The Best Jiffy Cornbread with Sour Cream

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. 

1. Add the milk, sour cream, eggs, melted butter, and honey to a medium bowl.
2. Add your corn muffin mix.
3. Mix until everything comes together.
4. Let sit 20 minutes so that the ingredients have time to bind. 
5. Add to a greased 9-inch baking pan or cast-iron skillet.
6. 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

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