I recently experimented with a classic twist on moist cornbread, blending unexpected ingredients such as egg, sour cream, and melted butter with the Jiffy Cornbread mix. The addition of whole milk brings extra creaminess making it refreshingly unique. I guarantee this moist cornbread will spark joy in every bite absolutely.
I’ve been messing around in the kitchen trying to figure out how to make Jiffy Cornbread more moist and I finally stumbled on a real game-changer. I started with a box of Jiffy Cornbread Mix, then added 1 large egg, 1/3 cup whole milk (or buttermilk if you’re up for a slight tang), 1/3 cup sour cream and a couple tablespoons of unsalted butter that I melted until just perfect.
I know some of you have seen posts on Jiffy Recipes and Wallpaper Food but trust me when I say these tweaks can turn that already good recipe into one of the best cornbread recipes I’ve ever made. I was surprised how these changes made my Jiffy Cornbread turn into what I’d call the ultimate moist cornbread.
It felt like I had found a secret hack that rivaled the moisture in your favorite Jiffy Corn Muffins. Give it a try and see what you think.
Why I Like this Recipe
I like this recipe cuz it’s really simple to make even on those days when im just too tired to cook something fancy. The mix, egg, milk, sour cream and melted butter all coming together makes the cornbread super moist and tender every time I bake it. I also love that i can swap whole milk for buttermilk if i’m in the mood for a bit of tanginess – it gives me room to experiment. And seriously, the whole process only takes about 15-20 minutes in the oven, so i really appreciate how fast i can get a warm, yummy piece of cornbread on my table.
Ingredients
Making Jiffy Cornbread more moist is easier than you might think.
Each ingredient plays a key role in boosting flavor, texture, and nutrition.
A few simple tweaks go a long way to create a soft, delicious cornbread experience.
- Jiffy Cornbread Mix: Provides essential carbohydrates and flavor balance for the base.
- Egg: Offers high-quality protein and helps bind the mix to lock in moisture.
- Whole Milk: Supplies creaminess, calcium, and extra moisture for a tender crumb.
- Sour Cream: Adds a tangy kick and fat for a moist, soft texture.
- Unsalted Butter: Infuses richness and seals moisture for flavorful cornbread.
Ingredient Quantities
- 1 box Jiffy Cornbread Mix (8.5 oz)
- 1 large egg
- 1/3 cup whole milk (you can use buttermilk if you want that extra tang)
- 1/3 cup sour cream
- 2 tablespoons unsalted butter, melted
How to Make this
1. Preheat your oven to 400°F and grease a baking pan lightly so the cornbread won’t stick.
2. In a big bowl, combine the Jiffy Cornbread Mix with 1 large egg.
3. Pour in 1/3 cup of whole milk (if you want a tangy taste, use buttermilk instead) and stir it in.
4. Add 1/3 cup of sour cream to the bowl and mix everything until it just comes together.
5. Stir in 2 tablespoons of melted unsalted butter making sure its well combined.
6. Don’t overmix the batter though, a few lumps are totally okay.
7. Pour the batter into your prepared baking pan and smooth it out lightly with a spatula.
8. Place the pan in the preheated oven and bake for about 15 to 20 minutes until the top looks golden and a toothpick inserted comes out clean.
9. Remove the cornbread from the oven and let it cool for a few minutes before slicing.
10. Enjoy your more moist Jiffy Cornbread, serve it warm with your favorite topping or just as is!
Equipment Needed
1. Oven – You’ll need an oven to preheat to 400°F and bake the cornbread.
2. Baking pan – Grease it lightly so the cornbread doesnt stick.
3. Large mixing bowl – Use this to combine the Jiffy Cornbread Mix, egg, milk, sour cream and melted butter.
4. Measuring cups and spoons – These are necessary for the 1/3 cup measurements and 2 tablespoons of melted butter.
5. Spatula – Use it to mix the batter just enough and smooth out the top when you pour it in the pan.
6. Toothpick – Its used for checking if the cornbread is done by coming out clean when inserted.
7. Knife – When its cooled a few minutes, a knife is handy for slicing your moist cornbread.
FAQ
How To Make Jiffy Cornbread More Moist Recipe Substitutions and Variations
- If you dont have the Jiffy Cornbread Mix, you can mix your own dry ingredients using cornmeal, all-purpose flour, a bit of sugar, baking powder, and salt
- If you don’t have a large egg, try using 1 tablespoon of chia seeds mixed with 3 tablespoons of water as a substitute
- You can substitute whole milk with any plant-based milk like almond or soy milk, or even coconut milk for a twist in the flavor
- Instead of sour cream, you can use an equal amount of Greek yogurt, which adds a similar tanginess
- If unsalted butter is not available, you may use margarine or a light vegetable oil, though the texture might be slightly different
Pro Tips
1. Try not to overmix the batter cause a few lumps make it fluffier and more tender, so just stir it until its all combined and don’t worry if there are a couple of clumps left.
2. Preheat your pan by buttering or lining it with parchment paper really well so your corn bread doesn’t stick, this makes it way easier to get out without breaking.
3. If your cornbread seems a bit plain, you could add a pinch of extra salt or even toss in some corn kernels or shredded cheese for that extra flavor boost.
4. Let your cornbread cool for a few minutes after taking it out of the oven, this gives time for the flavors to set and makes slicing it way less messy.
How To Make Jiffy Cornbread More Moist Recipe
I recently experimented with a classic twist on moist cornbread, blending unexpected ingredients such as egg, sour cream, and melted butter with the Jiffy Cornbread mix. The addition of whole milk brings extra creaminess making it refreshingly unique. I guarantee this moist cornbread will spark joy in every bite absolutely.
9
servings
175
kcal
Equipment: 1. Oven – You’ll need an oven to preheat to 400°F and bake the cornbread.
2. Baking pan – Grease it lightly so the cornbread doesnt stick.
3. Large mixing bowl – Use this to combine the Jiffy Cornbread Mix, egg, milk, sour cream and melted butter.
4. Measuring cups and spoons – These are necessary for the 1/3 cup measurements and 2 tablespoons of melted butter.
5. Spatula – Use it to mix the batter just enough and smooth out the top when you pour it in the pan.
6. Toothpick – Its used for checking if the cornbread is done by coming out clean when inserted.
7. Knife – When its cooled a few minutes, a knife is handy for slicing your moist cornbread.
Ingredients
-
1 box Jiffy Cornbread Mix (8.5 oz)
-
1 large egg
-
1/3 cup whole milk (you can use buttermilk if you want that extra tang)
-
1/3 cup sour cream
-
2 tablespoons unsalted butter, melted
Directions
- Preheat your oven to 400°F and grease a baking pan lightly so the cornbread won't stick.
- In a big bowl, combine the Jiffy Cornbread Mix with 1 large egg.
- Pour in 1/3 cup of whole milk (if you want a tangy taste, use buttermilk instead) and stir it in.
- Add 1/3 cup of sour cream to the bowl and mix everything until it just comes together.
- Stir in 2 tablespoons of melted unsalted butter making sure its well combined.
- Don't overmix the batter though, a few lumps are totally okay.
- Pour the batter into your prepared baking pan and smooth it out lightly with a spatula.
- Place the pan in the preheated oven and bake for about 15 to 20 minutes until the top looks golden and a toothpick inserted comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing.
- Enjoy your more moist Jiffy Cornbread, serve it warm with your favorite topping or just as is!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 60g
- Total number of serves: 9
- Calories: 175kcal
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 2g
- Cholesterol: 30mg
- Sodium: 250mg
- Potassium: 70mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 5g
- Protein: 4g
- Vitamin A: 100IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 0.8mg