Cornbread is a staple comfort food in many households. This moist jiffy cornbread recipe is so simple to follow and can be paired with almost anything. From your favorite spicy chili or stew to a weekend brunch, or on its own, it is just that good.
Homemade Jiffy Cornbread
One of the many jiffy cornbread hacks is that a lot of the work has been taken care of using this boxed mix, so you can make and dig into your cornbread that much faster. Who doesn’t love saving time?
Nobody likes dry cornbread, so this moist jiffy cornbread recipe uses both milk and sour cream to keep things extra moist.
But as you’ll read, you can also make this jiffy cornbread with buttermilk or Greek yogurt.
It is slightly sweet thanks, so just a little bit of granulated sugar.
Don’t leave this out, I think it really takes your cornbread to the next level! Delicious warm or cold, plain or with a topping, be prepared to not be able to stop eating this jiffy cornbread.
JIFFY CORNBREAD INGREDIENTS
- 2 boxes (8.5 oz) Jiffy Cornbread mix
- 2large eggs
- 2/3 cup milk
- 1 cup sour cream
- ½ cup vegetable oil
- 2 tbsp granulated sugar
HOW TO MAKE JIFFY CORNBREAD FROM SCRATCH?
- Preheat your oven to 400 degrees. Lightly grease a 9×9 inch baking pan with cooking spray and line it with parchment paper.
- In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk.
- Add in the vegetable oil and sour cream and mix together until smooth.
- Add in the granulated sugar and mix until combined.
- Transfer the batter into a prepared baking pan and smooth out the top using a spatula.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown
- Remove from oven and allow to fully cool in the pan. Top with melted butter or honey.
INGREDIENT SUBSTITUTES
- Sour Cream: Full fat sour cream will create the best result however you can substitute with the same amount of plain or vanilla Greek yogurt if needed
- Milk: The fat in the milk is what makes this cornbread moist and delicious. I recommend using 2% milk, however, if needed you can use the same amount of buttermilk or half and half
- Vegetable Oil: Melted coconut oil or melted butter can be used in place of vegetable oil. If you are using either of these options, make sure the oils have cooled slightly prior to mixing
- Sugar: I wouldn’t recommend eliminating the sugar from this recipe, but you can try using 2 tbsp honey or maple syrup for an alternative sweetener
HOW TO MAKE JIFFY CORNBREAD MOISTER WITHOUT SOUR CREAM?
There are lots of options to use in this recipe other than sour cream. Two of my favorites are plain Greek yogurt or buttermilk! Use equal amounts of either of these in the recipe to end up with super moist cornbread.
JIFFY CORNBREAD VARIATION;
Topping It With Sweetened Strawberries: This cornbread already has a slight sweetness to it from the sugar, so why not transform it into an entirely sweet dish? Top the cornbread with chopped strawberries and a sprinkle of sugar or try it with your favorite jam or marmalade.
CAN IT BE MADE INTO MUFFINS? IF SO, HOW MANY AND HOW LONG SHOULD THEY BE COOKED?
- This is the exact recipe that will make 22-24 muffins.
- Line a muffin pan with muffin liners and fill each one ¾ of the way full.
- Bake at 400 degrees for 15-17 minutes until lightly browned on top and a toothpick inserted in the center comes out clean.
- Remove from oven and allow muffins to cool on a wire rack.
CAN YOU FREEZE LEFTOVERS?
Leftovers can be frozen (that is if there are any). Place leftovers in a sealed plastic freezer bag and store them in the freezer for up to 3-months.
Allow leftovers to return to room temperature prior to serving.
STORAGE SUGGESTIONS:
This cornbread can be stored in an airtight container at room temperature on the counter or in the fridge. Leftovers will last for up to 3-4 days.
BAKING TIPS FOR JIFFY CORNBREAD;
- Allow your eggs, sour cream, and milk to come to room temperature prior to use. This will ensure everything is mixed evenly and even baking
- To customize the flavor of the cornbread, try adding in some shredded cheese, creamed corn, or diced jalapenos. The flavor options are endless!
