A lot of people ask, what can I do to make Jiffy Cornbread more moist? It’s easy, you can add a few extra ingredients for the perfect moist cornbread. This is a super simple recipe that people love and want to make over and over again.
Jiffy Corn Muffin Mix is a wonderful treat. You can make it with or without sugar to get a different flavor.
Cornbread is a delicious side at any meal. If you’re from the South, it’s on the table at most meals. It’s that good. People have told me this is the best cornbread recipe.
But, I’ve made it plenty of times when it turns out dry and crumbly. There’s nothing worse than spending time baking cornbread only to have it turn out dry.
So, I thought I’d share how to make cornbread moist. Y’all will love these Jiffy Cornbread hacks.Try this Jiffy Cornbread Casserole with cheese, beef, and veggies – It’s fantastic.
How To Make Jiffy Cornbread More Moist
Recipe and printable instructions listed below.
What Can I Do To Make Jiffy Cornbread More Moist?
Jiffy Corn Muffin Mix is a super simple recipe, and adding a few more ingredients will only take a couple of minutes.
I also used sugar in this recipe to get a sweeter flavor, because I love sweet cornbread. Mmmm… But, you can leave the sugar out of the recipe and it’s still just as tasty.
Add two boxes of Jiffy Corn Muffin Mix to a large bowl.
I used two boxes of Jiffy Corn Muffin Mix to have thicker cornbread. You can use one box, but your cornbread will be thinner. Personally, I like my cornbread thick.
If you use one box, just cut the ingredients in half. I’ve made the cornbread with one box and half of the ingredients and it turned out just as moist.
Add the eggs to the mix.
One egg (two if doubling the recipe) is already part of the standard Jiffy recipe. The yolks will help add moisture to the mix.
Add the milk.
Milk makes everything creamier. I used 2% milk, but you can use skim and it will be just as moist.
Add the sour cream.
Sour cream is going to add a bit of creaminess to the recipe, but y’all are going to love Jiffy cornbread with sour cream. It doesn’t add too much flavor but gives the cornbread a richer taste.
Add the vegetable oil.
Vegetable oil is one of the added ingredients that is going to help add more moisture to the cornbread.
Give it all a good stir, until everything is mixed together.
Add the sugar.
Again, adding the sugar is an option. If you don’t add it, it won’t take away from the moisture. The sugar is only going to add some sweetness to the cornbread.
If you decide to add sugar, you can add one or two tablespoons. I put two in this recipe, and it’s not too sweet.
If you decide to add the sugar, just give it a good stir one more time, until the sugar is incorporated.
Bake for 25-30 minutes.
Place the cornbread in the oven for 25-30 minutes or until a cake tester comes out clean. If you don’t have a cake tester, you can use a thin knife.
Add a little butter to the top and you’ve got a delicious side dish that works at just about any meal.
The kids really loved this version of cornbread. My younger son asked for seconds and wanted it with the butter on top. Usually, when the kids ask for seconds, it’s a stamp of approval.
Cornbread pairs well with:
- Homemade Ground Beef Chili
- Hamburger and Veggie Soup
- Copycat Panera Bread Broccoli Cheddar Soup
- Wintry Black Bean and Ham Soup
- 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 Tbsp. sugar (optional)
Preheat oven to 400-degrees.
- Add the Jiffy Corn Muffin Mixes to a large bowl.
- Add the eggs, milk, sour cream, vegetable oil, and sugar.
- Mix all of the ingredients together.
- Pour into a greased 9" x 9" casserole dish.
- Bake for 25-30 minutes, or until cake tester comes out clean.
Serving Size:1 piece
Amount Per Serving: Calories: 231 Total Fat: 14.2g Saturated Fat: 5.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 32mg Sodium: 290mg Carbohydrates: 22.6g Fiber: 0.8g Sugar: 6.1g Protein: 3.1g
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