I never knew good recipes were such hot commodities until I went searching for a rich and moist cornbread recipe. There were a ton of Google searches asking for Jiffy Mix recipes. I was among many who were in “desperate” need of a new recipe, after having an awful experience when I followed the instructions on the back of the Jiffy Box; my cornbread was dry, crumby and flavorless.

After asking around I found that many people weren’t down with just giving up their recipes. I got a lot of “it’s a family secret” or “just  add sugar.” So, I searched the internet and through trial and error I think I’ve come up with a pretty decent recipe for rich and moist cornbread. “You want yo cornbread?” 🙂

Ingredients for rich and moist cornbread recipe

    • 1 Box Jiffy Mix
    • 2 eggs
    • 1/4 cup vegetable oil
    • 1/2 teaspoon salt
    • 1/2 cup sour cream
    • a dash of cinnamon
    • a drop of vanilla flavoring
    • 3 tablespoons of sugar

1. Preheat oven to 350 degrees F. Grease an 8 inch square or round pan.

2. Empty Jiffy mix into large mixing bowl. Stir in oil and 2 eggs. Mix in salt, sour cream, cinnamon, vanilla flavoring and sugar. Whisk until combined.

3. Pour batter into greased pan. Sprinkle 2 teaspoons of sugar overtop of the batter.

4. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.


I hope you enjoy your rich and moist cornbread! Please share your experience below. I’d love to hear your positive and constructive feedback. Let’s perfect this recipe! 

Did you like this recipe? Check out my creamy mac n cheese recipe here!


  • Wendy

    love this fix for Jiffy–didn’t have sour cream but I had lemon greek yogurt so why not? turned out very well – I left out all the extra sugar and just added a drizzle of honey instead. Thx

  • Debbie Trayer LaCross

    The best I have ever had! Thank You!

  • Yay! You’re so welcome. Thanks for sharing. 🙂

  • Mark Turner

    I made this for Christmas dinner and the results were splendid. Simply delicious and the family loves it. This is a keeper. Do people know that a box of Jiffy is around 50 cents! 😉 Thanks so much.

  • Ahhh I’m happy to hear. Great suggestions by the way. I’ll have to try this. 🙂 Thanks for sharing your feedback, Regina!

  • Regina M Marshall

    I made this twice, two days apart over the Thanksgiving holiday and when I tell you EVERYONE loved this I’m not lying! I doubled the recipe and added a teaspoon of cinnamon and 1/4 cup of sugar (with maybe a tablespoon more, test it out and add more if you’d like). Thank you! Thank you! Thank you!!!

  • Wow! Thanks for sharing. I’m so happy to hear this. 🙂

  • George

    After 32 years in the US Navy , without a lot of skill in my own kitchen, I found this recipe and read some of the “tweaks” and opted to start with the original. WOW! Every cornbread I have ever had was dry to me. This recipe had the flavor and perfect moisture that I was looking for with my chili. Thank you! You’ve made an old sailor happy today, along with his wife and kids

  • Sandy Michaels

    I just made another batch using the zest from a lemon instead of the vanilla, oh my gosh this is THE best cornbread I’ve ever had, thanks again for sharing this recipe.

  • Thanks so much for sharing! So happy to hear you enjoyed this recipe and I’m honored that it has won a place on the door of your fridge. 😉

  • Sandy Michaels

    I just made this today, I did make a few changes, but I loved how it turned out, just the right amount of moist texture and sweet flavor. I used only one tablespoon of sugar, and instead of oil I used butter (not melted, just left out long enough to soften), and instead of sprinkling sugar on the top, I drizzled honey over the batter before baking.

    I used a muffin tin and served these with chili, the sweetness of the corn muffins went great with the spicy chili!

    Thank you so much for this recipe, it has earned a place of honor on the door of the fridge, will try it with lemon extract sometime.

  • OMG, Ann! Your message tickled me. Thanks so much for sharing. I’m so happy to hear that you enjoyed this recipe.

  • Ann Roh

    My feelings are a little hurt, because (even to my taste buds) this is better than my Great-Gram’s homemade cornbread recipe, that I’ve used for years. Good-bye tradition, hello to an easier box method.

  • Andrew Jay

    Delicious😋…finally I was able to make moist cornbread without too much involvement. Thank you. Next..the macaroni and cheese. Can’t wait.

