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.
Optional Adaptations
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
When I think of cornbread, I always think of chili, and our Chili Con Carne and our Cream Cheese Chicken Chili are both really popular and would taste so perfect with this Southern 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
Click here to pin this recipe for later!
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
Side Dish Recipes
If you’re looking for more side dish recipe ideas, be sure to check out our entire side dish section! Some reader favorites are:
BEST Jiffy Cornbread Recipe
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition Information:
Serving Size:
1/16Amount 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.
39 thoughts on “How To Make Jiffy Cornbread Better”
Best cornbread ever!
Oh my goodness this is the best cornbread I used Texas style honey sweet cornbread mix that I bought from dollar tree I followed your recipe but did not add the honey the bread is delicious nicely moist and not to dense I have used the same corn bread mix before I found your recipe and the bread was dry. I’ve eaten two warm pieces of your bread and wish my stomach would hold more it’s soooooooo goooood!
Hi Tafiya, I’m SO happy to hear that you liked this recipe for how to make boxed cornbread mix better! Thanks so much for sharing which adaptations worked for you and for taking the time to leave feedback! -Alexa
How much sour cream and how much honey or Brown sugar for 2 boxes of Jiffy mix
Hi Antonio, This recipe is written with two boxes of Jiffy mix, so it would just be the amounts of sour cream and honey listed in the recipe card. Hope that helps! -Alexa
Do you have any adaptations for air fryer directions?
I haven’t tried making this in the air fryer, so I don’t know what the correct cooking instructions would be. You could probably use this recipe with these air fryer cornbread instructions though: https://www.sustainablecooks.com/air-fryer-cornbread/ Hope that helps! -Alexa
Is this recipe for one box? I’m using two should I double everything and use a 9×11 cake pan?
I’m sorry I see it says two boxes
Can you add creamed corn to the recipe? If so, how much, OR would I use it as a substitute for the sour cream? Sorry, lots of questions! LOL
Hi Mike, We actually have a recipe up for Jiffy Cornbread with Creamed Corn! Here’s the link: https://keytomylime.com/jiffy-cornbread-with-creamed-corn-recipe/ Hope that helps! -Alexa
I’ve been looking for just the right recipe. We are having a holiday
party where I will be serving chili and couldn’t find a cornbread recipe that I really liked. I think this will be perfect! Thank you so much!
I love Jiffy corn bread, can’t wait to try your recipe, Thank you
This sounds amazing!
I would like to do a double batch, would you recommend doing two 8×8 pans? Or double everything and use a 9×13? (If so, would the baking time need to be extended?)
Thank you so much!
Hi Stacey, Thanks! Since I haven’t tested a double batch in a 9×13 pan, I think the safest bet would be to use two 8×8 pans. Hope that helps! -Alexa
I have always added to the jiffy box. I never thought about the sour cream. I will try it. I just add melted butter and some sugar. I will drizzle with honey and butter when it is hot out the oven. For those who done like the crunchy dark edges…I bake at 350 for a longer time. I usually check every 20 min til done in the middle. Lower heat for a longer cooking time…
I’ve seen a recipe for this corn bread using a package of yeast and buttermilk but have yet to try it. Which is best?
Hi Jean, I have never tried making cornbread with a package of yeast, so I can’t speak to how the recipe you’re referencing would turn out. Adding yeast would make the texture more similar to a loaf of bread, or sandwich bread. Cornbread is considered a quick bread, which means it doesn’t have yeast in it and it relies on either baking soda or baking powder to act as the leavener. I do think it would taste good with buttermilk substituted for the milk in this recipe, though I haven’t tested that swap and can’t say for sure. Hope that helps! -Alexa
Hi, would cooking time be similar for muffins?
Hi Rachel, I haven’t tested this recipe as muffins so I can’t say for sure. I think the cooking time would be closer to 15-20 minutes though. Hope that helps! -Alexa
My husband absolutely loved this recipe. I made muffins and added half oil half melted butter. When I tell you we are picky but these were amazing. Definitely new go to recipe. Served it with some honey butter.
So happy to hear you and your husband enjoyed this cornbread! Thanks so much for taking the time to leave feedback.
I tried this yesterday and I love it. My best corn bread so far. Thanks for sharing
Hi Mariam, So happy you enjoyed this recipe to make Jiffy cornbread better! Thanks for leaving feedback. -Alexa
Made this recipe using vanilla Greek yogurt instead of sour cream…O.M.G. amazingly delicious!
