JIFFY Cornbread Hack ~ Moist and Fluffy!

JIFFY cornbread has been around for decades, since 1930. It is very popular and people have their favorite recipes to make it even better. Mine is the moist and fluffy kind, it is baked. It has sour cream and butter, and uses only one one box of JIFFY cornbread mix,. It is so-oo good!

3.87 from 45 votes

Prep Time10

Cook Time15

Course: Breakfast, Side Dish, Snack

Cuisine: American

Servings: 9

Calories: 93

Ingredients

½ cup sour cream
1 egg
¼ cup butter melted
1/3 cup milk
2 tablespoons sugar (optional)
1 package (8.5 ounces) JIFFY corn muffin mix

Instructions

Preheat the oven to 400°.
Grease or spray an 8-inch square pan.
In a medium bowl, whisk together the sour cream and egg.
Mix in the melted butter and milk.
Mix in the sugar if you are using it.
Mix in the JIFFY corn muffin mix.
Pour the batter into the prepared pan.
Bake at 400° for 15-20 minutes or until a cake tester inserted in the center comes out clean.
Serve hot.

EXTRA TIP:

WANT MUFFINS? Grease a muffin tin or use paper cupcake liners. You will make 6, or 7 depending on size. For the maximum crown on the muffins let the batter sit in the bowl for 4 minutes first then continue. Bake at 400° for 12-15 minutes or until golden brown.

DO YOU LIKE REAL SWEET CORNBREAD? Add in the optional sugar for more sweetness.

LEFTOVERS? Reheat in the microwave for about 15 seconds.

CORNBREAD TOASTIES: I love to cut them in half, put them in the toaster oven for a few minutes and then spread some butter and jam on top!

Nutrition