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How to Make Boxed Cornbread Mix Better!

by Amy D
How to make Jiffy cornbread better!

Take your ordinary boxed cornbread mix and make the best moist and honey sweet cornbread ever with this simple recipe hack!Make boxed cornbread better

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. )Make Jiffy Cornbread Better

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.The Best Cornbread

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.The Best Cornbread

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.

Layered Cornbread Salad

Make boxed cornbread better
4.82 from 16 votes
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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! 

Course Bread
Cuisine American
Keyword cornbread
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 16

Ingredients

  • 2 boxes Jiffy cornbread mix
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 3 Tablespoons honey
  • 2 eggs

Instructions

  1. Preheat the oven to 375 degrees. Prepare a 9 x13 pan or a muffin tin with nonstick baking spray. 

  2. 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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68 comments

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68 comments

Nadine August 13, 2019 - 12:52 pm

5 stars
I love your recipe…I love sweet cornbread. I made mine as per the instructions on the box but then added 4 tablespoons of raw sugar, 2 capfuls of Haitian Vanilla (any vanilla will work). Then melted 3 tablespoons of butter in a skillet…poured the batter in for 2 minutes on a medium heat then placed in a preheated 400 degree oven. OMG!!! It had a crispy top, and sides, and was moist inside. Then of course served warm with loads of butter per piece. Thanks for your recipe Amy! 🤗

Reply
Amy D August 20, 2019 - 10:29 am

So glad that you enjoyed it Nadine! Hope you’ll stick around and find more great recipes to love as well. 🙂

Reply
Kelly August 7, 2019 - 3:49 pm

5 stars
Great hack!! Knew it but still great hack!! Any flavored syrup, pudding, sour cream etal to moisten add anything after that berries, peppers, cheese, bacon (mmm bacon). And yes cornbread in the morning so real, ofc I also eat pizza for breakfast 😉 Love all the hints!! Love cornbread!!

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Daisywulf July 17, 2019 - 2:05 pm

I’ve added creamed corn to mine, or fresh basil. Or just make basil butter to have on it! Honey butter works, too. My fave, though, is blueberry corn muffins. Omg so good!!!! I used to pass a cute little shop on my way to work that made them, and they were often fresh out of the oven as I passed by in the early mornings. I’ve spent the last 20 years looking for a recipe. I’ve come close, but never tried honey before. I’ll be trying this for sure!

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Alison May 16, 2019 - 7:57 am

5 stars
I usually fry my Jiffy corn bread. Now I will have to try this baked and fried. My family loves cornbread. Im sure there won’t be any complaints either way. We buy it by the bundle. 😊😊😊

Reply
Susan L Curtin May 8, 2019 - 1:49 pm

I have made the corn muffins with a light version using 2 egg whites, and powdered milk to make the amount of liquid for the instructions on the box.

I have also added blueberries and a snip of sugar or Splenda.

BTW, does anyone know whether these muffins will be okay to freeze and warm up for later? I am single now.

Reply
Joyce April 29, 2019 - 4:26 pm

5 stars
Because milk and I don’t get along, I use heavy whipping cream to make Jiffy vegetarian cornbread (not a vegetarian or vegan, but I don’t eat pig meat in any form, including the lard in the original mix, but I really, really LIKE-LIKE Jiffy cornbread, and the vegetarian version works!!!). Your additions sound fabulous, and I only wish I’d have thought of them myself 🙂
Going grocery shopping Wednesday, so am going to get me some more J mix and try this deliciousness!

Reply
Maria May 8, 2019 - 1:39 pm

I add creamed corn and sour cream . You can add sugar if you want sweet corn bread . It’s a hit !

Reply
Robert DeCuir April 21, 2019 - 2:15 pm

Thank you for offering your version of Jiffy Cornbread. Here on the Gulf Coast we have been creative with the box mix over the years and have tried all types of extra ingredients ( 2 eggs per box over one: gives the cornbread more of a cake like texture, bacon, diced onions, corn, crawfish, you name it….) but I can honestly say I haven’t tried it your way and am looking forward to it. Thanks again for posting another way of preparing Jiffy.

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Amy D April 25, 2019 - 1:02 pm

Aw man Robert, those sound like some amazing additions to cornbread–bacon, onions, corn and crawfish?? Yum. How about you try it my way and now I’m going to try it your way!!!

Reply
Klaus Schmidt April 10, 2019 - 12:41 pm

Can you use any cornbread muffin mix or does it have to be Jiffy?

Reply
Amy D April 15, 2019 - 4:57 pm

Excellent question Klaus. As long as it’s the same size box, any basic cornbread mix should work.

Reply
Sharon Austin April 6, 2019 - 3:10 pm

Do you think you could use it for hot water cornbread?

Reply
Amy D April 15, 2019 - 4:58 pm

I’m sorry, Sharon, but I’m just not sure. I’d lean towards no, but I haven’t tested it out. Let me know if you do! I’d love to hear how it turns out for you.

Reply
Nataly March 13, 2019 - 1:20 pm

5 stars
Amy, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.

Reply
Kiley March 3, 2019 - 4:44 pm

Thank you so much for this recipe. I found it a few months ago and have been using it every time I make cornbread, which is often. My family eats the whole pan in one meal because we love it so much! Thank you!!

Reply
Teneeshia Taylor February 20, 2019 - 8:22 pm

3 stars
It was ok. I personally like the normal way better. But thank you for the recipe.

Reply
Amy D February 21, 2019 - 9:36 am

Teneeshia, not everyone has the same tastes. It’s a bummer that it wasn’t the perfect recipe for you, but I appreciate you taking the time to leave your honest feedback and hope you’ll find more recipes on AHB that suit your tastes better.

Reply
Martin February 16, 2019 - 11:53 am

Are you saying prepared the box mix as directed and then add your ingredients … in addition to the way the box tells you to prepare it?

Reply
Amy D February 18, 2019 - 2:56 pm

Martin, for this recipe you need to disregard the box instructions and follow the directions included with the recipe on this page.

Reply
Donna Fitzgerald January 26, 2019 - 8:09 am

Hello: Thanks for your recipe re additions to the Jiffy Cornbread. It was just what I was looking for. I plan to make it for a brunch…do you think instead of honey I could substitute 3 tablespoons Honey Almond butter? The butter has more of a honey flavor than almond flavor. Thanks for your help!

Reply
Amy D January 26, 2019 - 11:59 am

I can’t say for sure because this would definitely change up the fat ratio in the recipe. I think it would probably be okay, but it might be more dense and oily. Let me know how it goes!

Reply
Heidi January 7, 2019 - 11:25 am

5 stars
I made this with greek yogurt. I also added 3 Tablespoons of melted butter, 2 Tablespoons of rinsed and chopped pickled jalapeños and a quarter cup of Mexican shredded cheese. Nobody could tell it came from a box mix. Really good.

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