Learn how to make Jiffy cornbread taste sweet and moist with this semi-homemade recipe hack.
Make boxed Jiffy cornbread mix taste like homemade cornbread and serve it with all your favorite meals.
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I love cornbread. I could eat it for any meal and like to serve it with so many different things.
That’s when I pull a couple of boxes of Jiffy cornbread mix from my pantry.
Cornbread mix is a staple in many pantries, and there is no shame in using a semi-homemade box mix.
But, you may be wondering how to make Jiffy cornbread taste better. It’s really easy to make it moist and flavorful with a few simple adjustments.
Things to serve cornbread with:
- The Most Delicious Pressure Cooker Chili
- Easy 4-Ingredient Instant Pot White Chicken Chili
- The Best BBQ Chicken Chili in the Instant Pot Pressure Cooker
How To Make Jiffy Cornbread That’s Moist
My dad was born and raised in West Virginia, so the classic coal mining meal of Appalachian pinto beans and cornbread was in regular rotation in our house.
My mom never made cornbread from scratch, but always used Jiffy boxed mix. So it’s what I grew up with, which makes it an extra-simple comfort food to make for my own family these days.
Made straight from the box, Jiffy cornbread is delicious, but it can be a little dry. So I always make a few tweaks to make the cornbread really shine!
Sour cream is the secret to how to make Jiffy cornbread less crumbly! It adds just enough moisture, fat, and acid to make moist and tender cornbread–without changing the overall flavor.
You can learn more about what sour cream does in baking and you’ll probably never want to make cornbread without it!
This is because the fat content and creamy texture of the sour cream helps add moisture, and the acid in sour cream helps to tenderize the strands of gluten and activate the baking soda in the cornbread mix.
Jiffy cornbread with sour cream is a game-changer!
I also add some vegetable oil to my batter for the added fat content, which pairs with the sour cream to help make the cornbread moist and tender.
Adding a bit of sugar is optional (I always do!) and will make your cornbread absolutely divine. But if you’re one of those people who prefers unsweetened cornbread, you can leave it out.
Either way, you’re going to love this doctored-up cornbread.
How to Make Jiffy Cornbread in a Cast Iron Skillet
It’s really easy to make this by following the Jiffy cornbread box recipe, but with a few simple additions.
Ingredients You’ll Need:
- Jiffy corn muffin mix
- Vegetable oil
- Sour cream
- Sugar (optional)
How to Make It:
(Full printable recipe is available below)
Mix it. First, you’ll add all of the ingredients in a mixing bowl and whisk until combined.
Bake it. Next, you’ll pour the batter into a preheated cast iron skillet or prepared baking dish. Bake at 400F for 25-35 minutes.
Serve it. Last, you’ll cut and serve the cornbread. Smear with butter and drizzle with honey for a tasty treat.
Notes and Adaptations:
- If you prefer, add 3 Tablespoons of honey instead of sugar.
- While you can use low-fat sour cream, I recommend using regular sour cream for best results.
- If you want to make corn muffins, grease 12 wells of a muffin pan. Fill each well about 2/3 of the way full, and bake for about 15-20 minutes.
- 2 8.5-oz boxes of Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cups milk
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- optional: 1/4 cup sugar (if you prefer sweet cornbread)
- Preheat oven to 400F. Grease an 8x8" baking dish or a cast iron skillet. If you're using a skillet, go ahead and pop it in the oven to preheat.
- Combine all ingredients in a large mixing bowl, whisking to thoroughly combine. Pour batter into prepared baking dish or hot skillet.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 206mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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