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When it comes to cornbread, this Jiffy cornbread recipe is my little secret to a quick and easy classic with that perfect balance of fluffy, moist, and just a touch of sweetness. This isn’t your standard boxed cornbread, though, I’m all about adding in some extras to make it taste homemade. My secret is mixing in sour cream to get a super moist texture and flavor that’s anything but basic.
This cornbread is ready to steal the spotlight at any meal, from chili night to holiday dinners! I can’t wait for your life to be changed with the best jiffy cornbread recipe ever.
Why you’ll love this jiffy cornbread recipe
- This cornbread recipe is super easy to follow and you probably have most of the ingredients on hand already.
- Out of all the jiffy cornbread recipes, this one is super moist and tastes like cast iron southern cornbread.
- You can make this moist jiffy cornbread recipe ahead of time, just warm before serving.
Ingredients for this recipe
- Jiffy Corn Muffin Mix: The base of this easy, classic cornbread recipe.
- Eggs: Adds structure and binds everything together for a soft texture.
- Buttermilk: Keeps the batter smooth and moist.
- Sour cream: Adds richness and makes the cornbread extra moist and fluffy.
- Butter: Adds flavor and moisture throughout the batter.
- Honey: Adds a touch of sweetness and enhances the natural corn flavor.
The full written recipe with measurements is below on the recipe card.
How to make this jiffy cornbread recipe
Preheat your oven to 400°F with a cast iron skillet inside.
In a mixing bowl, combine all the wet ingredients.
Then add the Jiffy mix and stir until just combined, leaving a few lumps. Let the batter rest for 5 minutes.
Take the cast iron out of the oven and grease with some butter.
Then pour the jiffy cornbread into the cast iron.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the jiffy cornbread cool for a bit if removing from the cast iron pan.
Top with honey butter, serve warm and enjoy!
Commonly Asked Questions
Adding sour cream and honey makes this cornbread super moist, but to keep leftovers soft, cover them tightly in plastic wrap or foil.
Absolutely! A regular 8×8 baking dish works just fine, though the skillet gives it those crispy edges.
Yes, plain Greek yogurt makes a great substitute if you’re out of sour cream!
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Jiffy Cornbread Recipe
Ingredients
- 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix
- 2 eggs, large
- 2/3 cup buttermilk
- 1 cup sour cream
- 1/2 cup butter , melted
- 2 tbsp honey
Honey Butter
- 3 tbsp butter, melted
- 1/2 tbsp honey
Instructions
- Preheat the oven to 400 degrees with a cast iron skillet inside. (10-12 inch cast iron skillet)
- In a bowl mix together all the wet ingredients, then add the box of jiffy mix and stir until combined. It’s okay if the batter is a bit lumpy. Let rest for 5 minutes.
- Take the skillet out the oven and grease with some butter. Pour in the cornbread batter.
- Bake at 400 degrees for 30 minutes or until golden brown. Stick a toothpick in the center and if it comes out clean, the cornbread is ready.
- Top with some melted butter and honey.
- Eat and enjoy!
Video
@theres.food.at.home Replying to @macey The full written recipe is on my blog, link in bio as always. The ingredients are listed below. This is the best last minute recipe because you should have most ingredients at home! 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix 2 eggs 2/3 cup buttermilk 1 cup sour cream ½ c melted butter 2 tbsp of honey #tiktokpartner #thanksgivingdinner #foodtiktok ♬ luther – Kendrick Lamar & SZA
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If we’re using an 8×8 metal pan, or a glass pie dish, do we still preheat it in the oven? Or is that just for the skillet? Thank you
Hi, you don’t have to pre-heat a metal pan or pie dish. Only if using a cast iron pan. =)
10 out of 10!!! I used to love Jiffy.. but the box directions ‘ain’t it.. these modifications are to the T delicious, sweet, buttery and moist!! My family loves “my cornbread” now!! Thanks so much for all that you do ❤️
Game changer. You just upgraded my cornbread game. Thank you
Let me tell you I will never make cornbread any other way. This recipe is a game changer! Thank you.
