Name: The Best Cornbread Ever—Quick and Easy!
Prep time: 5 min
Cook time: 19 min
Total time: 24 min
Ingredients: 2 8.5 oz boxes Jiffy Corn Muffin Mix; 1/2 cup sour cream; 1/2 cup milk (whole, 2% , skim , or evaporated (see NOTES)); 2 eggs; 3 tablespoons honey

Jump to Recipe Print Recipe

As a Northerner born and bred in the Pacific Northwest, it wasn’t until I was well into my adult years that I learned that cornbread has two very opinionated camps. Those who put sugar in their recipe and those who do not.

Unashamedly, I belong to the former, with apologies to my Southerner readers who believe that sugar has no place in cornbread and that adding it is sacrilege!

This is my idea of to-die-for cornbread: Crispy, golden edges, soft not dry inside, slightly sweet and so moist it doesn’t even need butter (although who would skip the butter?). And possibly even more important, must be super easy to make and ready to eat start-to-delicious-finish in 30 minutes. Are you with me?

Not exactly a recipe, this is more of a cornbread hack—a brilliant way to take two $.65 boxes of Jiffy Cornbread Mix* and then perform a little magic!

No matter where you queue up in the cornbread controversy, I’m almost certain you will agree with me that this is the only way you’ll ever make cornbread again. It’s not dry and crumbly but not sweet like cake, either. In a word? Perfect!

Oh, and that cute honey dispenser? I got it online. So fun to use.

Mentioned above

Most largers 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 KingSoopers, Target, Safeway, Walmart, Walmart.com, Walgreens.

Samsclub.com ships a large 40 oz. Jiffy Cornbread Mix—$2.98 or $.07 per oz (as compared to $.075 per oz in the small 8.5 oz box).

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.

Norpro Honey/Syrup Dispenser

A plate of food on a table, with Cornbread

Print Recipe Pin Recipe

3.88 from 24 votes

The Best Cornbread Ever—Quick and Easy!

Take ordinary boxed corn muffin mix and make the best moist cornbread ever with this simple recipe hack.

Prep Time5

Cook Time19

Total Time24

Course: Baking

Cuisine: American

Servings:

Calories: 156kcal

Ingredients

2 8.5 oz boxes Jiffy Corn Muffin Mix
1/2 cup sour cream
1/2 cup milk whole, 2% , skim , or evaporated (see NOTES)
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!

Notes

If opting for evaporated milk in this hack, dilute 50:50 with water—1/4 cup evaporated milk and 1/4 cup water to make 1/2 cup milk.

Nutrition

8 Ways Online Grocery Shopping Can Actually SAVE Money

Online grocery shopping isn’t for everyone. But if you are prone to impulse shopping or regularly go way over what you intended to spend on groceries for the week—even though you came prepared with a list and a stack of coupons to go with it—shopping for your groceries online might actually save you money. These are the ways that shopping for groceries online have become a total game-changer for me … cont’d

Everyday Cheapskate participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn from qualifying purchases at no cost to you.

More from Everyday Cheapskate

The Complete Guide to Storing Fruits and Vegetables

companion planting calendula and tomato plants

Natural Pest Control: Companion Planting Strategies for Your Frugal Garden

midcentury modern bathroom clean bathroom

The Ultimate Step By Step Guide to a Clean Bathroom in 15 Minutes

Hot Deals • April 2024

ews you can use top news articles april 2024

News You Can Use • April 2024

wild rabbit in backyard garden pest repel rabbits

10 Natural Ways to Repel Rascally Rabbits to Protect Your Yard and Garden

Amazon Big Spring Sale Teaser with Question Marks

Amazon’s Big Spring Sale: Everything You Need to Know

important documents every family should keep stack desk home office bright

Important Documents Every Family Should Keep to Be Safe Not Sorry

DIY muffin liner homemade tulip baking lavender cutting board shadows

DIY Tulip Muffin Liners: A Genius Hack for Perfect Muffins Every Time

Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Last update on 2024-04-16 / Affiliate links / Images from Amazon Product Advertising API

Karen Mills Martin says:

July 14, 2022 at 2:10 pm

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.

Sharon Helsel says:

July 14, 2022 at 1:56 pm

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.

Maggie Kelley says:

July 14, 2022 at 12:29 pm

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!

Karin says:

February 9, 2022 at 4:20 am

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.

Vivian says:

July 19, 2021 at 4:32 pm

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

Sheri B. says:

July 19, 2021 at 1:18 pm

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.

Mary Hunt says:
July 19, 2021 at 6:19 pm

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!
crabbyoldlady says:
August 19, 2021 at 9:12 am

I just saw that yesterday when I was shopping for a cornbread mix. I ended up with Betty Crocker, always dependable.
crabbyoldlady says:
February 8, 2022 at 8:22 pm

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.
- Jo! says:
  July 14, 2022 at 2:57 pm
  
  I love Krusteaz. I eat gluten free and they have a cornbread option with honey. What a blessing!

Delora Gilbreath says:

July 19, 2021 at 11:50 am

I cook my cornbread in my waffle iron.

Mary Hunt says:
July 19, 2021 at 12:02 pm

Interesting!
- Mark says:
  February 5, 2022 at 9:44 pm
  
  I always put a mashed ripe banana in my cornbread..
- Mary Hunt says:
  February 7, 2022 at 1:02 pm
  
  Well now, that is interesting! Might have to give this a try!

Sue Reinhardt says:

July 19, 2021 at 11:47 am

Sounds delicious..
Your sugar is honey for a little sweet

Kay Seiler says:

July 19, 2021 at 9:52 am

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).

LINDA PRIES says:
July 20, 2021 at 8:58 am

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.

Cally Ross says:

July 19, 2021 at 9:24 am

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!