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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Glenda
Thursday 1st of April 2021
I was wondering how many cornbread muffins this recipe makes?
L
Sunday 28th of March 2021
does anyone know how many calories this is? i have a diabetic friend and wanna let him know how many calories it is.
Erica
Wednesday 13th of January 2021
It's crazy, I found an unmarked burlap sack in my pantry that I have no idea when it where it came from. The only identifying marks said "corn bread" printed on the plastic bag inside and there were some visible dried kernels of corn in what was clearly a mix. But there were no instructions attached. I used your recipe, subbing yogurt for sour cream (and adding more of it and the milk to get a pourable consistency because the mix must have been a different quantity than what you worked with.) I just pulled them out of the oven and they look perfect! Oh, I also added a teaspoon of baking powder because I had no idea how old the mix was. It was a real experiment but it seems like it worked.
Amy D
Sunday 17th of January 2021
I love it when experiments turn out well! Glad you were able to make it work for you Erica.
Hillbillybob
Saturday 9th of January 2021
Not good too sweet! Better if only the sour cream and some crumbled bacon. The honey makes it like corny cake.
Amy D
Sunday 17th of January 2021
Well Hillbillybob, I don't know what to tell you other than that I said right from the get-go in the description that it's a honey sweet cornbread.
Tammi
Thursday 7th of January 2021
I usually just ad a can of cream corn to a package of Mexican cornbread, plus eggs. It works out great, but I’m trying this tonight. Hope it turns out amazing!