This is a super simple recipe that people love and want to make over and over again.
The cornbread recipe is a hit at picnics, holidays, and any mealtime and goes along great with any main dish.
Jiffy Cornbread Recipe
Jiffy Corn Muffin Mix is a wonderful treat and so much better than bread. You can make it with or without sugar to get a different flavor.
The buttery, moist, and amazingly delicious cornbread has a crunchy crust and a moist center that will keep you coming back for more.
This really is the best Jiffy cornbread recipe you’ll ever eat. It’s moist, topped with melting butter, and it is pure perfection.
If you love cornbread, y’all will love this cornbread pudding recipe: Jiffy Corn Pudding with creamed and whole kernel corn. It’s another side dish that is perfect for any meal or holiday.
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
- Add the Jiffy cornbread mix to a bowl.
- Next, add the sour cream, eggs, milk, and oil.
- Mix together and bake for 25-30 minutes.
Jiffy Cornbread Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- Sour cream
- Vegetable oil
- Sugar (optional)
Full recipe and printable instructions listed below in the recipe card.
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.
Let me know in the comments below if you like your cornbread with or without sugar.
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.
Next, 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.
Pour in 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.
TIP: If you’re not a big sour cream fan you can substitute with plain Greek yogurt.
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.
Now, add the sugar (optional).
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.
Helpful Tips For Cornbread
- Mix by hand. You can easily over beat cornbread. So, if there are some lumps, that’s perfectly fine because they will smooth out when it cooks.
- If you love crusty cornbread, cook it in a cast iron skillet or a dark pan and the cornbread will get crusty as it cooks.
- You can start with a hot skillet, add the butter and let it sizzle, and pour in the cornbread. You will end up with a nice crispy crust.
- Don’t be afraid to experiment with cornbread. You can make a variety of dishes with the recipe, so try something new. Add some jalapeño, cheese, crumbled bacon, red pepper flakes, or your favorite seasoning.
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.
How Do I Store The Cornbread?
Store the homemade cornbread in an airtight container or cover it with some plastic wrap.
How Do I Make Jiffy Cornbread Less Crumbly?
Adding oil and sour cream will help make the cornbread more moist and less crumbly.
Can You Substitute Water For Milk In Jiffy Cornbread? Is It Advisable?
You can use water in Jiffy cornbread instead of milk, and it will still taste delicious. It’s a great way to lower calories and still have a wonderful piece of cornbread.
Delicious Toppings For Cornbread
- Honey butter
- Cheddar cheese
What To Serve With Cornbread
- Homemade Ground Beef Chili – This is a great recipe for those cold nights. It’s easy to make and so full of flavor. You can make it spicy or keep it tame. Either way, it’s delish!
- Hamburger and Veggie Soup – This is another great recipe for the wintertime. It’s easy to make, hearty, and it’s a great way to get the kids to eat their veggies.
- Copycat Panera Bread Broccoli Cheddar Soup – Panera bread has some wonderful soups, and broccoli cheddar soup is a favorite. Give this recipe a try and save some money while you feed the entire family.
- Salmon Patties – Salmon patties are a southern favorite, and they are perfect alongside cornbread. It’s an inexpensive meal and your friends and family will love it.
- Cornbread and butter beans is another great combination of veggies and cornbread, and it makes dinner time a snap. Plus, it’s filling.
- If you love cornbread, give cornbread muffin sausage bites a try from Brandie over at The Country Cook.
- Crock Pot macaroni and cheese is another side dish that goes well with cornbread. Plus, the kids love it.
Who Eats Cornbread?
Nowadays, everyone all over the country eats cornbread. But, it was always a staple in the south. Southerners ate and still eat a lot of cornbread with their meals.
All you need for this great side dish is a few basic ingredients. The recipe is so easy to make and turns out delicious every time.
Be sure to get the recipe below and print it out today!
- 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.
If you don't want to use sour cream you can substitute it with plain Greek yogurt.
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Nutrition Information:Yield: 16 pieces 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