Loaded Jiffy Cornbread
Love cornbread? Turn your side dish into something exciting with Loaded Jiffy Cornbread. Packed with cheese, bacon, corn, sour cream, and more, this moist cornbread is easy and quick to make!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings
Preparation Level: Beginner +
What I Love About This Recipe
- It’s super easy to make and a hit with everyone.
- The loaded Jiffy Cornbread is moist, flavorful, and the perfect side for any occasion.
Ingredients
- Jiffy Corn Muffin Mix
- Eggs
- Milk
- Sour cream
- Vegetable oil
- Shredded cheddar cheese
- Cooked and crumbled bacon
- Chopped chives
- Whole kernel corn
Scroll to the recipe card at the bottom of the post for a full printable recipe with all the measurements and instructions.
How To Make The Loaded Jiffy Cornbread
Add the Jiffy mix, eggs, and milk to a large mixing bowl and mix well. Next, add the oil.
Drain the liquid from the corn and add it. Add the chives, shredded cheese, and bacon pieces and mix until everything is combined.
Pour the ingredients into a square baking dish and bake for 30 minutes or until a cake tester comes out clean.
This will work in a 10-inch cast iron skillet, as well.
Grab the 5-Ingredient slow cooker BBQ beans recipe pictured above.
More Delicious Jiffy Recipes
- Jiffy cornbread casserole with ground beef from Cleverly Simple
- Jiffy cornbread hush puppies
- Homemade meatloaf with Jiffy
- Jiffy corn pudding
- Grab the list of 15 Ultimate Jiffy Cornbread recipes and have your side dishes figured out for every meal!
Storage Instructions
If you have any leftovers, store them in an airtight container or cover them with some plastic wrap. Keep the loaded Jiffy cornbread refrigerated.
Loaded Jiffy Cornbread
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 2 eggs
- ⅔ cup milk
- 1 cup sour cream
- ½ cup vegetable oil
- 1 cup sharp cheddar cheese shredded
- ½ cup bacon cooked and crumbled
- 1 tablespoon chives chopped
- 14 ounce can of whole kernel corn drained
Instructions
- Preheat the oven to 400 degrees and grease a 9×9-inch baking dish.
- Add everything to a large mixing bowl and mix well.
- Pour the Jiffy ingredients into the baking dish and bake for 30 minutes or until a cake tester comes out clean. The top will be golden brown.
Jiffy has sugar in it so I never use it; however, I do make my own cornbread from scratch; can I sub my cornbread for the Jiffy? Thanks.
Hi Janice!
I haven’t tried it with other cornbread yet, but I do think that will work. Let me know how it goes and I hope you love the recipe!
I add jalapeno peppers to mix with corn, cheese, diced red onions. My family eats the corn bread with enchillades, beans and rice. Sometime I will add diced tomatoes to the bread mix. It turns out so moist and so very spicey and good.
Adding tomatoes sounds like a great idea! Thanks for all the tips!
Need good old souther recipe for cornbread NO sugar. Please!!
Hi Sue! Have you tried this one: https://www.backtomysouthernroots.com/buttermilk-cornbread-recipe/
So simple! Could be a meal on its own!
Thank you! Yes, it could be!
This recipe is deliciious. Have made it before and everyone raved about it. Just wondering if I could use the bacon bits in the package intsead of the fried bacon.
Fried bacon will always taste better, but you can definitely use the bacon bits instead. It’s a lot easier to do that and we love easy around here!