This is the best jiffy cornbread with sour cream recipe! The addition of sour cream, butter, and honey makes the Jiffy mix so velvety, moist, and rich!
This Jiffy Cornbread with Buttermilk is also delicious, but this sour cream version is for you if your want an uber velvety, moist, and less sweet cornbread. The buttermilk version is for you if you want a more crumbly crumb and a sweeter cornbread.
Why you will love this recipe:
I love sweet southern cornbread with a brown and crispy crust! I also love really easy recipes that come together in less than 5 minutes. Jiffy corn muffin mix is so versatile, quick, and cheap, and I love using it in recipes.
This is the perfect cornbread recipe, especially if you are in a hurry and want something easy. Pro tip: It's extra tasty if you slather it with bourbon honey butter or bourbon strawberry jam!
This recipe is all made in one bowl, and using the mix means you don't need to measure out any flour, cornmeal, salt, or baking soda! Just mix all the ingredients in a bowl and transfer it to a dish for baking!
I love to serve cornbread as a side with any southern meal, but it's particularly good with chili, fried chicken, and country-fried steak.
About this recipe:
- Taste - Sweet from the cornmeal mix and mild tang from the sour cream.
- Texture - Very moist and velvety.
- Effort - This is a very easy recipe, and it is all made in one bowl.
- Time - It takes about 5 minutes to mix, 20 minutes to rest, and 30 minutes to bake.
Key ingredients:
Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing.
Sour Cream: baking with sour cream gives baked goods a very velvety texture and provides a lot of moisture and a little structure. In this recipe, it is used with milk to make a moist bread that holds together but is also very soft.
Butter: Butter adds fat and flavor and helps to make this a really buttery dish!
Honey: honey helps make this into a nice and sweet but not too sweet cornbread. I like to use honey instead of sugar because it has a deeper flavor.
Eggs: Two large eggs help bind the buttermilk cornbread together so that it's not too crumbly.
Step by step instructions:
This is so easy to make and be whipped up in a bowl in less than 5 minutes.
- Add the milk, sour cream, eggs, melted butter, and honey to a medium bowl.
- Add your corn muffin mix.
- Mix until everything comes together.
- Let sit 20 minutes so that the ingredients have time to bind.
- Add to a greased 9-inch baking pan or cast-iron skillet.
- Bake for 25-30 minutes!
Here's a video showing how to make this recipe:
Tips for success:
- Melt your butter by zapping it in the microwave for 30 seconds. Then let it cool before adding it to the eggs. But make sure it cools before adding it the eggs.
- Let your batter sit at room temperature for 20 minutes before baking. This allows the ingredients to meld and for the cornmeal to fully absorb the milk, butter, and eggs.
- Baking at a high temp creates a beautiful brown and crispy crust. But watch it closely, so it doesn't burn.
- Grease your pan with butter or oil so that it comes out nice and easy.
- Use any 9-inch baking dish, but cornbread shines in a cast-iron skillet.
- Its ready with the top has been browed and a knife comes out clean.
FAQ's
This recipe is best enjoyed the day it's made, but they can't keep unglazed in an air-tight container at room temp for 2-3 days.
Unfortunately not, each corn muffin mix is different and contains different things like egg and milk solids, which Jiffy doesn't have.
Milk, butter, sour cream, and vegetable oil are all things that make Jiffy cornbread moist. This recipe uses a combination of milk and sour cream to ensure a moist cornbread.
Looking for more cornbread recpies?! Check these out!
Jiffy Cornbread with Sour Cream
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 slices of cornbread 1x
- Category: Cornbread
- Method: Baking
- Cuisine: American
Description
This is the best jiffy cornbread with sour cream recipe! The addition of sour cream, butter, and honey makes the Jiffy mix so velvety, moist, and rich!
Ingredients
- 2 boxes of 8.5-ounce Jiffy Corn Muffin Mix
- 2 eggs
- ⅔ cup milk
- 8 oz sour cream / scant 1 cup
- ½ cup melted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 450 degrees
- Grease a 9 inch baking pan or cast iron skillet with butter or oil.
- Add the butter, milk, sour cream, honey, and eggs to a large mixing bowl and mix with a spatula until combined.