- If you find your cornbread is browning too much in the oven but is not fully cooked, tent aluminum foil over the pan for the rest of the baking time
Other great Cornbread recipes:
The Best Homemade Jiffy Cornbread Recipe
Ingredients
- 2 boxes 8.5 oz Jiffy Cornbread Mix
- 2 large eggs
- 2/3 Cup Milk
- 1 Cup Sour Cream
- ½ Cup Vegetable oil
- 2 Tbsp Granulated sugar
Instructions
- Preheat your oven to 400 degrees. Lightly grease a 9x9 inch baking pan with cooking spray and line it with parchment paper
- In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk
- Add in the vegetable oil and sour cream and mix together until smooth
- Add in the granulated sugar and mix until combined
- Transfer the batter into a prepared baking pan and smooth out the top using a spatula
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown
- Remove from oven and allow to fully cool in the pan. Top with melted butter or honey
Nutrition
Answering Your Burning Questions:
CAN IT BE MADE IN A CAST-IRON SKILLET?
One of the greatest things about cast iron skillets is that they are loaded with flavor and seasoning from prior usage, making it a delicious vessel to bake your cornbread in.
Lightly grease your cast iron skillet with butter or oil and follow the recipe as is.
HOW TO MAKE JIFFY CORNBREAD LESS CRUMBLY?
One of the biggest complaints when making cornbread is that it turns out crumbly.
The two main reasons this happens are the mixture does not have enough moisture, and your cornbread is overbaked.
To avoid this, we suggest using sour cream or buttermilk in the recipe and ensuring that you bake it just until it starts to brown on top, no longer.
WHY DOES MY JIFFY CORNBREAD FALL APART?
This also is a big complaint when making cornbread, the fact that it doesn’t hold its shape. Again, make sure to not overbake your cornbread, and allowing it to sit for about 30 minutes when it comes out of the oven will help it hold its shape.
If you serve it when it is just out of the oven it may fall apart.
ADJUSTING THE RECIPE FOR DIFFERENT DIETS:
• MAKE IT DAIRY-FREE:
To make this recipe dairy-free, you will need to find alternatives for both milk and sour cream. You can use dairy-free milk such as almond or soy, and the sour cream can be replaced with full-fat coconut milk. Again, this recipe does work best with the original ingredients listed.
• MAKE IT EGG-FREE:
To make this recipe egg-free, you can use a flax egg which is a ground flax meal mixed with water. For every egg in the recipe, mix together 1 ½ tsp ground flax meal with 2 tbsp of water
• MAKE IT VEGAN:
I cannot guarantee that making this recipe vegan will elicit the same results, but there are a few options you can try. You can use dairy-free milk such as almond or soy, and the sour cream can be replaced with full-fat coconut milk.
You can use a flax egg which is a ground flax meal mixed with water. For every egg in the recipe, mix together 1 ½ tsp ground flax meal with 2 tbsp of water
• MAKE IT LOWER IN FAT:
Although this recipe tastes best with full-fat sour cream, you can use low-fat sour cream instead. Avoid topping with melted butter for a lower fat option as well.
IF YOU LOVE THIS RECIPE: You will also love my honey cornbread & jiffy cornbread casserole.
This is one of the most terrifyingly great corn bread I have had! OMG I totally recommend this and you need to try A sap… do I even have to explain why? Please TRY IT, it is so worth the 5 stars if I got give more than I am able to I WOULD!
Fabulous outcome! I used buttermilk instead of milk, and added a tsp of vanilla and a Tbsp of honey. Fabulous! Thank you and all your commenters.
Will it be ok to use sour cream and buttermilk?
Easy and very good!!! Worth the extra INGREDIENTS for sure!!!
