This is one of the best Jiffy Cornbread hacks! Learn how to make super moist and fluffy cornbread with Jiffy Corn Muffin Mix. You only need 6 ingredients to make the best ever cornbread recipe.
Best Jiffy Cornbread Recipe
This cornbread recipe is so amazing. It’s really some of the best homemade cornbread you’ll ever have, and starting with boxed Jiffy Corn Muffin Mix is so much easier than making it all from scratch.
It is so moist and flavorful, that it basically just melts in your mouth. It has that lovely sweet taste of honey just popping through. Add a little, or a lot, of butter melted on top and your mouth will be watering.
Everyone’s going to want a second piece, so you might want to think about making two batches. I always with I made extra!
What Can I Add To Jiffy Mix?
If you want to make your Jiffy cornbread moist and fluffy, try adding in eggs, milk, sour cream, vegetable oil, and honey. Those add-ins are the perfect way to enhance your Jiffy mix!
I love thick cornbread, so I used two boxes of the corn muffin mix. Seriously, is there anything better than a bite of really thick moist cornbread?
If you prefer a thinner cornbread, then you can use only one box of the mix, and halve all of the other ingredients.
The vegetable oil adds moisture, the sour cream and milk adds moisture and a creamy flavor, the eggs provide binding power and add volume, and the optional honey adds a delicious sweetness.
Sweet Jiffy Cornbread Recipe With Honey
Since the boxed mix already contains sugar, it really lends itself best to being a sweet cornbread. I like my sweet cornbread a little cake like, so adding in some moisture in addition to the honey adds the perfect sweetness and creates the best texture.
If you want a savory cornbread recipe, you can definitely leave out the honey. It’s a totally optional ingredient.
How To Make Moist And Fluffy Jiffy Cornbread
This recipe is so quick and easy, and everyone’s going to want to know your secret recipe for homemade cornbread! See the recipe card for the full printable instructions.
Start by whisking together the eggs, oil, milk, and honey.
Mix in the sour cream, then mix in the corn muffin mix until it’s just combined (don’t over mix it).
Bake for 25 – 30 minutes at 400 degrees Fahrenheit, or until it’s set and a cake tester comes out clean. Then let it cool for at least 20 minutes before slicing it and serving it with a dab of butter.
See the recipe card below for the full instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What To Bake Cornbread In
I normally bake this in a metal 8 x 8 nonstick baking dish. Cornbread baked in a cast iron skillet that’s been greased with a little bacon grease really can’t be beat though.
Why Is Jiffy Mix So Crumbly?
The recipe on the box doesn’t give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.
How Do You Keep Jiffy Cornbread From Sticking To The Pan?
Just give the baking dish a good spray with cooking oil before you add the batter, and that will stop it from sticking while it bakes.
Should You Let Cornbread Cool Before Removing From Pan?
Yes, it’s best to let it cool on a baking rack for at least 20 minutes before removing it from the pan and slicing. The rest time lets the center set up completely and really does give you the best results.
How To Reheat Cornbread
I recommend reheating cornbread in either the oven or the microwave. Keep in mind that cornbread is really best the day that it’s cooked though, so if it’s at all possible, try to bake it the day you’ll use it.
To reheat cornbread in the microwave, wrap it in a damp paper towel, then use the reheat setting in 20 – 30 second increments. Be sure to check it frequently – you want to pull it out as soon as it’s warm enough, because it can go from warm and moist, to dry and tough pretty quickly.
To reheat cornbread in the oven, preheat the oven to 350 F (176 C). Wrap it in aluminum foil and place it in an oven safe baking dish, then bake it for about 15 minutes, or until it’s warmed through. You’ll want to check it every 5 minutes or so to make sure that it’s not drying out.
This recipe is surprisingly versatile. The honey is optional, and you can use sugar, brown sugar, or maple syrup instead if you don’t have honey on hand. Also, if you prefer the richer taste of melted butter, feel free to use that instead of vegetable oil.
What To Serve With Cornbread
Cornbread is some of my favorite comfort food, so I love enjoying it with my other favorite comfort foods. Try topping it with some honey butter, or serving it with some broccoli cheddar soup or homemade macaroni and cheese. No matter what you serve it with, this popular recipe is one that everyone will love.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Jiffy Corn Muffin Mix Recipes
If you like this recipe, be sure to check out our other Jiffy Cornbread mix recipes.
- Jiffy Mexican Cornbread with Jalapenos
- Jiffy Cornbread Dressing (Cornbread Stuffing)
- Jiffy Cornbread with Creamed Corn
- Jiffy Corn Casserole
- Mexican Cornbread Casserole
If you’re looking for more side dish recipe ideas, be sure to check out our entire side dish section! Some reader favorites are:
- 2 large eggs
- 1/3 cup vegetable oil *
- 2/3 cup milk
- 2 Tablespoons honey **
- 1 cup sour cream
- 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
- Preheat the oven to 400 F (204 C). Lightly grease an 8 x 8 pan with cooking spray.
- In a large mixing bowl whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Add in the sour cream and mix. Add the Jiffy Corn Muffin Mix into the liquid and stir until just combined, don't over mix it.
- Pour the batter into the greased pan and bake for 25 - 30 minutes. Check the cornbread after 25 minutes to see if it is ready by inserting a toothpick into the center. If the toothpick comes out clean it's done, if it comes out a bit wet, put the cornbread back in the oven for the remaining 5 minutes.
*You can use melted unsalted butter instead of vegetable oil if that’s what you have on hand.
**I used creamed honey in the cornbread in the photos, but I’ve tried it with regular honey and that also works. You can even sub the honey for sugar, brown sugar, or maple syrup if you’d prefer.
Amount Per Serving: Calories: 216Total Fat: 11.7gCarbohydrates: 24.9gFiber: 0.8gSugar: 9gProtein: 3g
Nutrition information isn’t always accurate.
If you want to make the best moist Southern cornbread, this is the best Jiffy cornbread recipe that you need to try! Learn how to make Jiffy cornbread better with this quick and easy recipe.