How to make jiffy corn muffin mix better

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Cornbread is a staple comfort food in many households. This moist jiffy cornbread recipe is so simple to follow and can be paired with almost anything. From your favorite spicy chili or stew to a weekend brunch, or on its own, it is just that good.

One of the many jiffy cornbread hacks is that a lot of the work has been taken care of using this boxed mix, so you can make and dig into your cornbread that much faster. Who doesn’t love saving time?

Nobody likes dry cornbread, so this moist jiffy cornbread recipe uses both milk and sour cream to keep things extra moist.

But as you’ll read, you can also make this jiffy cornbread with buttermilk or Greek yogurt.

It is slightly sweet thanks, so just a little bit of granulated sugar.

Don’t leave this out, I think it really takes your cornbread to the next level! Delicious warm or cold, plain or with a topping, be prepared to not be able to stop eating this jiffy cornbread.

JIFFY CORNBREAD INGREDIENTS

• 2 boxes (8.5 oz) Jiffy Cornbread mix
• 2large eggs
• 2/3 cup milk
• 1 cup sour cream
• ½ cup vegetable oil
• 2 tbsp granulated sugar

HOW TO MAKE JIFFY CORNBREAD FROM SCRATCH?

1. Preheat your oven to 400 degrees. Lightly grease a 9×9 inch baking pan with cooking spray and line it with parchment paper.
2. In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk.
3. Add in the vegetable oil and sour cream and mix together until smooth.
4. Add in the granulated sugar and mix until combined.
5. Transfer the batter into a prepared baking pan and smooth out the top using a spatula.
6. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown
7. Remove from oven and allow to fully cool in the pan. Top with melted butter or honey.

INGREDIENT SUBSTITUTES

• Sour Cream: Full fat sour cream will create the best result however you can substitute with the same amount of plain or vanilla Greek yogurt if needed
• Milk: The fat in the milk is what makes this cornbread moist and delicious. I recommend using 2% milk, however, if needed you can use the same amount of buttermilk or half and half
• Vegetable Oil: Melted coconut oil or melted butter can be used in place of vegetable oil. If you are using either of these options, make sure the oils have cooled slightly prior to mixing
• Sugar: I wouldn’t recommend eliminating the sugar from this recipe, but you can try using 2 tbsp honey or maple syrup for an alternative sweetener

HOW TO MAKE JIFFY CORNBREAD MOISTER WITHOUT SOUR CREAM?

There are lots of options to use in this recipe other than sour cream. Two of my favorites are plain Greek yogurt or buttermilk! Use equal amounts of either of these in the recipe to end up with super moist cornbread.

JIFFY CORNBREAD VARIATION;

Topping It With Sweetened Strawberries: This cornbread already has a slight sweetness to it from the sugar, so why not transform it into an entirely sweet dish? Top the cornbread with chopped strawberries and a sprinkle of sugar or try it with your favorite jam or marmalade.

CAN IT BE MADE INTO MUFFINS? IF SO, HOW MANY AND HOW LONG SHOULD THEY BE COOKED?

• This is the exact recipe that will make 22-24 muffins.
• Line a muffin pan with muffin liners and fill each one ¾ of the way full.
• Bake at 400 degrees for 15-17 minutes until lightly browned on top and a toothpick inserted in the center comes out clean.
• Remove from oven and allow muffins to cool on a wire rack.

CAN YOU FREEZE LEFTOVERS?

Leftovers can be frozen (that is if there are any). Place leftovers in a sealed plastic freezer bag and store them in the freezer for up to 3-months.

Allow leftovers to return to room temperature prior to serving.

STORAGE SUGGESTIONS:

This cornbread can be stored in an airtight container at room temperature on the counter or in the fridge. Leftovers will last for up to 3-4 days.

