Transform your box of Jiffy muffin mix into extra moist and fluffy cornbread using these simple tips and tricks.
Cornbread is a Southern staple that has spread to more and more dinner tables across the country. Whether you’re dipping it in a bowl of pinto beans or simply slathering it in butter, cornbread is the perfect comfort food.
You can make it sweet or savory, add in other ingredients like hot peppers, or try it with just a dash of your favorite spices.
With a box of Jiffy Cornbread Mix, you can whip up this savory treat in just 20 minutes. However, it can sometimes result in crumbly and dry cornbread.
So I’m here to share a few tips and tricks to make your Jiffy Cornbread mix taste just as good as a homemade recipe.
With a few simple tweaks, your boxed cornbread will be moist and fluffy. Top it with some melted butter and you’ve got a Southern classic that will rival grandma’s secret recipe.
How to Make Jiffy Cornbread Extra Moist
Oil or Butter
Adding in some vegetable oil is also an essential step left off of the box mix recipe. Oil will help make your cornbread moist and stay together, rather than crumbling apart.
Just about one tablespoon should do. If you prefer a buttery flavor, use melted butter instead.
Another important tip for any cornbread style – always slather it in butter before serving.
Whether you pour melted butter over the whole pan of bread, or smear a simple pat of butter in between slices, you absolutely cannot eat cornbread without butter.
Sour Cream
A basic Jiffy Cornbread recipe calls for just milk and eggs, but adding a touch of sour cream to the mix makes for richer, creamier cornbread.
Don’t worry, it doesn’t change the flavor too much, it simply enhances what’s already there. Add in 1 cup of sour cream when using 2 boxes of muffin mix.
Mayonnaise
Some recipes call for mayonnaise instead of sour cream to add texture and moisture. Since mayo is made with eggs and oil, it gives your cornbread a good consistency, and a little extra flavor, without tasting like it’s full of mayonnaise.
Use 1/2 cup of mayonnaise for 1 box of Jiffy Corn Muffin Mix.
Greek Yogurt
Another way to give your Jiffy Cornbread mix some extra moisture and sweetness in one go is to use thick, creamy Greek-style yogurt.
You can use plain greek yogurt as a replacement for sour cream. Or you can also use honey-flavored yogurt, and get much the same effect as when adding both sour cream and honey – thick, rich, delicious cornbread.
How to Make Jiffy Cornbread Taste Better
Double the Recipe
One of the first things you can do to improve your Jiffy Cornbread recipe is to use two boxes of Jiffy Corn Muffin Mix instead of just one.
This will make for thicker, more authentic cornbread.
Sugar
This is an option purely based on your preference. Adding in some sugar doesn’t change the moisture level or the consistency of your cornbread.
But if you like cornbread that is just a little bit sweet, simply add in one or two tablespoons of sugar and give the mix one good stir to incorporate the sugar into the mixture.
When using sour cream, it takes down the sweetness a little, so you may want another tablespoon or two of sugar to make sure you get your cornbread as sweet as you like it.
Honey
As an alternative to adding sugar, you can use honey instead. This will give it a more home-style flavor, and make the edges extra crispy and golden.
The combination of sour cream and honey is one of my favorites. The combo of sweet and slightly tangy is just to die for.
Just add in 1/2 cup to 1 cup of sour cream (I’ve seen varying recipes), and 3 tablespoons of honey. Yum!
Corn
This may seem like an obvious addition to cornbread, but most recipes don’t actually call for any corn.
You can add in fresh, canned, frozen or creamed corn, and it just gives your simple cornbread mix a little extra flavor and texture and makes it that much more unique and special.
Milk
A regular Jiffy box mix does call for milk, but if you add in a little bit extra, your cornbread will be that much more moist and a little denser too.
When using two boxes of mix, follow the initial instructions, but add in about 1/8 of a cup more milk to the mixture.
Buttermilk is another alternative that can be used to give your cornbread a more home-made flavor and texture.
Extra Time
With any extra ingredients, especially those adding more moisture, your cornbread will need a few extra minutes in the oven.
Whether you’re making one box or two, follow the directions for baking, but then add on 5 minutes.
Your cornbread is done when it is a lovely golden brown and passes the clean toothpick test.
Jiffy Cornbread Flavor Variations
Another thing you can do to make your basic cornbread mix more exciting is to try different flavor variations. Here are some of my favorites:
Maple & Walnut – If you’re a sweet cornbread lover, this one’s for you. Maple makes it extra sweet, while adding in a depth of flavor that is a lovely contrast with the corn.
The walnuts add in a little bit of nutty flavor, but mostly a fun crunch that contrasts with the soft, moist bread so good.
Green Chile & Cheese – For a spicy version, add in some canned, chopped green chiles and sharp cheddar.
The mixture of the peppers, cheese, and corn is simply divine. Serve this one up with a steaming bowl of chili.
Cheddar, Bacon, & Scallion – For a savory but not spicy variation, add in cooked bacon bits, shredded cheese, and thinly sliced scallions.
The bacon makes the bread a little extra salty and smoky, the cheese adds some mellow creaminess, and the scallions give it a bit of a fresh kick. This version would be great for brunch!
For a great stuffing base, try adding in grated, peeled apples and some chopped, fresh sage. Make sure to watch the moisture level when adding apples though!
You could also go for a major herby flavor for a stuffing base, by using not just sage, but also some freshly chopped rosemary and thyme.
How to Make The Best Jiffy Cornbread (Recipe)
How to Make Jiffy Cornbread Moist and Fluffy
14
servings5
minutes30
minutes241
kcalIngredients
2 boxes Jiffy Corn Muffin Mix
1 cup sour cream
2 eggs
1 stick of butter (melted)
2/3 cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 13×9 baking pan.
- In a large bowl, whisk together the sour cream and eggs. Mix in melted butter and milk
- Add Jiffy corn muffin mix to wet ingredients then mix until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into the pre-greased baking pan. Level out the batter with a spoon. Bake at 400 degrees for 25 to 35 minutes, or until golden brown. Toothpick should come out clean when inserted into the middle of the cornbread.
- Serve hot and enjoy!
Thanks for the hints to kick up the Jiffy. Looking forward to trying them.
Preheat your prepared muffin tin or cast iron skillet in the oven while the oven comes up to temperature. This will make a crispier crust on the cornbread.
Interesting recipe. Can I freeze this after cooling?
Hi Sharon, yes, you can freeze this cornbread! Wrap it tightly in plastic wrap or aluminum foil. You can then place it in a resealable freezer bag or an air-tight container. Hope you like it!
Started out ok then became confusing by saying you could add mayo, honey, just butter. Aren’t they all different recipes?
Hi Michael, I see where the confusion comes in! You just follow the original recipe, but then you can add those different ingredients to the mix to try and make your cornbread moister and fluffier.
Amazing suggestions! All are much appreciated since cornbread is my favorite food. I cook it in my grandmother’s cast iron skillet. It’s about 50 years old, so it is well seasoned. 🙂
Hi Martha, that’s amazing that you still have your grandmother’s skillet! She’d be so happy to know you’re still enjoying it!