20 Delicious Jiffy Cornbread Recipes Easy

Unleash the magic of Jiffy cornbread with these 20 delicious recipes that promise to transform your meals from ordinary to extraordinary! Whether you’re craving a cozy comfort food fix or need a quick side dish that steals the show, our roundup has got you covered. Dive in and discover how easy it is to whip up these crowd-pleasing favorites that’ll have everyone asking for seconds.

Cheesy Jalapeno Jiffy Cornbread

Now, let’s talk about a dish that’s as bold and sassy as your aunt at a family reunion—Cheesy Jalapeno Jiffy Cornbread. This isn’t just any cornbread; it’s a spicy, cheesy, melt-in-your-mouth masterpiece that’ll have you coming back for seconds before you’ve even finished your first piece.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re keeping it simple and delicious)
• 1 large farm-fresh egg (for that rich, golden color)
• 1/3 cup of creamy whole milk (because skim milk is for the birds)
• 1 cup of shredded sharp cheddar cheese (the sharper, the better)
• 2 finely diced jalapenos (seeds in if you’re brave, out if you’re not)
• 2 tablespoons of melted unsalted butter (for that irresistible buttery goodness)

Instructions

1. Preheat your oven to a toasty 400°F (because we’re not baking at a lukewarm temperature).
2. In a large mixing bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined—no overmixing, or you’ll toughen up your cornbread.
3. Fold in the shredded sharp cheddar cheese and diced jalapenos gently, ensuring they’re evenly distributed without overworking the batter.
4. Pour the melted unsalted butter into an 8-inch cast-iron skillet or baking dish, swirling to coat the bottom and sides. This not only prevents sticking but also gives the edges a crispy, buttery crust.
5. Spread the batter evenly in the skillet or baking dish, then pop it into the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for about 5 minutes before slicing—patience is a virtue, especially when it comes to avoiding steam burns.

Let me tell you, this cornbread is the perfect blend of spicy, cheesy, and sweet, with a texture that’s moist on the inside and slightly crispy on the edges. Serve it warm with a dollop of honey butter or alongside a bowl of chili for a match made in heaven.

Honey Butter Jiffy Cornbread

Let’s be real, folks—nothing says ‘comfort food’ quite like a slice of warm, buttery cornbread, especially when it’s got that sweet honey twist. This Honey Butter Jiffy Cornbread is the love child of simplicity and decadence, ready to steal the spotlight at any meal.

Ingredients

• 1 box Jiffy corn muffin mix (because we’re all about that easy life)
• 1/3 cup whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (for that golden, fluffy texture)
• 1/4 cup rich, golden honey (the star of the show)
• 4 tbsp unsalted butter, melted (because butter makes everything better)

Instructions

1. Preheat your oven to a toasty 400°F and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, and the egg until just combined—no overmixing, or you’ll risk a tough cornbread. Tip: A few lumps are totally fine; they’re just little pockets of potential.
3. Stir in the honey and melted butter until the batter is smooth and homogenous. Tip: Warming the honey slightly can make it easier to mix in.
4. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
5. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 15 minutes—oven temperatures can vary, and nobody likes dry cornbread.
6. Let it cool for a hot minute (about 5 minutes) before slicing into squares.

Zesty, sweet, and irresistibly moist, this cornbread is a hug in edible form. Serve it warm with an extra drizzle of honey or a smear of butter for that extra ‘wow’ factor.

Bacon and Cheddar Jiffy Cornbread

Zesty and zippy, this Bacon and Cheddar Jiffy Cornbread is the side dish that steals the show at any meal. Packed with smoky bacon and sharp cheddar, it’s a fluffy, golden delight that’ll have everyone asking for seconds before the first bite is even swallowed.