BAKING TIPS FOR JIFFY CORNBREAD;

1. Allow your eggs, sour cream, and milk to come to room temperature prior to use. This will ensure everything is mixed evenly and even baking
2. To customize the flavor of the cornbread, try adding in some shredded cheese, creamed corn, or diced jalapenos. The flavor options are endless!
3. If you find your cornbread is browning too much in the oven but is not fully cooked, tent aluminum foil over the pan for the rest of the baking time

Other great Cornbread recipes:

• JIFFY CORNBREAD CASSEROLE
• EASY CORNBREAD RECIPE
• SWEET AND MOIST HONEY CORNBREAD
• SWEET CORNBREAD

• 2 boxes 8.5 oz Jiffy Cornbread Mix
• 2 large eggs
• 2/3 Cup Milk
• 1 Cup Sour Cream
• ½ Cup Vegetable oil
• 2 Tbsp Granulated sugar

• Preheat your oven to 400 degrees. Lightly grease a 9x9 inch baking pan with cooking spray and line it with parchment paper

• In a large bowl, pour in the 2 boxes of Jiffy Cornbread mix then add the 2 eggs and milk

• Add in the vegetable oil and sour cream and mix together until smooth

• Add in the granulated sugar and mix until combined

• Transfer the batter into a prepared baking pan and smooth out the top using a spatula

• Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top starts to lightly brown

• Remove from oven and allow to fully cool in the pan. Top with melted butter or honey

Serving: 1piece | Calories: 231kcal | Carbohydrates: 22.6g | Protein: 3.1g | Fat: 14.2g | Saturated Fat: 5.1g | Cholesterol: 32mg | Sodium: 290mg | Fiber: 0.8g | Sugar: 6.1g

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Answering Your Burning Questions:

CAN IT BE MADE IN A CAST-IRON SKILLET?

One of the greatest things about cast iron skillets is that they are loaded with flavor and seasoning from prior usage, making it a delicious vessel to bake your cornbread in.

Lightly grease your cast iron skillet with butter or oil and follow the recipe as is.

HOW TO MAKE JIFFY CORNBREAD LESS CRUMBLY?

One of the biggest complaints when making cornbread is that it turns out crumbly.

The two main reasons this happens are the mixture does not have enough moisture, and your cornbread is overbaked.

To avoid this, we suggest using sour cream or buttermilk in the recipe and ensuring that you bake it just until it starts to brown on top, no longer.

WHY DOES MY JIFFY CORNBREAD FALL APART?

This also is a big complaint when making cornbread, the fact that it doesn’t hold its shape. Again, make sure to not overbake your cornbread, and allowing it to sit for about 30 minutes when it comes out of the oven will help it hold its shape.

If you serve it when it is just out of the oven it may fall apart.

ADJUSTING THE RECIPE FOR DIFFERENT DIETS:

• MAKE IT DAIRY-FREE:

To make this recipe dairy-free, you will need to find alternatives for both milk and sour cream. You can use dairy-free milk such as almond or soy, and the sour cream can be replaced with full-fat coconut milk. Again, this recipe does work best with the original ingredients listed.

• MAKE IT EGG-FREE:

To make this recipe egg-free, you can use a flax egg which is a ground flax meal mixed with water. For every egg in the recipe, mix together 1 ½ tsp ground flax meal with 2 tbsp of water

• MAKE IT VEGAN:

I cannot guarantee that making this recipe vegan will elicit the same results, but there are a few options you can try. You can use dairy-free milk such as almond or soy, and the sour cream can be replaced with full-fat coconut milk.

You can use a flax egg which is a ground flax meal mixed with water. For every egg in the recipe, mix together 1 ½ tsp ground flax meal with 2 tbsp of water

• MAKE IT LOWER IN FAT:

Although this recipe tastes best with full-fat sour cream, you can use low-fat sour cream instead. Avoid topping with melted butter for a lower fat option as well.

IF YOU LOVE THIS RECIPE: You will also love my honey cornbread & jiffy cornbread casserole.