By: Jill Mills Posted: Nov 11, 2023 Updated: Nov 22, 2023

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This Jiffy Cornbread Recipe is the Best and so incredibly easy to make! Perfect with chili or as a side dish for dinner. Jiffy Corn Muffin mix serves as the base, then ingredients such as milk, sour cream, oil, eggs, and honey give it a delicious flavor with a tender moist texture. This will be your new favorite classic cornbread recipe!

The Best Jiffy Cornbread Recipe

Cornbread is either a delicious favorite or it’s dry and bland. Our recipe for Jiffy Mix Cornbread is totally delicious and perfectly moist! It’s a slightly sweet cornbread that will have everyone coming back for seconds. We love this semi homemade cornbread recipe because it’s so simple and always such a huge hit with the entire family.

We love to serve this cornbread recipe for Thanksgiving. However, we also love to make this all year long and makes the best side for soup, chili or stews.

The Ingredients

Here’s what you’ll need to make The Best Jiffy Mix Cornbread (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):

Eggs – use large eggs for this recipe.
Vegetable oil – you can use canola oil in place of vegetable oil if preferred.
Honey – the honey adds just the right sweetness to this old-fashioned cornbread recipe.
Sour cream – full-fat sour cream is best for this recipe.
Milk – we used whole milk, but any dairy milk you like will work well.
Jiffy Corn Muffin Mix – you’ll need two boxes of the original Jiffy Corn Muffin mix.

How to Make Jiffy Cornbread

Preheat oven to 400F. Grease a 9×9-inch baking dish with non-stick cooking spray; set aside.
In a large mixing bowl, whisk together the eggs and vegetable oil until well-combined.
Whisk in the honey, sour cream, and milk until combined.
Stir the Jiffy mix into the wet mixture until fully incorporated.

pouring honey in the Jiffy Cornbread mix

Note: be sure to break up any big clumps of the Jiffy mix when adding it to the wet ingredients.

Pour the cornbread batter into the prepared 9×9-inch baking dish. Bake at 400F for 25-30 minutes. Test the cornbread at 25 minutes with a toothpick or cake tester and if it comes out clean then the bread is ready.

How To Keep Cornbread Moist

This southern-style cornbread is already quite most, but if you find it to be on the dry side, here are some things to consider:

Don’t over-bake – to avoid drying out your cornbread, bake it only as long as it needs to be fully set in the center.
Use full-fat dairy – the fat content in whole milk and sour cream helps make a tender and moist cornbread.
Don’t over-mix – overmixing the cornbread is an error that can lead to a more tough and dry texture. Stir the batter only as much as necessary to incorporate all the ingredients.
Try Buttermilk – you can swap out the milk in this recipe for buttermilk.

Jiffy Cornbread Hacks

Add ins: cheddar cheese, kernel corn, jalapenos, herbs (like rosemary, thyme or basil).
Serve with Cinnamon Honey Butter to take this over the top!
Drizzle with maple syrup, extra honey or melted butter.
This cornbread is amazing when used for chicken sandwiches.

How To Store Leftover Cornbread

Keep leftover cornbread in an airtight food storage container or zip-lock bag. It will keep at room temperature or in the refrigerator for up to three days.

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