My cornbread was always too dry or too heavy. I made this one and it is perfect! I used maple syrup because we were out of honey. I baked them as muffins and they disappeared with bowls of chilli. Perfect for a fall evening!
Hi Jan, So happy to hear you enjoyed this Jiffy Cornbread recipe! Thanks for the feedback and for sharing that it worked out well with maple syrup instead of honey. -Alexa
Hands down the best corn bread we have enjoyed in our home. Thank you. My people would like to see actual corn or cream corn added so we will try that next time. If you have advice on this, would love to hear it. Your instructions are easy to follow. The images helped so much. We made it together as a family – teens and all.
Hi Christina, So happy to hear you and your family liked this Jiffy cornbread recipe. We actually have a recipe on the site for Jiffy Cornbread with Creamed Corn – I hope that helps! -Alexa
After following your instructions on the mixing of the ingredients I found myself dismayed by how thin the muffin batter appeared to be. After approximately 10 additional minutes baking, the tester came out clean, that was an hour ago. Thanks to my two roommates, the entire batch is already gone. Such an awesome recipe that tastes amazing and is easy to follow.
Hi Steven, So happy to hear you and your roommates enjoyed this Jiffy cornbread! Thanks for sharing the cooking time that worked for muffins for you. -Alexa
Came out great! I only had one box of Jiffy, so I halved everything. The cornbread was fluffy, moist and not too sweet.
Hi Dawn, So happy to hear that this recipe turns out well with the ingredients halved. Thanks for the feedback! -Alexa
Great to hear. I only have one box as well. Was curious if it worked halving ingredients. Thanks!
OMG
I was desperate until this recipe! I’m not the best baker so Jiffy was my go to, but they would always just crumble.
I made 28 of the most moist, flavorful muffins.
My humble thanks to you!
This was by far the best! The best! Recipe to doctor up jiffy!! I split it between two 8×8 square pans and halved the recipe using one box each. It worked perfectly! So moist and fluffy! Now it’s got me in the mood to make chili and another batch of cornbread yay!! Thank you so much for this!
I needed to make corn bread and landed on this recipe. Here are my modifications: 9″x11″ glass baking dish that I buttered (salted) and sugared, and Mike’s Hot Honey. Also brushed the top with salted butter after it came out of the oven. Everyone loved it. Next time I think I’ll try chipotle maple syrup instead of honey. Thanks for the recipe!
Ok well, I’ve just moved.
Late in the year and long story , but fixer upper does not do the place justice at all ..
Anyway, I’ll spare ya the gory details.
All off these ingredients I’d have on hand, DO have… Somewhere.
Point being, this thing has so many substitutes and substitutes of substitutes … Well, it’s Frankensteins cornbread, … cake… Bread?
Idk, we’ll see, ha, ha, it’s in the oven now and the stove only caught fire the one time, (NOT kidding), and so I’m hoping if anything it’s going to be an enhancement, tuff to repeat as opposed to a final straw sort of scenario…
WAY torn on weather to try the first bite or feign deliciousness of a as of yet not tried Frankensteins cornbread… Cake… Bread??
About ten more min. in, then cooling and I’ll let ya know.
I mean, if y’all don’t hear back… I mean, I’ve got family around, they’ll make sure I’m fine if they don’t hear from me for a while… It’s fine.
Smells alright. Ish..
I did another thing of putting butter in the pan, melting it all around, putting the backing pan, (most of my cook ware is as well waiting to be unearthed if winter ever decides to give up the ghost this year and so by cookware, what I mean is one of those orange fry pans with a silver handle that looked to me could take being baked).
Anyway, take it out screamin’ hot and pour batter in to make come out dark brown and “buddery”
Since there was a leak/break in a water line helping to feed and form an epic sort of prehistoric looking glacier under the house, possibly a pterodactyl well.)
Ok, here goes …
Hmmm… Don’t look as bad as the movie Scream looking cupcakes I made the other night..
What? They were delicious…
Can I send a pic in here?
I’ll see about that.
Ok, here we go…
Hmmm… Pretty alright .. hmmm way good… I should of used a little more honey.
Pretty good!
Way moist and a bit dense that I like. Thank you!
I’m out of butter, but it’s good without and having it with the 21 bean with bacon beans… Mmmmm…