Jiffy Cornbread Mix Recipe
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.
Servings 12 pieces
Calories 145kcal
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
Do I have to use a cast iron skillet?
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.
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
Serving: 1slice | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g