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

Jiffy Cornbread with Sour Cream

  • 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


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!


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



  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.