This Jiffy Cornbread comes out perfectly moist and tender every time. It’s super easy to make and will save you time and effort in the kitchen!
Make this delicious cornbread the next time fried chicken or a barbecue is on the dinner menu. Serve it warm with a pat of butter. It’s so good!
Ingredients You’ll Need
- sour cream
- milk
- eggs
- butter
- Jiffy corn muffin mix
- sugar
(Note: Full recipe is at the bottom of the post)
How to Make Jiffy Cornbread
- Mix the sour cream, milk, and eggs in a large bowl.
- Whisk in the melted butter.
- Add the corn muffin mix and sugar and stir using a wooden spoon until combined. Transfer the batter to a baking dish.
- Bake at 400°F for 25 to 30 minutes or until golden.
Tips And Tricks
- For a more savory or spicy taste, leave the sugar out and add a pinch of cayenne pepper or minced jalapeño pepper to the cornbread mixture.
- If you have leftover cornbread, cut it into cubes, toss with butter, and toast until golden in a 350°F oven. Add to tomato soup, salads, or use for stuffing.
How to Serve Jiffy Cornbread
This cornbread is delicious with butter, honey, or maple syrup. Enjoy it with fried chicken, pork chops, or grilled meat. It’s also great as a side dish to hot soups or fresh salads.
How To Store Jiffy Cornbread
Cornbread can be stored, covered, at room temperature for 1-2 days. If storing for longer, place in an airtight container and refrigerate for up to 5 days. Be sure to cool the cornbread to room temperature before storing it in the fridge.
Can You Freeze Jiffy Cornbread?
Yes. Let the cornbread cool to room temperature, then transfer it to a freezer-safe container. Store in the freezer for up to 3 months. The cornbread should defrost in the fridge before reheating.
How To Reheat Jiffy Cornbread
Wrap the cornbread in foil and place in a preheated 350°F oven until warm. Cornbread slices can also be reheated in the toaster or microwave.
How Do You Make Jiffy Cornbread Less Crumbly?
Sour cream and butter add moisture to the mixture which helps to keep the cornbread tender and moist. Be sure to bake the cornbread for 25-30 minutes. Overbaking can dry it out.
Easy Jiffy Cornbread Recipe
Ingredients
- 1 cup sour cream
- 2/3 cup milk
- 2 large eggs
- 1/2 cup butter melted
- 2 boxes Jiffy corn muffin mix
- 1 tablespoon sugar
Instructions
- Preheat the oven to 400°F and grease a 9×13-inch baking dish.
- Mix the sour cream, milk, and eggs in a large bowl.
- Whisk in the melted butter.
- Add the corn muffin mix and sugar and stir using a wooden spoon until combined. Transfer the batter to the prepared baking dish.
- Bake for 25 to 30 minutes or until golden.
- Serve warm, and enjoy!
Leave a Reply