Creamy Jiffy Cornbread Recipe
This Jiffy Cornbread recipe is a quick and easy way to make a classic, moist cornbread from scratch using Jiffy Corn Muffin Mix. Perfectly sweetened and rich with sour cream and oil, it’s a delightful side for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 8.5oz boxes Jiffy Corn Muffin Mix
- 2 tbsp sugar (optional, include if you like a sweet cornbread)
Wet Ingredients
- 2/3 cup milk or half and half
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F (204 degrees C). Grease a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the Jiffy Corn Muffin Mix, milk or half and half, eggs, sour cream, vegetable oil, and optional sugar. Stir by hand until the ingredients are well combined but do not overmix. The batter can be slightly lumpy for best texture.
- Pour and Bake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly before serving. Store any leftovers tightly covered to maintain freshness.
Notes
- Use half and half instead of milk for a richer cornbread.
- Adding sugar is optional depending on your preference for sweetness.
- Do not overmix the batter to avoid tough cornbread.
- Check doneness early to prevent overbaking, as ovens vary.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
Keywords: Jiffy Cornbread, quick cornbread, easy cornbread recipe, classic cornbread, baking cornbread
Find it online: https://nataliereeve.com/creamy-jiffy-cornbread-recipe/
