Go Back
Make Jiffy Cornbread Moist
Laura

Make Jiffy Cornbread Moist

Learn how to make Jiffy cornbread moist with simple ingredient additions like sour cream and buttermilk for tender, buttery results every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs well beaten
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup melted butter or vegetable oil
  • 1/3 cup whole milk or buttermilk
  • 2 boxes Jiffy Corn Muffin Mix or 1 box for thinner cornbread
  • 2 tablespoons sugar or honey, optional

Equipment

  • 9-inch cast iron skillet or 8x8 baking pan
  • Large mixing bowl
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 400°F and grease a 9-inch cast iron skillet or 8x8 baking pan.
  2. In a large bowl, whisk together 2 large eggs until well beaten.
  3. Add 1/2 cup sour cream or plain Greek yogurt and mix until smooth.
  4. Stir in 1/4 cup melted butter or vegetable oil until combined.
  5. Pour in 1/3 cup whole milk or buttermilk and stir to incorporate.
  6. Add 2 boxes Jiffy Corn Muffin Mix and fold in 2 tablespoons sugar or honey if using.
  7. Mix just until combined, leaving some lumps in the batter. Do not overmix.
  8. Pour batter into prepared pan and spread evenly with a spatula.
  9. Bake for 25-30 minutes until golden brown and toothpick inserted in center comes out clean.
  10. Brush tops with melted butter immediately after removing from oven. Cool 10 minutes before slicing.

Notes

  • For extra moist results, let batter rest 5-10 minutes before baking
  • Preheat cast iron skillet for crispy edges
  • Add 1 can drained creamed corn for extra corn flavor and moisture
  • Fold in 1 cup shredded cheese and jalapeños for savory variation
  • Store leftovers in airtight container for up to 3 days