Ingredients

• 1 box Jiffy corn muffin mix (because we’re keeping it easy and delicious)
• 1 large farm-fresh egg (for that perfect rise)
• 1/3 cup whole milk (creamy and rich)
• 1/2 cup crispy, crumbled bacon (smoky and savory)
• 1/2 cup shredded sharp cheddar cheese (for a tangy kick)
• 2 tbsp melted unsalted butter (golden and velvety)

Instructions

1. Preheat your oven to 400°F (because precision is key to golden perfection).
2. In a large mixing bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined (overmixing is the enemy of fluffy cornbread).
3. Gently fold in the crumbled bacon and shredded cheddar cheese (this is where the magic happens).
4. Pour the melted butter into an 8-inch cast-iron skillet or baking dish, swirling to coat the bottom and sides (this ensures a crispy edge that’s to die for).
5. Pour the batter into the prepared skillet, spreading it evenly with a spatula (for that picture-perfect top).
6. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (timing is everything).
7. Let the cornbread cool in the skillet for 5 minutes before slicing (patience is a virtue, especially when it comes to avoiding crumbly disasters).

Rich in flavor with a moist, tender crumb and crispy edges, this cornbread is a dream. Serve it warm with a drizzle of honey or a dollop of jalapeño jelly for an unexpected twist that’ll make your taste buds sing.

Sweet Maple Jiffy Cornbread

Folks, if you’ve ever dreamed of a cornbread that hugs your taste buds with the sweetness of maple and the comforting embrace of Jiffy mix, today’s your lucky day. This isn’t just any cornbread; it’s a fluffy, golden delight that’ll have you sneaking slices straight from the pan.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re keeping it simple and delicious)
• 1/3 cup of whole milk (for that creamy, rich texture)
• 1 large farm-fresh egg (it’s all about that golden color)
• 1/4 cup of pure maple syrup (the star of the show, for that deep, autumnal sweetness)
• 2 tbsp of melted unsalted butter (because everything’s better with butter)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large bowl, whisk together the Jiffy mix, milk, egg, maple syrup, and melted butter until just combined. Tip: Don’t overmix; a few lumps are perfectly fine and keep the bread tender.
3. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake. Tip: For an extra glossy finish, brush the top with a little extra maple syrup before baking.
4. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 15 minutes to avoid overbaking—this baby cooks fast!

Perfectly moist with a slight crumb, this cornbread dances on the line between sweet and savory. Serve it warm with a drizzle of maple syrup or a pat of butter melting into its pores for a breakfast that feels like a hug.

Spicy Chili Jiffy Cornbread

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This Spicy Chili Jiffy Cornbread is the perfect blend of sweet, spicy, and everything nice, guaranteed to steal the show at any meal.

Ingredients

• 1 cup of creamy, golden Jiffy corn muffin mix
• 1 large, farm-fresh egg
• 1/3 cup of rich, whole milk
• 1/2 cup of fiery, diced green chilies
• 1/4 cup of sharp, shredded cheddar cheese
• 1 tbsp of vibrant, melted butter

Instructions

1. Preheat your oven to a toasty 400°F (200°C) and grease an 8-inch baking dish with a whisper of butter or a spritz of cooking spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, egg, and whole milk until just combined. Tip: Don’t overmix to keep the cornbread light and fluffy.
3. Gently fold in the diced green chilies and shredded cheddar cheese, distributing them evenly for a perfect bite every time.
4. Pour the batter into the prepared baking dish and drizzle the top with melted butter for a golden, crispy crust. Tip: Use the back of a spoon to spread the butter evenly.
5. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 20 minutes to avoid overbaking.

This cornbread comes out with a moist, tender crumb, a slight kick from the chilies, and a cheesy goodness that’s irresistible. Serve it warm with a dollop of honey butter or alongside a bowl of chili for the ultimate comfort food experience.

Blueberry Lemon Jiffy Cornbread

Look no further for a summer treat that’ll have your taste buds doing the cha-cha! This Blueberry Lemon Jiffy Cornbread is the perfect mash-up of sweet, tangy, and downright delicious, ready to steal the show at any picnic or potluck.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1/3 cup of whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (crack it like you mean it)
• 1 cup of plump, juicy blueberries (nature’s candy)
• Zest of 1 bright, sunny lemon (for that zingy kick)
• 2 tbsp of melted unsalted butter (golden, glorious, and oh-so-rich)

