Jiffy Cornbread Recipe: When you’re craving that perfect comfort food side dish, Jiffy Cornbread never disappoints. Whether you’re serving it with chili, fried chicken, or just slathering on some butter and honey, this quick and easy cornbread hits the spot every time.
What makes it so special? It’s that irresistible combination of fluffy, moist center with slightly crisp golden edges — and the best part? You only need a few simple ingredients and a box of Jiffy mix to make it happen.
Let’s dive into the ultimate step-by-step guide to making the best Jiffy Cornbread you’ve ever had.
Why You’ll Love This Jiffy Cornbread Recipe
First things first—this isn’t your grandma’s cornbread (though she’d definitely approve). This Jiffy Cornbread recipe is everything a home cook could want: fast, simple, customizable, and crazy delicious. You only need one bowl and a few pantry staples to make it. Whether you’re whipping up a last-minute side for dinner or prepping for a big holiday feast, Jiffy makes it practically foolproof. Plus, we’re showing you how to make it moist and flavorful — no more dry or crumbly slices!
Here’s what makes this recipe worth keeping on hand:
- Takes less than 30 minutes from start to finish
- Moist, tender texture with golden crisp edges
- Budget-friendly and easy to find ingredients
- Endlessly customizable with mix-ins like cheese, corn, or jalapeños
- Perfect with sweet or savory dishes
This recipe isn’t just a box mix — it’s a game-changer.
What is Jiffy Cornbread?
In case you’re new to the Jiffy game, Jiffy Cornbread is made using Jiffy Corn Muffin Mix, a dry pre-packaged blend of flour, cornmeal, sugar, baking soda, and fat. It’s been a staple in American kitchens since the 1930s thanks to its low price and convenience. One box typically makes 6 to 8 muffins or one small pan of cornbread.
While the mix alone is good, it can come out a little dry and bland if you follow the box instructions exactly. That’s why we’re sharing a boosted version — one that adds richness, moisture, and flavor with a few key upgrades (hello, sour cream and butter!).
The Secret to Making Jiffy Cornbread Moist
So, what’s the trick to turning a dry box of corn muffin mix into something crave-worthy? Moisture! The original instructions on the box call for just milk and an egg, but that often results in a dry, crumbly texture. By adding in ingredients like sour cream, melted butter, or even creamed corn, you get a much more tender and moist final product.
Here are a few secrets:
- Sour cream adds richness and moisture.
- Melted butter gives it that buttery depth and softer texture.
- A bit of sugar or honey (if you like it sweeter) rounds out the flavors.
- Creamed corn adds natural moisture and little bursts of sweetness.
Trust us, one bite of the upgraded version and you’ll never go back.
Ingredients You’ll Need
Let’s break down what you’ll need to make the ultimate Jiffy Cornbread. The best part? Most of these are probably already in your kitchen.
Basic Ingredients for Classic Jiffy Cornbread
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk (whole milk is best, but 2% works too)
- 1/2 cup sour cream (for moisture)
- 1/4 cup melted unsalted butter (cooled slightly)
These are the essentials. You can stop here for a rich, moist, and fluffy cornbread.
Optional Add-ins for Extra Flavor
Want to take things up a notch? Try adding:
- 1/2 cup shredded cheddar cheese (for cheesy cornbread)
- 1/2 cup canned corn or creamed corn (for a sweeter bite)
- 1 tbsp honey or 2 tbsp sugar (if you prefer it sweet)
- 1 chopped jalapeño or green chiles (for a kick)
- 1/4 tsp smoked paprika or chili powder (adds depth)
Mix and match based on what you’re serving it with!
Kitchen Tools You’ll Need
You don’t need anything fancy — just a few kitchen basics:
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- 8×8 baking dish, cast iron skillet, or muffin tin
- Non-stick spray or butter for greasing the pan
- Oven (of course!)
That’s it. No stand mixer, no food processor — just good old-fashioned baking.
Step-by-Step Guide to Making Jiffy Cornbread
Now, the fun part. Let’s walk through the process of making the fluffiest, most mouthwatering Jiffy Cornbread step-by-step.
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high temperature gives you that golden crust and fluffy center. While it’s heating, move on to prepping your ingredients.
