mix, milk (or half and half), eggs, sour cream, vegetable oil, and sugar if using. Stir by hand until the mixture is well combined but still slightly lumpy—do not overmix.
Step 3: Pour the batter evenly into the prepared baking pan. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Remove the cornbread from the oven and let it cool slightly before slicing. Serve warm for best flavor.

Tips & Variations

For a richer flavor, try using half and half instead of milk.
Add a cup of corn kernels or chopped jalapeños for extra texture and a spicy kick.
Use butter instead of vegetable oil for a different taste and aroma.
For a sweeter version, don’t skip the sugar and consider drizzling honey on top when serving.

Storage

Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm in the oven at 300 degrees Fahrenheit for 10-15 minutes or microwave slices for about 20 seconds until warm.

How to Serve

The image shows a wooden cutting board with nine square pieces of golden yellow cornbread, arranged in a 3x3 grid. The cornbread has a slightly crumbly texture with a light browned top crust. The cutting board is placed on a red and white checkered cloth, all set on a bright blue surface. Next to the cutting board, there is a box of Jiffy corn muffin mix with a white background and colorful text, showing a picture of cornbread with a square of butter. The whole scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sour cream with something else?

Yes, you can substitute sour cream with Greek yogurt or buttermilk to maintain moisture and tanginess in the cornbread.

Can I make this recipe gluten-free?

Jiffy Corn Muffin Mix contains wheat, so it’s not gluten-free. For a gluten-free version, look for a certified gluten-free cornbread mix or make your own blend with gluten-free flours.