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 Cornbread Recipe
Jiffy Corn Muffin Mix is a wonderful treat. You can make it with or without sugar to get a different flavor.
This really is the best Jiffy cornbread you’ll ever eat. It’s moist, topped with melting butter, and pure perfection.
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 they have ever eaten.
If you love cornbread, try Jiffy Corn Pudding with creamed and whole kernel corn.
I’ve made cornbread 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.
This semi-homemade boxed recipe, with some added ingredients, is a recipe you are going to want to keep, and you can print it at the bottom of the post.
So, I thought I’d share how to make cornbread moist. Y’all will love these Jiffy Cornbread hacks.
How To Make Jiffy Cornbread More Moist
Jiffy Cornbread Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- Sour cream
- Vegetable oil
- Sugar (optional)
Full 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.
And, just by following the Jiffy Cornbread mix directions and adding a few things, you’ll have the best side dish around – and people have been raving about this recipe for a long time!
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 make it sweet 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.
Adding sugar is something that people have debated about for a long time, so I will leave it up to you.
And, with or without the sugar, it’s still the best southern cornbread recipe. I promise.
Pour the Jiffy cornbread mixture into the baking dish and 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.
You can also bake the cornbread in a cast-iron skillet, which is oven safe.
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.
You can make cornbread muffins with this recipe, add it to your baking dish, or even cook it in a cast iron skillet.
Is Jiffy Cornbread gluten free?
No, the ingredients in the box include wheat flour, which is not gluten-free.
Can I Reheat Cornbread?
Yes, you can reheat it in a couple of different ways. If you reheat it in the oven, turn it on 350-degrees and cover it with some tinfoil so it doesn’t get too brown on top and bake for about 10 minutes. Once you remove it from the oven, top with butter to keep it moist.
If you add it to the microwave to reheat the cornbread, place a paper towel over the top and heat for about 30-seconds for one piece. Again, add some butter to the top, or slice it open to add some, and that will keep it moist.
Cornbread pairs well with:
- Homemade Ground Beef Chili
- Hamburger and Veggie Soup
- Copycat Panera Bread Broccoli Cheddar Soup
- Wintry Black Bean and Ham Soup
- Salmon Patties
- Cornbread and butter beans
- 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: 231Total Fat: 14.2gSaturated Fat: 5.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 32mgSodium: 290mgCarbohydrates: 22.6gFiber: 0.8gSugar: 6.1gProtein: 3.1g
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