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.
Cornbread can be dry and crumbly (the way some people like it) or it can be cakelike and sweet (the way other people like it). If you are in the cake camp this is the best sweet Jiffy cornbread you’ll find.
What’s the history of Jiffy cornbread mix?
Chelsea Milling Company, also known as “Jiffy” started out as a traditional, family-owned flour mill in 1901. They developed the first ever pre-made baking mix to help simplify the lives of struggling families during the great depression.
The original mix was for biscuits but the company has since diversified and now makes mixes of all kinds, including the one for cornmeal muffins used in this recipe (their most popular).
Between Labor Day and the end of January (“baking season”), Jiffy puts out around 1.3 million boxes of cornmeal muffin mix DAILY. That’s roughly 150 million boxes. They drop their numbers a bit in the off-season but gosh that’s a lot of cornmeal muffins.
Jiffy ships its products all over the US and to 32 countries worldwide. It’s safe to say that they are dominating the pre-made baking mix market.
What’s in Jiffy cornbread?
America’s favorite baking mix is made up of wheat flour, cornmeal, leavening agents, lard, and preservatives. Nothing fancy but it sure is good.
For more information, pick up a box at pretty much any supermarket near you or check out their nutrition facts online.
Sweet or savory?
Everyone seems to have an opinion here but the fact of the matter is that cornbread is delicious either way. 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 (see the section above titled “Other ideas to add to Jiffy mix” for inspiration and check out this savory Mexican Cornbread recipe.
Is water or milk better in this cornbread?
I know the Jiffy box instructs you to use water but milk produces a richer, more full-bodied cornbread, which I love. You can add sour cream in addition to milk, as I did here. It contributes an extra richness and yields a more tender, moist finished product.
How to prevent dry sweet Jiffy cornbread
Cornbread should have a little crumble to it but it shouldn’t be powder dry. 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.
An extra egg will add moisture as well but will make the final product a bit more cake like.
Prevent over baking as well. This will help keep your cornbread ultra moist. Start checking yours a couple of minutes early and take it out as soon as a toothpick comes out clean.
To bake this cornbread as muffins
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.
What you’ll need for this sweet Jiffy cornbread recipe
- Sour cream
- Two boxes of Jiffy mix for a thicker final result
- 2 eggs
- Melted butter
Start out by mixing the wet ingredients together first. Add the butter, eggs, sour cream, and sugar to a bowl and use a whisk to blend everything together.
Add two boxes of Jiffy cornbread mix and stir to combine but don’t over mix. Stop when you no longer see any dry pockets of cornbread mix.
Transfer to a greased 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.
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.
How to store leftover cornbread
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.
If you choose to freeze the cornbread, allow it to thaw in the refrigerator before serving.
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
- ⅔ cup milk
- 2 eggs
- 1 cup sour cream
- ½ cup butter melted
- 1-2 tablespoons sugar optional
- 2 boxes Jiffy cornmeal muffin mix
- 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.