Instructions

1. Preheat your oven to a toasty 400°F and grease an 8-inch square baking pan with a whisper of butter or a spritz of non-stick spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, and the farm-fresh egg until just combined—no overmixing, or you’ll toughen up your cornbread. Tip: A few lumps are totally fine; they’re like the cornbread’s personality.
3. Gently fold in the plump, juicy blueberries and the bright, sunny lemon zest with a spatula, treating them like the delicate treasures they are.
4. Pour the melted unsalted butter into the batter and give it one last gentle stir to marry all those flavors together.
5. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake. Tip: For an extra crunch, sprinkle a little extra corn muffin mix on top before baking.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Ovens can be sneaky, so start checking at 20 minutes to avoid overbaking.

Zesty, moist, and bursting with blueberries, this cornbread is a texture lover’s dream. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness that’ll make your heart sing.

Pumpkin Spice Jiffy Cornbread

Zesty as a fall morning in flannel pajamas, this Pumpkin Spice Jiffy Cornbread is your ticket to cozy vibes and taste buds doing the happy dance. It’s like autumn hugged a cornbread mix, and we’re here for it.

Ingredients

• 1 box Jiffy Corn Muffin Mix (because we’re keeping it simple, folks)
• 1/3 cup whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (cracked and ready to party)
• 1/2 cup canned pumpkin puree (not pie filling, unless you’re into surprises)
• 1 tbsp pumpkin pie spice (because more is more)
• 2 tbsp melted unsalted butter (golden, glorious, and slightly nutty)

Instructions

1. Preheat your oven to 400°F (because precision is key, and so is a preheated oven).
2. In a large mixing bowl, whisk together the Jiffy Corn Muffin Mix, whole milk, and the egg until just combined (overmixing is the enemy of fluffy cornbread).
3. Gently fold in the pumpkin puree and pumpkin pie spice until the batter is uniformly orange (like a pumpkin, but edible).
4. Pour the melted butter into an 8-inch cast-iron skillet or baking dish, swirling to coat the bottom and sides (this is your non-stick insurance policy).
5. Pour the batter into the prepared skillet, smoothing the top with a spatula (for that Instagram-worthy finish).
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (no gooey middles here).
7. Let the cornbread cool in the skillet for 5 minutes (patience, grasshopper) before slicing.

Perfectly moist with a crumb that’s just right, this cornbread is a hug in edible form. Serve it warm with a dollop of whipped honey butter or crumbled over a bowl of chili for a texture party in your mouth.

Garlic Herb Jiffy Cornbread

Now, let’s talk about a dish that’s as easy to whip up as it is to devour—Garlic Herb Jiffy Cornbread. This isn’t just any cornbread; it’s a fluffy, golden masterpiece infused with garlic and herbs that’ll have your taste buds doing a happy dance.

Ingredients

• 1 box Jiffy corn muffin mix (because we’re all about that easy life)
• 1/3 cup whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (for that perfect rise)
• 2 tbsp melted unsalted butter (rich and velvety)
• 2 cloves garlic, minced (for a punch of flavor)
• 1 tbsp freshly chopped parsley (bright and herby)
• 1 tsp dried oregano (earthy and aromatic)

Instructions

1. Preheat your oven to 400°F (because precision is key) and grease an 8-inch baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large bowl, whisk together the Jiffy corn muffin mix, milk, and egg until just combined. Tip: Overmixing is the enemy of fluffy cornbread!
3. Stir in the melted butter, minced garlic, parsley, and oregano until the batter is speckled with herby goodness.
4. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
5. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 15 minutes to avoid overbaking.
6. Let the cornbread cool in the pan for 5 minutes before slicing. Tip: This patience-testing wait ensures it doesn’t crumble when cut.

Here’s the scoop: this Garlic Herb Jiffy Cornbread is a texture lover’s dream—crispy edges give way to a moist, tender center bursting with garlicky, herby flavors. Serve it warm with a drizzle of honey or alongside a bowl of chili for a match made in comfort food heaven.

