The best sweet Jiffy cornbread takes that classic blue box and levels it way, way up. This version is buttery, sweet and oh so rich with the addition of sour cream. Make it thick or thin and serve it with your favorite recipes.

two pieces of cornbread stacked on a plate

Tips & Tricks

This recipe calls for a few tablespoons of sugar (you can easily use honey instead). Leave it in if you like a sweeter cornbread.
If you’re looking for a more savory version, just don’t add sugar to the batter. Enjoy your cornbread with salted butter and/or add a savory mix-in to the batter. Check out this savory Mexican Cornbread recipe.
The Jiffy box instructs you to use water but milk produces a richer, more full-bodied cornbread.
To ensure perfectly moist cornbread, I suggest adding a bit of extra fat and moisture by means of sour cream and melted butter. I have seen people use buttermilk as well.
This recipe can easily be adapted to make cornmeal muffins. Just divide the batter between lined muffin tins and bake at the same temperature for 12-15 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
For a square pan, use an 8×8 baking dish for a thick cornbread or use a 9×13 for a thinner version. Bake 25-27 minutes, tenting with foil halfway through baking if the top starts to get too dark.
Allow leftover cornbread to cool completely before sealing it in an airtight container, such as a Ziplock bag. Remove as much air as possible from the bag (if applicable) and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.

a square of sweet Jiffy cornbread on a plate with butter and honey and a fork cuts out a piece

the ingredients for Jiffy cornbread laid out on a table

a mixing bowl with wet ingredients for cornbread

Other ideas to add to Jiffy cornbread mix

I love this Jiffy mix recipe because there are seemingly endless ways to spruce it up and make it your own. Here are some fun ideas for you.

Make it spicy. Add ½-1 cup sliced jalapeno or pimento peppers for a little kick of spice.
Cheese. I love adding a bit of shredded cheddar or pepper jack cheese here. 1 cup is perfect.
Fruit. Try adding ½ cup fresh or frozen blueberries or raspberries to the mix. I suggest tossing the fruit in flour before folding it into the batter to prevent it from sinking to the bottom of the pan.
Meat. Add 6-8 ounces of cooked and crumbled bacon or chorizo. Be sure to drain the cooking grease off of the meat first.
Go the dessert route. Add a bit of vanilla to the batter. Once the cornbread has cooled, layer slices with fresh whipped cream and macerated strawberries. Check out my Homemade Strawberry Shortcake Recipe for inspiration.
Want more? Check out this fun article from Southern Living for other fun add-ins.

What to serve with sweet Jiffy cornbread

You can serve cornbread with pretty much anything. It’s that good. Here are a few of my top picks. I’d love to hear what yours are!

Chili. Try my Spicy White Bean Chicken Chili or this Southern Chili Recipe
Beans. I love serving cornbread with these Southern Pinto Beans with Country Ham or dipping a buttered piece into this Hearty Navy Bean Soup with Ham
Anything BBQ. Pick your favorite BBQ dish and serve it up with a slice of cornbread. Try my BBQ pulled pork, these Baby Back Ribs, or my Vinegar BBQ Chicken. My mouth is watering just thinking about it.

Best Sweet Jiffy Cornbread

This Jiffy cornbread recipe takes Jiffy corn muffin mix and dolls it up with milk and sour cream to make moist, tender cornbread. It's the perfect side dish.

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Servings: servings

Prep Time 10

Cook Time 27

Total Time 37

Ingredients

⅔ cup milk
2 eggs
1 cup sour cream
½ cup butter melted
1-2 tablespoons sugar optional
2 boxes Jiffy cornmeal muffin mix

Makes: 2.5 x 2.5inch rectangle, 2.5inch height

Instructions

Preheat the oven to 400.
Spray or butter an 8×8 inch baking dish and set aside.
In a medium bowl, add the milk, eggs, sour cream, sugar (if using) and butter and stir to combine.
Pour in the cornmeal mix and use a whisk or fork to stir just until no pockets of dry mix remains. Don’t over mix.
Pour the mixture into the 8×8 pan and bake on the center rack until a toothpick comes out clean, about 24-27 minutes but check yours early just in case.
Serve warm or at room temperature.

Notes

We prefer a thicker cornbread so I used an 8×8 pan. For cornbread that’s about 1.5″ thick, use a 9×13 pan.

Nutrition

Course Side Dish

Cuisine American

Keyword homemade cornbread, jiffy cornbread, jiffy cornbread recipe, sweet cornbread recipe

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