Jiffy Cornbread with Evaporated Milk: The Secret to Perfect Moist Cornbread
Looking to take your Jiffy Cornbread to the next level? The secret is in one simple ingredient—evaporated milk! This easy hack transforms your ordinary Jiffy Cornbread Mix into a soft, moist, and flavorful dish that’s perfect for any occasion. Whether for a family dinner, potluck, or BBQ, this recipe is a crowd-pleaser. Ready in 30 minutes, it’s sure to become your go-to cornbread recipe!
As a Northerner from the Pacific Northwest, I grew up blissfully unaware of the great cornbread debate. It wasn’t until my adult years that I realized cornbread fans have two passionate camps: Team Sugar and Team No-Sugar. I’m unapologetically on Team Sugar (sorry, Southerners!). To me, the perfect cornbread is crispy on the edges, soft and slightly sweet on the inside, and so moist it doesn’t even need butter—though, let’s be real, who’s skipping the butter?
Why Evaporated Milk Is the Secret to the Perfect Jiffy Cornbread
So, what’s the secret to cornbread that ticks all these boxes? Evaporated milk! This pantry staple transforms basic Jiffy Cornbread Mix into a moist, tender, and delicious side dish that pairs with just about any meal. Unlike regular milk, evaporated milk gives your cornbread a richer texture, without making it too dense or heavy.
How to Make Jiffy Cornbread with Evaporated Milk
This isn’t exactly a recipe—it’s a hack. A super simple one, but let me tell you, it’ll forever change how you make cornbread. Grab two $0.65 boxes of Jiffy Cornbread Mix and let’s get to work!
What You’ll Need
- 2 boxes Jiffy Cornbread Mix
- 1/4 cup evaporated milk (diluted with 1/4 cup water)
- 2 eggs
- 1/2 cup sour cream
- 3 tablespoons honey
Instructions
- Preheat your oven to 375°F.
- Grease a 9×13-inch baking pan (or use a 12-inch cast iron skillet for extra crisp edges).
- Mix all the ingredients in a large bowl until combined, but don’t overmix.
- Pour into your prepared pan and bake for 25 minutes, or until golden brown.
- Let it cool slightly and enjoy the moist, flavorful perfection!
The Ultimate Moist Cornbread Recipe Hack
The real trick here is the evaporated milk. It creates a thicker, creamier batter that makes your cornbread moist, but not too dense. Adding sour cream also gives it a slight tang and richness that balances the sweetness from the honey. If you’re using regular milk in your cornbread, trust me, once you try this hack with evaporated milk, you’ll never go back!
And remember, don’t overbake! You want that golden-brown crust on top, but still soft and fluffy in the center. Overbaking is the number one culprit of dry, crumbly cornbread.
Tips for Baking the Best Cornbread
- Use a Cast Iron Skillet: For crispy edges, bake your cornbread in a cast iron skillet. It heats evenly and gives your cornbread that perfect golden crust.
- Let the Batter Rest: After mixing the batter, let it sit for 5-10 minutes before baking. This helps the ingredients meld and gives you fluffier results.
- Don’t Overmix: Mix just until the ingredients are combined. Overmixing leads to tougher, denser cornbread.
- Add a Little Extra Sweetness: If you love sweet cornbread, don’t hesitate to drizzle some honey on top after baking!
Why You’ll Love Jiffy Cornbread with Evaporated Milk
This cornbread checks all the boxes: crispy edges, tender center, and just the right amount of sweetness. The evaporated milk adds richness without making it too heavy, and the combination of honey and sour cream balances the flavors beautifully. Plus, it’s super easy to whip up in less than 30 minutes. Whether you’re Team Sweet or Team No-Sweet, this Jiffy cornbread with evaporated milk might just become your go-to recipe for every meal.
Where to Buy Jiffy Cornbread Mix
Most larger supermarkets and grocery stores carry Jiffy Cornbread Mix. I find it in the baking aisle along with flour, sugar, pancake mix and so forth at King Soopers, Target, Safeway, Walmart, or Walgreens. Samsclub.com ships a large 40 oz. Jiffy Cornbread Mix—$2.82 or $0.07 per oz. Another resource is direct from JiffyMix.com, where you can order in quantities of 12 boxes. The price is excellent, but make sure you factor in cost to ship.
Oh, and that cute honey dispenser? I got it online. So fun to use.
The Best Cornbread Ever—Quick and Easy!
