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A slice of Jiffy cornbread with sour cream served on a plate with butter and honey on a rustic summer brunch table.

Golden Jiffy Cornbread with Sour Cream Recipe

Golden Jiffy Cornbread with Sour Cream is a quick and easy recipe that makes moist, fluffy, and flavorful cornbread. With just Jiffy mix, sour cream, eggs, and butter, you’ll have a warm homemade side dish perfect for family meals, BBQs, or cozy dinners.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American, Southern Comfort Food
Calories: 250
Ingredients Method

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix 8.5 oz / 240 g
  • 1 cup sour cream full-fat for best texture
  • 2 large eggs
  • 4 tbsp melted butter plus extra for greasing
  • 2 tbsp sugar or honey optional, for sweetness
  • ½ tsp salt optional, if you like balance

Method
 

  1. Preheat oven: Set oven to 350°F (175°C). Grease or line an 8x8 inch baking dish.
  2. Mix ingredients: In a large bowl, combine Jiffy mix, sour cream, eggs, melted butter, sugar (if using), and salt. Stir until just combined.
  3. Avoid overmixing: Mix gently. The batter should be smooth but not overworked.
  4. Pour into pan: Spread batter evenly in the prepared dish.
  5. Bake: Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean.
  6. Rest and serve: Let cornbread cool for 5 minutes before slicing. Serve warm with butter or honey.