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A plate of food on a table, with Cornbread
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3.6 from 22 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 mins
Cook Time19 mins
Total Time24 mins
Course: Baking
Cuisine: American
Servings: 16
Calories: 156kcal
Cost: $2

Equipment

  • 9 x 13 baking pan

Ingredients

  • 2 8.5 oz boxes Jiffy Corn Muffin Mix
  • 1/2 cup sour cream
  • 1/2 cup milk whole, 2% or evaporated (see NOTES)
  • 2 eggs
  • 3 tablespoons honey

Instructions

  • Preheat oven to 375 F.
  • Prepare 9 x 13 inch baking pan with non-stick cooking spray.
  • In a large bowl, mix together the two boxes of cornbread mix, sour cream, milk, honey and eggs. Pour into your prepared pan.
    JIFFY Corn Muffin Mix 8.5oz (240g)
  • Bake for 25 minutes, or until slightly golden brown and a toothpick when 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

Calories: 156kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 255mg | Potassium: 54mg | Fiber: 2g | Sugar: 10g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg