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    Home » Recipes » Bread

    Published: Aug 11, 2022 · Modified: Jan 8, 2023 by Pate Giltner 2 Comments

    The Best Jiffy Cornbread with Sour Cream

    144 shares
    Jump to Recipe·Print Recipe

    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. 

    Jiffy cornbread in a circular baking dish with two slices of butter and a drizzle of honey on a pink tile table.

    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. 

    A slice of cornbread on a white plate with butter, honey, and pomegranate seeds.

    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. 
    Ingredients for cornbread on a pink tile table.

    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. 

    Collage showing how to make sour cream cornbread.

    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.
    Cornbread in a white baking dish cut into slices with butter on top.

    FAQ's

    How to store this recipe, and how long will it last?

    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.

    Can you use other corn muffin mixes for the recipe?

    Unfortunately not, each corn muffin mix is different and contains different things like egg and milk solids, which Jiffy doesn't have.

    How to make Jiffy cornbread moist?

    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!

    • The Best Jiffy Cornbread with Buttermilk
    • Jiffy Bacon Cornbread Muffins
    • The Best Jiffy Jalapeno Cheddar Cornbread
    • The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)
    Print
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    A slice of cornbread on a white plate with butter, honey, and pomegranate seeds.

    Jiffy Cornbread with Sour Cream

    ★★★★★ 5 from 2 reviews
    • Author: Pate Giltner
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 12 slices of cornbread 1x
    • Category: Cornbread
    • Method: Baking
    • Cuisine: American
    Print Recipe
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    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

    Units Scale
    1. 2 boxes of 8.5-ounce Jiffy Corn Muffin Mix
    2. 2 eggs
    3. ⅔ cup milk
    4. 8 oz sour cream / scant 1 cup
    5. ½ cup melted butter
    6. 1 tablespoon honey

     


    Instructions

    1. Preheat the oven to 450 degrees
    2. Grease a 9 inch baking pan or cast iron skillet with butter or oil.
    3. Add the butter, milk, sour cream, honey, and eggs to a large mixing bowl and mix with a spatula until combined.
    4. Add in the Jiffy mix and mix until there are no lumps left.
    5. Let the batter sit at room temperature for 20 minutes.
    6. Add the batter to the greased baking dish.
    7. Bake for 25-30 minutes or until the top is browned and a knife comes out clean.

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. elizabeth says

      August 11, 2022 at 6:59 pm

      This was the perfect cornbread! Not too sweet and super moist!

      ★★★★★

      Reply
    2. Janine says

      January 19, 2023 at 7:32 pm

      Great Recipe, super easy, excellent results everytime.

      ★★★★★

      Reply

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    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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