Jiffy Corn Bread
Extra-Rich Jiffy Cornbread with Sour Cream
Two boxes of Jiffy mix get a serious upgrade with tangy sour cream that keeps every bite impossibly moist. This isn't your basic cornbread — it's what happens when you turn a pantry staple into something worth making again and again.
AmericanSouthernSide DishVegetarianComfort FoodQuick MealsBudget FriendlyKid FriendlyBaking
Ingredients
- 2 boxesJiffy Corn Muffin Mix, 8.5 oz boxes
- 2 large eggs
- ⅔ cupwhole milk
- 1 cupsour cream, room temperature
- ½ cupvegetable oil
- 2 tbspgranulated sugar(optional)
Instructions
- Get your oven heating to 400°F. This higher temperature creates a golden crust while keeping the interior tender.
- Empty both boxes of Jiffy mix into a large mixing bowl. Break up any lumps with a whisk if needed — you want an even base for mixing.
- Crack in the eggs, then add the milk, sour cream, oil, and sugar if using. The sour cream should be close to room temperature so it blends smoothly.
- Stir everything together until just combined — a few small lumps are fine and actually preferable to overmixed batter. Stop as soon as you don't see dry flour.
- Scrape the batter into a well-greased 9x9 inch baking dish, spreading it evenly to the corners. The batter will be thicker than regular cornbread.
- Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The edges should pull slightly away from the pan.⏱ 30 min