Homemade Jiffy Cornbread
Elevate your standard boxed cornbread mix into a bakery-quality side dish with this easy recipe. By incorporating sour cream and vegetable oil, this moist and crumbly cornbread offers a perfect balance of crispy edges and a tender, rich center. It is the ultimate comfort food pairing for chili, stews, or roast chicken, ensuring consistent, delicious results every single time.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Yield: 9 servings
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
2 large eggs
2/3 cup whole milk
1 cup full-fat sour cream
1/2 cup vegetable oil
2 tablespoons sugar
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine both boxes of Jiffy Corn Muffin Mix in a large mixing bowl.
Add the eggs, milk, sour cream, vegetable oil, and sugar to the bowl.
Whisk the ingredients until the batter is smooth and well combined.
Grease a 9-inch by 9-inch casserole dish with non-stick spray or butter.
Pour the batter into the prepared dish and spread evenly.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
Use room temperature eggs and milk for a better emulsion. Do not overmix the batter; stir only until the dry streaks disappear to maintain a light, fluffy texture. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://elitesrecipes.com/homemade-jiffy-cornbread/