Aww so happy to hear that, Sharyl! 😀
I made this last night very good moist I added some honey
Made this tonight. Followed everything but also added a table spoon of honey with the sugar
Hands down the best corn bread I’ve ever eaten. I live in New Orleans and good corn bread is hard to come by that isn’t make you choke dry. I also like sweeter corn breads and this was perfect.
I cooked red beans and rice and paired it with this. I also crumble some of mine into my beans. So so good. Thanks!!
I always use Jiffy. Love it with jalapenos. Also is great with home made tomato preserves.
Delicious and really great flavor. Only thing is I had to cook for almost 50 minutes. It didn’t even begin to set until 35+ minutes. I don’t usually have troubles with timing on recipes and my oven so I’m not sure why that happened. I didn’t see anyone else have that issue in the comments. Thanks for a great recipe
Yes I had the same problem
I have made this recipe as stated and it is awesome!!
For cheesy cornbread, how much shredded sharp cheddar should I add?
to make cheesy corn bread use 1 cup of cheddar cheese
My family loved this! Jiffy is our favorite and this took it to another level! I did use buttermilk(1&2/3cup) instead of milk and sour cream. Will be making it like this from now on!! Thank you!!!!
Thank you so much for the 5 stars! I’m so glad you all enjoy them. Andi
I prefer to use a skillet to bake my cornbread. Would you make any changes to the temp or cook time?
No, it will be the same
can you use this same recipe for muffins
Yes of course!
Hi I’m making your recipe tonight with my first batch of homemade chili of the season and I came across your recipe but I don’t have milk I have heavy cream do you think that would work just as well?
Hi kelly, Of course, milk can be replaced with heavy cream. It will be a little fatter and more nutritious, but certainly tastier.
Make two boxes and follow the recipe except put in half the milk and replace with a 15 ounce can of creamed corn. You will have to cook longer.j
I’ve always struggled with the jiffy boxes. It always comes out dry and crumbly. I have an amazing from scratch cornbread recipe from a Michelin starred restaurant. But tonight I was just going for a quick cornbread to go with chili and I found this recipe to doctor up my Jiffy box. And it turned out AMAZING. My husband said it’s better than my scratch recipe. Thank you!!!
Hi Christine,
What a huge compliment! Thank you so much and I am so glad to hear how much you like it. Thank you for sharing!
This looks amazing! My grocery didn’t have Jiffy Cornbread Mix but Jiffy Corn Muffin Mix. Is it the same thing? Do you think using the muffin mix will work?
Hi Mandy,
I’ve never tasted it using Muffin Mix, That would work I think it’s the same., give it a try I’d love to know how it turns out.
Can you use buttermilk in place of the sour cream and milk? I love making my cornbread from scratch, and I use buttermilk in place of regular milk, and it really makes it moist. Jiffy mix is my “go to” if I want a sweeter cornbread though and it’s quick and easy! It’s all yummy to me!!!
Hi Amy,
That sounds delicious. Thanks for sharing! I only use jiffy because I just love it! Plus I like my cornbread like cake! So u can use buttermilk, they both come out more Moist 😋
I always add a stick of melted butter, about 1/4 cup of honey, little bit of creamed corn, real bacon bits and minced jalapeños. Always turns out perfectly moist n buttery sweet. But I’m gonna try ur way too
Hi Barb,
Thank you, please share the final result
I either use cream corn or cream cheese!
Hi Marica,
Yeah u can use cream cheese or plain yoghurt it’s will moist 😋😋
I just tried this recipe for Easter Sunday dinner. I made it exactly how the recipe is written. It is very tasty the recipe is a keeper.
Hi Amanda,
I’m so glad, thank you for giving it a try! ♥️
So easy and flavorful too;
Hi Anna,
Thank u for trying my recipes!!
Made this tonight and was very good. Will probably be my new go to recipe!
Hi Natasha,
That sounds good, thank you for trying my recipe! I’m glad that you all liked it!
Hi Halen,
Jiffy is a great brand and still enjoyed all around the world, But thank you for the feedback
😇