I’ve been baking cornbread for years, and this Jiffy version is my quick and foolproof way to get that tender, slightly sweet, golden bite without much effort. My Louisiana roots taught me that cornbread is more than just a side, it’s a must-have for Sunday dinners, holiday spreads, and any pot of greens or chili. I’ve made this more times than I can count, and it always comes out tender, moist, and perfect for sopping up every last bit of gravy or soup.
You can use this to make my Cornbread Salad recipe.
Jiffy Cornbread Ingredients
- Jiffy Corn Muffin Mix: The shortcut star of the show, already has cornmeal, flour, and leavening mixed in for a quick, reliable base.
- Egg: Helps bind the batter together and gives the cornbread a tender, fluffy texture.
- Milk: Thins out the batter so it bakes up light while keeping the crumb moist. Whole milk adds extra richness.
- Sour Cream: Adds creaminess, moisture, and a little tang to balance the sweetness.
- Granulated Sugar: Boosts the natural sweetness of the mix for that classic Southern sweet cornbread flavor.
- Unsalted Butter, melted: Brings richness and buttery flavor while helping the edges bake up golden and crisp.
How to Make the Cornbread Better
If you want that "made from scratch" feel, I got you. This recipe has all of the tips and tricks you need to add additional moisture to the make the cornbread rich and tender. You can also add additional sugar or sweetener, if you like sweet cornbread.
How to Make Jiffy Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat the oven to 400°F. Grease an 8x8-inch baking dish or 10 inch cast iron skillet with butter.
- Mix the wet ingredients: In a large bowl, whisk together the egg, milk, sour cream, sugar or sweetener, and melted butter until smooth.
- Add the dry mix: Stir in the Jiffy mix until just combined. Don’t overmix, lumps are fine. Excess mixing will cause a lot of cracks in the top of the crust.
- Pour and bake: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let it cool completley before slicing.
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Frequently Asked Questions and Pro Tips
This recipe is written for those who love moist cornbread! A little sour cream or a splash of milk or buttermilk to keep it tender and prevent dryness. Milk and sour cream are included in the recipe.
Yes! Jiffy has a touch of sweetness already, so you can skip adding more sugar if you prefer a savory cornbread.
The melted butter and sour cream I use give it that homemade taste. You can also use buttermilk, and don’t be shy with seasonings like honey, jalapeños, or shredded cheese to personalize it and make it your own.
Just swap it 1:1 for the milk in the recipe. Using dairy-free butter works too.
You can add 15.5oz of canned creamed corn to the recipe. You will will need to adjust the cook time and remove the cornbread once it's fully set. This can add 5-15 minutes.
Grease your skillet or baking dish well with butter, oil, or nonstick spray. For cast iron, I like to heat it on the stove first so the edges get extra crispy.
Yes! Just pour the batter into lined or greased muffin cups and bake for about 18-22 minutes.
Wrap cooled cornbread in foil or an airtight container and store at room temp for up to 2 days, or in the fridge for up to 4-5 days.
Yep! Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temp or reheat in the oven.
Warm it in a 300°F oven wrapped in foil, or microwave it for 10–15 seconds with a damp paper towel on top.
Yes, you can bake it a day in advance. Just wrap it well and warm before serving.
I get this question a lot when making cornbread. The short answer is no and I photographed this recipe using a standard baking dish to show the cornbread can be made without a cast iron, and to highlight the difference when you don't use one.
The main difference is that a cast iron skillet gives you that extra crispy, golden crust (found in true Southern cornbread) because it holds heat so well. If you still want a similar crust without cast iron, preheat your baking dish in the oven with a little butter or oil before adding the batter. It won't get you 100% there, but it's something.
I also notice the cornbread will have more crumble to it when you don't use cast iron. If you want crispy golden edges, and no crumbly cornbread, then use a cast iron skillet. I use this 10.5 inch pan when I make mine.
What to Pair with Jiffy Cornbread
You can't go wrong with classic Southern fried chicken, Southern fried catfish, Cajun roasted turkey, or sides like collard greens with smoked turkey, and Southern candied sweet potatoes.
More Cornbread Recipes
Southern Soul Food Cornbread Muffins
Soul Food Sweet Potato Cornbread
Southern Cornbread Recipe
Jalapeno Cheddar Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Southern Cornbread Casserole
Jiffy Cornbread Mix Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- 2 eggs
- ½ cup milk Any milk will work. I used whole milk.
- 1 cup sour cream or plain Greek yogurt.
- ¼ cup sugar or sweetener
- ¼ cup melted unsalted butter Measured solid. (plus more for greasing the pan, I use ½ tablespoon)
Instructions
- Preheat the oven to 400°F. Grease an 8x8-inch baking dish or 10 inch cast iron skillet with butter.
- In a large bowl, whisk together the dry ingredients: Jiffy mix and sugar or sweetener.2 8.5 oz boxes Jiffy Corn Muffin Mix, ¼ cup sugar or sweetener
- Add in the wet ingredients: egg, milk, sour cream, and melted butter. Stir in the Jiffy mix until just combined. Don’t overmix, lumps are fine. Excess mixing will cause a lot of cracks in the top of the crust.2 eggs, ½ cup milk, 1 cup sour cream or plain Greek yogurt., ¼ cup melted unsalted butter
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool completley before slicing.
Notes
The main difference is that a cast iron skillet gives you that extra crispy, golden crust (found in true Southern cornbread) because it holds heat so well. If you still want a similar crust without cast iron, preheat your baking dish in the oven with a little butter or oil before adding the batter. It won't get you 100% there, but it's something.
I also notice the cornbread will have more crumble to it when you don't use cast iron. If you want crispy golden edges, and no crumbly cornbread, then use a cast iron skillet. I use this 10.5 inch pan when I make mine.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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