A spiffed up, semi-homemade recipe using Jiffy Cornbread mix, sour cream and real melted butter for a super moist and tender, absolutely perfect pan of cornbread.
I grew up eating Jiffy cornbread, which we referred to as ‘sweet cornbread’. We also made a more rustic, homemade cornbread that wasn’t sweetened, which we just simply called ‘cornbread’.
Jiffy is made with flour and cornmeal so it has a more cake-like consistency whereas our homemade cornbread is made with all cornmeal so it has a coarser, more rustic texture.
We tended to eat Jiffy when we had vegetable beef soup or when we needed a quick bread to go along with a simple supper. I love to crumble up a hunk of Jiffy cornbread in a bowl of vegetable beef soup until it’s soaked up almost all the liquid then gobble it up.
We ate the other, unsweetened, more rustic version with bigger meals like Sunday dinner and especially, for some reason, when we were eating pork.
Anyway, I love both types of cornbread. There are some who will not eat one or the other and swear allegiance to only one version of cornbread. I never met a cornbread I didn’t like, so I’m good with either!
As long as I know which one I’m eating before I taste it. There’s nothing worse than expecting an unsweetened cornbread then taking a bite of something that’s a close cousin to cake. It’s like taking a bite of a sandwich and realizing someone made it with Miracle Whip. GOTTDOG! That’ll get your attention!
Anyway, my very verrrrrry favorite way to make Jiffy cornbread is this special way! I call it Spiffy Jiffy because you take something very simple and basic then spiff it up into something very special and decadent.
The first time I ate this, I had one of those experiences where you just sit back and close your eyes and savor every last crumb. Like, when everything around you stops and you are just in the moment. With your cornbread 😬
Every time I make this and take the first bite I am still blown away with how absolutely perfect it is! It's like eating something amazing for the first time, every time.
To make this amazing cornbread, all you need are the following ingredients:
- Jiffy Corn Muffin Mix
- Sour Cream
- Eggs
- Melted butter
- Milk
The sour cream knocks down the sweetness a bit, which I like. I think it makes a more middle-of-the-road cornbread that everyone can enjoy no matter which type of cornbread you prefer.
If you’re a sweet cornbread lover, simply add a tablespoon of sugar to the batter if you'd like. It's still a bit sweet without adding extra sugar but for those of you who like yours somewhat cake-like, you'll want to add a little.
The melted butter and sour cream make this cornbread the moistest, most decadent cornbread you’ll ever eat. Seriously, this stuff is almost orgasmic. And I’m not even kidding. You will need a moment to compose yourself after you take your first bite. Especially if it’s still hot and is drenched with melted butter!
NOTES ABOUT THIS RECIPE:
- Jiffy cornbread is known for being a sweet cornbread. Adding the sour cream knocks down the sweetness a bit in the very best way but if you enjoy sweet cornbread consider adding a few tablespoons of sugar to the batter.
- I like to grease my cornbread pan with hot bacon grease. Just add a couple tablespoons of bacon grease to your pan then place it in the oven until the grease is sizzling (but not smoking). Remove pan then swirl the grease around to coat the inside of the pan.
- Consider topping the cornbread with melted butter before serving.
Spiffy Jiffy Cornbread
Ingredients
- 2 8.5-oz boxes Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 eggs
- 1 stick of butter, melted (1/2 cup)
- 2/3 cup milk
Instructions
- Preheat oven to 400 degrees. Tip: For light and fluffy cornbread, it is important to always cook it immediately after mixing the batter.
- Combine sour cream and eggs in a mixing bowl then whisk together until eggs are beaten.
- Whisk in melted butter and milk.
- Add dry corn muffin mix to wet ingredients then whisk together until just combined and most of the lumps are blended in.
- Grease a 13x9 baking pan then pour in batter. Smooth and level batter then bake at 400 degrees for 25-35 minutes or until golden brown. Serve hot and enjoy!
Notes:
- Jiffy cornbread is known for being a sweet cornbread. Adding the sour cream knocks down the sweetness a bit in the very best way but if you enjoy sweet cornbread consider adding a tablespoon or two of sugar to the batter.
- I like to grease my cornbread pan with hot bacon grease. Just add a couple tablespoons of bacon grease to your pan then place it in the oven until the grease is sizzling (but not smoking). Remove pan then swirl the grease around to coat the inside of the pan.
- Scroll below to see my recipe for homemade Jiffy Cornbread Mix.