Apple Cinnamon Jiffy Cornbread

Who knew that the humble cornbread could get a makeover so delicious it’ll have your taste buds doing a happy dance? Enter the Apple Cinnamon Jiffy Cornbread, a sweet and spicy twist on the classic that’s as easy to whip up as it is to devour.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1 large, crisp apple (peeled, cored, and diced into tiny, juicy pieces)
• 1/2 cup of creamy, whole milk (for that rich, tender crumb)
• 1 large, farm-fresh egg (because every great bake starts here)
• 1/4 cup of melted, golden butter (for that irresistible, buttery goodness)
• 1 tsp of ground cinnamon (for that warm, spicy kick)
• 2 tbsp of granulated sugar (to sweeten the deal just right)

Instructions

1. Preheat your oven to a toasty 400°F (200°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of non-stick spray.
2. In a large mixing bowl, whisk together the Jiffy corn muffin mix, cinnamon, and sugar until they’re best friends.
3. In another bowl, beat the egg until it’s as smooth as your morning latte, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry mix and stir just until combined—no overmixing, or you’ll toughen up your cornbread like last year’s resolutions.
5. Gently fold in the diced apple, distributing those juicy bits evenly like you’re spreading gossip.
6. Pour the batter into the prepared pan and smooth the top with a spatula, because we eat with our eyes first.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean—no gooey batter, please.
8. Let it cool for a hot minute (about 5 minutes) before slicing, because patience is a virtue, especially when it comes to hot cornbread.

Fresh out of the oven, this Apple Cinnamon Jiffy Cornbread is a masterpiece of moist, fluffy texture with pockets of sweet apple and a cinnamon-spiced warmth. Serve it warm with a dollop of whipped cream or a drizzle of caramel for a dessert that’ll steal the show, or enjoy it as is for a breakfast that’s anything but basic.

Savory Rosemary Jiffy Cornbread

Zesty and zippy, this Savory Rosemary Jiffy Cornbread is the side dish that steals the show with minimal effort and maximum flavor. Perfect for those who believe in the magic of quick fixes and herb-infused delights.

Ingredients

• 1 cup Jiffy corn muffin mix (the classic, no-substitutes-here kind)
• 1 large farm-fresh egg (because happy chickens make happy cornbread)
• 1/3 cup whole milk (creamy and unapologetically rich)
• 1 tbsp melted unsalted butter (golden and glorious)
• 1 tbsp finely chopped fresh rosemary (for that aromatic punch)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp sea salt (just a pinch to elevate the flavors)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a medium bowl, whisk together the Jiffy corn muffin mix, farm-fresh egg, whole milk, and melted unsalted butter until just combined. Tip: Overmixing is the enemy of fluffy cornbread!
3. Gently fold in the finely chopped fresh rosemary, garlic powder, and sea salt. The dough should be lumpy – that’s where the charm lies.
4. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Tip: For an extra crispy edge, let the batter sit for 5 minutes before baking.
5. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Keep an eye on it after 15 minutes to avoid overbaking.
6. Let the cornbread cool in the pan for 5 minutes before slicing. This patience-testing step ensures it doesn’t crumble apart.

Light as a cloud yet packed with herby goodness, this cornbread is a textural dream with its crispy edges and tender center. Serve it warm with a drizzle of honey or alongside a bowl of chili for a match made in comfort food heaven.

Chocolate Chip Jiffy Cornbread

Now, who said cornbread can’t have a sweet side? This Chocolate Chip Jiffy Cornbread is here to prove the naysayers wrong, blending the comforting, crumbly goodness of classic cornbread with the irresistible allure of melty chocolate chips. It’s the kind of recipe that’ll have you sneaking bites straight from the pan—no judgment here.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1/3 cup of whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (for that golden, fluffy texture)
• 1/2 cup of semi-sweet chocolate chips (because more is more when it comes to chocolate)
• 2 tbsp of unsalted butter, melted (for a rich, buttery finish)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a medium bowl, whisk together the Jiffy corn muffin mix, whole milk, and the farm-fresh egg until just combined—no overmixing, or you’ll risk a tough cornbread.
3. Gently fold in the semi-sweet chocolate chips, saving a handful to sprinkle on top for a picture-perfect finish.
4. Pour the batter into the prepared pan, smoothing the top with a spatula, then sprinkle the reserved chocolate chips over the batter.
5. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean (unless you hit a chocolate chip—then it’s just a happy surprise).
6. Let the cornbread cool in the pan for about 5 minutes before slicing—patience is a virtue, but we won’t tell if you sneak a warm piece.

