Making cornbread extra moist and fluffy using Jiffy cornbread hacks is unbelievably easy and delicious! A cast iron skillet and a few pantry staples make the crunchy crust and moist center melt in your mouth good!

Cornbread is one of those versatile accompaniments to any meal: Vegetarian Chili, Pumpkin Chili, Old Fashioned Vegetable Beef Soup, Broccoli Cheese Soup, Slow Cooker BBQ Chicken, are just a few of our favorite dinner recipes!

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2 servings of cornbread stacked and drizzled with honey

Why Jiffy Mix Cornbread Hack Is So Remarkable!

One of the remarkable things about using a moist homemade Jiffy cornbread hack is the fantastic textures and great taste. So great, in fact, with the first bite, you’ll find yourself wondering why you’re not making cornbread more often!

  • Using a Jiffy mix, your extra moist hacked cornbread is ready for the oven in less than 10 minutes!
  • Perfectly portioned boxed Jiffy cornbread mix is so convenient
  • A preheated cast iron skillet or pan is the secret to a scrumptiously crisp crust.
  • Leftover cornbread is de-lish reheated in a toaster oven or using an air fryer!
ingredients for light and fluffy corn bread

Ingredients To Make Jiffy Cornbread Taste Better

Jiffy cornbread with sour cream adds a whole new dimension from the delectable textures to the subtle tangy elements. All cornbread hack ingredients should be at room temperature for a consistent crumb throughout!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Large Eggs – room temperature
  • Unsalted Butter – melted or vegetable oil
  • Buttermilk or Whole Milk – Buttermilk is preferred over lower-fat milk. It adds a richer, buttery flavor, but also makes the cornbread more tender.
  • Honey – you can use brown or white sugar if you prefer (or left out altogether)
  • Sour Cream – or you can sub in Greek yogurt to make a richer, creamier cornbread
  • Boxed Jiffy Corn Muffin Mix – check your expiration dates

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How To Make Jiffy Cornbread Moist And Fluffy

One key to enhancing boxed cornbread mix is to have a piping hot cast iron skillet or metal pan to pour your batter into. This time-honored method crisps the crunchy crust that is so satisfyingly paired with a moist, melt-in-your-mouth center.

When you are cooking, you’ll want to use the full recipe at the bottom of the page.

  1. Whisk all of the wet cornbread ingredients together.
  2. Stir in the Jiffy cornbread mix. (Don’t overmix)
  3. Rest the cornbread batter for 3-4 minutes.
  4. Pour batter into a heated* pan or cast iron skillet and bake.
  5. Bake cornbread until golden brown and a toothpick comes out clean.
  6. Top your warm homemade cornbread with butter, Honey Butter, or drizzle with honey right out of the oven.
cast iron skillet on a wood table

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This will be your go-to pan for generations to come. Skillet comes already seasoned and ready to use

a basket of cut servings of cornbread

Tips and Tricks To Transform A Box Of Jiffy Corn Muffin Mix

  • Heat your cast iron skillet or pan in the oven while mixing the batter. Once it’s hot and the butter is popping, carefully remove the skillet or pan from the oven and pour the batter into the sizzling hot skillet. This will ensure an extra crispy bottom crust.
  • This cornbread hack calls for 2 boxes of Jiffy corn muffin mix to yield a nice thick cornbread.
  • Buttermilk will give your cornbread more of a homemade flavor and texture.
  • Whether making cornbread with hacks or just a boxed mix, don’t over-mix the batter; a few lumps are okay.
  • You can omit honey or sugar if you don’t like your cornbread sweet. Just note that the sour cream knocks down the sweetness a little, so you may want to add the honey or sugar so you’re sure to get your honey as sweet as you like.
  • I suggest using two 8” or 9” pans when doubling this moist Jiffy cornbread recipe. A 9” x 13” metal cake pan will work in a pinch, although the cornbread will be thinner.
  • You can cut this recipe in half and still bake in an 8” or 9” pan; you will have a thinner cornbread.
  • This cornbread recipe should make about 16 muffins; you can cut the recipe in half for eight muffins or make the lot and freeze the extra. You’ll want to check the muffins at 20 minutes and bake until a toothpick comes out clean.
cornbread baked in a cast iron skillet

How To Store And Reheat Extra Moist Jiffy Cornbread

Leftovers

Keep any leftover cornbread on the counter in an airtight container. It’s better not to refrigerate baked cornbread because it can cause it to dry out faster, but it will keep about a week in the fridge.

Freeze

Cornbread or muffins made with a Jiffy mix can be frozen in an airtight container. I like to use an extra layer of protection by wrapping it in plastic wrap first.

Reheat

Cornbread can be reheated in the oven or toaster oven at 350° F for 5-10 minutes, sprinkle with water, and wrap in tin foil. Or, wrap cornbread in a slightly damp paper towel and zap it in the microwave for 30-45 seconds, then check. If you want all crispy edges, an air fryer set at 300 – 325° F degrees for 2-3 minutes will do the job.

2 servings of cornbread stacked and topped with butter and honey

FAQs For Making Jiffy Cornbread With Hacks

How do you make ordinary cornbread mix better?

