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Moist Jiffy cornbread squares with melting butter and honey
Lamy Lamy

Moist Jiffy Cornbread

Thick, tender Jiffy cornbread upgraded with sour cream, whole milk, melted butter, and optional honey for a soft, moist crumb and golden edges.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Side Dish
Cuisine: American, Southern
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Cornbread
  • 2 8.5-ounce boxes Jiffy Corn Muffin Mix
  • 2 large eggs room temperature
  • 2/3 cup whole milk
  • 3/4 cup full-fat sour cream or plain full-fat Greek yogurt
  • 1/3 cup unsalted butter melted and cooled slightly
  • 2 tablespoons honey optional
  • 1 tablespoon butter melted, for brushing the top

Equipment

  • 9-inch square baking dish metal or glass
  • Large mixing bowl
  • Whisk
  • Flexible spatula for folding the batter

Method
 

  1. Heat the oven to 375°F (190°C). Grease a 9-inch square baking dish with butter or nonstick spray.
  2. Whisk the eggs, whole milk, sour cream, cooled melted butter, and honey in a large bowl until the eggs are fully blended.
  3. Add both boxes of corn muffin mix. Fold gently with a spatula just until no dry pockets remain. Do not beat the batter smooth; a few small lumps are fine.
    Cornbread batter mixed with sour cream milk eggs and melted butter
  4. Spread the batter evenly in the prepared dish. Bake for 23 to 28 minutes, until the top is golden, the center springs back lightly, and a toothpick shows a few moist crumbs.
  5. Brush the hot cornbread with 1 tablespoon melted butter. Rest for 10 minutes before cutting into 16 squares and serving warm.
    Moist cornbread served with honey butter and chili

Notes

  • Do not overmix; a slightly lumpy batter produces a more tender crumb.
  • Start checking at 22 minutes because dark metal pans and hot ovens bake faster.
  • Use plain full-fat Greek yogurt in place of sour cream if desired.
  • For a savory version, omit honey and add shredded cheddar or diced jalapeño.
  • Freeze wrapped squares for up to 3 months.