- Add in the Jiffy mix and mix until there are no lumps left.
- Let the batter sit at room temperature for 20 minutes.
- Add the batter to the greased baking dish.
- Bake for 25-30 minutes or until the top is browned and a knife comes out clean.
elizabeth says
This was the perfect cornbread! Not too sweet and super moist!
Janine says
Great Recipe, super easy, excellent results everytime.
Brenda says
Excellent!
I've made similar, but it's been a while!
When I made it today, I made a lot! I like to prep my cornbread while my chili beans cook with the hamburger meat. Of course, I make sure the meat is ready before combining with my beans.
What's fun is to pour your chili beans down the middle of your UNCOOKED cornbread! Bake according to Jiffy instructions! Garnish as you desire!
I used the following for it all!
1 &1/2 pounds of hamburger meat
The following cans of pinto beans I buy at our Texas HEB store:
2x borracho beans, referred to as 'drunken beans' beans made with
Shiner Bock beer, made in Shiner, Texas
2x charro beans, 2xTexas Ranch Style beans.
4 boxes of Jiffy cornbread, using for the first time only 1 cup of
sour cream
I chopped 5 jalapenos with the seeds for the cornbread mix
Try it sometime! The beans or chili stay pretty much in the center of the
cornbread from one end of the pan to the other when it comes out of
the oven! I have an industrial kitchen pan large enough to accommodate!
Delicious!
Thank you so much for your delicious recipe! And, . . .
"A Big Texas Hello to all..."
Pate Giltner says
This version sounds so good!
Monika Branch says
Cornbread came out great!!! Took my oven 40 minutes. I kept checking it with the knife. It's a great recipe, very easy. Fantastic with a little honey butter. 🥰
Darius Rovere says
450 degrees???
Pate Giltner says
I love a nice crust on my cornbread, which is what the high heat produces. But if you don't, you can certainly bake it at a lower temp. 🙂
Dev says
Way too hot. Mine was burnt on the edges.
Such a disappointment.
Rickashley says
Was looking for a recipe just like this. I was impatient and skipped the 20 minute waiting part at room temperature. I baked it at 450 for 20 minutes on middle rack of the oven. It was browned on top but still gooey on the inside. I lowered the oven temperature to 430 and moved the oven rack 1 level higher. I baked it for another 8 minutes and it came out good. It taste delicious and has a crunchy crust. I am saving this recipe to make again. Thank you 😁
Emily Elizabeth Smith says
If you make this in a cast iron pan, check after 20-25 minutes. It burned a bit after 25 minutes in my electric stove set at 450F. I haven't tasted it yes as it's cooling on the counter.
Wendy Timson says
Really moist and delicious. Don't be thrown off by the high heat. Comes out beautiful.
Cynthia says
I am given it 4 stars because the oven temp was way to high. The edging was too brown ; but I liked the texture.
Amanita Papendick says
Temperature is way too high for my gas oven. Way too brown and almost burnt on the sides. I can imagine what the bottom looks like. Giving it 3 stars because of the temperature issue. Looks super moist though!
Connie says
It was absolutely delicious.
Tricia Every says
The best cornbread recipe ever! Everyone loved them! If you double the recipe it makes 36 muffins but only cook for 12 minutes. Delish!
PAM TAYLOR says
LOVE these. I used greek yogurt in place of sour cream (because I did not have any on hand) and they turned out perfect! Next time I may try whipped cottage cheese as I often substitute it for sour cream. The only thing I forgot to do is let it rest 20 minutes before putting into muffin cups, but this did not seem to make a difference. Also, I turned my oven to 400.
K Roth says
I made this recipe last night to accompany chili. It is unbelievably delicious.Best ever. The cornbread texture is like velvet. That is the only drawback - if you prefer crumbly dry texture. This bread is rich and moist with a browned crust.
Yvonne L. says
This is really delicious. I made two small adjustments. First, I heated the oven to 375°. Second, I lightly sprayed my cast iron pan with cooking spray and added two Tbs of butter. The pan then went into the oven while it was heating to get very hot. Last, I poured the batter into the hot pan, on top of the butter. The result made a very crispy edge without the super high temp that the recipe calls for. Delicious!