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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Can I add a small can of drained corn to this recipe?
Yes, Robin, that will make a delicious addition.
This is the best recipe. Beyond easy and delicious. Thank you! Will definitely make again. Is perfect for chili to have a sweet/savory
I wasn’t too optimistic but thought Id try it. Followed the recipe to a T. Used large muffin tins, made 6 oversized muffins to go with my corn chowder. Delicious and moist! Not overly sweet. I’m kinda shocked in a good way. This is now my go to recipe. Thank you!
Since finding this recipe right before the covid lockdown, I can’t make cornbread any other way. I live in Florida and use local orange blossom honey. My friends and neighbors clamor for some when they smell it in the oven.
Glad to hear that you’re enjoying it TJ!
Hi Amy, making for early Thanksgiving potluck. No one makes everyone loves. Don’t cook much so help questions you might know
A couple people thought it was too sweet. Want the most amount of people to like. Thinking of using 2 tablespoons of honey instead of three. Do I have to replace that one TBS with the milk or or sour cream?
Can I freeze a few days ahead of time and reheat day of. I know not a 1ST or 2nd Choice but us procrastinators Have a plan C and it involves a freezer.
Personally I believe if someone else is making the cornbread and providing real butter and honey is probably as good as it gets that day! I’m 24/7, 365 days a year person also. Thanks…. Sue
Hi Sue,
First answer. Yes, if you reduce the amount of honey by a tablespoon then you need to add that tablespoon of liquids back in as milk or sour cream. Second answer. Yes, especially if you are wrapping individual corn muffins this should reheat just fine! Happy Thanksgiving!
Amy
does anyone know how many calories this is? i have a diabetic friend and wanna let him know how many calories it is.
You can use the calories listed on each ingredient and divide it by portion size.
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.
I love it when experiments turn out well! Glad you were able to make it work for you Erica.
Not good too sweet! Better if only the sour cream and some crumbled bacon. The honey makes it like corny cake.
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.
@Amy D, it was wonderful thanks for sharing. I would have never t tried sour cream and honey together!!?? Everyone loved and it and thought I was a great cook (I’m not). Thanks again
@Amy D,
😆😆😆😆😆 fabulous response!
Made it tonight, and loved it!
My husband is from Alabama and lived in New York City for a while many moons ago. He always talks about sweet corn bread muffins that he got there. I looked sweet corn muffins up in Pinterest and found your recipe. I cut the recipe in half because it’s just me and my husband. OMG … my husband raved about how good they are .. asking me to remember the recipe . I used jumbo muffin pan and made 6 muffins. I also used buttermilk instead of milk.. thanks for a great recipe.
I tested a few variations on the Jiffy mix to try to recreate a sweet, moist cornbread served at a favorite local upscale BBQ joint. Theirs didn’t taste like honey was used as a sweetener, so I subbed 2/3 cup white sugar for the honey. (I also prefer honey on the side, so people who aren’t fans of honey flavor can add with butter.) This was the winner! It has a nice crumb that doesn’t fall apart, stays very moist, but still has the slightly gritty cornmeal texture. I also buttered the top of the hot cornbread by rubbing with a stick of KerryGold salted butter to keep a moist, slightly sticky top, but I think every cornbread should be brushed with butter.
Thanks so much for finally giving me a moist, easy and delicious cornbread recipe. Made it just as instructed and probably once a week for the last year.
All my Illinois friends asked for your recipe so I sent them your link so they could also see all your other great recipes. They kept complaining their cornbread was great but didn’t taste like mine.
Finally realized it’s because I live in Florida and use orange blossom honey. Now I don’t have to birthday shop anymore, I just ship them orange blossom honey. If you haven’t tried it, I realized it kicks the recipe from awesome to heavenly category.
Hi! This sounds amazing. I don’t have sour cream though. Will nonfat Greek yogurt work? Or is there any other substitute you can recommend? Thanks!
In general Greek yogurt makes a great substitution for baking recipes! You are 100 percent on the right track Jamue.
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