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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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!
I add creamed corn and sour cream . You can add sugar if you want sweet corn bread . It’s a hit !
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!
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!
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.
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!!!
Can you use any cornbread muffin mix or does it have to be Jiffy?
Excellent question Klaus. As long as it’s the same size box, any basic cornbread mix should work.
Do you think you could use it for hot water cornbread?
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.
Amy, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Amy, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Amy, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
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!!
It was ok. I personally like the normal way better. But thank you for the recipe.
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.
It was ok. I personally like the normal way better. But thank you for the recipe.
It was ok. I personally like the normal way better. But thank you for the recipe.
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?
Martin, for this recipe you need to disregard the box instructions and follow the directions included with the recipe on this page.
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!
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!