Transform a basic store-bought mix into a truly exceptional dish with this quick and easy recipe that delivers rich, moist results!
I grew up in a blue-collar household in the Midwest. With five kids and a hard-working husband to feed every day, my mom became quite good at stretching our modest food budget. She made a lot of things from scratch, but one convenience she embraced was Jiffy Corn Muffin Mix. I was not even in kindergarten yet the first time she let me crack the egg into those pre-measured dry ingredients.
Those blue-and-white boxes were always in our pantry—as they likely were in my mom’s childhood home. The Chelsea Milling Company started selling them in the 1930s as a way for families like ours to get yummy baked goods on the table “in a jiffy.”
This Jiffy cornbread recipe pays homage to all the frugal moms out there who used those boxed mixes as inspiration for culinary creativity. Similar recipes appeared in the 1960s and ’70s under names like “Corn Bowl” and “Spoonbread.” By tweaking the ingredients and methodology of the box’s directions, this recipe helps you achieve uniquely delicious results without breaking the bank or your back!
You’ll love how quickly and easily this dish comes together. In well under an hour—including cooling time—you can serve up rich, buttery cornbread with an amazingly moist texture. It’s a little sweeter than other cornbread recipes, but you can totally tweak the sugar to your preference.
Whether you’re pairing this dish with dinner from the grill or breakfast from the stovetop, your family will savor its deeply satisfying flavors while you revel in all your extra free time!
Tips for customized cornbread
- Make it sweeter: Increase the sugar in the batter, or sub in honey or maple syrup for some of the sugar.
- Get savory: Reduce or omit the sugar and fold in shredded sharp cheddar, sliced jalapeños, diced scallions, or cooked, crumbled bacon.
- Boost moisture and richness: Add more sour cream, a splash of buttermilk, or an extra egg yolk—then keep an eye on bake time so the center sets fully.
- Add texture: Stir a handful of thawed frozen corn kernels or diced roasted peppers into the batter, or sprinkle the top with coarse cornmeal before baking for a slightly crunchier crust.
- Turn it into a meal: Mix-ins like sautéed onions and peppers, chorizo, or breakfast sausage make this cornbread a heartier side for chili, soups, or eggs.
- Play with pan choices: Bake your cornbread in a preheated cast-iron skillet for a crispier edge, or use a muffin tin or mini muffin tin for snackable, faster-baking portions.
How do I store leftovers?
Let your Jiffy cornbread cool completely before storing it in an airtight container. It’ll keep at room temp for 2-3 days or in the fridge for up to 1 week. You can also freeze this dish for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge or at room temp for 45-60 minutes. Enjoy leftovers cold from the fridge, at room temp, or warmed briefly in the microwave.
Serving suggestions
Serve your Jiffy cornbread with Homemade Butter, alongside savory entrées or sweet toppings. It pairs beautifully with the rich, smoky notes of Easy Weeknight Barbecue Chicken, BBQ Meatballs, or this Country-Style Pork Ribs Recipe. For a sweeter take, top your cornbread with Whipped Ricotta, Whipped Cream Cheese, Strawberry Compote, or Cranberry-Apple Chutney.
Jiffy Cornbread Recipe
Ingredients
- 1/2 cup unsalted butter melted, plus more for serving
- 1/2 cup sour cream
- 1/4 teaspoon kosher salt
- 2 1/2 tablespoons granulated sugar optional, for sweeter cornbread
- 2 large eggs beaten
- 1 package Jiffy Corn Muffin Mix (8.5 ounces)
Instructions
- Preheat your oven to 375°F and lightly grease an 8×8-inch baking pan.
- In a large bowl, combine the melted butter, sour cream, salt, and optional sugar.
- Beat in the eggs until the mixture is smooth.
- Stir in the corn muffin mix until just combined. It is fine if the batter is a little lumpy.
- Spread the batter evenly in the pan. Bake for 16-20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10-15 minutes, then cut into squares and serve warm with butter.
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