Zesty with a hint of sweetness, this cornbread walks the line between dessert and side dish like a culinary tightrope walker. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an over-the-top treat that’ll have everyone asking for seconds.

Cranberry Orange Jiffy Cornbread

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a cranberry orange jiffy cornbread that’s as easy to make as it is delicious. Perfect for those who think they can’t bake, this recipe is your golden ticket to impressing friends, family, or just your very deserving self.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re keeping it simple, folks)
• 1 large egg (farm-fresh, because happy chickens make happy cornbread)
• 1/3 cup of whole milk (the creamier, the dreamier)
• 1/2 cup of dried cranberries (for that tart little punch)
• Zest of 1 orange (bright, citrusy, and oh-so-fresh)
• 2 tbsp of unsalted butter (melted, because everything’s better with butter)

Instructions

1. Preheat your oven to 400°F (because precision is key, and so is a preheated oven).
2. In a large bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined. Tip: Overmixing is the enemy of fluffy cornbread.
3. Gently fold in the dried cranberries and orange zest until evenly distributed. Tip: This is where the magic happens, so take your time.
4. Pour the melted butter into an 8-inch baking dish, swirling to coat the bottom and sides. Tip: This not only prevents sticking but also adds a golden, buttery crust.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

How about that? You’ve just made a cornbread that’s moist, slightly sweet, and bursting with the vibrant flavors of cranberry and orange. Serve it warm with a dollop of butter or a drizzle of honey for an extra touch of sweetness. Either way, it’s a game-changer.

Green Chile and Cheese Jiffy Cornbread

Howdy, cornbread lovers! Get ready to meet your new best friend at the dinner table—a dish that’s as easy to whip up as it is to devour, with a kick that’ll make your taste buds do a happy dance.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1 large farm-fresh egg (for that golden, fluffy texture)
• 1/3 cup of creamy whole milk (the richer, the better)
• 1 cup of shredded sharp cheddar cheese (melty, gooey perfection)
• 1/2 cup of diced green chiles (for a spicy little surprise in every bite)
• 2 tbsp of unsalted butter (because butter makes everything better)

Instructions

1. Preheat your oven to a toasty 400°F (204°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large mixing bowl, crack the farm-fresh egg and whisk it like you mean it—until it’s as smooth as a jazz tune.
3. Pour in the creamy whole milk and stir until the mixture is as harmonious as a choir in perfect pitch.
4. Fold in the Jiffy corn muffin mix gently, avoiding overmixing like it’s last season’s fashion—lumps are totally okay here.
5. Toss in the shredded sharp cheddar cheese and diced green chiles, stirring just enough to distribute the goodies evenly.
6. Melt the unsalted butter and drizzle it into the batter, stirring lightly to incorporate that golden richness.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for that picture-perfect finish.
8. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean—no gooey batter allowed.
9. Let the cornbread cool for a hot minute (about 5 minutes) before slicing into squares. Patience is a virtue, but we won’t judge if you sneak a bite early.

Yum! This Green Chile and Cheese Jiffy Cornbread is a masterpiece of contrasts—crispy edges giving way to a tender, cheesy interior, with just enough heat from the chiles to keep things interesting. Serve it warm with a dollop of honey butter for a sweet and spicy twist that’ll have everyone asking for seconds.

