There’s something utterly comforting about a warm piece of homemade cornbread fresh out of the oven, and this Jiffy Cornbread Recipe truly delivers that nostalgic, golden-brown perfection every time. It’s a beautifully simple dish that brings together the sweet and tangy notes of honey and sour cream blended seamlessly with the classic Jiffy Cornbread Mix. Whether you’re pairing it with chili, serving it at a family gathering, or just craving a quick and satisfying side, this recipe is a total winner you’ll want to keep close in your culinary arsenal.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that you probably already have in your pantry and fridge. Each one plays a key role: eggs give structure, vegetable oil keeps things moist, honey adds a gentle sweetness, and sour cream contributes a luscious creaminess that makes this cornbread stand apart from the rest.
- 2 eggs: These are the backbone binding your cornbread together while adding a little fluff.
- 1/3 cup vegetable oil: Keeps the cornbread irresistibly moist without weighing it down.
- 2 tablespoons honey: Adds a subtle sweetness and complements the corn flavor perfectly.
- 1 cup sour cream: Provides a tangy richness that makes each bite tender and creamy.
- 2/3 cup milk: Balances the batter for perfect consistency.
- 2 8.5 ounce Jiffy Cornbread Mix: The star of the show, giving that classic cornmeal texture and flavor we all love.
How to Make Jiffy Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F and greasing a 9×9-inch baking dish with non-stick cooking spray. This ensures your cornbread bakes evenly and won’t stick, making it easier to serve up without a mess.
Step 2: Whisk Eggs and Oil
In a large bowl, whisk together the eggs and vegetable oil until the mixture looks smooth and well combined. This step creates a silky base that helps all your ingredients marry into one delicious batter.
Step 3: Add Honey, Sour Cream, and Milk
Next, whisk in the honey, sour cream, and milk. Mixing these liquids thoroughly at this stage ensures your cornbread will have a tender crumb with just the right touch of sweetness and tang.
Step 4: Incorporate the Jiffy Cornbread Mix
Now, gently stir in the Jiffy Cornbread Mix. It’s important to break up any big clumps so that the mix blends smoothly into the wet ingredients. This guarantees a consistent texture throughout your cornbread without any powdery spots.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan and bake it in the preheated oven for 25-30 minutes. Around 25 minutes, test your cornbread with a toothpick or cake tester; if it comes out clean, you’re all set. The crust will be just golden enough to offer that perfect slight crunch while the inside stays soft and moist.
How to Serve Jiffy Cornbread Recipe
Garnishes
While this Jiffy Cornbread Recipe tastes amazing all on its own, adding a pat of melting butter or a drizzle of honey on top can elevate it instantly. Fresh herbs like chopped chives or parsley sprinkled over warm squares add a surprisingly lovely touch of color and subtle herbaceous flavor.
Side Dishes
This cornbread is a fantastic companion to hearty dishes like chili, stews, or barbecued meats. It also pairs beautifully with simple greens or a fresh salad if you want to keep your meal lighter but still crave that cozy, homey vibe.
Creative Ways to Present
If you’re feeling adventurous, try serving this cornbread with a spread of flavored butters—think honey cinnamon or jalapeño cheddar—for a creative twist. Cutting it into bite-sized cubes makes it perfect for dips at parties, turning this humble recipe into an irresistible appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread can be stored in an airtight container at room temperature for up to two days, where it will stay soft and fresh. For longer storage, moving it to the fridge helps maintain quality for about a week without drying out.
Freezing
To freeze, wrap individual portions or the whole cornbread tightly in plastic wrap, then place in a freezer-safe bag or container. This Jiffy Cornbread Recipe freezes beautifully and can be kept for up to three months without losing its wonderful texture or flavor.
Reheating
To enjoy leftovers warm, reheat slices in the oven at 350°F for about 10 minutes or until heated through. You can also microwave smaller portions for 20-30 seconds, but be sure to cover to retain moisture and softness.
FAQs
Can I substitute sour cream in this Jiffy Cornbread Recipe?
Absolutely! If you don’t have sour cream, Greek yogurt or buttermilk can be substituted to maintain a similar tangy richness. Keep in mind that buttermilk is thinner, so adjust the milk quantity slightly to keep the batter consistency right.
Is it essential to use the Jiffy Cornbread Mix?
While this recipe is tailored for the Jiffy Cornbread Mix because of its unique texture and flavor, you could experiment with other cornbread mixes. Just be aware that baking times and moisture levels might vary slightly.
Can I add mix-ins to this Jiffy Cornbread Recipe?
Definitely! Chopped jalapeños, shredded cheese, or corn kernels make fantastic additions that add bursts of flavor and texture. Fold them gently into the batter just before baking for an elevated twist on the classic.
What is the best pan to bake this cornbread in?
A 9×9-inch baking dish works perfectly because it allows the cornbread to bake evenly with nicely browned edges. You can also use a cast iron skillet for a crispier crust, but adjust the baking time accordingly.
How can I tell when the cornbread is done?
The simplest way is to insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, your cornbread is ready. Additionally, the top should be golden brown and slightly firm to the touch.
Final Thoughts
This Jiffy Cornbread Recipe is truly one to keep close—it combines ease, delicious flavors, and a texture that feels like a warm hug on a plate. Whether you’re feeding a crowd or just craving a cozy side, I promise this cornbread won’t disappoint. Give it a try soon and watch it become your new favorite go-to for simple, comforting homemade goodness.
Print
Jiffy Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Jiffy Cornbread recipe offers a quick and easy way to make moist, fluffy cornbread with a slight sweetness from honey and the creaminess of sour cream. Perfect as a comforting side dish, it combines simple ingredients and a straightforward baking process suitable for any home cook.
Ingredients
Main Ingredients
- 2 eggs
- 1/3 cup vegetable oil
- 2 tablespoons honey
- 1 cup sour cream
- 2/3 cup milk
- 2 (8.5 ounce) boxes Jiffy Cornbread Mix
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Grease a 9×9-inch baking dish with non-stick cooking spray and set it aside to prevent sticking.
- Mix Eggs and Oil: In a large mixing bowl, whisk the eggs and vegetable oil together until well combined to create a smooth base for the batter.
- Add Honey, Sour Cream, and Milk: Whisk in the honey, sour cream, and milk thoroughly, ensuring the mixture is smooth and uniform.
- Combine with Jiffy Mix: Gradually stir the Jiffy Cornbread Mix into the wet ingredients. Break up any large clumps to achieve an even batter consistency.
- Bake the Cornbread: Pour the batter into the greased baking dish. Bake at 400°F for 25 to 30 minutes. Start testing at 25 minutes with a toothpick inserted in the center; if it comes out clean, the cornbread is done.
Notes
- Ensure to break up clumps of Jiffy mix for a smoother batter.
- Test with a toothpick at 25 minutes to avoid overbaking.
- Use full-fat sour cream for best texture and flavor.
- The honey adds natural sweetness; adjust to taste if desired.
- Allow cornbread to cool slightly before cutting to maintain structure.
