I love this twist on Jiffy cornbread that transforms a simple mix into a moist, flavorful treat. Sour cream and creamed corn deliver irresistible texture, giving everyday cornbread a next level upgrade. I appreciate how simplicity meets indulgence, making this recipe my ultimate comfort snack for busy days.
I love experimenting with Jiffy Cornbread Recipes and this one about making Jiffy Cornbread more moist is one of my favorites. I found that by adding a few extra ingredients like a large egg, 1/3 cup whole milk, and 2 tablespoons of melted butter the texture improves significantly.
I also mix in 1/3 cup sour cream and 1/3 cup creamed corn, which helps the cornbread stay soft and adds a slight sweetness without being overwhelming. These little hacks not only elevate the nutritional value by adding protein and fats from dairy but also keep it from drying out during baking.
I frequently get asked for the Best Cornbread Recipe tips that use Jiffy Corn Muffin Mix and this one totally delivers a moist, tasty treat that you can easily whip up. This recipe is perfect for those chilly nights when you need a warm, comforting slice of home-cooked goodness.
Why I Like this Recipe
I’ve gotta say, I’ve been experimenting with this Jiffy Cornbread recipe a lot lately and I honestly feel like it never disappoints. A bunch of people always ask how to make it more moist and I found that adding extra ingredients like sour cream and creamed corn really does the trick. It turns out that mixing in the little extras gives the cornbread more moisture and a really nice flavor that sticks with you. I mean, its super easy to whip up and the end result is always soft and tender even after it cools off a bit. I love that it feels like a neat hack to improve on something so simple.
Here are a few reasons why I like this recipe so much:
1. I love how super moist and tender the cornbread turns out every time.
2. I like that it only takes a few extra ingredients to really boost the flavor.
3. I appreciate how easy it is to make and that it never feels overly complicated.
4. I enjoy the sweet, buttery taste that makes it a perfect side or snack any day.
Ingredients
- This mix contains mainly carbohydrates and a pinch of protein and flavor, forming the foundation.
- Egg adds essential protein, improves moisture and gives a firm structure to the batter.
- Milk gives extra creaminess and moisture, plus vitamins and a smooth texture overall.
- Melted butter adds rich flavor and softness, helping the cornbread stay moist and tender.
- Sour cream contributes tanginess and extra moisture, making the texture irresistibly smooth.
- Creamed corn brings slight sweetness and fiber, rounding out the flavor nicely.
Ingredient Quantities
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 large egg
- 1/3 cup whole milk (you can use water, but milk adds moisture)
- 2 tablespoons melted butter
- 1/3 cup sour cream
- 1/3 cup creamed corn (drained lightly)
How to Make this
1. Preheat your oven to 375°F and lightly grease an 8-inch square baking pan or a muffin tin if you prefer muffins.
2. In a large bowl, combine the 1 box of Jiffy Corn Muffin Mix with 1 large egg.
3. Add 1/3 cup of whole milk and stir everything together until there are no dry spots.
4. Stir in 2 tablespoons of melted butter until its well mixed.
5. Fold in 1/3 cup of sour cream and 1/3 cup of lightly drained creamed corn for that extra moisture boost.
6. Mix just until all the ingredients are combined, being careful not to overmix or your cornbread might turn out dense.
7. Pour the batter into your prepared pan or spoon it into the muffin tin cups evenly.
8. Bake for about 18-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool a bit before serving and enjoy your moist Jiffy cornbread!
Equipment Needed
1. Preheated oven set at 375°F was used to bake the cornbread.
2. An 8-inch square baking pan or a muffin tin if you want muffins.
3. A large mixing bowl for combining the ingredients.
4. A measuring cup for the 1/3 cup whole milk, sour cream, and creamed corn.
5. Measuring spoons for the 2 tablespoons of melted butter.
6. A whisk or spoon to mix the batter thoroughly.
7. A toothpick to check if the cornbread is cooked through.
FAQ
How To Make Jiffy Cornbread More Moist Recipe Substitutions and Variations
- Replace whole milk with buttermilk or almond milk, both add a nice tangy flavor
- Swap melted butter for vegetable oil or coconut oil if youre looking for a dairy free option
- Use plain greek yogurt instead of sour cream, it gives a creamy consistency and similar tang
- If you’re missing creamed corn, try using canned corn. Drain it lightly and give it a quick blend so it mixes in well
- If you dont have an egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken up
Pro Tips
1. Make sure you dont overmix the batter cause if you stir too much the cornbread might turn out dense, so mix just until things come together
2. If you have time let the batter sit for like 5 minutes before putting it in the oven so the flavors and moisture have a chance to blend in a bit
3. Keep a close eye on the cookin time near the end since ovens can be different, and using a toothpick to test it is a great way to avoid overbaking
4. Right after taking it out of the oven, you might wanna brush a little melted butter on the top to lock in extra moisture and flavor
How To Make Jiffy Cornbread More Moist Recipe
I love this twist on Jiffy cornbread that transforms a simple mix into a moist, flavorful treat. Sour cream and creamed corn deliver irresistible texture, giving everyday cornbread a next level upgrade. I appreciate how simplicity meets indulgence, making this recipe my ultimate comfort snack for busy days.
4
servings
350
kcal
Equipment: 1. Preheated oven set at 375°F was used to bake the cornbread.
2. An 8-inch square baking pan or a muffin tin if you want muffins.
3. A large mixing bowl for combining the ingredients.
4. A measuring cup for the 1/3 cup whole milk, sour cream, and creamed corn.
5. Measuring spoons for the 2 tablespoons of melted butter.
6. A whisk or spoon to mix the batter thoroughly.
7. A toothpick to check if the cornbread is cooked through.
Ingredients
-
1 box Jiffy Corn Muffin Mix (8.5 oz)
-
1 large egg
-
1/3 cup whole milk (you can use water, but milk adds moisture)
-
2 tablespoons melted butter
-
1/3 cup sour cream
-
1/3 cup creamed corn (drained lightly)
Directions
- Preheat your oven to 375°F and lightly grease an 8-inch square baking pan or a muffin tin if you prefer muffins.
- In a large bowl, combine the 1 box of Jiffy Corn Muffin Mix with 1 large egg.
- Add 1/3 cup of whole milk and stir everything together until there are no dry spots.
- Stir in 2 tablespoons of melted butter until its well mixed.
- Fold in 1/3 cup of sour cream and 1/3 cup of lightly drained creamed corn for that extra moisture boost.
- Mix just until all the ingredients are combined, being careful not to overmix or your cornbread might turn out dense.
- Pour the batter into your prepared pan or spoon it into the muffin tin cups evenly.
- Bake for about 18-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool a bit before serving and enjoy your moist Jiffy cornbread!
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: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 30mg
- Sodium: 450mg
- Potassium: 400mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 8g
- Protein: 12g
- Vitamin A: 500IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 2mg