Step 2: Prepare Your Baking Dish or Muffin Pan
Grease your baking dish, muffin tin, or cast iron skillet with butter or non-stick spray. Want extra flavor and a crispy edge? Use bacon grease or butter to grease the pan — it’s next-level good.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, add:
- 1 egg
- 1/3 cup milk
- 1/2 cup sour cream
- 1/4 cup melted butter
Whisk them together until smooth. This mixture forms the base that keeps everything moist and flavorful.
Step 4: Add in the Dry Mix
Pour in the box of Jiffy Corn Muffin Mix to your wet ingredients. Don’t add the mix first — always start with wet ingredients so it blends better.
Step 5: Combine Everything (Don’t Overmix!)
Using a spatula or wooden spoon, gently fold the mix until just combined. Do not overmix. A few small lumps are totally fine — overmixing makes the cornbread tough instead of tender.
Step 6: Pour Batter into the Pan
Transfer the batter into your greased baking dish or muffin tin. Use a spatula to spread it evenly. If you added cheese or corn, give it a little shake or tap to even it out.
Step 7: Bake Until Golden
Bake in the center of your oven for 20–25 minutes, or until:
- The top is golden brown
- A toothpick inserted in the center comes out clean
- The edges start to pull away slightly from the pan
If you’re using a cast iron skillet, the bake time may be a little faster due to better heat distribution.
Step 8: Cool and Serve
Let your cornbread cool for about 10 minutes before slicing. This helps it firm up and makes it easier to serve. Now grab some butter, honey, or hot sauce and dig in!
Expert Tips for the Best Jiffy Cornbread
Want to make your Jiffy cornbread taste like it came straight from a Southern grandma’s kitchen? These expert tips will help you go from “just okay” to oh-wow-this-is-amazing cornbread.
- Don’t skip the sour cream or butter – These two ingredients are key to making your cornbread rich and moist. Greek yogurt can work as a substitute for sour cream if you’re out.
- Use room temperature ingredients – Cold eggs or milk can mess with how evenly your batter bakes. Let everything sit out for 10-15 minutes before mixing.
- Let the batter rest for 5–10 minutes before baking – This helps the cornmeal absorb the moisture, leading to a fluffier texture.
- Bake in a cast iron skillet – If you want crispy, buttery edges and a golden crust, nothing beats a well-seasoned cast iron pan.
- Add sweetness carefully – Jiffy already contains some sugar, so if you prefer it less sweet, skip adding more. On the flip side, a spoonful of honey or brown sugar can really make it sing.
- Avoid overbaking – Once the edges are golden and the center is set, it’s done. Overbaking leads to dry, crumbly bread.
Think of this like cornbread’s glow-up. A little attention to detail can make all the difference.
How to Make Jiffy Cornbread Sweet or Savory
Jiffy cornbread is super versatile—you can easily make it sweet like cake or hearty and savory for dipping in chili.
Want it Sweeter? Try this:
- Add 1–2 tablespoons of sugar or honey
- Stir in a splash of vanilla extract
- Serve it warm with honey butter or jam
Want it More Savory? Try this:
- Add shredded cheese (cheddar, pepper jack, or parmesan work great)
- Stir in chopped jalapeños or green onions
- Crumble in some cooked bacon or breakfast sausage
- Use buttermilk instead of regular milk for a tangier flavor
Your cornbread, your rules. You can even divide the batter and make half sweet, half savory if you’re feeling indecisive.
How to Store Leftover Cornbread
So you’ve made a batch of delicious Jiffy cornbread—what do you do with the leftovers? Don’t worry, it stores beautifully.
Storing in the Fridge:
- Let the cornbread cool completely
- Wrap it tightly in plastic wrap or aluminum foil
- Store in an airtight container for up to 4–5 days
- Reheat in the microwave (wrapped in a damp paper towel) or toaster oven
Best Ways to Reheat:
- Microwave: 15–20 seconds per slice
- Oven: 350°F for 10–15 minutes
- Skillet: Toast in butter on low heat for crispy edges
It still tastes amazing the next day, especially with some soup or stew.
Can You Freeze Jiffy Cornbread?
Yes, you totally can—and should if you want to meal prep or avoid waste.
