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) – 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) – These help bind the ingredients and give the cornbread structure while adding a bit of moisture and richness.

Milk (2/3 cup) – Provides the liquid needed to hydrate the dry ingredients, creating a smoother batter.

Sour Cream (1 cup) – 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) – Incorporates fat into the batter, which is essential for a soft and moist texture.

Sugar (2 tablespoons, optional) – 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 400°F. 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 9” x 9” 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

Don’t 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 jalapeños 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 300°F 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!

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