The Best Homemade Jiffy Cornbread

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🌽 The Best Homemade Jiffy Cornbread – Full Details

⭐ Why You’ll Love This Recipe:

This isn’t your basic boxed cornbread. We’re upgrading Jiffy Corn Muffin Mix into something richer, moister, and more flavorful—without losing that classic golden cornbread charm. The addition of sour cream and butter makes it incredibly soft and fluffy inside, while the edges stay perfectly crisp.

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🛒 Ingredients Breakdown:

• 2 boxes Jiffy Corn Muffin Mix – the base that gives that iconic cornmeal flavor.
• 2 large eggs – helps bind and add fluffiness.
• 1 cup sour cream – adds creaminess and moisture, balancing the sweetness.
• ½ cup milk – thins the batter for the perfect texture.
• ½ cup melted butter – rich, buttery flavor throughout.
• ¼ cup sugar (optional) – for those who love sweet-style cornbread.

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🥣 Instructions (Expanded):

1. Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ pan or a cast iron skillet for crispy edges.
2. Mix wet ingredients: In a large bowl, whisk together eggs, sour cream, milk, melted butter, and sugar.
3. Combine: Gently stir in the Jiffy mix until just combined. The batter will be lumpy—don’t overmix!
4. Bake: Pour into your prepared dish and smooth the top. Bake for 25–30 minutes.
5. Test for doneness: It’s ready when a toothpick inserted in the center comes out clean or with moist crumbs.
6. Cool & serve: Let it cool slightly before slicing. Serve warm!

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🧀 Optional Add-Ins:

• Shredded cheddar cheese (¾ cup)
• Corn kernels (fresh or frozen)
• Chopped jalapeños or green chilies
• Crumbled bacon

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🧊 Storage & Reheating:

• Room Temp: Keep in an airtight container for up to 2 days.
• Fridge: Store for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months.

Reheat in the microwave for 15–20 seconds or warm in the oven at 300°F.

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