To Freeze:
- Cool the cornbread completely after baking
- Wrap individual slices or the whole slab in plastic wrap
- Place in a freezer-safe ziplock bag or airtight container
- Label with the date
Shelf Life in Freezer:
- Best used within 2–3 months for best flavor and texture
To Reheat from Frozen:
- Let it thaw overnight in the fridge
- Warm it up in the oven at 350°F for 10–15 minutes or until heated through
Frozen cornbread holds up surprisingly well—just avoid microwaving directly from frozen if you want that fresh-baked taste.
Best Dishes to Serve with Jiffy Cornbread
Jiffy cornbread is the perfect sidekick for tons of meals. Its mildly sweet, buttery flavor pairs well with everything from BBQ to spicy dishes.
Top Picks:
- Chili – Classic combo. The slightly sweet cornbread balances spicy chili.
- Fried chicken – Southern comfort food at its finest.
- Pulled pork – BBQ and cornbread are made for each other.
- Greens and beans – Collard greens, black-eyed peas, or baked beans.
- Soup and stews – Think chicken tortilla soup, beef stew, or creamy chowders.
- Breakfast – Top a slice with scrambled eggs and bacon for a savory start.
Basically, if it’s hearty, spicy, or comforting, cornbread is the answer.
How to Make Jiffy Cornbread Without Eggs
No eggs in the fridge? No problem. You can still make fluffy, moist cornbread using egg substitutes.
Egg Replacements:
- 1/4 cup unsweetened applesauce = 1 egg
- 1/4 cup mashed banana = 1 egg (makes it slightly sweeter)
- 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) = 1 egg (vegan-friendly)
- 1/4 cup plain Greek yogurt or sour cream = 1 egg
Each of these works differently, so your texture may vary slightly, but all yield a tasty result.
Vegan or Dairy-Free Substitutions
Going plant-based? You can easily make Jiffy cornbread vegan with a few smart swaps.
Watch Out!
Most Jiffy Corn Muffin Mix contains lard, which is not vegan. However, Jiffy now makes a vegetarian version that uses vegetable shortening instead. Look for the “Vegetarian Jiffy Mix” label.
Substitutions:
- Egg: Use flax egg, banana, or applesauce
- Milk: Swap in almond, soy, or oat milk
- Butter: Use plant-based butter or coconut oil
- Sour cream: Try vegan sour cream or coconut yogurt
Vegan cornbread? Totally possible—and still delicious.
Gluten-Free Options
If you’re gluten-sensitive or have Celiac disease, unfortunately the standard Jiffy mix is not gluten-free. But you can recreate the taste and texture with gluten-free substitutes.
Gluten-Free Mixes to Try:
- Krusteaz Gluten-Free Honey Cornbread Mix
- King Arthur Gluten-Free Cornbread Mix
- Bob’s Red Mill Gluten-Free Cornbread Mix
Or make your own from scratch with gluten-free flour, cornmeal, baking powder, and sugar. Use the same wet ingredients listed earlier for a moist, fluffy texture.
FAQs about Jiffy Cornbread Recipe
Q1: Can I make Jiffy cornbread in advance?
Yes! Bake it the day before and store in an airtight container. Reheat just before serving.
Q2: Why did my cornbread turn out dry?
Most likely, it was overbaked or you didn’t add enough moisture (sour cream or butter helps prevent this).
Q3: Can I double the recipe?
Absolutely. Just use two boxes and double all ingredients. Use a 9×13 pan and extend baking time by 5–10 minutes.
Q4: What’s the best pan for Jiffy cornbread?
An 8×8 glass or metal baking dish works great, but a cast iron skillet gives you that golden, crispy crust.
Q5: Is Jiffy cornbread sweet or savory?
The base mix is slightly sweet. You can adjust with extra sugar or leave it out for a more savory flavor.
Conclusion
There you have it — the ultimate guide to making Jiffy Cornbread that’s moist, flavorful, and anything but boring. Whether you stick to the basic mix or go wild with cheesy, spicy add-ins, this easy recipe has your back every time. With just a few extra ingredients and simple tricks, you can transform a humble box into the perfect golden cornbread that everyone will ask for again and again.
Don’t forget: cornbread isn’t just a side dish — it’s the soul of a meal. So go ahead, bake a batch, smother it in butter, and enjoy that warm, cozy bite of homemade goodness.
