Take your ordinary boxed cornbread mix and make the best moist and honey sweet cornbread ever with this simple recipe hack!
If you don’t love cornbread, don’t read this post. Because I freaking love it. I love it. I love it. I could eat it with every meal and for breakfast. (I’ve totally eaten it for breakfast and no that’s not weird, it’s totally a thing. At least I think it is. )
And I really think that this recipe for how to make the best boxed mix cornbread ever is kind of magical.
Why? Because all you do is add 2 little extra ingredients to the usual stuff you put in Jiffy cornbread mix and it turns out amazing.
So moist and honey sweet, with nary a dry crumbly bite in site. Technically, I’d consider this to be more of a baking hack then a recipe. More of a secret tip.
So now I know that you’re all antsy and want to know what secret ingredients could make me so excited about cornbread, right? Sour cream and honey. Makes a lot of sense when you think about it, doesn’t it?
The sour cream works to make the cornbread moist and gives it a little bit of a tang while the honey helps the cornbread to get a nice golden crispy edge while sweetening it up a little.
If you’re a cornbread lover, you have to try this tip for making boxed cornbread mix better and tell me what you think. And then you can make my layered cornbread salad with your cornbread. Or try another cornbread mix recipe like my crockpot corn casserole.
I get lots of questions about my red buffalo check tea towels in these pictures. They are some of my favorite tea towels. You find them over on Amazon! Here’s the link.
Related Recipes:
The Best Boxed Mix Cornbread
Take your ordinary boxed cornbread mix and make the best moist and honey sweet cornbread ever with this simple recipe hack!
Ingredients
- 2 (8.5 ounce) boxes Jiffy cornbread mix
- 1/2 cup milk
- 1/2 cup sour cream
- 3 Tablespoons honey
- 2 eggs
Instructions
- Preheat the oven to 375 degrees. Prepare a 9 x13 pan or a muffin tin with nonstick baking spray.
- Mix together the cornbread mix, milk, sour cream, honey and eggs. Pour into your prepared pan. Bake for 18- 20 minutes for corn muffins or 25-27 minutes for 9x13 pan.
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Kelsey
Sunday 8th of January 2023
I loved this recipe. Made some tweaks. A little less honey but a little more sour cream. Added some canned corn. And baked in a cast iron skillet. Delish. Loved the crusty exterior and soft interior. Mmm. Will make again. Thank you.
Shellie
Friday 18th of November 2022
SO GOOD. I could tell by the smell while it was baking that it was going to be amazing. Definitely elevated the boxed mix!
I had a little extra milk in here (mixed it up per the box directions before I looked up what I could add, and didn't have a second box to add). The top didn't brown at all (guessing due to the extra moisture) so I threw on the broiler for a couple of minutes and it got that golden brown I was looking for. A little bit of melted butter put it over the top. I plan to make it this way going forward, I could have eaten that whole batch myself!
Robert
Wednesday 16th of November 2022
I for one like your suggestions and will give it a try next time I make cornbread. May I make a suggestion as well? My twin daughters must have mild cheddar cheese mixed into their cornbread. They will add 1 cup of finely diced mild cheddar cheese to the mix and it comes out quite good. Thanks again for the ideas!
Rose
Sunday 23rd of October 2022
I have never had good luck using boxed cornbread mixes. They are always too dry. I decided to try the internet, but most suggested adding lots of butter to the mix. I’m so glad I found your recipe. I made muffins and they came out great. They also reheated well.
Rose
Friday 14th of October 2022
I have always had problems with dry cornbread. So I started looking around on the internet for ways to improve on a mix. Most suggested adding lots of butter. I’m so glad I found your recipe. For a change, I made muffins. These were so easy to make and delicious. They also reheated well. Thanks for posting.