The Jiffy cornbread recipe is just as simple, but only makes a small pan. Those boxes are tiny! Prep. Preheat the oven to 400°F. Grease an 8×8 baking dish or 10-inch cast iron skillet. Make Batter. Combine 1/3 vegetable oil or melted butter, 1/3 cup milk and 2 eggs with DOUBLE this recipe (or two boxes of Jiffy cornbread muffin mix).
1 1 box Jiffy cornbread mix (8.5 ounces) 2 1 can whole kernel corn (14-15 ounces, drained or 1.5 cups frozen corn, thawed – about 9.8 ounces after draining) 3 1 can creamed corn, (14-15 ounces, do not drain) 4 1 cup sour cream (8 ounces) 5 1/2 cup butter, melted (1 stick, 4 ounces)
Copycat Jiffy Cornbread Muffin Mix is the perfect, sweet accompaniment to any meal. With just a few simple ingredients, you can make your very own mix. Makes the equivalent of an 8-ounce box of Jiffy Cornbread Muffin Mix.
Or you can also use honey-flavored yogurt, and get much the same effect as when adding both sour cream and honey – thick, rich, delicious cornbread. One of the first things you can do to improve your Jiffy Cornbread recipe is to use two boxes of Jiffy Corn Muffin Mix instead of just one.