How to Make Boxed Cornbread Mix Better!
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
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.
Video
Nutrition
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Tried this last night and my husband was soooo happy with the outcome! He kept raving about how much better these additions make the jiffy corn bread! Thanks for the recipe!
I’ve tried many “Jiffy cornbread improvements.” This is the only one placed in my “Tried and true” recipe book!!! Very, very good!! Thanks!
Thanks for the high praise Renee! I’m glad it made the cut.
Just made these with my son! OMG, they are amazing . We added 1 tablespoon of melted butter and sugar into the mix and drizzled some honey on top when we removed them.
Just made these with my son! OMG, they are amazing . We added 1 tablespoon of melted butter and sugar into the mix and drizzled some honey on top when we removed them.
Just made these with my son! OMG, they are amazing . We added 1 tablespoon of melted butter and sugar into the mix and drizzled some honey on top when we removed them.
I made some tonight and added frozen sweet corn! Yummy ❤️ Excited to bring them to a small group chili cook off!
It will be a perfect accompaniment for a chili cook off, and how fun, it’s perfect weather for a chili cook off. I’m kind of jealous. I have to work this weekend.
I made some tonight and added frozen sweet corn! Yummy ❤️ Excited to bring them to a small group chili cook off!
I made some tonight and added frozen sweet corn! Yummy ❤️ Excited to bring them to a small group chili cook off!
Made this for thanksgiving and my cousins raved about it!
Wow, that’s great! I’m so glad to hear how the recipe turned out for you Linda. Happy Holidays.
Can you tell me how many corn muffins this makes ?
This will make approximately 16 corn muffins.
Just tried this recipe and….amazing! What I also do is, right after taking out of the oven, spread some pats of butter over all of it, cover pan tightly with foil for 15-20 minutes. Seals that goodness in and makes it even more yummy and moist. 🙂
I like the way you think Kurt! Thanks for sharing.
Just tried this recipe and….amazing! What I also do is, right after taking out of the oven, spread some pats of butter over all of it, cover pan tightly with foil for 15-20 minutes. Seals that goodness in and makes it even more yummy and moist. 🙂
Just tried this recipe and….amazing! What I also do is, right after taking out of the oven, spread some pats of butter over all of it, cover pan tightly with foil for 15-20 minutes. Seals that goodness in and makes it even more yummy and moist. 🙂
We made this tonight and it was delicious.
Yay! I’m so glad you loved it! Isn’t it amazing the change those little things make?
Can you replace the sour cream with plain Greek yogurt?
I have not personally tried this out, but I think that it would work perfectly fine Anne. Please let me know how it turns out!