- Consider topping the cornbread with melted butter before serving.
Don’t have any Jiffy Corn Muffin Mix handy? No problem! Here’s the recipe I use that’s pretty dang close to the original! Just double it for the recipe above (and don’t prepare it, obviously!)
HOMEMADE JIFFY CORNBREAD MIX RECIPE
- 2⁄3 cup flour
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
Add dry ingredients to a bowl then whisk to combine then slowly whisk in oil until blended and no lumps are visible.
To prepare traditional Jiffy Corn Muffin Mix: Mix 1 egg with 1/3 cup milk until egg is beaten. Add Homemade Jiffy Mix then stir until just combined and most lumps are gone. Bake muffins at 400 degrees for 15-20 minutes or cornbread in an 8x8 pan for 15-20 minutes. Use cupcake liners or grease pan.
I make something very similar to this but only use 1 box of corn bread mix, no milk and I add a can of drained corn and a can of creamed corn. I bake it a little longer because with all that corn 30 minutes makes it more like spoonbread. I cook it almost an hour. I love the leftovers (when there are any) warmed a little and drizzled with honey for breakfast. Yum! I think I'll make some for Easter!
ReplyDeleteUnknown at 2:27PM, you could be me! I make it as Mandy lays out here, but I also sometimes add an 8 oz can of creamed corn or a handful of frozen corn when I'm feeling frisky. And I agree on the butter and honey on lightly toasted leftovers. Perfect with eggs for breakfast. MMM!
Deletethere is some variation of cornbread in the house at all times. it always starts with the box directions and a can of cream corn. Sometimes it has crumbled bacon and the grease. sometimes it has cheese. It gets eaten anytime of the day I have even put some sausage gravy on it when I have not has a biscuit. I can get away with being sacrilegious because I am a yankee just eating southern food. As a fishing boat Captain I spent many years in Wanchese NC on the Outer Banks. My neighbor came over one day and said "Captain Pete do you know the difference between a Yankee and a damn Yankee" I replied I did not. So he told me a Yankee comes and visits a damn Yankee comes and stays. with that he walked back to his house without another word
ReplyDeleteLOL I haven't heard that in years! So which are you?
DeleteWould you share your recipe for the all cornmeal cornbread? Pretty please.
ReplyDeletehttps://www.southyourmouth.com/2014/03/skillet-cornbread.html
DeleteOMG,I haven't heard the expression "GOTTDOG" in years. I'm cracking up laughing now. You went way back in time with that one. Just an fyi, I'm a native Floridian. Kathy
ReplyDeleteI never heard of Sour cream in Corn Bread..
ReplyDeleteSour cream makes it so moist. I use sour cream in my banana bread.
DeleteYou must not know Paula Dean.. lol. Shes makes a corn cassrole that is awesome!
DeleteTraveling through small town Michigan (hubby driving, me reading) I look up in time to see a factory sign that said "Home of Jiffy Mix". I'm embarrassed to say how excited that made me. I know, I'm weird, lol.
ReplyDeleteMy kind of weird!
DeleteAbsolutely delicious!
ReplyDeleteI've never written a review or commented on a recipe before, but I absolutely had to take the time to say this is the best cornbread I've ever tasted! So easy too!
ReplyDeleteCan you used unsweetened almond milk for this?
ReplyDeleteI’ve used almond milk I. The past and in my opinion it turns out very dry and flat. It’s nice and fluffy when made as listed and with milk. I used 2%
DeleteI've actually used coconut milk cuz that's all I had. And it turned out wonderful.
DeleteThanks for good tip.
ReplyDeleteThis was the most divine cornbread EVER!!! I'm always trying to do things as homemade as possible so I wanted to skip using boxed jiffy cornmeal and use real cornmeal (and whatever else is in jiffy) do you know what that recipe would be? In otherwords,do you have any idea how I could create what jiffy has in the box by scratch lol. Thanks so so much!!!
ReplyDeleteI have no idea!! But I'm thrilled to hear you enjoyed the recipe!!
DeleteIt was amazing!!! My husband devoured almost the whole tray haha! Thanks again <3
DeleteI just made this. I went half on all ingredients listed since my family is small. One box worked fine and it was Amazing. My son loved it sooooo much. I’m glad I came across this tonight. Thank you
ReplyDeleteIve made your recipe about 4 times.. The family loved it.. Im thinking about adding a hint of honey
ReplyDeleteThanks for this different recipe.