Thank you so much Susan!
I made this recipe tonight to accompany chili and it was so good, I didn’t want the chili anymore! Very easy to make and the FAQ section was super helpful. This is the best cornbread I’ve made so far!
Thank you Briana!
Hello can I use just 1 box of the jiffy cornbread mix or does it have to be 2 ? I only have 1 on hand lol
I haven’t recipe tested this recipe with just one box, so I can’t guarantee that it would come out correctly.
Thank you so much I will wait till I go to the store and get another box. I will make it for Christmas Eve. Thank you for sharing your recipe!
Hi, I found you on Instagram, and you made cornbread very easily for me to make. The sour cream was top-tier, and it made me mix everything so smoothly that I needed to invest in a cast iron skillet, it smells so good baking in my oven right now I just know it’s going to taste amazing thank you so much from North Carolina. <3333
Thank you =)
I have made this recipe multiple times. It’s the only way I’ll make it now! It’s so delicious, warm, and perfect for an easy side dish!
Thank you Stephanie!
My family LOVES this recipe! Thank you! If I wanted to add cream corn to this, how would this change the original recipe?
Thank you Amanda! If adding a can of creamed corn reduce the buttermilk to 1/3 cup, the butter to 1/3 cup and the sour cream to 1/2 a cup.
This recipe was amazing! I made it with regular milk and not buttermilk. I even forgot to use butter on the top and still it was phenomenal! I will have to try it again as written because if it was as good as it was with regular milk, I can’t imagine how great it would be with buttermilk!
Thank you Katie =)
Just made this, but substituted with whole milk instead of buttermilk. And used maple syrup instead of honey for butter brush topping and OMG!!! Soooooo good and really happy it didn’t crumble like straight jiffy recipe does. Gonna make it this way for me now and n!! A++++
Thank you so much Patty for your glowing review! I have to try it with maple syrup now.
This recipe was amazing! I made it with regular milk and not buttermilk. I even forgot to use butter on the top and still it was phenomenal! I will have to try it again as written because if it was as good as it was with regular milk, I can’t imagine how great it would be with buttermilk!
Wanted to make my Jiffy cornbread a little different. We always have corn bread with my husband’s
delicious chili. Started looking on line and found your recipe,August. I had all ingredients to make it, so decided to try it. As a long time cook I decided to add some left over whole kernel corn and some tame jalapeño to the ingredients. Didn’t want the corn to go to waste as it was just sitting on the fridge and tame jalapeño’s are good in most everything.
I drained the corn, chopped the jalapeños and mixed it up and baked it according to your directions .It came out delicious and it’s a great change from ordinary cornbread !! our dogs are crazy about it! Good job,August!,😍
Thank you so much Lois. I definitely need to try this with jalapeños now!
DELICIOUS! I love the recipe . . . love the cornbread! YUMMY!
This is the moistest corn bread I have ever tried. The buttermilk, cream cheese and honey butter took it to the next level. Just printed it and added to my goto recipes. Thank you for sharing 👋🙏👍😘 I will be adding a teeneeweenee cinnamon 💕💗
Thank you!
It’s so good. I can’t stop making this.
Hello, has anyone tried this with muffins? The kids in my family loves sweet cornbread muffins and I always make them for the holidays.
Great recipe for cornbread. My family loves it!
August just finished my first piece of cornbread it is amazing ! My husband and I were so tired of dry cornbread. Can’t thank you enough! People don’t skip the honey butter at the end I was going to but so glad I didn’t!
Glad you and hubby enjoyed it!!
Awesome
10 out of 10!!! I used to love Jiffy.. but the box directions ‘ain’t it.. these modifications are to the T delicious, sweet, buttery and moist!! My family loves “my cornbread” now!! Thanks so much for all that you do ❤️