Buttermilk Jiffy Cornbread

Look no further for the ultimate comfort food that’ll have your taste buds doing a happy dance—this Buttermilk Jiffy Cornbread is the fluffy, golden dream you’ve been craving. Perfect for pairing with chili or slathering with honey butter, it’s the side dish that steals the show every time.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re keeping it simple and delicious)
• 1 cup of creamy buttermilk (for that tangy, moist magic)
• 1 large farm-fresh egg (the binding superstar)
• 1/4 cup of melted unsalted butter (rich and velvety)
• 1 tbsp of granulated sugar (just a sweet whisper)

Instructions

1. Preheat your oven to a toasty 400°F (200°C) and grease an 8-inch square baking pan with a dab of butter or a spritz of cooking spray.
2. In a large mixing bowl, whisk together the Jiffy corn muffin mix and granulated sugar until they’re best friends.
3. Crack in the farm-fresh egg, pour in the creamy buttermilk, and drizzle the melted unsalted butter into the bowl. Stir until just combined—no overmixing, or you’ll toughen up your cornbread. Tip: A few lumps are totally fine; they’ll disappear in the oven.
4. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: For an extra golden top, brush the surface with a little melted butter halfway through baking.
6. Let the cornbread cool in the pan for about 5 minutes before slicing. Tip: This patience-testing wait ensures it doesn’t crumble when you cut into it.

Fluffy, moist, and with just the right amount of sweetness, this Buttermilk Jiffy Cornbread is a textural dream. Serve it warm with a drizzle of honey or a smear of jalapeño-infused butter for a kick that’ll make your guests swoon.

Caramelized Onion Jiffy Cornbread

Now, who knew that the humble onion could sweet talk its way into becoming the star of your cornbread? This Caramelized Onion Jiffy Cornbread is here to prove that with a little patience and a lot of love, even the simplest ingredients can steal the show.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1 large, sweet onion, thinly sliced (for that melt-in-your-mouth goodness)
• 2 tablespoons of unsalted butter (rich and creamy, just like your favorite sitcom)
• 1/3 cup of whole milk (farm-fresh for that extra tenderness)
• 1 large egg (free-range, because happy chickens make happy cornbread)
• 1 tablespoon of sugar (for a hint of sweetness that’ll make you smile)

Instructions

1. Preheat your oven to 400°F (because good things come to those who preheat).
2. In a skillet over medium heat, melt the unsalted butter and add the thinly sliced sweet onion. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Tip: Resist the urge to stir too often; let those onions get a little crispy for extra flavor.
3. In a large bowl, whisk together the Jiffy corn muffin mix, whole milk, large egg, and sugar until just combined. Tip: Overmixing is the enemy of fluffy cornbread; a few lumps are totally okay.
4. Fold the caramelized onions into the cornbread batter, saving a few for topping if you’re feeling fancy.
5. Pour the batter into a greased 8-inch baking dish and bake for 15-20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For an extra golden top, broil for the last 2 minutes, but watch it like a hawk to avoid burning.

Fresh out of the oven, this cornbread is a masterpiece of textures—crispy edges giving way to a tender, onion-studded center. Serve it warm with a dollop of honey butter for a sweet and savory bite that’ll have everyone asking for seconds.

Peach Cobbler Jiffy Cornbread

Ready to dive into a dessert that’s like a hug from your grandma but with a quirky twist? This Peach Cobbler Jiffy Cornbread is where Southern comfort meets sweet, juicy rebellion, and trust us, your taste buds won’t know what hit ’em.

Ingredients

• 1 cup of all-purpose flour, as reliable as your favorite pair of jeans
• 1 cup of granulated sugar, because life’s too short for unsweetened moments
• 1 tablespoon of baking powder, the unsung hero of fluffiness
• 1/2 teaspoon of salt, to keep things interesting
• 1 cup of milk, whole and unapologetically creamy
• 1/2 cup of unsalted butter, melted and gloriously golden
• 1 can (15 oz) of peaches in syrup, because fresh is great but we’re keeping it real
• 1 box of Jiffy cornbread mix, the shortcut we all deserve

Instructions

1. Preheat your oven to 375°F, because good things come to those who bake.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt like you’re the conductor of a symphony.
3. Stir in the milk and melted butter until the mixture is smoother than a jazz tune. Tip: Don’t overmix; a few lumps are the secret handshake of perfect batter.
4. Pour the batter into a greased 9×13 inch baking dish, spreading it out with the back of a spoon like you’re tucking it into bed.
5. Dollop the peaches and their syrup over the batter, distributing them like little islands of joy. Tip: Save a few peach slices for the top to make it Instagram-worthy.
6. Sprinkle the Jiffy cornbread mix evenly over the peaches, creating a crumbly, golden blanket. Tip: For extra crunch, gently press some of the mix into the peaches.
7. Bake for 45 minutes, or until the top is golden brown and the edges are bubbling with anticipation.

