Are you looking for a simple cornbread recipe that starts with a box of Jiffy mix but tastes so homemade that no one will believe it came from a box?
I’ve got the perfect recipe for you.
My favorite food to bake around the Fall season, specifically Thanksgiving, is moist cornbread. We typically serve cornbread with many other side dishes around Thanksgiving time. Some of us enjoy it with a simple warm bowl of chili or soup. Nonetheless, if you want to save time, the Jiffy Mix is perfect for quick, delicious, moist cornbread.
In our household, we use the Jiffy mix year in and year out. It has been my go-to recipe for over five years now, and it never disappoints. It is delicious, with a crisp edge and moist on the inside. This Cornbread recipe will have everybody at the Thanksgiving dinner smacking their lips.
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How do you make Jiffy cornbread Moist?
It’s as simple as it sounds: you make Jiffy cornbread moist by taking all of the ingredients in putting them into a mixing bowl. No need to separate the wet and dry ingredients with this recipe. Less to clean up for you. You will need the following ingredients to make cornbread:
- Jiffy Cornbread Mix
- Eggs
- Butter
- Milk
- Sugar
- A secret ingredient
- Optional: Honey for drizzling
What is the Secret Ingredient that makes Jiffy Cornbread Moist?
This ingredient is a game-changer; it elevates the texture of your cornbread because of its high fat content and acidic nature. It’s thick, so it adds moisture without making the batter too runny. It’s not just adding liquid, it’s improving structure, texture, and moisture all in one.
Sour cream is a versatile ingredient and great for baking! I can’t imagine having my cornbread any other way.
What to serve with your Jiffy Cornbread?
Cornbread is super versatile, and what you serve with it depends on whether you’re going for a savory, sweet, or comfort food feel. Here are some classic and creative pairings:
Savory Pairings
- Chili (Beef or Turkey Chili)
- Greens (Collard Greens or Kale)
- BBQ (Pulled pork, ribs, brisket, or BBQ Chicken)
- Beans (Pinto or Black-eyed Beans)
- Soup (chicken, vegetable, or gumbo soup)
Sweet and Simple Options
- Honey or maple syrup drizzled on warm cornbread
- Butter and jam (strawberry or fig is amazing)
- Cinnamon Butter or Honey Butter
How to Store Jiffy Cornbread
- 1-2 Days – Wrap the cornbread in a plastic wrap or foil, or store in an airtight container. Keep it at room temperature, in a cool, dry place.
- 3-5 Days – Wrap the cornbread in a plastic wrap or foil and place it in an airtight container. It keeps it from drying out or molding. Reheat the slices in the microwave with a dab of butter for moisture.
- Up to 3 months – Wrap individual slices or chunks in a plastic wrap, then place them in a freezer-safe bag or container. To thaw, leave at room temperature for up to an hour, refresh in the oven if you want a crisp edge again.
Moist Jiffy Mix Cornbread
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spoon
- Measuring Cups and Spoons
- 1 Spatula
- 1 Loaf Pan
Ingredients
- 1 pack Jiffy Cornbread Mix
- 1 large Egg Room temperature
- 1/3 cup Whole Milk
- 1/3 cup Unsalted Butter Melted. Substitute with olive oil
- 1 tbsp White sugar Double to 2 tbsp for a sweeter version
- 1/3 cup Sour Cream
Instructions
- Preheat your oven to 400'F
- Lightly grease a loaf pan with cooking spray
- In a mixing bowl, combine the Jiffy cornbread mix, the egg, milk, melted butter, and sour cream
- Stir until the batter is smooth and free of lumps
- Pour the moist cornbread batter into the prepared loaf pan, spreading it evenly with a spatula
- Bake the cornbread in the preheated oven for about 25-30 minutes, or until a toothpick insterted in the center comes out clean.
- Once the cornbread is golden brown and fully cooked, remove it from the oven and allow it to cool in the loaf pan completely
- Serve the moist cornbread warm, and for an extra touch of sweetness you can drizzle honey or maple syrup on top.