Ingredients
- 2 8.5 oz boxes Jiffy Corn Muffin Mix
- 1/2 cup sour cream
- 1/4 cup evaporated milk, or condensed milk
- 1/4 cup water
- 2 eggs
- 3 tablespoons honey
Instructions
- Preheat oven to 375 F.
- Prepare cast iron skillet (or 9 x 13-inch baking pan) with your favorite grease or non-stick cooking spray.
- Place all ingredients in a large bowl. Mix well with a wooden spoon until well incorporated. Don't overmix.
- Pour into prepared baking pan or cast iron skillet.
- Bake for 25 minutes until slightly golden brown and a toothpick inserted into the center of the cornbread comes out clean. Do not overbake!
Nutrition
Question: Have you ever tried adding evaporated milk to your cornbread? Share your favorite cornbread secrets and recipes.
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Why use 1/4 C evaporated milk plus 1/4 C water? Why not use 1/2 cup of evaporated milk instead?
Because it is highly concentrated. Evaporated milk starts out as fresh milk and is heated to drive off more than half of the water. Add water and use it as milk or pour it straight out of the can and use it as half-and-half. Creamy, rich and perfect for baking, custards, soups and even ice cream.
Could I substitute my thick homemade yogurt for the sour cream in your recipe, Mary.
Yes! Sour cream and yogurt are generally great substitutes for one another, measure-for-measure.Just remember that yogurt is generally tangier than sour cream and you might have to adjust some of the other ingredients accordingly.
I’ve made this with the sour cream and honey but never tried the evaporated milk. If I want to bake in a mini muffin tin how long should I bake
I’d assume half the time, but check for doneness before taking from the oven. I like using a wooden toothpick as a tester. Stick it in, pull it out and if it comes out clean, done!
I usually put 1/2 can sweet corn the jiffy mix.
Gives it some more moisture plus a little chew.
Thank you so much for the updates.
I didn’t grow up eating cornbread, being from Nnew Jersey. We eat our delicious white corn on the cob! But now I make it occasionally. The moistest, easiest way I know is 1:1 Jiffy mix and canned cream corn. Mix to moisten. Use temp and time listed on box.
I like to make a single box in the foil muffin cups. Comes out clean and just right from the box! I have a 3 corn casserole recipe with 1 box, can of corn, can of creamed corn, melted butter and sour cream. It is wonderful as a side with thanksgiving, Easter or Christmas meals!
Excellent, sweet, tender, fluffy and easy to cut in half for an 8×8 pan.
We use the corn meal recipe on the box and use our our antique cast iron muffin pans…..simple delight!
I usually make mine from scratch but will have to try your Jiffy cornbread version. I love my cornbread served with honey cinnamon butter, there is nothing better.
Jiffy has hydrogenated lard. Anything hydrogenated is bad for your heart. Ask any cardiologist.
Then you need to go with Jiffy’s vegetarian cornbread option. It uses veg oil.
love cornbread! as a born and raised pure Southerner, we just add a small can of creamed corn to the jiffy batter. it comes out moist inside. so good. follow directions on the jiffy box, then add the corn…..
I sometimes add shredded pepper jack cheese to the cornbread mixes. I’ll try the addition of the sour cream next time. Thanks for the suggestion, Mary!
I’m southern & like both types of cornbread. Each has it’s place as far as I’m concerned. Some southerners will consider Jiffy blasphemy but I’m good with it. The only additions needed to the recipe on the box, in my opinion, are cracklings. Add the cracklings to the batter by eye but what looks like to much in the batter winds up being not enough in the final product. Pour it in a hot cast iron skillet and bake. If you buy Jiffy on sale and keep it on hand, make sure you watch the dates on it. That tiny bit of lard in it can go rancid fast when it hits the best by date. It hurts to dump an entire pan of cornbread into the trash.
I LOVE cornbread!! I use self-rising corn meal, a pinch of baking soda, one egg, and enough buttermilk to make a batter. I heat oil in my cast iron skillet on top of the stove…..get the oil “screaming hot” then add my batter, pop on a well-fitting lid, and turn burner to low. When firm on top, I flip over, leave off the lid, and brown the top side. Saves energy by not using the oven and keeps my kitchen cooler.
Jiffy Corn bread mix contains lard. For those of us who wish to eat healthy, the corn bread recipe on the box of corn meal is not difficult. I mix up the dry ingredients ahead, label and store with the box and add the liquid when ready to bake. This is also a good way to be ready to make the corn bread casserole that is so delicious.
