Jiffy Cornbread Recipe
If you’ve ever found yourself disappointed by dry, crumbly cornbread, you’re not alone. Cornbread is a classic Southern side dish that’s expected to be light, tender, and perfectly moist.
However, achieving this ideal texture with a simple box mix can sometimes feel like a challenge. Fortunately, there’s a way to make Jiffy Cornbread more moist, transforming it from a basic side to a crowd-pleasing favorite.
By adding a few simple ingredients to the mix, you can elevate the flavor and moisture of your cornbread to make it the best you’ve ever tasted.
Key Ingredients for the Moistest Jiffy Cornbread
Jiffy Corn Muffin Mix (2 boxes, 8.5 oz each) โ The base of this cornbread recipe, this mix offers convenience and a delicious cornmeal flavor. Using two boxes gives you a thicker, heartier cornbread.
Eggs (2) โ These help bind the ingredients and give the cornbread structure while adding a bit of moisture and richness.
Milk (2/3 cup) โ Provides the liquid needed to hydrate the dry ingredients, creating a smoother batter.
Sour Cream (1 cup) โ The secret ingredient for added moisture. Sour cream adds a slight tanginess while making the cornbread incredibly moist and tender.
Vegetable Oil (1/2 cup) โ Incorporates fat into the batter, which is essential for a soft and moist texture.
Sugar (2 tablespoons, optional) โ Adds a touch of sweetness, balancing the flavors and enhancing the natural corn taste.
Steps to Make the Best Moist Jiffy Cornbread
Preheat your oven to 400ยฐF. This ensures that the cornbread will bake evenly and have a perfect crust.
In a large mixing bowl, combine the two boxes of Jiffy Corn Muffin Mix. Add in the eggs, milk, sour cream, vegetable oil, and sugar, if desired.
Stir all the ingredients together until just combined; overmixing can result in a tougher texture.
Pour the batter into a greased 9โ x 9โ casserole dish, spreading it evenly for consistent baking.
Bake for 25-30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. This means your cornbread is fully baked but still moist inside.
Tips for Perfectly Moist Jiffy Cornbread
Donโt overmix: Stir the ingredients until they are just combined. Overmixing can create a dense, dry cornbread.
Check early: Start checking the cornbread around the 25-minute mark to avoid overbaking, which can lead to dryness.
Add mix-ins: For an extra boost of flavor and moisture, try adding a can of creamed corn or a handful of shredded cheese to the batter.
Delicious Variations
Want to switch things up?
Try adding jalapeรฑos and cheddar cheese for a spicy kick, or swap out the sour cream for Greek yogurt for a tangier flavor.
You could also stir in a can of creamed corn or fresh corn kernels for added sweetness and texture. Experimenting with different ingredients allows you to create a personalized version that suits your taste buds.
Storing Leftovers
To keep your Jiffy Cornbread moist for days, store any leftovers in an airtight container at room temperature for up to two days.
If you want it to last longer, refrigerate it for up to a week. When reheating, wrap the cornbread in foil and warm it in the oven at 300ยฐF for about 10 minutes.
This method helps retain the moisture and prevents it from drying out. For a quicker option, you can microwave individual slices for 15-20 seconds, but be sure to cover them with a damp paper towel to keep the cornbread from drying out.
Enjoy your deliciously moist Jiffy Cornbread as a side to your favorite meals, from chili to fried chicken, or simply on its own with a drizzle of honey or a pat of butter!
Jiffy Cornbread Recipe
Enhance your Jiffy Corn Muffin Mix to create a moist and delicious cornbread that’s perfect for any Southern meal. This recipe ensures a rich and tender texture, making it the perfect accompaniment to any dish.
- 2 boxes (8.5 ounces each Jiffy Corn Muffin Mix)
- 2/3 cup milk
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 tablespoons sugar (optional)
- Preheat your oven to 400ยฐF (200ยฐC).
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix, eggs, milk, sour cream, vegetable oil, and sugar, if desired.
- Stir the ingredients together until just combined, being careful not to overmix.
- Pour the batter into a greased 9-inch by 9-inch casserole dish, spreading it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before serving.
For an extra touch of flavor, you can add a bit of honey or a sprinkle of cheese to the batter before baking. Enjoy this moist and flavorful cornbread warm, with butter or your favorite topping!
FAQ
Can I use buttermilk instead of regular milk in the cornbread recipe?
Yes, buttermilk adds a rich, tangy flavor and is a fantastic substitute that enhances the cornbread’s texture and taste.
Can I make this recipe as muffins instead of in a pan?
Yes, you can make cornbread muffins! Adjust the baking time to around 15-20 minutes, and check them with a toothpick to ensure they are cooked through.
How do I prevent cornbread from crumbling?
The sour cream or Greek yogurt in the recipe helps keep the cornbread moist and prevents crumbling. Mix the batter thoroughly and avoid overbaking for the best texture.
Can I add extra ingredients to the cornbread, like cheese or jalapeรฑos?
Yes, feel free to customize the recipe! Popular additions include shredded cheese, jalapeรฑos, canned corn, or even bacon bits for added flavor.