Velvety peaches meet the crumbly, buttery cornbread topping in a dance of textures that’s nothing short of magical. Serve it warm with a scoop of vanilla ice cream, and watch as it disappears faster than your last diet resolution.

Sour Cream and Chive Jiffy Cornbread

Craving something that’s the perfect blend of comfort and kick? Look no further than this Sour Cream and Chive Jiffy Cornbread, a dish that’s as easy to whip up as it is to devour. With its fluffy interior and golden crust, it’s the side dish that’s about to steal the show at any meal.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re all about that easy life)
• 1 large farm-fresh egg (for that rich, binding goodness)
• 1/2 cup of creamy sour cream (the secret to ultra-moist cornbread)
• 1/3 cup of whole milk (for a touch of lightness)
• 2 tbsp of melted unsalted butter (because butter makes everything better)
• 1/4 cup of finely chopped fresh chives (for a pop of color and a hint of oniony sharpness)

Instructions

1. Preheat your oven to a toasty 400°F (204°C) and grease an 8-inch square baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large mixing bowl, crack the egg like you’re starting your morning right, then whisk it lightly until it’s as smooth as your weekend plans.
3. Add the sour cream, milk, and melted butter to the bowl, stirring until the mixture is as harmonious as a well-balanced brunch.
4. Gently fold in the Jiffy corn muffin mix until just combined—no overmixing, or you’ll risk tougher cornbread than your last gym session.
5. Sprinkle in the chopped chives, giving the batter those flavorful flecks that’ll make your cornbread Instagram-worthy.
6. Pour the batter into the prepared pan, smoothing the top with the back of a spoon for that bakery-level finish.
7. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out cleaner than your plate will be.
8. Let it cool for a hot minute (about 5 minutes) before slicing—patience is a virtue, especially when it comes to avoiding crumbly disasters.

This cornbread comes out with a texture that’s the perfect marriage of moist and crumbly, with a flavor profile that’s subtly sweet with a savory chive kick. Serve it warm with a slather of honey butter, or crumble it over a bowl of chili for a textural contrast that’ll have everyone asking for seconds.

Banana Nut Jiffy Cornbread

Now, let’s talk about a dish that’s about to make your taste buds do a happy dance—a delightful twist on the classic cornbread that’s as easy as pie (or should we say, as easy as cornbread?). Imagine the sweet, comforting aroma of bananas and the nutty crunch of walnuts, all cozying up in a fluffy, golden cornbread. Yes, we’re blending breakfast and dessert into one irresistible treat that’s perfect for any time of the day.

Ingredients

• 1 cup of Jiffy corn muffin mix (because we’re all about that easy life)
• 1 large, overripe banana (the spottier, the better for that intense banana flavor)
• 1/3 cup of whole milk (for that creamy richness)
• 1 large farm-fresh egg (because every great bake starts with one)
• 1/4 cup of chopped walnuts (for that essential crunch)
• 2 tbsp of melted unsalted butter (hello, golden edges)
• 1/4 cup of granulated sugar (for just the right amount of sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan with a whisper of butter or a spritz of cooking spray.
2. In a large bowl, mash the overripe banana with a fork until it’s smooth and no large chunks remain. Tip: The riper the banana, the sweeter and more flavorful your cornbread will be.
3. Add the Jiffy corn muffin mix, whole milk, farm-fresh egg, melted unsalted butter, and granulated sugar to the bowl with the mashed banana. Stir until just combined—don’t overmix, or you’ll end up with tough cornbread.
4. Gently fold in the chopped walnuts, saving a few to sprinkle on top for extra crunch and presentation points.
5. Pour the batter into the prepared baking pan and sprinkle the reserved walnuts on top. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at the 20-minute mark to avoid overbaking.
6. Let the cornbread cool in the pan for about 5 minutes before slicing. This brief rest allows it to set perfectly for serving.