I never used Jiffy mix, just good ol’ White Lily Cornmeal Mix. I wonder if I can still use buttermilk instead of regular milk.
When I first started using Jiffy Cornbread mix it was $.10 a box. Really showing my age LOL
This recipe looks great. Reminds me of my spoonbread recipe.
A good substitute for a box of Jiffy Mix is: 1/2 cup each flour and cornmeal, 2 Tsp baking powder, 1/2 tsp salt, 2 Tbsp dry milk powder (can be omitted but makes a softer crumb). I like a slightly sweetened cornbread with some dishes, and 2 T sugar is about right.
For plain cornbread, add 1/2 stick of melted butter, 1 small or medium egg, and 1/2 c. of water. You can substitute the fat of your choice, of course (oil, shortening, or whatever). Mix as usual and bake at 400 degrees F until browned. An 8×8 pan or 10″ cast iron skillet will make thin cornbread; try a loaf pan with s
straight sides or make muffins.
Well honestly I think that all of you should send me samples of your various cornbread recipes and I promise to comment on each and everyone in a positive Mary Hunt fashion! (PS) I am not joking!!
Send them to ME, and I promise to forward them to you, Frank. At least what’s left of them … 🙂
I like to use 2 jiffy mixes and bake in an 8×8 pan…we like thick cornbread
I think there is a recipe step missing, LOL!
Well yes there was. But fixed now!
We have a bunch of sizes of cast iron, which size would work for this recipe? 10″?
12″ is ideal. I tried it in my 10″ but it began to overflow.
Add applesauce to cornbread mix also turns out very moist.
Sometimes I add grated cheddar cheese and/or minced, pickled jalapeno peppers to my slightly sweetened cornbread batter. Almost never use a mix, though, unless I’m just cooking for myself.
I hope you have “extended “ suggestions for recipes-my favorite one is deli cranberry relish that’s a bit pricey but can be extended with canned whole cranberries, added nuts and orange slices which increases the servings three times. Being thrifty shouldn’t mean giving up treats.
Jiffy makes two Cornbreads, one has the lard and there is a vegetarian version without the lard. Like you said it’s a tiny amount of lard in the regular box. Both are good. I will use your additions. Sounds good!
I like to add in some frozen corn if I’m going to serve it with BBQ, fried chicken or soups.
Brings out the corn flavor.
As a southern woman who has eaten and made cornbread all of my life, be sure to warm your greased cast iron skillet before putting your cornbread in or it will stick. Love the recipe, love your postings. Blessings to all
My father was born and raised in Georgia and we ate backed handmade unsweetened cornbread for years. As for me, Born and raise in Southern California. I still like making it from scratch but I ad a little bit of sugar in it. I like it slightly sweetened,.
Plus I used to use Jiffy mix until I read that they put lard in it. then I stopped. I don’t want to have a heart attach.
Reading the label, 1g animal lard; 5 servings per container. So that translates to .007 oz per serving. I’m no doctor but that sounds to me like less animal fat than in a hot dog or hamburger!
I just saw that yesterday when I was shopping for a cornbread mix. I ended up with Betty Crocker, always dependable.
Exactly what I was going to mention! I love the brand Krusteaz. It tastes great and no lard! Adding the sour cream is a great idea though.
I love Krusteaz. I eat gluten free and they have a cornbread option with honey. What a blessing!
I cook my cornbread in my waffle iron.
Interesting!
I always put a mashed ripe banana in my cornbread..
Well now, that is interesting! Might have to give this a try!
Sounds delicious..
Your sugar is honey for a little sweet
I was born in WV, and my grandmother made the best cornbread ever. Still, I honestly like both regular and sweet cornbread. It’s like two different breads to me, and I like both with different foods.
The one sacrilege in the recipe and photo is the pan used! Whether regular or sweet, it MUST be baked in a cast iron skillet to be “real” cornbread. LOL! That’s one of my three rules, the other two being made with buttermilk (which also makes it moister) and using Martha White cornmeal (when baked from scratch).
I love your comment but must disagree with the cast iron mandate. I love cast iron but my torn rotator cuffs (both shoulders) limit my use of cast iron. I would hate to think that my cornbread isn’t authentic because the pan is too heavy.
We’ve been a Jiffy cornbread family for my entire 60 years, and my mom and grandma before me. this recipe looks like a delicious way to take-it-up-a-notch. Thank you; can’t wait to cook some ham and beans, and make cornbread!