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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74 comments
Omg These muffins are GREAT. Thank you
Please put actual quantities for the mix. Boxes don’t come in just one size, I had to do some googling and guess at which size you meant.
Hey Jay,
1) I have updated the recipe to include the box size.
2) I have always lived in very rural areas, so I actually had no idea cornbread mix came in different sizes, because what’s available here has always been 8.5 ounce boxes my whole entire life!
Thanks for bringing this to my attention, I’ll work to be more careful about things like this in the future!!
Amy
I used one box of Jiffy corn muffin mix and cut other ingredients in half. These muffins peeled off the muffin cup paper easily and were crispy around the edges. I got 8 regular size muffins from this recipe. They were wonderful and a perfect match for the crockpot sausage and beans recipe I got from another website.
This made my whole house smell so yummy! I am looking forward to bribing them to my potluck at work! Thanks!
Glad to hear you enjoyed the recipe Emily!
Hi do I have to make 2 boxes per se or can I make just 1 box of mix?
You can scale it back to just one box! Just cut everything in half.
Excited to try this recipe. Since it is made with sour cream, do the leftovers need to be refrigerated? Planning to make a day early for Thanksgiving. Thanks!!
No, the leftover cornbread does not need to be refrigerated. It will keep just fine.
This turned out fantastic. I used a 9×13 pan and baked for an extra 7 minutes. Golden and crisp on the edges, fluffy and sweet on the inside. Definitely a keeper.
I definitely just poured this into a 9 inch round pan so heres hoping theres no overflow 😩😩😩
I liked your idea of using sour cream, so instead of using milk, I just doubled the sour cream. I will double the honey next time, and I also add a can of creamed corn. I took it to a pumpkin carving party yesterday where the host made chili, and everybody loved my cornbread even more than in the past. And I baked it for 35 min due to the extra moisture. Generally the ends are firmer than the middle, but this time even the ends were very moist. Got a lot of compliments!
Highlight of dinnee were these rolls. I also made a crockpot dish with sausage onion and cabbage to go along with it. Will definitely save this recipe and put in
I’ve always added a small can of creamed corn to my jiffy mix. It adds extra sweetness and some bits of corn for texture. Yours sounds pretty yummy, I love some sour cream and always use it to perk up other recipes. I will have to give it a try!
I love this recipe!! The cornbread goes fast since using this recipe
can you add jalapenos?? 🙂
Absolutely!
If I want to make the cornbread in a cast iron skillet will all other instructions work? Thanks!
Absolutely! You might need to watch the timer a little closer, but other than that it should just be fine, Martha. Enjoy.
This is a great recipe hack. Everyone enjoyed it. It kept really well for a couple of days. Made a nice breakfast.
So glad that you enjoyed it Mel!