Moist, fluffy, and packed with flavor, this Banana Nut Jiffy Cornbread is a game-changer. Serve it warm with a dollop of butter or a drizzle of honey for an extra touch of sweetness. It’s also fantastic alongside a cup of coffee for a breakfast that feels like dessert.

Tomato Basil Jiffy Cornbread

Howdy, cornbread lovers! Today, we’re jazzing up the classic with a Tomato Basil Jiffy Cornbread that’s as easy as pie (but way more exciting). Imagine the sweet, buttery goodness of cornbread getting a fresh, herby makeover with juicy tomatoes and fragrant basil. It’s the side dish that’ll steal the show at any meal.

Ingredients

• 1 box Jiffy corn muffin mix (because we’re keeping it simple, folks)
• 1/3 cup whole milk (the creamier, the dreamier)
• 1 large farm-fresh egg (for that golden, fluffy texture)
• 1/4 cup unsalted butter, melted (rich and velvety)
• 1/2 cup diced ripe tomatoes (juicy and vibrant)
• 2 tbsp fresh basil, chopped (for that punch of freshness)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan. A well-preheated oven is key to that perfect rise.
2. In a large bowl, whisk together the Jiffy corn muffin mix, milk, egg, and melted butter until just combined. Overmixing is the enemy of fluffy cornbread!
3. Gently fold in the diced tomatoes and chopped basil. The goal is to distribute them evenly without squashing the tomatoes.
4. Pour the batter into the prepared pan and smooth the top with a spatula. For an extra golden crust, brush the top with a little melted butter.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. The smell will drive you crazy—resist the urge to peek too often!
6. Let the cornbread cool in the pan for 5 minutes before slicing. This patience-testing step ensures it doesn’t fall apart.

Voilà! You’ve got a Tomato Basil Jiffy Cornbread that’s moist, fluffy, and bursting with fresh flavors. Serve it warm with a dollop of honey butter for a sweet and savory twist, or alongside a hearty chili for the ultimate comfort food duo.

Mocha Jiffy Cornbread

Howdy, coffee and cornbread lovers! Today, we’re blending the bold buzz of mocha with the cozy comfort of Jiffy cornbread for a twist that’ll have your taste buds doing the cha-cha. Perfect for those ‘I need caffeine but also carbs’ moments.

Ingredients

• 1 box of Jiffy corn muffin mix (because we’re keeping it simple, folks)
• 1 large, farm-fresh egg (for that golden, fluffy texture)
• 1/3 cup of whole milk (creamy, dreamy, and downright necessary)
• 1/4 cup of strong brewed coffee, cooled (the darker, the better for that mocha magic)
• 2 tbsp of unsweetened cocoa powder (rich, chocolatey, and oh-so-indulgent)
• 1 tbsp of granulated sugar (just a kiss of sweetness)
• 1/2 tsp of vanilla extract (pure, fragrant, and the secret weapon)

Instructions

1. Preheat your oven to a toasty 400°F (because perfection starts with the right temp).
2. In a large bowl, whisk together the Jiffy mix, cocoa powder, and sugar until they’re best friends.
3. Crack in the egg, pour in the milk, cooled coffee, and vanilla extract. Stir until just combined—no overmixing, or you’ll toughen up your bread (tip #1: lumps are totally okay).
4. Pour the batter into a greased 8×8-inch baking dish, smoothing the top with a spatula (tip #2: for extra crunch, sprinkle a little sugar on top before baking).
5. Bake for 15-20 minutes, or until a toothpick comes out clean and the edges are slightly pulling away from the pan (tip #3: don’t open the oven door too early, or you’ll let the heat escape and slow down the baking).

Rich in flavor with a moist, tender crumb and a hint of coffee kick, this Mocha Jiffy Cornbread is a game-changer. Serve it warm with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent treat.

Conclusion

Zesty and versatile, these 20 Jiffy cornbread recipes are a treasure trove for any home cook looking to spice up their meal with minimal fuss. Whether you’re craving something sweet, savory, or downright cheesy, there’s a recipe here to delight your taste buds. Don’t forget to bake, share your favorites in the comments, and pin this roundup for your next kitchen adventure!

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