My BEST Jiffy Cornbread is a fast and convenient way to make moist and delicious cornbread with just a few ingredients and one mixing bowl. Fairly sweet and very moist, this recipe uses Jiffy Corn Muffin Mix, an American staple, as a base.
Ignore the recipe on the side of the box. I will show you how to make a large pan of rich, buttery, piping hot cornbread that is not dry and better when you use a few key ingredients. No mixer required.
So easy, it’s the perfect accompaniment to almost every main dish. This recipe is so good and quick, you will never make cornbread from scratch again!
Cornbread is on our dinner table almost as often as biscuits! What style of cornbread do you love? I hope you’ll try our hot water cornbread, very authentic Southern cornbread, jalapeño cornbread, and my sweet, cake-like Bisquick cornbread.
IS THIS CORNBREAD SWEET OR SAVORY?
If you make Jiffy cornbread according to the box instructions, it’s a savory style cornbread, like a true Southern cornbread. When you follow our recipe, and use the box of Jiffy as ingredient, it creates a sweet, slightly cake-like cornbread.
THE JIFFY CORNBREAD RECIPE INGREDIENTS
- Jiffy Corn Muffin Mix: A staple in many American homes, this versatile mix is the base for not only cornbread and muffins, but can also be used to make spoonbread, pancakes, waffles, stuffing, and various casseroles.
- Eggs: Large eggs; necessary for a fluffy cornbread
- Half and Half: A combination of milk and heavy cream, this liquid reacts with the leavening in the mix.
- Sour Cream: The addition of sour cream lends moisture and a tender crumb.
- Vegetable Oil: Canola or any flavorless oil, adds moisture to the batter.
- Sugar: A little sweetness adds too much!
- Vanilla Extract: 100% pure vanilla extract enhances all the flavors.
TIPS
- Pan Size: This recipe calls for a 9X13-inch baking dish, which serves 12 people. It makes a thinner cornbread than all my other cornbread recipes. Feel free to use a smaller pan if you want a thicker cornbread. Remember to adjust the baking time.
- Mix It! This recipe is so easy and straightforward. Just don’t mix too much. In fact, the batter should have a few lumps!
- Whip It! Serve warm with whipped honey and butter.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your BEST Jiffy Cornbread will last up to two days on the kitchen counter and two more days in the fridge. Tightly wrap in plastic.
- Can You Freeze This? Once cooled, wrap the cornbread well, label, and freeze for up to three months. When ready to devour, thaw and enjoy!
- Make-Ahead: This side dish can be made ahead of time. Just cover (don’t seal tightly) and keep at room temperature.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This cornbread is amazing with my mama’s classic chili, beef stew, steak chili, chicken noodle soup, crack chicken noodle soup, sausage and bean soup, or my meatball stew! Frankly, this is delicious with any of my soups and stews!
Then of course, it’s delicious with Mississippi pot roast, chicken meatloaf, Southern meatloaf, smothered chicken, crockpot pork chops, jambalaya, and my super easy crockpot chicken and gravy!
There are lots of other sides that pair marvelously with this. I like my KFC coleslaw, Southern style green beans, pineapple casserole, honey glazed carrots, sautéed asparagus (with lotsa garlic!), and any of my pasta salad recipes.
HOW TO MAKE JIFFY CORNBREAD RECIPE
MORE BREAD SIDE DISHES
- Olive Garden Breadsticks
- Crescent Rolls
- Garlic And Herb Parker House Rolls
- No-Knead Bread
- Bisquick Biscuits
- Beer Bread
- Garlic Bread
- Blueberry Cornbread
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Jiffy Cornbread
Ingredients
- 2 (8.5-ounce) boxes Jiffy Corn Muffin Mix
- 2/3 cup half and half
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Arrange the oven shelf to the lower third of the oven. Preheat oven to 400°F (204ºC). Generously butter, (or use bacon grease) or spray with nonstick cooking spray a 9×13 baking dish; set aside.
- In a large mixing bowl, whisk together all ingredients until combined. There will still be lumps in the batter and that's just as it should be.
- Pour batter into prepared baking dish and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool slightly on a wire baking rack. Serve warm.
Fans Also Made:
Notes
- Easy Peasy: This recipe is so easy and straightforward. Just don’t mix too much.
- Cornbread is so good with chili, BBQ meats, any stew or soup.
- Serve It Up! Serve warm with our delicious whipped honey, or plain honey, and butter.
Nutrition
On your phone? Check the web story here.
I have all the ingredients on hand so I tried it this afternoon. I must say I’ll follow this recipe instead of the instructions on the box!
Yaaay! Right?! Thanks for the 5 star rating and positive feedback 🙂