  • Yay! I’m so happy to hear this. Enjoy! ❤️

  • Carolyn Brown Pierce

    Oh my!! I made this recipe tonight and it was DIVINE! Best cornbread recipe I have ever tried. Thanks so much for posting!

  • Michelle R Brown

    By far the BEST Corn muffins I ever made! Everybody loved these! LOVE this recipe, thank you!!!

  • Kathryn Albright

    I’m so very glad I tried this recipe tonight on my family! 5 Stars! Amazing! Thank you!

  • Takara Manning

    Thank you Paul! When you do your six boxes make sure you have a dozen of eggs.

  • Paul Parker

    The brand that I use is called “McCormick Pure Lemon Extract”. It can be easily found in the supermarket. But yes use the same amount you would use for the vanilla flavor. Thanks for your advice I use 6 boxes!

  • Takara Manning


  • Takara Manning

    Thank you!

  • Takara Manning

    Thank you for sharing your recipes! I am a chef and I cook a lot, I just started embracing my gift. I don’t care what time of night it is a will cook anything. i Love it! I have many cook books, but I love googling as well. I am a kinesthetic learner so just your presentation looked so good.

  • Ohhh I’m going to try this with lemon flavor! Sounds amazing. Thanks you two. 🙂

  • Thanks so much for sharing. I’m so happy to hear this! The mac and cheese is bomb girl. Definitely try that one out too! I have a candied yams recipe as well. Here’s the link: http://mochagirlspitstop.com/easy-candied-yams-recipe/

    Enjoy! 🙂

  • Wow! Thanks for sharing. 🙂

  • Mahalo! I was just in Maui a few weeks ago. So glad you enjoyed the recipe. 🙂 Thanks for sharing!

  • Takara Manning

    Wow, must try with lemon flavor. So is it called lemon flavor and do you replace the amount of vanilla flavor with same amount of lemon flavor? I cook for a lot of people I have use four boxes at one time. All you do is use the same amount six times or how every many boxes your are using. For example, she say use two eggs for one box so I use eight eggs for four boxes. (note) I cooked this about 1 hour on 350 perfect cornbread.

  • Takara Manning

    Best Cornbread recipe thus far, people are requesting personal pans of cornbread. Thank you so much! Do you have any other recipes besides this one and Mac and cheese? I haven’t tried the mac and cheese, but I know its gonna be good.

  • Pam Kirkwood

    I tried your recipe for enhanced Jiffy Cornbread tonight…FABULOUS!!! THANK YOU!

  • thegeekmom

    This recipe is absolutely AWESOME, Mahalo from Hawaii!

  • thegeekmom

    6 times as good is my guess 🙂

  • Jessyca Baker

    Well, I’m attempting this with the corn muffin mix. Hopefully it turns out OK? Ughi hadn’t read that it wasn’t corn muffin mix tool it was already in the oven. Guess we will see?

  • So awesome! Thanks for sharing. Mmm, that’s interesting. I’m not sure how corn meal would work but if I try it I’ll share. 🙂

  • MamaKatz

    My kids said this was the best they ever had and I Agee!!! Thank you!!! Also, any advice on how the recipe changes if you use corn meal instead of Jiffy????

  • Glad you enjoyed it! Oh wow, I need to try it with lemon flavor. That sounds awesome! Also, I’m not sure how it’d turn out with 6 boxes. Mmm 🤔

  • Paul Parker

    This receipe was awesome! I used vanilla flavor the first time then used lemon flavor the second time both are good but I think that lemon flavor gives it that “😳Damn this good” taste LOL ..like Cynthia I was tired of the dry flavorless cornbread. But what would the recipe be if I used 6 boxes of the jiffy cornbread mix?

  • Yay! So happy to hear. 🙂

  • Oh no 🙁 lol Welp, I hope the cake was yummy!

  • Yay!

  • So happy to hear! Yay. 🙂

  • Cynthia Copeland-McIntosh

    This recipe is a keeper. I didn’t add as much sugar and it came out PERFECT. I was so tired of dry cornbread. This recipe gives the cornbread the moisture I was looking for.

  • Larry Tremblay

    Great recipe! Moist and sweet. We poured the batter into a muffin tin instead. Make 6 good sized muffins. Thanks! The best recipe I’ve come across.

  • Phoenix

    This was so sweet we threw it out of the dinner and served it with ice cream as birthday cake. Every person in my dinner party immediately started hunting for affordable diabeetus testing supplies.

    Waaaay tooo sweet.