ReplyDeleteCan you add creamed corn also
ReplyDeleteFirst time to comment......
ReplyDeletesuper easy.....super delicious.....love so many of your recipes.
Look no further! This is my umpteenth time of making this exactly as directed. We LOVE it. Always superb! Thank you, Mandy, for yet another exceptional recipe.
ReplyDeleteWe must be alone in not liking this "cornbread" at all. Sorry, married to a Texan here, he ate it with dinner, but we tossed the rest. It was WAY too moist, just tasted like overly wet cornbread. Love all your other recipes though <3
ReplyDeleteOh...Em...Gee! I will never make plain Jiffy cornbread again! Since it is only me and I only had one box, I halved the recipe, followed the instructions exactly and made muffins. I only needed to cook them 20 minutes and they came out perfect. Thank you Mandy!
ReplyDeleteHi~i am a senior during the time of the pandemic. I don’t go to the store, but I do have a box of Jiffy corned bread in my pantry~no creamed corn, frozen corn, or sour cream. I do have butter, milk, honey, and maple syrup. Can I add any of those to enhance the flavor, and if so, how much? Thanks for your help!
ReplyDeleteBest cornbread ever!! I used the bacon fat as you suggested. I did not add any additional sugar and I thought it was sweet enough. I also cut the recipe in half.
ReplyDeleteI took your recipe and made Hoecakes with them. I wish I would have taken a picture but they were gone before I had a chance! I want to try again adding a few Tbs of sugar and green chilis! SO GOOD!
ReplyDeleteTried this tonight and everyone loved it! I always make corn bread with chili but my boyfriend never eats it, says its to dry, he loved this though! And super easy!
ReplyDeleteMade this tonight. It was amazing! Thanks for recipe.
ReplyDeleteI hope that you don’t get bored with compliments! Just made this cornbread again - have lost count on how many times. It is SO wonderful! Thank you to the moon and back for this consistently delicious, and easy, cornbread!! Yum!
ReplyDeleteNEVER!!! I'm glad you like it!! And I LOOOOOOOVE hearing when people enjoy my recipes :o)
DeleteI didn’t find the recipe here, but tic toc... I needed a written recipe to share and yours is the exact same- so I’m sharing yours with friends asking me for the recipe I used. We use both almond and lactose free and it turns out perfect every time. I literally made it for my nieces graduation luncheon yesterday.Lots of compliments!
ReplyDeleteThe first time I ate this, I had one of those experiences where you just sit back and close your eyes and savor every last crumb. Like, when everything around you stops and you are just in the moment. With your cornbread ��
ReplyDelete<<< this description is SOOOOO accurate! Both my husband and I sat at the table making audible noises while eating these!! Then we stood at the counter scarfing down more when we were supposed to be boxing up the leftovers.
I used half sour cream (your recipe) and half mayo (Mandy's recipe). I will never make cornbread any other way again!!! 5 stars!
I use buttermilk instead of real milk. Spread lard on iron cast skillet, than pour mix in. For one box of Jiffy, I use my smaller 8" skillet.
ReplyDeleteSubstituted French onion chip dip for sour cream. Big two thumbs up
ReplyDeleteSubstituted French onion chip dip for sour cream. Big two thumbs up.
ReplyDeleteMandy ~ your Spiffy Jiffy has put me at the top of the cornbread leaderboard in the Rocky Mountains! We live at 7500 feet so you know altitude has an impact on baking. Imagine, an Indiana girl born/raised (200 ft altitude)moved to Colorado along the Great Divide at 7500 ft ... when I ask "what can I bring" the resounding answer is CORNBREAD! Between the magic of my Mom's 80 YO cast iron skillet and your recipe, it has become a signature for me ~ thanks! My adaptation is: 1 box Honey Jiffy + one box Jiffy, 1/4 cup Greek plain yogurt + 1/4 cup Duke's mayo. Heat the skillet while the oven is preheating, brush with bacon rendering and pour in the liquid gold goodness to hear it sizzle. After baking, I brush a melted honey butter mixture ~ sweet salty always a winner. DH asked me to add bacon crumbles on top the last time ... Thanks from a mile and a half high in Colorado!
ReplyDeleteOh wow! My mouth is watering!
DeleteMade this with sour cream and it was delish! Next time I made it with plain Greek yogurt because I didn’t have sour cream and it was delish too!! Thanks for the recipe!!
ReplyDeleteLove, love, love this! It is my new go to cornbread recipe and I am southern.
ReplyDelete