Moist Jiffy cornbread recipes with sour cream are just the ticket and very popular. Making cornbread with a box mix, remarkedly better, is super easy. Hacks for a cornbread recipe only need simple pantry staples: an extra egg, more milk, plus butter, sugar, and sour cream. Jiffy mix and cornbread hacks turn the ordinary into the extraordinary!

Can you make extra moist Jiffy cornbread without sour cream?

Of course! You can use plain greek yogurt. If that won’t do it for you, try 6 ounces of softened cream cheese thinned with a tablespoon of milk or water.

Can you use water instead of milk in cornbread?

You sure can! It’s probably best to increase your fat content a bit if eliminating milk, so you keep the moist texture and consistency. For this Jiffy cornbread hack recipe, add either 2 teaspoons of oil or melted butter with ⅔ cup water.

How long do I heat a cast iron skillet before adding cornbread batter?

5-10 minutes, depending on how quickly your oven will hit 400° F. It’s easiest to throw the skillet into the oven during the preheat to reach an even temperature. The cornbread batter will be ready to go by the time the oven hits 400° F. If you have a gas stove and heat the skillet over the flame, remove it from the heat right before the butter starts to smoke.

golden cornbread in a cast iron skillet

What Kind Of Pan Should You Use To Make Cornbread?

The Best Cornbread Cookware

The traditional favorite is to prepare homemade cornbread with a moist crumb and a golden brown crust. A well-seasoned cast iron skillet is the easiest and the most sure-fire way to accomplish this, but no worries, there are other options too! 

Good – A glass pan will work in a pinch, but glass pans heat up unevenly and more slowly, so it may take longer to bake. Heat the glass pan in the oven before pouring the batter. Use room-temperature cornbread ingredients because an overly cold batter can cause the glass to crack.

Better – A metal pan is the next best choice if you’re not making cornbread in cast iron. Metal pans transfer heat quickly, so be sure it is nice and hot before you put the cornbread batter in it.

Best – baking a hacked Jiffy cornbread recipe in a cast iron skillet well seasoned and coated with butter (or oil or even bacon grease) will give you crusty, crunchy cornbread. Preheat the skillet* in the oven, adding 2 tablespoons of butter and pour the batter into the hot buttered skillet.

*An alternative way to heat a cast iron skillet is on the stove. Cast iron heats evenly and holds heat really well. 

cornbread in a basket

Additional Ideas To Jazz Up Jiffy Mix Cornbread

Cornbread recipes can be made more exciting with different add-ins or flavor variations, here are just a few combos for you to consider:

  • Cheese and sausage
  • Maple and bacon
  • Brown sugar and pecans
  • Bacon bits
  • Green chiles and cheddar
  • Jalapenos
  • Diced peppers and ham
  • Pumpkin
  • Creamed corn

I’d love to hear how you like your cornbread!!

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cornbread photo collage
2 servings of cornbread stacked and topped with butter and honey

Jiffy Cornbread Hack- Moist and Fluffy

Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Learn how to make extra moist and fluffy cornbread using Jiffy Mix! The crunchy crust and a moist center is melt in your mouth good!

Ingredients

  • ⅓ cup +2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2/3 cup buttermilk (or whole milk)
  • 2 tablespoons honey or sugar
  • 1 cup sour cream
  • 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
  • (optional) top with butter or honey

Instructions

  1. Preheat the oven to 400° F. Grease an 8 or 9-inch metal pan or 10 or 12-inch cast iron skillet heated in the oven and greased with 2 tablespoons of butter.
  2. Using a large mixing bowl whisk the eggs, butter, milk, and honey until well combined. Add sour cream and stir until blended.
  3. Add the Jiffy mix to the wet ingredients and stir just until combined (don’t overmix). Let batter sit for 3-4 minutes.
  4. Stir batter slightly then pour into the prepared pan or skillet and bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. *NOTE, all ovens are different and could take longer to bake. Start checking with a toothpick around 25 minutes, if not done, check every 5 minutes until it comes out clean.
  5. Top with butter, honey butter or drizzle with honey right out of the oven.

Notes

  • If you want to double this recipe, I suggest using two 8 or 9-inch pans. A 9x13 will work in a pinch, just know the cornbread will be thinner.
  • You can cut this recipe in half, and still bake in an 8 or 9-inch pan, you will just have a thinner cornbread,
  • Cooking the cornbread in a cast iron skillet will give you a crusty crunchy cornbread. Preheat the skillet and add 2 tablespoons of butter to the hot skillet and pour the batter.
  • If you’re not baking the cornbread in cast iron, a metal pan is the next best choice. A glass pan will work in a pinch, but glass pans heat up more slowly, so it may take longer to bake.  Heat the glass pan in the oven before pouring the batter.
  • For muffins, start checking around 20 minutes and bake until toothpick comes out clean. This recipe should make about 16 muffins (you can cut the recipe in half for 8 muffins - or freeze extra)
  • Storage - keep any leftover cornbread on the counter in an airtight container for 2 days. It’s better not to refrigerate baked cornbread because it can cause it to dry out faster, but it will keep about a week in the fridge.
  • Freeze - cornbread or muffins made with a Jiffy mix can be frozen in an airtight container. I like to use an extra layer of protection by wrapping it in plastic wrap first.
  • Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 66mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 2g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

    close up of cornbread with honey and butter