  • marsha lewis

    This looks great, I’m definitely gonna try this but would also add nutmeg.

  • Desiree Amanda Dorsey

    Omg I totally want to try this for turkey day tomorrow it sounds amazing and I’m sure the fam will love something new and fresh compared to my plain old corn bread, but no milk terrifies me, lol but I’m going to try it anyways, I mean, who needs milk 🍼 thanks for sharing

  • elizabeth

    Best cornbread I have ever had!

  • It was so mf Good! Thanks for this recipe

  • Nope, no milk 🙂 Enjoy!

  • nelly

    I meant no milk???

  • nelly

    ok so no eggs??

  • Thanks so much for the feedback. Updated 🙂

  • Sandy Bass

    For some reason I cant’t see the temperature for the oven. Actually, I can’t see the entire first step. I just see step 2 thru 3 because of a google ad. I closed the ad, but I still do not see the first step. Thanks!

  • Judy Heppner

    After I bake it I like to drizzle some honey on my individual piece. Love it!!!

  • Rnw

    The corn bread was so good and moist!! Recipe was easy to follow and I didn’t need to edit anything.

  • Hey Lo here’s an image that may help. Just drizzle honey on top of the cornbread before baking. You’re going to love it 🙂

  • Lo

    Pressed enter before I finished lol. I was really just wondering if you add the honey after it bakes and then let it cool? Thanks so much. The recipe looks amazing, I can’t wait to try it!!

  • Lo

    What is the drizzled honey technique? I couldn’t find the review that mentions it.

  • Glinda

    Awesome recipe, I have been searching for a moist sweet cornbread for months now to match Famous Daves’ resturant cornbread, and I was losing hope. so glad I didnt give up. You are a life saver!! To make the bread even more moist I brush butter on top and cover with foil or a plate. Delicious!!

  • I use a variation of this recipe, using butter instead of vegetable oil, and during holidays, even adding egg nog to the mix. iI’s fantastic! Thanks for sharing this, and letting people know the recipe on the box is just the jumping-off point to start using your culinary creativity to make something great!

  • Sorry for the delay Lindy, this recipe works well for muffins as well. 🙂

  • Yay!

  • Pingback: Creamy Homemade Mac 'N' Cheese Recipe()

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  • Betonce M Stein

    i made this to take to dinner at a friends house tonight ..she’s making chili

  • Had this with some chili and it was delicious! I still wanna try one of those cornbread recipes that uses yellow cake mix though

  • Lisa

    Excellent. My husband said that this should be our g0-to cornbread recipe, as we had been burned so many times by following the instructions on the box. Sweet, and with a hint of cinnamon–tastes almost like a churro!

  • Lindy

    Trying this recipe for the first time based on the rave reviews…but I noticed picture is of muffins, which I intended to make, but the instructions are formatted for a square or round pan? Any recommendations on time/heat for muffins?

  • I tried the recipe with drizzled honey and it was AMAZING. It gave the cornbread and glazy like crust if that makes sense. Thanks for sharing!

  • Christina

    I don’t normally post reviews but I had to comment on this cornbread. I
    have been looking for a cornbread recipe using Jiffy that was a step
    up. Wow! This is amazing!! My husband raved as did the kids and no
    one could stop eating it.
    Instead of sprinkling the sugar I took a
    note from another review and drizzled honey (except mine was cinnamon
    honey) on top before baking. Perfection! It went perfectly with our
    white chicken chili for dinner, this will be my go to recipe from now

  • Sarita1981

    I doubled this for our church chili cook off and it’s perfect!! Now I think I’m gonna go make some more just for us! Thanks for sharing! It’s delicious!

  • Yay! Glad it turned out well!

  • janaebritt

    this was incredible! i needed to beef up my jiffy mix without canned corn and this was it. my husband even said not to wrap up the leftovers because he wanted to eat the rest for dessert haha. thank you! i’ll be keeping this recipe handy for future chili nights. 🙂

  • Yay! Glad you liked it Natalie 🙂

  • Natalie

    This recipe is amazing!!! Thank you so much for sharing!!! I will only make cornbread like this from now on!!!

  • Terri

    Thanks for reading @la_toya_d:disqus! I’m so glad it turned out well for you 🙂

  • La Toya D

    This was great. I needs a recipe that didn’t use milk, since i was out. The sour cream made it nice a moist. I always add sugar, but never on top that was also a nice touch. Will be using this recipe a lot more. It was great.