The Classic Jiffy Cornbread Recipe with a Homemade Touch

On chilly evenings when I want something warm and simple, I often turn to the trusty Jiffy Cornbread Recipe, the little blue box that’s been in so many American kitchens for decades. The first time I baked it on my own, I forgot to grease the pan properly, and half of the cornbread stuck to the bottom. Since then, I’ve learned a few easy tweaks that make Jiffy cornbread moist, flavorful, and just right every time.

This recipe is for anyone who wants a fast, cozy side dish perfect with chili, fried chicken, or even as a base for stuffing.

Difficulty: Easy

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 8 squares

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Method Video Notes

Ingredients

1 box 8.5 oz Jiffy Corn Muffin Mix
1 egg
⅓ cup milk

Optional upgrades (for extra flavor/moisture):

2 TBSP honey or sugar for sweetness.
2 tbsp sour cream or Greek yogurt for moistness
½ cup corn kernels fresh, canned, or frozen
½ cup shredded cheddar cheese

Method

Preheat the oven. Set to 400°F (200°C). Grease an 8x8-inch baking dish or line it with parchment.
Mix the batter. In a bowl, whisk eggs and milk. Add Jiffy Mix and stir gently until just combined. (Do not overmix. Lumps are fine.)
Optional add-ins. Stir in honey, sour cream, corn, or cheese if using.
Bake. Pour into the prepared dish and bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
Cool & serve. Let cool for 5 minutes before slicing into squares.

Video

Notes

Lesson learned: Overmixing makes the cornbread tough; gentle stirring keeps it soft.

Moisture fix: Adding sour cream or yogurt prevents the cornbread from being too dry.

Corn texture: A handful of kernels makes it more rustic and hearty.

Sweetness tip: Southern-style cornbread is less sweet. Adjust honey or sugar to taste.